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Punjabi Kadhi Pakoda

Dec-08-2015
Bindiya Sharma
0 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Punjabi Kadhi Pakoda RECIPE

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

Recipe Tags

  • Veg
  • Everyday
  • Punjabi
  • Main Dish

Ingredients Serving: 4

  1. for the pakodas-
  2. Gramflour(besan)- 1/2 cup
  3. Onion- 1 large sliced/chopped
  4. Green chilli- 1 small chopped
  5. oil for deep frying
  6. for the kadhi-
  7. 1 cup Sour yogurt/curd
  8. 2-3 large tbsps of gramflour(besan)
  9. turmeric powder- 1/2 tsp
  10. Green chilli- 1 chopped
  11. Fenugreek(methi) seeds- 1/4 tsp
  12. coriander seeds- 1/4 tsp
  13. cumin seeds- 1/4 tsp
  14. salt to taste
  15. Asafoetida- a pinch
  16. for the tempering-
  17. Ghee- 2 tbsp
  18. Deggi mirch- 1/2 tsp
  19. Red chilli(whole)- 1-2
  20. Curry leaves(kadhi patta)- a few(optional)
  21. coriander leaves- for garnishing

Instructions

  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.

Reviews (2)  

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Rakhi Abhi Mehrotra
Nov-30-2016
Rakhi Abhi Mehrotra   Nov-30-2016

I just loved it..

sweta biswal
Dec-09-2015
sweta biswal   Dec-09-2015

Very nicely explained...loved the recipe

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