|Punjabi Kadhi Pakora Recipe|
Punjabi Kadhi Pakora Recipe is a traditional sour recipe made of dahi/mathha/chhach and pakora dipped in. There are many other variants of kadhi recipe but believe me this one is the most tempting due to its sour flavor and pakora surprise 🙂
In Northern India, pakoras are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti.
In punjabi families kadhi is made more interesting with the final touch of tadka made up using ghee and red chillies. So without taking much time lets go for its recipe.
Gram flour (besan)-1 bowl
Sour curd-1 bowl
Red chilly powder-1 table spoon
Coriander powder-1 tea spoon
Turmeric powder-1 table spoon
Garam Masala-1 table spoon
Fenugreek seeds/ Methi dana-1 tea spoon
Curry leaves-8 to 10 pc
Baking powder-1 tea spoon
Ghee-1 table spoon
Dry red chilly-3 to 4 pc
Mustard Oil-to fry
- Take a bowl and mix 5 to table spoon of gram flour, pinch of salt, red chilly powder, garam masala and baking powder. Adding water slowly, mix the ingredients to make paste that is neither very runny nor very thick.
- Heat oil in a deep frying pan and fry pakoras taking a little batter at a time. Fry all the pakoras from all the sides and keep a side for later use.
- Take water in a deep large bowl, add curd, gram flour, salt, turmeric powder, red chilly powder, garam masala and coriander powder and whisk well to blend all the ingredients.
- Heat 2 to 3 spoons of mustard oil in a thick bottom karhai. Add methi dana, curry leaves, 2 to 3 whole dry red chillies. Cook until they start cracking.
- Now add already prepared raw mixture of kadhi to the karahi. Cook at high flame til it starts boiling and then slow down the flame.
- Once it starts getting thick, add ready pakoras and chopped fresh coriander leaves to the karahi and let it cook again at low flame for 10 to 15 minutes.
- Heat ghee in a bowl and add whole dry red chilly, red chilly powder, turmeric powder, garam masala and a pinch of salt.
- Cook till chilly cracks and changes its colour to black red.
- Transfer kadhi into a serving dish and garnish it with prepared tadka. Serve hot with rice or parantha.