Punjabi Pakora Kadhi recipe with step by step instructions and photos.

Punjabi Pakora Kadhi prepared with rich delicious gravy. Punjabi Pakora Kadhi is an Indian Yogurt Chickpeas Flour curry with fried chickpeas fritter and seasoned with spices and usually served with rice.

Every state in India has their own Kadhi and a lot of countries also boast of delicious curries. Punjab, not one to lag behind, also has its very own Kadhi called The Punjabi Pakora Kadhi. A preparation of curds, besan and masalas with onion pakoras, it is simmered with whole spices to impart an aromatic flavor of the spices and tempered in desi ghee. It is ready in a jiffy. Punjabi Pakora Kadhi makes a delicious lunch when served with plain steamed rice. Punjab is a northern state of India and is very popular for its rich food. Punjabi recipe is prepared in delicious gravy served with Punjabi parathas melted in butter/ ghee and Punjabi Pakora Kadhi is one of them.

Being Gujarati, I grew up eating Gujarati Kadhi, and it was my favorite, but since past few years, I started liking and eating Punjabi Kadhi more and more, and it is becoming my new favorite. Gujarati Kadhi differs from the Punjabi Pakora Kadhi. It is traditionally sweeter because sugar or jaggery is added to it, but it can be made without sugar for a sourer taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati Kadhi is made preferably from buttermilk as it gives a smoother texture compared to yogurt. Variations on this basic dish includes the addition of certain vegetables.

The Punjabi Kadhi and Chawal is perfect combination, and I can eat it without roti or Sabji, and it still feels me up. In Northern India, pakoras are added to the chickpeas gravy and sour yogurt is added to add flavor to it. They are eaten either with boiled khichdi, roti, paratha and rice. It is considered a light food.

Ingredients:

For Pakora
• ½ cup Besan/Chickpeas Flour
• 1 Medium Sized Onion Chopped
• 1 Green Chili Chopped
• ¼ tsp Turmeric Powder
• ¼ Red Chili Powder
• 1 tbsp Suji/Samolina
• ¼ tsp Carom Seeds
• Salt
• Oil for deep Frying

For Kadhi
• 1 cup Sour Yogurt/Curd/Dahi
• 2-3 tbsp Besan/Chickpeas Flour
• ¼ tsp Turmeric Powder
• 1 tsp Ginger Paste
• 1 Tsp Garlic Paste
• Salt
• Chopped Coriander Leaves for Garnishing

For Tempering
• 2 tsp Ghee/ 1 tbsp Oil
• 1/8 tsp Fenugreek Seeds
• ¼ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• Pinch of Red Chili Powder
• Pinch of Hing/Asafoetida
• 5-6 Curry Leaves
• 2 Whole Dry Red Chili

Method:

For Pakora

1. Take a mixing Bowl and add all Pakora’s dry ingredients (expect oil) in it and mix it very well.
2. Add ¼ cup water and make thick batter and then keep aside for 10-15 minutes.
3. Heat oil in a kadhai or deep pan.
4. Now take the batter, use spoon or your hand and drop it into the hot oil, you can make 5-6 Pakora at a time.
5. Fry all sides till golden brown, remove it using slotted spoon and place it on absorbent pepper.
6. Use same method for remaining batter and keep aside till Kadhi preparation done.

For Kadhi

1. Add yogurt, besan, salt, turmeric powder, red chili powder in a big sauce pan or pot and whisk it well till smooth batter without lumps.
2. Now add ginger-garlic paste, 2 ½ cup of water and mix it well and place it on medium flame for cooking.
3. Stir it continuously till bring it to the boil. Once start boiling, turn the flame on low and add the prepared pakoras in to the boiling Kadhi and stir it and cook it for 3-4 minutes on low flame.
4. Now Kadhi is ready. Add chopped corianders leaves and keep aside for tempering.
5. Now heat ghee in to the small tempering pan. Add fenugreek seeds, mustard seeds, cumin seeds and once seeds start popping; add pinch of hing, red chili powder, whole dry red chili, curry leaves and sauté it for few seconds, then pour the tempering over the prepared Pakora Kadhi and mix it well.
6. Punjabi Pakora Kadhi is ready. You can serve it with steamed rice, paratha as a side dish and enjoy your meal.

Tips:

• If yogurt is not enough sour, then add ¼ tsp Amchoor powder in Kadhi mixture before boiling.
• Use large bottom pan for Kadhi to avoid spill out.
• You can bake or fry Pakora into the Appe pan for low fat 🙂 .

Punjabi Pakora Kadhi

 

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Punjabi Pakora Kadhi recipe with step by step instructions and photos. Punjabi Pakora Kadhi prepared with rich delicious gravy. Punjabi Pakora Kadhi is an Indian Yogurt Chickpeas Flour curry with fried chickpeas fritter and seasoned with spices. Punjabi Pakora Kadhi usually served with rice.

Author: Binjal Pandya

Recipe type: Curry

Cuisine: Indian

Ingredients

For Pakora

• ½ cup Besan/Chickpeas Flour
• 1 Medium Sized Onion Chopped
• 1 Green Chili Chopped
• ¼ tsp Turmeric Powder
• ¼ Red Chili Powder
• 1 tbsp Suji/Samolina
• ¼ tsp Carom Seeds
• Salt
• Oil for deep Frying

For Kadhi

• 1 cup Sour Yogurt/Curd/Dahi
• 2-3 tbsp Besan/Chickpeas Flour
• ¼ tsp Turmeric Powder
• 1 tsp Ginger Paste
• 1 Tsp Garlic Paste
• Salt
• Chopped Coriander Leaves for Garnishing

For Tempering

• 2 tsp Ghee/ 1 tbsp Oil
• ⅛ tsp Fenugreek Seeds
• ¼ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• Pinch of Red Chili Powder
• Pinch of Hing/Asafoetida
• 5-6 Curry Leaves
• 2 Whole Dry Red Chili

Instructions

For Pakora

1. Take a mixing Bowl and add all Pakora’s dry ingredients (expect oil) in it and mix it very well.
2. Add ¼ cup water and make thick batter and then keep aside for 10-15 minutes.
3. Heat oil in a kadhai or deep pan.
4. Now take the batter, use spoon or your hand and drop it into the hot oil, you can make 5-6 Pakora at a time.
5. Fry all sides till golden brown, remove it using slotted spoon and place it on absorbent pepper.
6. Use same method for remaining batter and keep aside till Kadhi preparation done.

For Kadhi

1. Add yogurt, besan, salt, turmeric powder, red chili powder in a big sauce pan or pot and whisk it well till smooth batter without lumps.
2. Now add ginger-garlic paste, 2 ½ cup of water and mix it well and place it on medium flame for cooking.
3. Stir it continuously till bring it to the boil. Once start boiling, turn the flame on low and add the prepared pakoras in to the boiling Kadhi and stir it and cook it for 3-4 minutes on low flame.
4. Now Kadhi is ready. Add chopped corianders leaves and keep aside for tempering.
5. Now heat ghee in to the small tempering pan. Add fenugreek seeds, mustard seeds, cumin seeds and once seeds start popping; add pinch of hing, red chili powder, whole dry red chili, curry leaves and sauté it for few seconds, then pour the tempering over the prepared Pakora Kadhi and mix it well.
6. Punjabi Pakora Kadhi is ready. You can serve it with steamed rice, paratha as a side dish and enjoy your meal.

Notes

• If yogurt is not enough sour, then add ¼ tsp Amchoor powder in Kadhi mixture before boiling.
• Use large bottom pan for Kadhi to avoid spill out.
• You can bake or fry Pakora into the Appe pan for low fat.

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