Kadhi Pakora Recipe | Spicy Punjabi Kadhi Pakora Recipe
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.
Ingredients
For Dumplings or Pakora
- 0.5 Cup Split Bengal Gram Flour Besan
- 6-7 tbsp Water Paani
- 1/2 tsp Salt Namak
- 1/4 tsp Asafoetida Hing
- 1/2 tsp Red Chili Powder Lal Mirch Powder
- 1/2 tsp Cumin Seeds Jeera
- 1/2 inch Ginger Adrak Fresh/ Grated
- 1 Piece Onion Pyaz Small
- 1 Piece Green Chili Hari Mirch
- 0.5 Cup Vegetable Oil Tel For Frying
For Kadhi
- 1 Cup Curd or Yogurt Dahi
- 2 Cups Water Paani
- 1 tsp Turmeric Powder Haldi
- 1 tsp Red Chili Powder Lal Mirch Powder
- 1.5 tbsp Ghee Save 1/2 tbsp for tempering
- 1/4 tsp Asafoetida Hing
- 1/4 tsp Mustard Seeds Rai
- 1/4 tsp Cumin Seeds Jeera
- 3 Piece Dry Red Chilis Lal Mirch - Break into half. Save one for tempering
- 1 Piece Curry Leaves Kadi Patta 1 Sprig
- 2 Piece Green Chilies Hari Mirch
- 1/4 tsp Fenugreek Seeds Methi Dana Optional
- 0.5 tsp Salt Namak
Instructions
First - Make the pakoda
- Mix besan, cumin seeds and red chilli powder.
- Add onions, ginger and green chilli
- Mix with some water
- Ensure it is smooth and not lumpy
- Make them into small balls and fry the pakoda or dumplings.
- Remove to a plate
Next - Make the kadhi
- Take yoghurt or dahi in a bowl.
- Thin yogurt with water & add besan
- Add red chilli powder, turmeric powder & asafoetida or hing.
- Mix well into a slurry
- Ensure everything is evenly dissolved
- Heat ghee in a thick bottomed pan
- Add whole red chilies and saute
- Add mustard seeds, fenugreek seeds, cumin seeds & one sprig of curry leaves and fry till aromatic
- Add the besan yogurt slurry to the pan
- Add sliced green chilies
- Keep stirring the slurry to avoid lumps. This is where it will start to thicken
- Reduce heat when it comes to a boil
Assemble Kadhi Pakoda
- Add pakode to the kadhi
- Simmer on low heat till the pakode absorb kadhi
- Remove from fire and temper with ghee mustard seeds and whole red chilis
Notes
- 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.