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kadhi pakora recipe
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5 from 338 votes

kadhi pakora recipe | punjabi kadhi recipe | recipe for kadhi pakoda

easy kadhi pakora recipe | punjabi kadhi recipe | recipe for kadhi pakoda
Course curry
Cuisine punjabi
Keyword kadhi pakora recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5 Servings
Calories 281kcal
Author HEBBARS KITCHEN

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:

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

Calories: 281kcal | Carbohydrates: 32g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 839mg | Potassium: 614mg | Fiber: 6g | Sugar: 10g | Vitamin A: 771IU | Vitamin C: 52mg | Calcium: 134mg | Iron: 4mg