| Punjabi Pakora Kadhi with Plantain fry |
Punjabi Kadhi Pakora
Prep Time : 15 mins
Serves: 5-6
Recipe Category: Side Dish-Kadhi
Recipe Cuisine: Punjabi
Author:Padhu Sankar
Ingredients needed
Sour curd – 1 3/4 cup
Gram flour/besan – 3 tbsp
Turmeric powder – 1/4 tsp
Salt as needed
Water – 3 1/2 cup cups
For the Pakoras
Onion – 1/2 cup sliced
Gram flour – 1/2 cup
Turmeric powder – 1/4 tsp
Chilli powder – as needed
Carom seeds/ajwain – 1/4 tsp
Coriander leaves – 2 tbsp chopped
Salt needed
Oil for frying
For the Seasoning
Oil – 2 tbsp
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Dry red chillies – 3-4
Hing/asafoetida – 1/4 tsp
Onion – 1 medium size chopped
Garlic – 3-4 (grated/minced)
Ginger – 1 1/2 inch piece (grated/minced)
Curry leaves – a sprig
Top up Seasoning
Oil – 2 tsp
Cumin seeds
Red Chilli Powder
For Garnishing
Coriander leaves
How to make Pakoras/pakoda
Add gram flour (kadalai mavu or chick pea flour) and mix everything together well.
Heat oil in a kadai, when oil is hot, reduce the heat to medium, drop spoonful of batter or take a little batter with your hands and drop it into the hot oil.
Fry until golden brown and crispy. Remove from oil with a slotted ladle and place it on a colander or paper towel. Repeat the process for the rest of the batter. Pakoras are ready. Keep it aside.
How to make Kadhi
Take yogurt in a bowl, add besan, turmeric powder, salt needed and mix well without lumps. You can add a little green chilli paste if you want it spicy. I did not add.
Then add water and mix well. The consistency should be a little watery.
Add onion, ginger, garlic, curry leaves and saute until onions turn translucent.
Reduce the heat, add buttermilk stirring continuously. Once it starts boiling, turn the heat to medium and cook stirring continuously for 10 minutes or until the rawness of the gramflour goes. It will start thickening as it gets cooked. You can adjust the consistency of the kadhi by adding hot water if it is too thick.
Add the prepared pakoras and cook simmered for another 5 minutes.
Garnish with chopped coriander leaves.
Top up seasoning – Heat 2 tsp of oil, add cumin seeds, when it sizzles, add chilli powder and pour it over the kadhi.
Punjabi Kadhi pakora is ready to be served. Enjoy it with rice or rotis. It goes well with khichdi and jeera puloa also.
Note – Curd has to be sour for best results.
More Kadhi Recipes
Mor Kulambu from Tamil Nadu
Moru Curry from Kerala
Paruppu Urunadai More Kuzhambu
View Comments (1)
It looks so tempting . Definitely will try