Punjabi Kadhi Pakora Recipe – Delicious Punjabi Kadhi
Description: This delightful Punjabi Kadhi Pakora features crispy fritters (pakoras) served in a rich, tangy yogurt sauce. It’s a comforting dish perfect for dinner, showcasing the vibrant flavors of Punjabi cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1 cup |
| Green chillies (finely chopped) | 2 |
| Onion (finely chopped) | 1 |
| Potato (grated) | 1 |
| Ajwain (carom seeds) | 1/2 teaspoon |
| Cooking soda | 1/2 teaspoon |
| Salt | To taste |
| Water | As needed to combine |
| Sunflower oil (for frying) | As needed |
| Curd (yogurt, whisked) | 500 grams |
| Gram flour (for kadhi) | 3 tablespoons |
| Turmeric powder | 1/2 teaspoon |
| Green chillies (chopped) | 2 |
| Ginger (grated) | 1/2 inch |
| Water | 2 cups |
| Salt | To taste |
| Ghee | 1 tablespoon |
| Mustard seeds | 1/4 teaspoon |
| Curry leaves | 5 |
| Red chili powder | 1/2 teaspoon |
| Dry red chillies | 2 |
| Asafoetida (hing) | 1/4 teaspoon |
| Coriander leaves | 4 sprigs |
Nutritional Information
| Nutrient | Value per Serving |
|---|---|
| Calories | Approximately 250 |
| Protein | 8 g |
| Carbohydrates | 35 g |
| Fat | 10 g |
| Fiber | 3 g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Instructions
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Prepare the Pakoras: In a bowl, combine the gram flour, chopped green chillies, onion, grated potato, ajwain, cooking soda, and salt. Gradually add water to form a thick batter, ensuring all ingredients are well-mixed.
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Fry the Pakoras: Heat a Kuzhi paniyaram pan and drizzle oil into each cavity. Once hot, drop spoonfuls of the batter into the cavities. Fry over medium heat until golden brown, turning occasionally. Transfer the pakoras to a plate lined with a paper napkin to absorb excess oil.
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Make the Kadhi: In another bowl, whisk together the yogurt and gram flour until smooth. Add 2 cups of water and whisk thoroughly to eliminate lumps. Stir in the spices, chopped green chillies, ginger, and salt.
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Cook the Kadhi: Pour the mixture into a heavy-bottomed saucepan over medium heat. Bring to a simmer, stirring to prevent lumps. Once boiling, reduce the heat to low and simmer for about 20 minutes, stirring occasionally.
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Combine Pakoras and Kadhi: Add the fried pakoras to the simmering kadhi and cook for an additional 5 minutes. Turn off the heat.
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Temper the Kadhi: In a small pan, heat ghee over medium heat. Add mustard seeds and let them crackle, then toss in curry leaves and dry red chillies. Fry for about a minute until aromatic. Stir in asafoetida and red chili powder, then turn off the heat.
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Serve: Pour the tempering over the kadhi and garnish with fresh coriander leaves. Serve the Punjabi Kadhi Pakora hot with phulkas, a refreshing carrot cucumber tomato salad, and kaddu simla mirch sabzi for a complete meal.
Enjoy your delicious Punjabi Kadhi Pakora, a true comfort food that embodies the warmth and flavors of home cooking!
