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Punjabi Kadhi Pakoda

Aug-26-2018
Affaf Ali
45 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Punjabi Kadhi Pakoda RECIPE

Kadhi is a favourite Punjabi cuisine that is a creamy and delicious yogurt based gravy with soft pakore and mild tampering. Total bliss with garam garam rice, phulkas or hot phulkas.

Recipe Tags

  • Veg
  • Everyday
  • Punjabi
  • Simmering
  • Whisking
  • Boiling
  • Frying
  • Main Dish

Ingredients Serving: 4

  1. For pakoda
  2. Gram flour/besan - 3/4th to 1cup
  3. Onion - 1
  4. Green chilly - 1
  5. Coriander leaves - few
  6. Ginger - small piece
  7. Red chilly powder - 1/4th tspn
  8. Turmeric powder - one pinch
  9. Cooking soda - one pinch
  10. Salt - according to taste
  11. For Kadhi
  12. Yogurt - 2cups
  13. Gram flour/ besan - 3 to 4tbspn
  14. Coriander powder - 3/4th tbspn
  15. Cumin powder - 1/2 tbspn
  16. Turmeric powder – 1/4th tspn
  17. Chilly powder - 1/4th tspn
  18. Amchur/ dried mango powder - 1 to 2pinches
  19. Salt to taste
  20. Water 4 cups
  21. For tempering:
  22. Mustard seeds - 1/4th tspn
  23. Cumin seeds - 1/4th tspn
  24. Coriander seeds - few
  25. Fenugreek/ methi seeds - few
  26. Curry leaves - 1sprig
  27. Red chilly - 3

Instructions

  1. Cut onion to thin slices. To it add gram flour/ besan, spices, finely chopped coriander leaves, finely chopped chilly, ginger pieces and cooking soda. Add water little by little so that the onions are well coated. Make sure the batter is slightly thin but not watery. Check for salt and add accordingly.
  2. Heat sufficient oil for frying pakoras. Once heated fry small portions. Fry till golden colour. Transfer on kitchen towel, set aside for later use.
  3. In a cooking vessel, take some oil, once heated add mustard seeds, cumin seeds, curry leaves, fenugreek seeds, coriander seeds, onion slices and fry well till its light golden colour on medium flame.
  4. In a large mixing bowl, whisk yogurt till you get smooth texture without any lumps. Add all the spices, besan and water. For better results use a strainer to get even and smooth consistency of kadhi.
  5. Add this to the tempering. Let the yogurt mixture come to boil. simmer and cook for few minutes.
  6. Add the pakoras and cover the lid for 2 to 3 minutes. Remove from flame and garnish with finely chopped coriander leaves.
  7. Serve hot with rice, phulkas or parathas.

Reviews (1)  

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Neema Bhardwaj
Aug-27-2018
Neema Bhardwaj   Aug-27-2018

Thanks for sharing this recipe.

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