Punjabi kadhi pakora recipe ( Punjabi kadhi recipe )
This Punjabi kadhi pakora recipe is the most popular north indian curry recipe. Must try this punjabi kadhi recipe with the below step-by-step instructions.
Ingredients
Punjabi kadhi ingredients
- 200 grams sour curd or yogurt
- 4 tablespoon gram flour or besan
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Pinch of salt
- 400 ml water for smooth mixture
- 4 tablespoon mustard oil
- 1 teaspoon cumin seed
- Pinch of hing
- 2 medium size chopped onions
- 2 chopped green chili
- 1 tablespoon ginger garlic paste
- 10 to 12 fresh curry leaves
- 2 dried red chili
- 3 tablespoon fresh coriander leaves
Ingredients for kadhi pakora
- 200 grams besan or gram flour
- 1/2 teaspoon ajwan
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- pinch of salt
- 2 medium size slice onions
- 60 ml water
- 600 ml oil [ Mustard or Sunflower ]
For tadka
- 2 tablespoon ghee
- 1/2 teaspoon cumin seed
- Pinch of hing
- 2 dried red chilli
- 1/2 teaspoon ajwan
Instructions
- how to make kadhi pakora
- At first for preparing punjabi kadhi recipe in a large mixing bowl add sour curd and whisk it properly such that no lumps forms on curd.
- Now add gram flour or besan , red chili powder , garam masala powder , turmeric powder, Pinch of salt and stir everything and mix them properly.
- Finally pour water and stir thoroughly such that no lumps can build up in your slurry and you will get smooth mixture.
- Now to make pakora for punjabi kadhi recipe in a large mixing bowl add gram flour or besan, ajwan , red chili powder , garam masala powder ,pinch of salt, and slice onions.
- Now mix all of them together by hand or spoon , also add water and helps the mixture thick.
- Furthermore pour oil in pan, when oil is medium hot.
- Place one by one onion pakora in oil, fry the pakora completely on medium flame till they become glolden brown and crisp
- Finally remove the fried pakora from oil and place on kitchen tissue to remove excess oil from it.
- For cooking punjabi kadhi pakora recipe heat mustard oil in a pan add cumin seed , pinch of hing saute them in low flame till the cumin seed began splutter.
- After that add chopped onions and saute them in medium flame til translucent.
- Next add finely chopped green chilli, ginger-garlic paste, and saute them further 2 min till raw smell of ginger garlic disappear completely.
- Now add fresh curry leaves, and dried red chili and saute them in this mixture for another 2 min on medium to low flame.
- After that add curd slurry which we made earlier and mix everything properly.
- Then make the flame medium low and boil this kadhi for about 20 min.
- Make sure you stir this kadhi in between this time otherwise kadhi become brown from bottom.
- At this stage if kadhi becomes thick but if it is too thick then pour dash of water , cover the pan and simmer the kadhi for further 10 min.
- Now sprinkle garam masala powder, pinch of salt, and coriander leaves in this punjabi kadhi pakora recipe.
- Finally our kadhi pakora recipe is completed now add our fried pakora in this kadhi, mix them properly then close the lid for sometime till all aroma properly goes into the kadhi.
- Heat 2 tablespoon ghee in a pan add dried red chilli , cumin seed , mustard seed , hing , when they start splutter add kashmiri red chili powder.
- Finally pour in pan and close the lid till the aroma completely goes into kadhi
Notes
Kadhi Pakora Recipe Note
- After giving the tadka don't open the lid immediately ,just keep it as it is to properly infuse flavour in kadhi.
- To get it's delicious flavour if possible serve hot kadhi pakora immediately.
Nutrition
Serving: 3g | Calories: 1187kcal | Carbohydrates: 67g | Protein: 55g | Fat: 80g | Saturated Fat: 21g | Polyunsaturated Fat: 44g | Cholesterol: 156mg | Sodium: 3061mg | Fiber: 11g | Sugar: 15g