Punjabi Kadhi Pakoda Recipe
Punjabi Kadhi Pakora, A traditional punjabi kadhi recipe served as Kadhi chawal combination. This quintessential North Indian punjabi curry with pakoras is one of most favorite dish in most Punjabi homes.
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Ingredients
For Pakora
- 100 gram Besan/Gram flour
- 1 tablespoon Coriander leaves
- 1 teaspoon Red chili powder
- Salt to taste
- 1/2 teaspoon Baking powder
- Oil for frying
- 1 small onion sliced
- 1/2 tsp carom seeds ajwain
- 1 small potato thin sliced
- 1 cup fenugreek leaves methi
For Kadhi
- 3 tablespoon Besan/Gram flour
- 1.5 cup Yogurt
- 2 tablespoon Oil
- 1 teaspoon mustard seeds
- 1 teaspoon Fenugreek seeds methi dana
- 10-11 Curry leaves
- 2-3 Red chili dried
- 1/2 teaspoon Turmeric powder
- Salt to taste
- 1 teaspoon Red chili powder
Instructions
To Make Pakora for Kadhi
- Take a bowl and mix besan, coriander leaves, red chilli powder, carom seeds, salt to taste , turmeric powder, chopped fenugreek (methi leaves) and make a thick batter. If you do not have fenugreek leaves leave it out.
- While making the batter for the pakoda, add water in small batches so that we get a thick batter for pakodas.
- Now, heat some oil in a pan for deep frying pakora. When the oil is hot enough carefully, drop a spoonful of pakoda batter in it. Allow the pakodas to fry.
- When one side is cooked then flip and cook from other side as well. Fry all the pakora/fritter until they are crisp golden brown. When they are done, switch off the heat and keep them aside.
- You can also fry small strips of cut papad if you are using them for garnish.
To Make Punjabi Kadhi
- Now, in a mixing bowl, whisk curd/yogurt and add salt, red chilli powder, turmeric, add water and whisk it. Next add in besan and whisk it in yogurt water mix and make a smooth mixture or batter.
- Now heat 1 tbsp oil in another deep pan or sauce pan. Add 1 tsp mustard seeds, 1 tsp cumin seeds and 1/4 tsp fenugreek seeds in the pan. When the seeds start to pop up then add 7-8 curry leaves and 2-3 whole red chili in it.
- Next add in sliced onion and cook them till these are light brown in colour.
- Finally add besan and curd mixture in it. Add small amount at a time and keep stirring it.
- Bring the punjabi kadhi to boil and reduce the heat. Let it simmer on low heat for about 25-30 minutes. Stir occasionally in between.
- Just before serving add the pakodas and simmer the kadhi for about 5 more minutes.
To Serve
- Add 2-3 tbsp of steamed rice. Pour hot kadhi pakora on it and top with fried papad and onions.
- Enjoy delicious curry!
Video
Nutrition
Calories: 354kcalCarbohydrates: 30gProtein: 13gFat: 20gSaturated Fat: 3gCholesterol: 12mgSodium: 82mgPotassium: 512mgFiber: 5gSugar: 9gVitamin A: 497IUVitamin C: 52mgCalcium: 163mgIron: 3mg
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