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KaadhiPakora
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Punjabi Khadi Pakora Recipe

Course inidan cooking, Side Dish
Cuisine Indian
Keyword kadhi pakora recipe,, kadhi pakora,, Punjabi kadhi pakora recipe,
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.