How to Make Yummy Kadhi pakoda

Kadhi pakoda. Punjabi Kadhi Pakora is one of the most popular North Indian dishes! Deep fried fritters (pakora) are dunked in a yogurt based curry made with besan (gram flour) and spices! Kadhi pakora is often made at our home, but I just could not manage myself to take step by step photos and thats why it took me so long to share this delicious Punjabi kadhi.

Ingredients of Kadhi pakoda

1. It's of Ingredients for kadhi pakoda.
2. Prepare 1 of Onion.
3. Prepare 1/2 tsp of Coriander Seeds.
4. You need 1 Cup of About Besan.
5. Prepare 3/4 tsp of Red Chilli Powder.
6. Prepare 1 of BIG TBSP DESI GHEE (always add in the end of batter.
7. Prepare of (INGREDIENTS TO MAKE kadhi)-:.
8. Prepare 1 Cup of Sour Curd.
9. It's 1/4 cup of or 4 Tbsp Besan.
10. Prepare 1/2 of Red Chilli Powder.
11. It's 1 liter of Water.
12. Prepare of INGREDIENTS TO MAKE TADKA-:.
13. It's 1 of tej patta.
14. It's 4-6 of Curry Leaves.
15. Prepare 2 of Green Chillies.
16. It's ½ of inch Ginger.
17. You need 100 ml or ½ Cup of Water.
18. Prepare ¼ tsp of baking pow..
19. You need 1- ¾ tsp of Salt (or as per your taste).
20. You need ¼ tsp of Turmeric / Haldi.
21. Prepare 1 of Lemon (for not sour curd).
22. Prepare ½ tsp of Methi Dana.
23. It's 1 -2 tsp of Salt.
24. Prepare ½ tsp of Turmeric / Haldi.
25. You need 1 Tbsp of Ginger Garlic Paste.
26. You need ¼ tsp of Hing / Asafetida.
27. You need ½ tsp of Coriander Seeds.
28. Prepare 2 of Dried Red Chilies Broken.

Kadhi pakora recipe is made of fried fritters dipped or soaked in a thick curd and besan gravy. The kadhi pakora is a part of both the Rajasthani as well as the Punjabi cuisines. Kadhi pakora or Punjabi kadhi is the perfect vegetarian comfort food from North India. Vegetable fritters (pakoras) are coated in a chickpea flour mix and fried to.

Kadhi pakoda step by step

1. Making Onion Pakora For Kadhi 1. Take 1 cup gram flour/besan in a bowl and add 1 chopped Onion 2 Green Chillies ½ inch Ginger ½ tsp Coriander Seeds, ½ tsp red chilli powder, 2/3 tsp salt or as required.2/4 tsp baking powder.
2. Mix everything well and keep aside covered for 30 minutes.. this will allow the onions to release their water in the mixture. Depending on the water content in the onions, the mixture will become very moist or just about moist. then accordingly add water as required to..
3. Then accordingly add water as required to make a thick batter. I added ¼ cup water. You can also skip adding water if the mixture is too moist.now add ghee in batter. Fry pakoras in deep oil till the pakoras are crisp and golden..
4. For kadhi -:In a bowl take 1.5 cups sour curd or about 375 grams of curd. Whisk it well till smooth.Add 8 tbsp gram flour (besan), ½ tsp red chilli powder, ½ tsp turmeric powder, ½ tsp garam masala powder and 1 tsp salt to the whisked curd.Stir and mix everything again..
5. . Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Keep the curd mixture aside. You can use a blender to make this mixture, but make sure you don’t over do it. You will get butter instead of a smooth blended curd..
6. 1. In another pan or kadai, heat 2 tbsp mustard oil. Make sure to use a large bottomed pot so that while cooking, the kadhi does not spill.Add 1 tsp cumin seeds, 8 to 10 methi seeds/fenugreek seeds and a generous pinch of asafoetida/hing. Allow the cumin seeds to crackle and the methi seeds to change their colour. Fry on a low flame, so that these spices do not get burnt..
7. . Add ⅓ cup chopped onion. Stir and saute for 3 minutes on a low flame.Then add 1 tbsp chopped ginger/adrak, ¾ to 1 tbsp chopped garlic and 2 green chillies, chopped. Stir and saute for a minute.Now add 4 to 6 curry leaves, 2 dry red chilies (halved or broken)..
8. Stir and saute for a minute on a low flame.Then add the curd mixture.Increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get browned. Time taken to cook kadhi will be around 14 to 16 minutes..
9. After the kadhi comes to a boil, then lower the flame and simmer the kadhi for more 6 to 7 minutes. Do stir the kadhi at times. The kadhi will thicken. if the kadhi becomes too thick, then add some hot water.Here is the kadhi ready now..
10. Now add the onion pakoras in the kadhi. Stir gently.Cover the kadhi with a lid and the onion pakoras be soaked in the kadhi for 8 to 10 minutes and now surve 🤗🤗.

Make sure you simmer the Punjabi pakoda kadhi for just a minute or two after adding the pakodas Besides Punjabi Pakoda Kadhi, dals also hold an important place in Punjabi meals, check out the. For making kadhi pakora, I have used homemade yogurt. The yogurt or curd has to be I have been planning to post this kadhi pakora recipe for a while but things get busy and it. How to make Punjabi Kadhi Pakora Dhaba Style - Kadhi Pakora is a punjabi delicacy made very often in northern households. Kadhi Pakora consists of a diluted gravy based on sour yoghurt thickened with besan (gram flour) which is then simmered with pakoras (fritters).