Kadhi Pakora consists of a diluted gravy based on sour yoghurt thickened with Besan (Gram Flour) which is then simmered with Pakoras (fritters). It is the perfect comfort food.
Punjabi Kadhi Pakora dish is quite richly flavored with an assortment of spices ranging from cloves and cinnamon to fenugreek and coriander seeds. The Pakoras are an added attraction that makes the kadhi thoroughly irresistible. Besan kadhi provides a welcome change in menu especially when one gets bored from daily routine of eating dal and vegetable.
Kadhi is originally a Rajasthani dish. The neighboring states of Gujarat, Haryana and Punjab borrowed this dish. The dish is prepared little different in every region of India. Sindhi kadhi, Gujarati kadhi, Punjabi Kadhi are some of the popular varieties of kadhi.
As Kadhi is made from yoghurt as the base, it has a cooling effect. Addition of Pakoras make this dish more filling and delicious. Kadhi Pakora is eaten with Roti as well as rice. Kadhi Chawal (Rice) makes a great combination esp. in Northern and Western parts of India. Pakoras dipped in spicy kadhi taste great with rice and enhance the overall taste.
To make Punjabi Kadhi Pakora at home follow the step by step step with photos below.
Also see more recipes like Kiss Ke Gatte.
Ingredients For Punjabi Kadhi Pakora Recipe
- 1 Cup Sour Curd
2. 1/4 Cup Besan
3. 3 Cup Water
4. 3-4 Cloves of Garlic
5. 1/2 Teaspoon Dana Methi (Fenugreek Seeds)
7. 1 Teaspoon Rai (Mustard Seeds)
8. 1/4 Teaspoon Jeera (Cumin Seeds)
9. 1/2 Teaspoon Red Chilli Powder
10. 1/4 Teaspoon Turmeric Powder
11. 1 Pinch of Heeng (Asafoetida)
12. 1 Teaspoon Salt or as per taste
13. 2-3 Dry Red Chilies
14. 1 Tablespoon Oil For Pakoras (Fritters)
15. 1 Cup Besan (Gram Flour)
16. 1 Sliced Onion
17. 2 CLoves of Garlic, grated (optional)
18. 1 Teaspoon Salt, or as per taste
19. 1/2 Teaspoon Red Chilli Powder
20. 1/2 Teaspoon Chaat Masala (optional)
21. Oil for Frying
Step By Step Instructions With Photos For Punjabi Kadhi Pakora Recipe
Take Besan (Gram Flour) in a bowl. Add Salt and Red Chilli Powder. Optionally you can also add grated Garlic and Chaat Masala for a spicy taste.
Add water to make a batter of thick consistency. Mix well to remove all lumps in the besan.
Cut small slices of onions. Add the onion slices to the batter and mix well.
Heat oil in a deep frying pan. Scoop small portions of the mixture in your hand or a spoon and gently drop it in the hot oil. Fry the pakoras on medium flame, gently flipping in between to ensure even heating. Make sure not to overcrowd the pan.
Remove the pakoras when they are crispy and golden brown in color. Drain them on an absorbent paper and set them aside. Fry all pakoras this way.
Directions for Making Dahi Kadhi
Beat curd and 1/4 cup gram flour in a bowl with hand beater or blender.
Add 1½ cups water, turmeric powder and salt. Blend all ingredients using hand blender until smooth batter. Ensure that there are no lumps.
Heat 1 tablespoon oil in a medium size deep pan over medium flame. Add mustard seeds and fenugreek seeds. When they begin to crackle add cumin seeds and grated ginger; sauté for 20-30 seconds.
Add prepared curd-flour batter and mix well.
Cook on medium flame until raw smell of gram flour goes away or for approx. 8-10 minutes. Stir occasionally in between to prevent sticking. If mixture becomes very thick, add 1/2 cup more water and cook more for 3-4 minutes. It should have pouring consistency.
Meanwhile, heat 1 tablespoon oil in a small tempering pan on low flame. When oil is medium hot enough, remove tempering pan from flame and add dry red chilli and red chilli powder. Immediately pour it over prepared kadhi.
Add deep fried pakoras, mix well and cook for 3-4 minutes. Turn off the flame and garnish it with coriander leaves.