Punjabi Kadhi Pakoda | How to make Punjabi Kadhi Pakoda

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By Bindiya Sharma
Created on 8th Dec 2015
  • Punjabi Kadhi Pakoda, How to make Punjabi Kadhi Pakoda
Punjabi Kadhi Pakodaby Bindiya Sharma
  • Punjabi Kadhi Pakoda | How to make Punjabi Kadhi Pakoda (61 likes)

  • 2 reviews
    Rate It!
  • By Bindiya Sharma
    Created on 8th Dec 2015

About Punjabi Kadhi Pakoda

Spicy and creamy yogurt based curry with deep fried gramflour pakodas dunked in and finished with a tempering of ghee and red chillies.

Punjabi Kadhi Pakoda, a deliciously amazing recipe to treat your family members. This recipe of Punjabi Kadhi Pakoda by Bindiya Sharma will definitely help you in its preparation. Surprisingly the preparations for Punjabi Kadhi Pakoda can be done within few minute. Isn't it interesting. Also, the time taken for cooking Punjabi Kadhi Pakoda is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Punjabi Kadhi Pakoda can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Punjabi Kadhi Pakoda is just too tempting. Cooking Punjabi Kadhi Pakodaat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Punjabi Kadhi Pakoda is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofPunjabi Kadhi Pakoda from Better Butter.

  • Prep Time0mins
  • Cook Time40mins
  • Serves4People
Punjabi Kadhi Pakoda

Ingredients to make Punjabi Kadhi Pakoda

  • for the pakodas-
  • Gramflour(besan)- 1/2 cup
  • Onion- 1 large sliced/chopped
  • Green chilli- 1 small chopped
  • Oil for deep frying
  • for the kadhi-
  • 1 cup Sour yogurt/curd
  • 2-3 large tbsps of gramflour(besan)
  • Turmeric powder- 1/2 tsp
  • Green chilli- 1 chopped
  • Fenugreek(methi) seeds- 1/4 tsp
  • Coriander seeds- 1/4 tsp
  • Cumin seeds- 1/4 tsp
  • Salt to taste
  • Asafoetida- a pinch
  • for the tempering-
  • Ghee- 2 tbsp
  • Deggi mirch- 1/2 tsp
  • Red chilli(whole)- 1-2
  • Curry leaves(kadhi patta)- a few(optional)
  • Coriander leaves- for garnishing

How to make Punjabi Kadhi Pakoda

  1. To make the pakodas- Take sliced/chopped onions in a bowl, add besan, green chilli and salt to it.Now add water little by little and mix well till a thick batter coating forms on the onions. Leave for 15 minutes.
  2. Heat oil in a kadhai, once oil is moderately hot drop spoonfuls of the thick batter into the oil. Fry till golden. Remove and drain.
  3. For the kadhi- Remove oil from the kadhai, leaving just 2 tbsps, add cumin, coriander, asafoetida and fenugreek seeds to it and saute till fragrant.Make sure that heat is low.
  4. Combine the curd and besan and whisk well in a bowl till no lumps are left.Dilute with 2 cups water, add turmeric, green chilli and salt.Now carefully pour this into the pan and stir well to combine.
  5. Let come to a boil, reduce heat and simmer for half an hour, adding more water if necessary.
  6. Make the tempering- Heat ghee in a small pan, add curry leaves, red chillies and deggi mirch. Pour hot on top of the kadhi.Garnish with coriander leaves.
  7. Serve hot with freshly boiled rice.
My Tip: The secret lies in using good quality sour curd and simmering it for a long time.

Reviews for Punjabi Kadhi Pakoda (2)

Rakhi Abhi Mehrotra10 months ago
I just loved it..
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sweta biswal2 years ago
Very nicely explained...loved the recipe
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