KaadhiPakora
INDIAN COOKING MAIN COURSE

Panjabi kadhi Pakora Recipe

Kadhi pakora is the Panjabi traditional recipe. This is a sour, creamy curry made with yogurt, besan, pakora, and some spices. Adding pakora making this recipe more exciting and irresistible In addition to that, Kadhi pakora goes well with plain rice and roti. Very basic ingredients like besan, curd, and some spices are needed for this delicious Kadhi pakora. On the other hand, the curd used in this recipe must be soured. Above all, serve the Kadhi pakora with tampering on the top.

How to make Kadhi Pakora Recipe:

To make this recipe, first, prepare the batter with besan, spinach leaves, salt, turmeric, chili powder, green chilis, cumin-coriander powder, and some water for pakora. secondly, make the curd and besan mixture for kadhi. For that mix besan, salt, curd, chili, garlic and ginger paste, turmeric powder, chili powder, and water. Thirdly, make the kadhi and pakora. Finally, add the pakora to the kadhi and pour the tampering on the top and serve.

Know more about ingredients:

Pakora: These are the deep-fried fritters made with besan, salt, spinach, water, and some spices. In this recipe, I made the pakora with spinach. Basically, Pokora can be made with onions, potatoes, and veggies as well. For the soft pakora add little more water to the besan. This is the great tea time snack and can be served with tomato ketchup and green chutney.

Curd/Yogurt: This is the star ingredient of this recipe. Basically, the Panjabi Kadhi pakora is sour, for that curd should be sour. Yogurt is very nutritious and a good source of protein, calcium and B vitamins. Whisk the yogurt before adding to the besan to avoid the lumps.

Besan: This is the main ingredient for this recipe. This is used in pakora and kadhi as well. Sieve the besan for a smooth batter. Besan flour is the basic ingredient that can found in basic Indian households. This is rich in vitamins and minerals and lee is calories.

Spices: The spices used in this recipe are the chili powder, green chilis, green chili, ginger, and garlic paste, garam masala, and cumin and coriander powder. Along with the spices, herbs like coriander are also in this recipe. As you know, green chilis increase metabolism and they are secret behind the wonderful flavor of the kadhai.

Punjabi Khadi Pakora Recipe

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: inidan cooking, Side Dish
Cuisine: Indian
Keyword: kadhi pakora recipe,, kadhi pakora,, Punjabi kadhi pakora recipe,
Servings: 4

Ingredients

Ingredients for pakora:

  • 1/2 cup Besan
  • 1 cup chopped spinach
  • 2 tbsp chopped green chilis
  • 1 tsp salt adjust
  • 1/2 tsp turmeric powder
  • 1 tbsp cumin coriander powder?
  • 1 tsp chili powder
  • water as required
  • oil for deep fry

Ingredients for making Besan mixture:

  • 1/2 cup beasn
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 1 tsp green chili, ginger and garlic paste
  • 1/4 cup curd
  • 1 tsp chili powder
  • 1 tsp cumin-coriander powder

Ingredients for making kadhi:

  • 3 tbsp oil
  • 1 tbsp cumin seeds
  • 1 tbsp chopped garlic
  • 2 tbsp chopped green chilis
  • 1/4 cup sliced onions
  • 1 pinch hing
  • 1 tsp turmeric powder
  • 1 tsp salt

Ingredients for tampering:

  • 2 tbsp oil
  • 2 tbsp cumin seeds
  • 1 tbsp chopped green chilis
  • 1 tbsp chopped garlic
  • 1 tbsp chopped coriander leaves
  • 1 tsp chili powder
  • 1 pinch hing

Instructions

Preparation of batter for Pakora:

  • Take a mixing bowl and add besan, chopped spinach/ palak, green chillis, salt, turmeric powder, cumin-coriander powder, chili powder and mix well.
  • Then add little water ta make the batter for pakora. Adjust the water quantity according to your taste.
  • If you want soft pakora add more water and mix it properly with handor spatula to make the batter.
  • Keep the batter aside for 20 mins.

Preparation of besan mixture for kadhi:

  • Take a mixing bowl and besan, salt, turmeric powder, green chili paste, curd, and whisk well. Whisk continuously so that they won't be any lumps.
  • Add water in between if needed. Then add the chili powder and cumin-coriander powder and whisk again. Keep it aside.

preparation of the kadhi:

  • Heat the oil in the thick-bottomed, wide-open pan and add cumin seeds to the pan. Let the cumin seeds splutter. Then add the chopped garlic and green chilis to the pan.
  • Give it a stir and then add the sliced onions to the pan and then add hing. Mix well. Saute them until they turn golden brown.
  • Add the besan mixture to the pan and mix well with the other ingredients. After that add turmeric powder and salt.
  • Mix well and keep on stirring until it gets thicken and raw flavor if the besan is gone. Make sure that kadhi should not stick to the bottom.
  • Add warm water if the kadhi is too thick. and there should not be any lumps in the kadhi, Check the seasoning and adjust the taste.
  • Turn off the stove and keep it aside.

Making the pakora:

  • Heat the oil in the pan and when the oil is hot enough drop the dough with the spoon in the oil.
  • When they are cooked, turn them to the other side and fry until they are done. Fry them in batches and don't overcrowd them. Take them in the plate with a paper tissue.
  • So that the paper can absorb the excess oil. They can be made beforehand and store for few hours.

Making tampering for kadhi pakora:

  • Heat the oil in the pan and add cumin seeds, chopped green chillis, chopped garlic, and chopped coriander leaves to the pan.
  • Mix them and stir them. Then add the chili powder and hing to the pan. Give it a stir. When the coriander leaves start changing color turn off the stove.

Preparation of the kadhi pakora:

  • Take the kadhi in a bowl and add the pakora to the bowl and then pour the tampering on the top of the kadhi.
  • Serve the hot kadhi pakora with rice. Above all, make sure to add pakora to the kadhi before serving only. Or else it becomes mushy.
  • Make the pakora before, so this helps to quicken the process.

Watch the Punjabi Khadi Pakora Recipe Video:

Similar Recipes like Kadhi Pakora :

Butter chicken masala: Is the popular chicken curry, made with chicken, cream, and spices. To make chicken butter masala, first, marinate the chicken with salt, turmeric, yogurt, ginger garlic paste, chili powder, garam masala, and lemon juice. After that grill the chicken on the pan. Then heat the butter in the pan and add spices like cardamom, and cinnamon to the pan. Fry them until they turn aromatic. Then add the tomato and cashew paste and give it a stir.

Then add the salt, turmeric powder, chili powder, Kasturi methi to the pan mix well. Fry this until the oil oozes out from the paste. Then add the grilled chicken to the pan and mix everything well. Now cover the lid and cook. Add water according to the required consistency. Cook it until the chicken is properly and finally add the cream and turn off the stove. Serve the hot butter chicken with roti, naan, or butter naan.

Punjabi chole recipe: First, soak the chana or chickpeas for 8 hrs or overnight. Now cook them in the pressure cooker with salt for 6 whistles. After that make the chole masala with onions, ginger, garlic, cardamom, cinnamon, cumin seeds, coriander seeds, cloves, dry pomegranate seeds.

Then heat the oil in the pan and add bay leaf, chopped green chilis and then add chole masala to the pan. Fry the masala until the oil separates from the masala. Then add the chopped tomato, salt, turmeric, chili powder, and mix well. Cook it until the tomatoes become soft. Then add the boiled chickpeas along with water. Give it a stir and cover the lid and cook until the desired consistency. Add water if needed. Serve the chole hot with chapati, poori, or roti.

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