Kadhi Pakora is a popular homemade Punjabi dish that is made with yogurt, fenugreek seeds and chickpea flour. Kadhi Chawal is one of my favorite dishes to make – it’s truly delicious. It is deep fried in a beautiful creamy consistency and has a great tangy flavour to it.
I recommend you to highly try this recipe out!
Ingredients : To make the pakora
1 cup gram flour (besan)
1 onion (medium) finely chopped
1/2” ginger grated
1 green chilli (finely chopped)
3/4 tsp coriander seeds
1/4 tsp baking powder
1 tsp ghee
1/2 cup water
1/4 tsp turmeric powder
1 tsp Chili powder
Salt to taste.
Begin by transferring the besan to a large bowl. Next, add salt to taste, turmeric, chilli powder and slowly add water and stir the mixture slowly until you have a lump free mixture. Now you can add 1 tsp of ghee to the mixture and stir continuously. Ghee helps to hold the moisture in the pakora thus making it fluffy and light.
Now, add chopped chilli, grated ginger, chopped onion to it and mix well. Allow the batter to set so that it gains volume.
Now, add less than half a tsp of baking powder to this and and stir quickly and continuously for 3-4 mins.
Heat the oil on medium heat and fry the pakoras until golden brown. Keep them aside.
Ingredients for the kadhi (base):
1 1/2 cup sour curd
2-3 tbs of besan
1 tsp chilli powder
1 tsp coriander cumin powder
Salt to taste
In a mixture jar, add 1 cup of sour curd, (if the curd is not so sour then add 1-2 tsp lime juice to it) 2-3 tbs of besan, salt and turmeric ,coriander cumin powder ,chilli powder and add 4-5 cups of water and and blend nicely until you gain a smooth and lump free mixture.
Prepare the kadhi ..
In a thick bottomed pan, heat 2 tsp of oil. Next, add 1/2 tsp of fenugreek seeds. Once they start to crackle, add green chillies (slit) sauté and a pinch of asafoetida then add kadhi batter to it and keep stirring until it starts boiling and forms the bubbles.
Add 1/2 tsp of ginger garlic paste and adjust the salt if required at this stage.
Lower the heat and cover the pan 3/4 and keep it slightly open so the kadhi won’t spill. Once it starts to thicken and reduces to half its size, then add the pakoras to it. As I had guests, I added the pakoras after adding the tempering to allow the kadhi to cook a little more.
Now prepare the final tadka.(tempering)
In a small kadai, heat 2-3 tbs of oil. Once hot, add 1/2 tsp of mustard seeds, 1 Bay leaf, 1/2 tsp of coriander seeds, 4-5 pcs of dry chillies, few curry leaves sauté, a pinch of asafoetida and 1 tsp of Kashmiri chilli powder. Sauté and transfer the tempering to the kadhi. Give a quick stir.
Your delicious Punjabi style pakora kadhi is ready to serve. Enjoy this dish with some steamed rice and some hot parathas!
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