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punjabi kadhi pakora

May-29-2017
shivi lakhanpal
20 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT punjabi kadhi pakora RECIPE

in the mood of some comfort food? Try this yummy kadhi pakora..An indian dish with thick yoghurt, chicpea flour and tempered with indian spices & onion fritters. punjabi kadhi can be enjoyed with hot steamed rice or laccha parantha is a perfect indian comfort food.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • UP
  • Simmering
  • Main Dish
  • Gluten Free

Ingredients Serving: 4

  1. For Kadhi :
  2. 1/2 cup gram flour
  3. 1 cup sour curd
  4. 3-4 cups water
  5. 4-5 cloves of garlic
  6. 1 finely chopped onion
  7. 1/2 tsp fenugreek seeds
  8. 1 tsp mustard seeds
  9. 1/4 tsp cumin seeds
  10. 1/2 tsp red chilli powder
  11. 1-2 Dry red chillies
  12. 1/4 tsp turmeric powder
  13. A pinch of Asafoetida
  14. Salt to taste
  15. 1/2 tsp kitchen king masala
  16. 2 tbsp Mustard Oil
  17. For Pakoras
  18. 1-2 thinly sliced onion
  19. 1 cup Gram Flour
  20. 1/2 tsp red chilli powder
  21. Salt to taste
  22. Mustard oil for frying

Instructions

  1. preparing the curd mixture
  2. In a bowl take sour curd, whisk it well till it become smooth.
  3. Add gram flour/ besan, red chilli powder, turmeric powder and salt to the whisked curd.
  4. Add water and stir again. stir very well to make a smooth mixture without lumps.
  5. Keep the curd mixture aside. you can use a blender to make this mixture, but make sure you don’t over do it. you will get butter instead of a smooth blended curd..
  6. For tempering:
  7. Heat mustard oil in a kadai and add dry red chilli and allow them to change their colour.
  8. Add cumin seeds and allow them to crackle.
  9. Add methi seeds/fenugreek seeds and a generous pinch of asafoetida/hing. allow the methi seeds to change their color. fry on a low flame, so that these spices do not get burnt.
  10. Add garlic and saute it.
  11. Add chopped onions & saute for 3 minutes on a low flame.
  12. Now add all the dry masalas and saute for a 10-15 minutes on a low flame or till it leaves oil.
  13. Now add curd mixture. Stir very well.
  14. Add boiled water if the mixture is thick. keep on stirring often so that the bottom does not get browned.
  15. increase the flame to medium and bring the kadhi to a boil.
  16. lower the flame and then simmer the kadhi for 30-35 mins..
  17. The kadhi will thicken and changes its color if the kadhi becomes too thick, then add some hot water.
  18. Now add the onion pakoras in the kadhi & stir gently.
  19. preparing the onion pakoras:
  20. Take besan in a bowl and add red chili powder, and salt to taste.
  21. Add thinly sliced onions.
  22. Mix everything well and keep aside covered for 5-10 minutes.
  23. This will allow the onions to release their water in the mixture, depending on the water content in the onions, the mixture will become very moist or just about moist. then accordingly add water as required to make a thick batter. i added ¼ cup water.
  24. Heat oil for deep frying in a pan or kadai. with a spoon or with your hands drop the pakora batter in the oil.
  25. Fry till the pakoras are crisp and golden.
  26. Remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed.
  27. Tada ready.

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