Kadhi Recipe | Punjabi Kadhi Pakora | Besan Ki Kadhi
Punjabi Kadhi Pakora is a spicy sour yogurt and gram flour (besan) based curry with crispy fried vegetable Pakoras simmered in the curry.
Recipe Info
Nutrition
Calories: 171kcal | Carbohydrates: 7g | Protein: 8g | Fat: 10g
Ingredients For Kadhi Recipe | Punjabi Kadhi Pakora | Besan Ki Kadhi
For the Kadhi
- 1 Cup Sour Curd
- 1/4 Cup Besan (Gram Flour)
- 3 Cup Water
- 3-4 Garlic Cloves
- 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
- 1/4 Teaspoon Heeng (Asafoetida)
- 1 Teaspoon Salt or as per taste
- 2-3 Dry Red Chilies
- 1 Tablespoon Oil
For the Pakoras (Fritters)
- 1 Cup Besan (Gram Flour)
- 1 Sliced Onion
- 2 Garlic Cloves, grated (optional)
- 1 Teaspoon Salt, or as per taste
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Chaat Masala
- Oil for Frying
Step By Step Instructions for Kadhi Recipe | Punjabi Kadhi Pakora | Besan Ki Kadhi
For the Pakoras (Fritters)
- 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.1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Salt or as per taste, 1 Cup Besan (Gram Flour), 2 Garlic Cloves, grated (optional), 1/2 Teaspoon Chaat Masala
- 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.1 Sliced Onion
- 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.
For the Kadhi
- First put about curd (yoghurt) in a bowl and beat it properly.1 Cup Sour Curd
- Now add besan (gram flour) along with water.1/4 Cup Besan (Gram Flour), 3 Cup Water
- Mix properly taking care to remove all lumps.
- Add red chilli powder, turmeric powder, dana methi (fenugreek seeds) and salt and mix well.1/2 Teaspoon Dana Methi (Fenugreek Seeds), 1 Teaspoon Salt, or as per taste, 1/2 Teaspoon Red Chilli Powder, 1/4 Teaspoon Turmeric Powder
- 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.
For the Final Assembly
- Heat oil in a pan and add rai (mustard seeds) to it. Fry till the mustard seeds start to crackle.1 Teaspoon Rai (Mustard Seeds), 1 Tablespoon Oil
- Then add jeera (cumin seeds) and fry for a few seconds.1/4 Teaspoon Jeera (Cumin Seeds)
- Add dried red chillies, garlic and heeng (asafoetida) to the pan. Heeng is one of the main flavoring ingredients in this recipe.3-4 Garlic Cloves, 2-3 Dry Red Chilies, 1/4 Teaspoon Heeng (Asafoetida)
- 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.
