Name: Punjabi Kadhi Pakora recipe by Seema Dash at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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

ABOUT Punjabi Kadhi Pakora RECIPE

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.

Ingredients Serving: 4

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

Instructions

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.
Drop the batter into the hot oil. Fry the pakoras in medium heat. Once the colour of the pakora changes, remove from the oil.
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.
Heat a pan, add oil, asafoetida, fennel seeds, cumin seeds, red chillies, ginger, garlic and curry leaves. Saute for a minute.
Pour the yogurt / besan mix into the pan. Add turmeric / red chilli powder, Mix it well. Cook it on medium flame.
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.
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.
Serve the Punjabi kadhi pakora with garma garm jira (cumin) rice or phulka.
Enjoy !!!

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