kadhi pakora recipe | punjabi kadhi recipe | recipe for kadhi pakoda with detailed photo and video recipe. perhaps one of the popular north indian curry recipe made with chickpea flour, sour yoghurt and spices. it is typically served as a side dish to the choice of rice recipes, but can also be served with roti and chapati. unlike other indian dal recipes, it is known for its combination of curry with deep-fried pakoras.
when we talk about punjabi curries, we always think of some exotic paneer or vegetable-based curries. the punjabi cuisine is also famous for its lentil based curries too. however, it also includes other types curries made with unusual ingredients. kadhi pakoda is one such unique recipe where creamy yoghurt and besan mixture is cooked similar to dal consistency. later just before serving, it is topped with deep-fried vegetable dumplings similar to south indian vegetable-based sambar recipes. addition of besan helps to give creamy consistency, with a sour taste from yoghurt. it is also loaded with spices like garam masala and fenugreek to have the necessary spice heat.
furthermore, some more additional tips, suggestions and variations to punjabi kadhi recipe. firstly, the pakoras used in this recipe are specific to this recipe and are not the crispy onion pakoras. you need to make it smooth and soft so that it can be easily cut and scooped even after deep fry. secondly, the choice of yoghurt or curd is critical for this recipe. it has to be sour in taste and do not use fresh curd for this recipe. also, before mixing it to the besan, whisk it to smooth consistency. lastly, if you are planning to serve the kadhi later, you can add pakoras 5 minutes earlier and give it a boil. also, you may need more amount of salt compared to any normal curry due to the curd and besan combination.
finally, i request you to check my other detailed curry recipes collection with this post of punjabi kadhi recipe. it mainly includes my other detailed recipes like kadhi, gujarati kadhi, dahi kadhi, sol kadhi, dum aloo, rajma, dosa kurma, biryani gravy, potato curry for masala dosa, poori masala. furthermore, some more additional recipe categories like,
kadhi pakora video recipe:
recipe card for punjabi kadhi recipe:
kadhi pakora recipe | punjabi kadhi recipe | recipe for kadhi pakoda
Ingredients
for kadhi:
- 5 tbsp besan / gram flour
- ½ tsp turmeric
- 1 tsp kashmiri red chilli powder
- ¼ tsp ajwain / carom seeds
- ½ tbsp ginger garlic paste
- 1 tsp salt
- 1 cup curd / yogurt, sour
- 5 cup water
- 2 tbsp oil
- ½ tsp methi / fenugreek
- 1 tsp cumin / jeera
- ½ tsp pepper
- 1 tsp coriander seeds
- 1 dried red chilli
- pinch hing / asafoetida
- 1 onion, sliced
- 1 chilli, slit
- 2 tbsp coriander, finely chopped
for onion pakora:
- 2 onion, roughly chopped
- 1 tsp ginger paste
- 2 chilli, finely chopped
- ¼ tsp ajwain / carom seeds
- ¼ tsp turmeric
- 1 tsp kasuri methi
- 2 tbsp coriander, finely chopped
- 1 cup besan / gram flour
- ½ tsp salt
- 2 tbsp curd
- ¼ tsp baking soda
- oil, for frying
for tempering:
- 1 tbsp ghee / clarified butter
- 1 tsp cumin / jeera
- 1 dried red chilli, broken
- ½ tsp kashmiri red chilli powder
Instructions
for kadhi preparation:
- firstly, in a large bowl take 5 tbsp besan, ½ tsp turmeric, 1 tsp chilli powder, ¼ tsp ajwain, ½ tbsp ginger garlic paste, 1 tsp salt and 1 cup curd.
- mix well forming a smooth paste.
- now add 4 cup water and mix well. keep aside.
- in a large kadai heat 2 tbsp oil and add ½ tsp methi, 1 tsp cumin, ½ tsp pepper, 1 tsp coriander seeds, 1 dried red chilli and pinch hing.
- splutter the tempering without burning the spices.
- now add 1 onion, 1 chilli and saute until onions soften.
- further, add prepared besan curd mixture and mix well.
- keep stirring until the mixture comes to a boil.
- now half cover the kadai and simmer for 30 minutes.
- stir in between to prevent from burning.
- add 1 cup water or as required and adjust the consistency.
- punjabi kadhi is ready, keep aside.
onion pakora preparation:
- firstly, in a small bowl take 2 onion, 1 tsp ginger paste, 2 chilli, ¼ tsp ajwain, ¼ tsp turmeric, 1 tsp kasuri methi and 2 tbsp coriander.
- add 1 cup besan, ½ tsp salt and mix well.
- squeeze and mix until the flour turns moist.
- further, add 2 tbsp curd and ¼ tsp baking soda.
- mix well forming a smooth pakora mixture.
- wet your hand with water and scoop out a small ball sized mixture. wet hand prevents the batter from sticking.
- deep fry in hot oil, keeping the flame on the medium.
- stir occasionally, until the pakoda turns golden brown and crisp.
- drain off the pakoda onto the kitchen paper to absorb excess oil.
kadhi pakora preparation:
- drop in prepared onion pakora into the kadhi.
- simmer for a minute or until the pakoda absorbs kadhi.
- prepare the tempering by heating 1 tbsp ghee.
- add 1 tsp cumin, 1 dried red chilli, ½ tsp chilli powder.
- pour the tempering over kadhi and add 2 tbsp coriander. mix well.
- finally, enjoy kadhi pakora with jeera rice or steamed rice.
Nutrition
how to make kadhi pakora with step by step photo:
for kadhi preparation:
- firstly, in a large bowl take 5 tbsp besan, ½ tsp turmeric, 1 tsp chilli powder, ¼ tsp ajwain, ½ tbsp ginger garlic paste, 1 tsp salt and 1 cup curd.
- mix well forming a smooth paste.
- now add 4 cup water and mix well. keep aside.
- in a large kadai heat 2 tbsp oil and add ½ tsp methi, 1 tsp cumin, ½ tsp pepper, 1 tsp coriander seeds, 1 dried red chilli and pinch hing.
- splutter the tempering without burning the spices.
- now add 1 onion, 1 chilli and saute until onions soften.
- further, add prepared besan curd mixture and mix well.
- keep stirring until the mixture comes to a boil.
- now half cover the kadai and simmer for 30 minutes.
- stir in between to prevent from burning.
- add 1 cup water or as required and adjust the consistency.
- punjabi kadhi is ready, keep aside.
onion pakora preparation:
- firstly, in a small bowl take 2 onion, 1 tsp ginger paste, 2 chilli, ¼ tsp ajwain, ¼ tsp turmeric, 1 tsp kasuri methi and 2 tbsp coriander.
- add 1 cup besan, ½ tsp salt and mix well.
- squeeze and mix until the flour turns moist.
- further, add 2 tbsp curd and ¼ tsp baking soda.
- mix well forming a smooth pakora mixture.
- wet your hand with water and scoop out a small ball sized mixture. wet hand prevents the batter from sticking.
- deep fry in hot oil, keeping the flame on the medium.
- stir occasionally, until the pakoda turns golden brown and crisp.
- drain off the pakoda onto the kitchen paper to absorb excess oil.
kadhi pakora preparation:
- drop in prepared onion pakora into the kadhi.
- simmer for a minute or until the pakoda absorbs kadhi.
- prepare the tempering by heating 1 tbsp ghee.
- add 1 tsp cumin, 1 dried red chilli, ½ tsp chilli powder.
- pour the tempering over kadhi and add 2 tbsp coriander. mix well.
- finally, enjoy kadhi pakora with jeera rice or steamed rice.
notes:
- firstly, add the pakora and cook just before serving.
- also, adding baking soda to pakora makes pakora super soft.
- additionally, do not compromise in cooking time of kadhi. else it tastes raw and does not smell good.
- finally, punjabi kadhi pakora recipe tastes great when prepared with sour curd.