PUNJABI KADHI RECIPE | KADHI PAKORA

Kadhi Pakora Recipe is a very delicious recipe prepared with soft pakoras in a curd curry. Kadhi Pakora Recipe is nomally eaten with rice and is also commonly referred to as Kadhi Chawal. Kadhi Pakora Recipe is very tasty yet very easy to prepare.

There are a different kind of Kadhis like Kadhi Pakodi, Mangodi ki Kadhi, Sindhi Kadhi, Gujarati Kadhi, Rajasthani Kadhi etc.

Punjabi kadhi recipe or Kadhi pakora recipe - deep fried gram flour (besan) and onion fritters are simmered in spiced, sour yogurt gravy. Best served with plain rice. To get the best taste, pakora should simmer in kadhi for some time, So it soaks up some gravy and flavors, will become soft. The yogurt or curd has to be sour, otherwise kadhi won’t taste that good. To make yogurt sour, Remove the required amount from the fridge and let it stand at room temperature for 3-4 hours.

While making pakora, you can add onion which is very basic way to make it. You can do variations by adding methi or spinach alone or along with onions.

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INGREDIENTS –

FOR MAKING PAKORA –

• ¼ cup Besan (gram flour)
• a pinch Baking soda
• ¼ cup Onion finely chopped
• 1 small Green chili finely chopped
• ¼ inch Ginger grated or paste
• Salt to taste
• 3 tablespoons Water
• Oil for deep frying pakora

 FOR MAKING PUNJABI KADHI –

• ¾ cup Plain yogurt (dahi or curd), Sour
• 1 tablespoon Besan (gram flour)
• Salt to taste
• ¼ teaspoon Turmeric powder
• 1 ½ cups Water
• 1 tablespoon Oil mustard oil
• ¼ teaspoon Cumin seeds
• ⅛ teaspoon Coriander seeds (sabut dhaniya)
• ⅛ teaspoon Fenugreek seeds (methi dana)
• 1 Dried red chilies
• a pinch Hing (Asafoetida)
•  

FOR TEMPERING THE KADHI –

• 1 ½ teaspoons Ghee / butter
• ½ to 1 teaspoon Red chili powder

INSTRUCTIONS TO MAKE KADHI PAKORA –

MAKING PAKORA –

1. Mix besan, baking soda, onion, green chili, ginger and salt in a bowl.
2. Add water and make thick batter.
3. Meanwhile heat the oil for deep frying on medium heat.
4. Once oil is hot drop spoonful of batter into hot oil. You can use your hand or spoon.
5. Fry till it becomes golden brown. Keep moving them so it gets cooked and browned evenly.
   
6. Remove it to a paper towel lined plate and keep it aside.

MAKING KADHI PAKORA –

1. Mix yogurt, besan, salt and turmeric powder in a bowl.
2. Make sure there are no lumps of besan. You can use hand blender or wire whisk.
3. Add little water at a time and keep whisking to make lump free batter.
4. Heat oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
5. Then add coriander seeds and methi seeds.
6. Let them fry for few seconds. You will get nice aroma of it.
7. Then add dried red chili.
8. Mix in prepared yogurt-besan mixture. Bring it to a boil and let it simmer on low-medium heat 15-20 mins.
9. It will start to thicken up. Adjust the consistency or thickness as per your taste.

TEMPERING –

1. While it is simmering, on another stove heat the ghee in a small pan on medium heat.
2. Once hot turn off the stove, add red chili powder and immediately add tadka to the simmering kadhi.
3. Stir it well. Add fried pakora and let it simmer for 5-7 minutes so pakora gets soft and soak up flavors.
   
4. If kadhi gets too thick then add some water to make desire consistency.

Serve the punjabi kadhi pakora with basmati rice or jeera rice and salad or papad on side. It can be served with roti or paratha with side of vegetable dish.

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NUTRITION –

Calories: 358kcal | Carbohydrates: 10.2g | Protein: 4.6g | Fat: 33.9g | Saturated Fat: 6.4g | Cholesterol: 13mg | Sodium: 688mg | Potassium: 219mg | Fiber: 1.7g | Sugar: 4.4g