Punjabi Kadhi Pakora consists of a diluted gravy based on sour yoghurt thickened with besan(gram flour) which is then simmered with Pakoras(fritters). It is the perfect comfort food.
Punjabi Kadhi Pakora dish is quite richly flavored with an assortment of spices ranging from cloves and cinnamon to fenugreek and coriander seeds. The Pakoras are an added attraction that make the kadhi thoroughly irresistible. Besan kadhi provides a welcome change in menu especially when one gets bored from daily routine of eating dal and vegetable.
Kadhi is originally a Rajasthani dish. The neighboring states of Gujarat, Haryana and Punjab borrowed this dish. The dish is prepared little different in every region of India. Sindhi kadhi, Gujarati kadhi, Punjabi Kadhi are some of the popular varieties of kadhi.
As Kadhi is made from yoghurt as the base, it has a cooling effect. Addition of Pakoras make this dish more filling and delicious. Kadhi Pakora is eaten with Roti as well as rice. Kadhi Chawal(rice) makes a great combination esp. in Northern and Western parts of India. Pakoras dipped in spicy kadhi taste great with rice and enhance the overall taste.
To make Punjabi Kadhi Pakora at home follow the detailed step by step recipe with photos posted below.
Category: Main Course
Ingredients For Punjabi Kadhi Pakora Recipe
- 1 Cup Sour Curd
- 1/4 Cup Besan
- 3 Cup Water
- 3-4 Cloves of Garlic
- 1/2 Teaspoon Dana Methi (Fenugreek Seeds)
- 1 Teaspoon Rai (Mustard Seeds)
- 1/4 Teaspoon Jeera (Cumin Seeds)
- 1/2 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Turmeric Powder
- 1 Pinch of Heeng (Asafoetida)
- 1 Teaspoon Salt or as per taste
- 2-3 Dry Red Chilies
For Pakoras (Fritters)
- 1 Cup Besan (Gram Flour)
- 1 Sliced Onion
- 2 CLoves of Garlic, grated (optional)
- 1 Teaspoon Salt, or as per taste
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Chaat Masala (optional)
Step By Step Instructions With Photos For Punjabi Kadhi Pakora Recipe
Take Besan (Gram Flour) in a bowl. Add Salt and Red Chilli Powder. Optionally you can also add grated Garlic and Chaat Masala for a spicy taste.
Add water to make a batter of thick consistency. Mix well to remove all lumps in the besan.
Cut small slices of onions. Add the onion slices to the batter and mix well.
Heat oil in a deep frying pan. Scoop small portions of the mixture in your hand or a spoon and gently drop it in the hot oil. Fry the pakoras on medium flame, gently flipping in between to ensure even heating. Make sure not to overcrowd the pan.
Remove the pakoras when they are crispy and golden brown in color. Drain them on an absorbent paper and set them aside. Fry all pakoras this way.
First put about 1 cup of Curd (Yoghurt) in a bowl and beat it properly.
Now add about 2 tablespoons of Besan (Gramflour) along with 3 cups of water. Mix properly to remove lumps.
Add Red Chilli Powder, Turmeric Powder, Dana Methi (Fenugreek Seeds) and Salt and mix well.
Pour the mixture in a pan and cook it on medium heat. Stir continuously till the mixture boils. Turn the heat to low and cook on minimum flame for 30 minutes stirring occasionally.
Heat oil in a pan and add Rai (Mustard Seeds) to it. When the mustard seeds start to crackle add Jeera (Cumin Seeds). Wait till the Cumin Seeds start to splutter.
Add Dried Red Chillies, Garlic and Heeng (Asafoetida) to the pan. Heeng is one of the main flavoring ingredients in this recipe.
Add the pakoras to the hot kadhi mixture and cover the pan. Cook on medium heat for 5 minutes.
Add the prepared tempering to the kadhi pakora mixture. Mix thoroughly and cook for few minutes on medium heat.
Punjabi Kadhi Pakora is ready. Garnish it with coriander leaves. Serve it hot with rice or roti.