PUNJABI PAKORA KADHI RECIPE

Pakora kadhi is a very famous and comforting dish which is made in Punjab. This pakora kadhi is a very tasty and flavourful curry which is made by adding crispy gram flour pakoras. Kadhi is a yogurt base gravy which has a sour and spicy taste. By mixing crispy pakoras in kadhi gravy, a perfect dish is made which is eaten with roti and rice.

Today we will make Punjabi Pakora Kadhi with some simple steps. let’s start.to make gram flour kadhi recipe

Ingredients:

To Make Pakora (Gram Flour Fritters):

• • 1 cup gram flour (besan)
• • 1 medium chopped onion (pyaaz)
• • 1-2 chopped green chilli (hari mirch)
• • 1 tbsp grated ginger (adrak)
• • 1 tbsp chopped coriander (hara dhaniya)
• • 1/2 tsp carom seeds (ajwain)
• • 1/2 tsp cumin seeds (jeera)
• • 1/2 tsp red chilli powder (lal mirch)
• • 1/2 tsp turmeric powder (haldi)
• • Salt as your taste (Namak)
• • Water (Pani)

To Make Kadhi (Yogurt-based Gravy)

• • 1 cup yogurt (dahi)
• • 2 tbsp gram flour (besan)
• • 4 cups water (pani)
• • 1 tbsp ginger-garlic paste (adrak-garlic paste)
• • 1 tsp cumin seeds (jeera)
• • 1/2 tsp fenugreek seeds (methi dana)
• • 2 dried red chilli (sukhay lal mirch)
• • 1/4 tsp asafetida (hing)
• • 1 tsp turmeric powder (haldi)
• • Salt (Namak)
• • 1 tsp oil (tel)
• • Coriander (Hara dhaniya)

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Step 1: Make Pakora

1. Make the batter for Pakora: First of all take a big mixing bowl and add gram flour, chopped onion, potato, green chilli, ginger, green coriander, ajwain, cumin, red chilli powder, turmeric and salt in it and mix well.

2. Add water and prepare the batter: Now add little water in the bowl and mix it, make a thick and smooth batter. Do not keep the batter too thin, keep its consistency thick so that it can be easily dropped in the oil.

3. Fry the Pakoras in oil: Take a deep frying pan, pour oil in it and heat it. When the oil becomes hot, carefully put small portions of the batter into the oil. Do not put too many pakoras at one’s go as the temperature of the oil will reduce. Keep frying the pakoras till they become golden brown and crispy. After that, take out the all pakoras from the oil and keep them on a tissue paper from which the extra oil can be drained out. Now the pakoras are ready.

Step 2: Make Kadhi Gravy

1. Let’s prepare the base of Kadhi: To make Kadhi, first of all take a bowl, put gram flour in it, then add curd to it, then water. Mix all 3 well and make a better batter, make sure there are no lumps in it. Here the batter of Kadhi is prepared.

 2. Prepare the tempering of Kadhi: For tempering Kadhi, take a pan and add oil in it and heat it, then add cumin, sweet seeds, dried red chillies in it. Fry all these things for some time till the aroma comes. Now add some asafoetida in it and cook for 5 seconds.

Now add ginger and garlic in this masala and cook it for 1 minute, cook it till the smell of garlic goes away. After that earlier we made a mixture of besan and curd, then stir it and add it to the mixture. We stir it so that no lumps form inside, so that they don’t go down and stick.

3. Cooking Kadhi on low flame: Mix the better of kadhi and cook it on low flame, cook it for at least 15-20 minutes and keep stirring it in between, so that lumps don’t form and don’t stick.

4. Add spices and masala: When the kadhi is cooked, add spices and masala to it. First add red chilli, turmeric powder and salt according to the taste. Then mix all the spices well and cook for 5-10 minutes on low flame. The consistency of the kadhi will remain a little thin because when pakodas are added to it, the kadhi will become thick.

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Step 3: Mix the Pakoras in the Kadhi(it will become pakora kadhi)

1. Put the Pakoras in the Kadhi: When the Kadhi is blended properly, put the pakoras that you have prepared earlier in the Kadhi one by one carefully. Mix them after putting the Pakoras and cook for 5-7 minutes. By cooking like this, the Pakoras will get soaked well in the Kadhi. This way the Pakoras will become soft and juicy. Pakoras taste become very tasty with Kadhi.

2. Let the Pakoras simmer in the Kadhi: Wash the pan and let the Pakoras simmer in the Kadhi for 5-7 minutes. This step is important because by doing this the Pakoras absorb the flavor of the Kadhi.

Step 4: In last Garnish and Serve (Pakora Kadhi)

1. Garnish: now at last turn off the gas of Kadhi and take it off from gas now add green chopped coriander for garnish, which adds freshness to Pakora Kadhi and looks delicious and smells good.

2. Serve and enjoy: Hot Pakora Kadhi can be served with steamed rice or roti. By the way most people like to have rice with Pakora Kadhi This combination is very tasty.

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Tips And Variations:

• For Extra Flavour: You can add garam masala to give it extra flavor and serve it hot.

• Thick/thin Pakora Kadhi: If you want the Kadhi to be thicker then you can add more spices and will have to cook for more time to make it thick. If you want to make the Kadhi thin then you can add water to it to make it thin and cook for some time keeping in mind the thin consistency.

• Vegan Option:For vegan diet , you can replace the curd with dairy-free yogurt and use an air fryer or oven instead of oil to fry the pakoras.

• Add Vegetables: If you like vegetables, you can add vegetables to the pakoras. Like spinach, methi, onion, potatoes can be added to make the dish even more healthy and tasty.

Conclusion:

Punjabi Pakora Kadhi is a flavorful and rich dish made with a combination of crispy pakoras and tangy (sour) kadhi. This special dish is very famous for family get-togethers or dinner parties, everyone enjoys eating it. It is made with simple ingredients and is a classic Pakora Kadhi dish made in every household.

If this recipe is made in your kitchen, surely everyone will love it. So make Pakora Kadhi on your next dinner and enjoy with the family.