Kadhi Pakora Recipe - Punjabi & Spicy
Kadhi Pakora Recipe – Punjabi & Spicy – There is no standard way to make kadhi and you can find hundreds of recipes out there.
A Gujarati kadhi (popular in the state of Gujarat), Rajasthani Kadhi (from the state of Rajasthan), Punjabi kadhi pakora (from the state of Punjab), Sindhi kadhi … The list and recipes are endless. However, this spicy kadhi pakora recipe is for Spicy Punjabi Kadhi Pakora.
Kadhi Pakora Recipe is a delicious blend of cooked curd or yoghurt and gram flour (besan) with besan pakoras. It is loved by all North Indians irrespective of their age.
How to make kadhi?
The batter made with yoghurt and gram flour (besan) is cooked with spices til it thickens and cooks completely. The besan pakoras are added once this is achieved and lastly, a spicy tempering is added from the top.
The addition of besan helps to give this Spicy Punjabi Kadhi a creamy consistency. The sourness of taste is derived from the yoghurt. It is also loaded with spices like garam masala and fenugreek seeds to contribute the necessary spice heat.
Spicy Punjabi Kadhi pakora or kadhi pakoda (split Bengal gram dumplings) is a very popular Punjabi dish. My family has always said that it was usual for them to eat it in Dera Ismail Khan before partition. Hence, it is usually present on our weekly menu.
Actually, Kadhi is frequently made in households over Northern India, though styles vary greatly. For example, the Punjabis like their Kadhi thick as compared to people from Uttar Pradesh who like it to be a bit runny. Kadhi pakora is a dish prepared in Dera Ismail Khan as well and has been a regular part of our household meals.
The version below is quite close to it. Kadhi’s cooking process is divided into two parts and is easily done in parallel. The dumplings or pakode are fried while the kadhi is cooks on another burner. Go for it and remember to tell me how you fared.
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Indications for making Kadhi Pakora Recipe, Spicy Punjabi Kadhi Pakora Recipe
- Preparation Time: 10 minutes
- Cooking time: 40 minutes
- Cooking Gizmos: A Wide Cooking Pot or a Pressure Cooker
- Servings: 3-4 People
Kadhi Pakora Recipe | Spicy Punjabi Kadhi Pakora Recipe
For Dumplings or Pakora
- 1 Cup Curd or Yogurt
- 2 Cups Water
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1.5 tbsp Ghee Save 1/2 tbsp for tempering
- 1/4 tsp Asafoetida
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 3 Piece Dry Red Chilis Break into half. Save one for tempering
- 1 Piece Curry Leaves 1 Sprig
- 2 Piece Green Chilis
- 1/4 tsp Fenugreek Seeds Optional
- 0.5 tsp Salt
- We like our pakoda to be rich and spicy. You can adjust the amount of spice and ghee according to your taste.
- If you want crisp pakoda you can add them straightway to the kadhi. And if you like soft pakoda after removing from oil soak them in a bowl of water for 1 minute. Press to remove excess water and then add to the prepared Kadhi.
- To save time, fry the pakoda when Kadhi is cooking.
FINALLY, TO SUM IT UP
Spicy Punjabi Kadhi Pakora Recipe – The options are myriad. A Gujarati kadhi (popular in the state of Gujarat), Rajasthani Kadhi (from the state of Rajasthan), Punjabi kadhi pakoda (coming from the state of Punjab), Sindhi kadhi … The list and recipes are endless. However, this kadhi pakora recipe is for Spicy Punjabi Kadhi Pakora.
Punjabi Kadhi Pakora Recipe is a delicious blend of cooked curd or yoghurt and gram flour (besan) with besan pakoras. It is loved by all North Indians irrespective of their age.
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