Punjabi Kadhi Pakora Recipe

Punjabi Kadhi Pakora is a well-liked meal from North India that consists of gram flour fritters (pakoras) that have been deep-fried and then submerged in a curry that is predominantly made with yogurt.

This recipe not only showcases the rich flavors of the ingredients, but it also invokes nostalgia because it is frequently connected with family get-togethers and dinners that provide warmth.

There are three primary components that make up Punjabi Kadhi Pakora: the crispy pakoras, the creamy kadhi, and the aromatic tadka (tempering). These three components are what make the dish what it is.

In Punjabi households, this meal is considered a food staple, and it is often eaten with steamed rice, which is referred to as “Kadhi Chawal.” In this dish, the crunchy pakoras and the sour, spicy yogurt sauce come together to produce a lovely contrast that is not only savory but also gratifying.

Ingredients

For Kadhi

• 1.5 cups sour yogurt (375 grams)
• 3 tablespoons besan (gram flour)
• ½ teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 10-11 curry leaves
• Salt to taste
• 2-3 dried red chilies
• 2 tablespoons oil (preferably mustard oil)
• 2-3 cups water (adjust as needed)

For Pakoras

• 1 cup besan (gram flour)
• 1 small onion, thinly sliced
• ½ teaspoon red chili powder
• ½ teaspoon ajwain (carom seeds)
• Salt to taste
• Oil for frying
• Optional: chopped spinach or methi leaves for added flavor

Also see :- Litti Chokha Recipe

Instructions

Step 1: Prepare the Pakoras

• A mixture of besan, chopped onions, red chili powder, ajwain, and salt should be mixed together in a mixing dish. Combine thoroughly.
• To create a thick batter, gradually add water to the mixture. Check to see that it is not overly watery.
• Heat the oil in a deep pan at a heat setting of medium. When the oil is hot, you should drop spoonfuls of the batter into it.
• Fry the pakoras into a golden brown color and until they are crispy. Extract and place on paper towels to drain.

Step 2: Make the Kadhi

1. Whisk the sour yogurt, besan, and water together in a separate dish until the mixture is completely smooth, making sure that there are no lumps left.
2. Warm the oil in a big saucepan. Include curry leaves, mustard seeds, and cumin seeds in the mixture. Sauté till the aroma rises.
3. In order to avoid lumps, pour the yogurt mixture into the container and stir it regularly. Turmeric and red chili powder should be added.
4. To thicken the kadhi, bring to a boil, then reduce the heat to a simmer and continue cooking for around twenty to thirty minutes while stirring it occasionally.

Step 3: Combine and Serve

1. Following the thickening of the kadhi, the fried pakoras should be folded in with care. Continue to cook for a further five minutes to give the flavors a chance to combine.
2. Served hot, with a garnish of fresh cilantro, and accompanied with chapati or rice that has been steamed.

Nutrition

• Calories: 354
• Protein: 12 g
• Carbohydrates: 45 g
• Fat: 15 g
• Fiber: 5 g

Tips

• To get the most flavorful results, use sour yogurt. If you do not have access to lemon juice, you can add a few drops to ordinary yogurt.
• Pakoras can be made with a variety of ingredients, such as spinach (palak) or potatoes (aloo), so that you can add more diversity to your dish.
• The next day, when the flavors have had more time to develop, kadhi tastes even better. The refrigerator is the best place to store leftovers for up to three days.