Kadhi Pakora Recipe | Punjabi Recipes

0
175

Kadhi Pakora Recipe | Punjabi Recipes.

Kadhi pakora is one of the very popular Indian curry recipe from punjabi cuisine. Kadhi is a kind of thick curry prepared from curd, gram flour and some spices and pakoras are prepared from gram flour, chopped potatoes, tomatoes, chillies and some spices. Taste of this yummy curry is truly irresistible and mind blowing. Both kadhi and pakoras are cooked separately, after curry is cooked pakoras are added and cooked for few minutes and served with roti, chapatti or rice.

Kadhi Pakora Recipe. Kadhi Pakoda Recipe. Punjabi Curry Recipe. Indian Curry Recipe.
Kadhi Pakora Recipe Photo.

Punjabi kadhi is bit different from others because other kadhis are made little liquidly but punjabi kadhi is made thick. This yummy and delicious curry is a family treasure recipe which you can make for lunch or dinner and enjoy with family. It goes really good with simple roti or chapatti and rice. You kids will also goanna love this because of the pakoras. In india this kadhi pakoda recipe is very popular curry and people oftenly make this at home.

All the required ingredients to make this quick kadhi pakora are very simple and commonly available which is a good thing about it. Here you will see this recipe with simple step by step instructions. If you have any difficulties in making this curry then you can also see video recipe for easiness. Along with this you may also like some other punjabi curries like paneer tikka masala, palak paneer and paneer butter masala.

Ingredients for Kadhi Pakora:

For Kadhi:

300 ml Curd.
75-80 gm Gram Flour.
1-2 Chopped Dry Red Chillies.
1 tsp Ginger Juice.
½ tsp Turmeric Powder.
¼ tsp Red Chilli Powder.
¼ tsp Mustard Seeds or Rai Dana.
¼ tsp Crushed Fenugreek Seeds.
½ tsp Coriander Powder.
Some Curry Leaves.
Pinch of Asafoetida.

For Pakora:

3 tbsp Gram Flour.
4 Medium Size Potatoes Chopped in Small Pieces.
1 Medium Size Finely Chopped Tomato.
1 Inch Chopped Ginger.
½ Chopped Green Chilli.
½ tsp Fennel Seeds.
½ tsp Coriander Powder.
¼ tsp Red Chilli Powder.
 ¼ tsp Lemon Juice.
Pinch of Baking Soda.
Pinch of Asafoetida.
Water as per required.
Salt as per taste.

How to Make Kadhi Pakora:

For Making Kadhi:

Step 1.

First of all in a mixing bowl put curd and gram flour and mix well, make sure that there should be no lumps.

Step 2.

Now add in coriander powder and turmeric powder, again mix it well then add around 600-700 ml water and mix again.

Step 3.

Now heat 1-2 tsp oil in a big kadai, in little hot oil add mustard seeds or rai dana, dry red chilli and cook it little then add crushed fenugreek seeds, curry leaves, when all the spices starts crackling add curd mixture and mix well.

Step 4.

Add little more water if required then add asafoetida and red chilli powder and mix well, cook the mixture till it starts bubbling and stir continuously.
When kadhi starts boiling add ginger juice and mix well, turn the heat off and keep kadhi aside.

For Making Pakora:

Step 1.

In a big mixing bowl put chopped potatoes then add in gram flour, tomatoes, ginger, green chilli, red chilli powder, fennel seeds, coriander powder, asafoetida, baking soda, lemon juice and salt.

 Step 2.

Now mix all the ingredients well, add water as per required and make nice mixture from it, make sure that mixture should be little thick.

Step 3.

Heat oil in a deep pan for frying pakoras, when oil gets hot put the mixture with help of spoon in oil and fry it till become nice golden brown, take out the pakora in plate.

Step 4.

Now add pakoras in kadhi and cook kadhi for 4-5 minutes at lower flame, add little salt along with pakoras in kadhi and stir in between.
After 4-5 minutes turn the heat off and garnish it with fresh coriander leaves and serve hot.

Kadhi Pakora Recipe | Punjabi Recipes

Healthy and Delicious Kadhi Pakora Recipe.
Course Curries
Cuisine Indian
Author Neelima Mittal

Ingredients

  • For Kadhi:
  • 300 ml Curd.
  • 75-80 gm Gram Flour.
  • 1-2 Chopped Dry Red Chillies.
  • 1 tsp Ginger Juice.
  • ½ tsp Turmeric Powder.
  • ¼ tsp Red Chilli Powder.
  • ¼ tsp Mustard Seeds or Rai Dana.
  • ¼ tsp Crushed Fenugreek Seeds.
  • ½ tsp Coriander Powder.
  • Some Curry Leaves.
  • Pinch of Asafoetida.
  • For Pakora:
  • 3 tbsp Gram Flour.
  • 4 Medium Size Potatoes Chopped in Small Pieces.
  • 1 Medium Size Finely Chopped Tomato.
  • 1 Inch Chopped Ginger.
  • ½ Chopped Green Chilli.
  • ½ tsp Fennel Seeds.
  • ½ tsp Coriander Powder.
  • ¼ tsp Red Chilli Powder.
  • ¼ tsp Lemon Juice.
  • Pinch of Baking Soda.
  • Pinch of Asafoetida.
  • Water as per required.
  • Salt as per taste.

Instructions

  • For Making Kadhi:
  • First of all in a mixing bowl put curd and gram flour and mix well, make sure that there should be no lumps.
  • Now add in coriander powder and turmeric powder, again mix it well then add around 600-700 ml water and mix again.
  • Now heat 1-2 tsp oil in a big kadai, in little hot oil add mustard seeds or rai dana, dry red chilli and cook it little then add crushed fenugreek seeds, curry leaves, when all the spices starts crackling add curd mixture and mix well.
  • Add little more water if required then add asafoetida and red chilli powder and mix well, cook the mixture till it starts bubbling and stir continuously.
  • When kadhi starts boiling add ginger juice and mix well, turn the heat off and keep kadhi aside.
  • For Making Pakora:
  • In a big mixing bowl put chopped potatoes then add in gram flour, tomatoes, ginger, green chilli, red chilli powder, fennel seeds, coriander powder, asafoetida, baking soda, lemon juice and salt.
  • Now mix all the ingredients well, add water as per required and make nice mixture from it, make sure that mixture should be little thick.
  • Heat oil in a deep pan for frying pakoras, when oil gets hot put the mixture with help of spoon in oil and fry it till become nice golden brown, take out the pakora in plate.
  • Now add pakoras in kadhi and cook kadhi for 4-5 minutes at lower flame, add little salt along with pakoras in kadhi and stir in between.
  • After 4-5 minutes turn the heat off and garnish it with fresh coriander leaves and serve hot.