Punjabi Kadhi Pakora | How to make Punjabi Kadhi Pakora

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By Seema Dash
Created on 26th Apr 2017
  • Punjabi Kadhi Pakora, How to make Punjabi Kadhi Pakora
Punjabi Kadhi Pakoraby Seema Dash
  • Punjabi Kadhi Pakora | How to make Punjabi Kadhi Pakora (6 likes)

  • 1 review
    Rate It!
  • By Seema Dash
    Created on 26th Apr 2017

About Punjabi Kadhi Pakora

Dear friends, Today I will share the recipe of a very famous vegetarian dish from the Northern part of India. It consists of a thick gravy based on chickpea flour and contains vegetable fritters called pakoras. Sour yogurt is added to give it little sour taste. But it enhances the taste of kadhi. It is a very light food and often taken with boiled rice or roti.

Punjabi Kadhi Pakora is one dish which makes its accompaniments tastier. With the right mix of flavours, Punjabi Kadhi Pakora has always been everyone's favourite. This recipe by Seema Dash is the perfect one to try at home for your family. The Punjabi Kadhi Pakora recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Punjabi Kadhi Pakora is 15 minutes and the time taken for cooking is 20 minutes. This is recipe of Punjabi Kadhi Pakora is perfect to serve 4 people. Punjabi Kadhi Pakora is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Punjabi Kadhi Pakora. So do try it next time and share your experience of cooking Punjabi Kadhi Pakora by commenting on this page below!

  • Prep Time15mins
  • Cook Time20mins
  • Serves4People
Punjabi Kadhi Pakora

Ingredients to make Punjabi Kadhi Pakora

  • For pakoras:
  • 2 tbsp chickpea flour (besan)
  • 1 large onion chopped
  • 1 tsp green chilli
  • 1 tsp ginger / garlic (chopped)
  • 1/4 tsp carom seeds (ajwain)
  • 1/4 tsp turmeric / red chilli powder
  • 1 tbsp coriander leaves
  • 1 tbsp yogurt/ curd
  • 1/2 tsp mango powder
  • 1/2 tsp salt
  • Mustard oil for deep frying
  • For kadhi :
  • 3 tbsp chickpea flour (besan)
  • 3 cup yogurt /curd small
  • 1/4 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafotedia (hing)
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tbsp garam masala
  • 1 tbsp coriander leaves
  • 7-8 curry leaves
  • 2 tbsp fried onion
  • 1 tsp ginger
  • 1/2 tsp garlic
  • 3 cloves
  • 3 red chilli
  • 1 tsp salt
  • 3-4 tbsp oil
  • Water as you needed

How to make Punjabi Kadhi Pakora

  1. Let's start the pakora first. Take a bowl and add all the above ingredients, Mix it well. If it needs some water then sprinkle some and make a thick batter. Take rest for 2 minutes.
  2. Drop the batter into the hot oil. Fry the pakoras in medium heat. Once the colour of the pakora changes, remove from the oil.
  3. Now it's time for kadhi. Take a bowl, add yogurt, whisk it well and drop the besan in batches and whisk it continuously. Add water if required.
  4. Heat a pan, add oil, asafoetida, fennel seeds, cumin seeds, red chillies, ginger, garlic and curry leaves. Saute for a minute.
  5. Pour the yogurt / besan mix into the pan. Add turmeric / red chilli powder, Mix it well. Cook it on medium flame.
  6. When the kadhi will thicken up, Add the garam masala and pakoras. Cook it for 2 more minutes. Garnish with the fried onions and coriander leaves.
  7. Now it's time to add "tadka" to it. Heat 1 tbsp of oil tempering pan add the Kashmiri red chilli powder and turn-off the heat. Pour it into the kadhi.
  8. Serve the Punjabi kadhi pakora with garma garm jira (cumin) rice or phulka.
  9. Enjoy !!!
My Tip: Always use sour curd. If you don't like then use fresh yogurt. Always use the mustard oil.

Reviews for Punjabi Kadhi Pakora (1)

Maanika Hoon5 months ago
Just delicious
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