Punjabi Kadhi Pakora | How to make Punjabi Kadhi Pakora

By Amrita Roy  |  21st Apr 2016  |  
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  • Punjabi Kadhi Pakora, How to make Punjabi Kadhi Pakora
Punjabi Kadhi Pakoraby Amrita Roy
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About Punjabi Kadhi Pakora Recipe

Gram flour dumplings are prepared and dipped into yogurt based gravy.

Punjabi Kadhi Pakora, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Punjabi Kadhi Pakora is just mouth-watering. This amazing recipe is provided by Amrita Roy. Be it kids or adults, no one can resist this delicious dish. How to make Punjabi Kadhi Pakora is a question which arises in people's mind quite often. So, this simple step by step Punjabi Kadhi Pakora recipe by Amrita Roy. Punjabi Kadhi Pakora can even be tried by beginners. A few secret ingredients in Punjabi Kadhi Pakora just makes it the way it is served in restaurants. Punjabi Kadhi Pakora can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Punjabi Kadhi Pakora.

Punjabi Kadhi Pakora

Ingredients to make Punjabi Kadhi Pakora

  • Besan (bengal gram flour) - 1 cup + 3 tablespoon
  • turmeric powder - 1/2 teaspoon
  • baking soda - a pinch
  • cumin seeds - 1 teaspoon + 1/2 teaspoon
  • coriander Leaves - finely chopped, 2 tablespoon
  • green chillies - Chopped, 1 teaspoon
  • salt to taste
  • Refined oil for deep frying + 1 tablespoon
  • curd - 2 cups, whisked
  • cinnamon - 1 inch stick
  • cloves - 2
  • fenugreek seeds - 1/4 teaspoon
  • coriander seeds - 1/2 teaspoon
  • Kashmiri red chillies - 2
  • ginger Paste - 1/2 teaspoon
  • red chilli Powder - 1/2 teaspoon

How to make Punjabi Kadhi Pakora

  1. Take all the ingredients (except oil) in a bowl and add water to make a thick batter.
  2. Heat oil in a wok and add a spoonful of batter into the oil to make pakoras. Similarly, you can use hands to drop batter and make pakoras. Fry them till golden brown and drain them on an absorbent paper.
  3. Take whisked curd, turmeric powder, besan and salt in a bowl. Add approximately 2 cups of water and whisk well so that there is no lump present in it.
  4. Heat 1 tablespoon oil and add cumin seeds, cloves, cinnamon, dry red chilli, fenugreek seeds, coriander seeds and saute for a few seconds.
  5. Slow the flame and add the curd-besan mixture along with ginger paste, red chilli powder and adjust the salt. Mix well and stir clockwise continuously for 4 to 5 minutes.
  6. Now add the pakoras and boil for 2 minutes and serve with plain rice.

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