Punjabi Kadhi Pakoda Recipe

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.

5 from 3 votes

Course: curry

Cuisine: indian cuisine

Keyword: kadhi, kadi, punjabi

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Calories: 354kcal

Author: Rekha Kakkar

Ingredients

For Pakora

100 gram Besan/Gram flour
1 tablespoon Coriander leaves
1 teaspoon Red chili powder
Salt to taste
½ teaspoon Baking powder
Oil for frying
1 small onion sliced
½ teaspoon 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
½ 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 tablespoon oil in another deep pan or sauce pan. Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and ¼ teaspoon 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 tablespoon of steamed rice. Pour hot kadhi pakora on it and top with fried papad and onions.
Enjoy delicious curry!

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