Kadhi Pakora

Learn to Make Punjabi Kadhi Pakora: fried fritters in yogurt sauce with step-by-step photos, tips, and video for perfect results.

Recipe Source Link:https://www.mygingergarlickitchen.com/kadhi-pakora/

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RECIPE INGREDIENTS

» Crushed Coriander Seeds

• 2 tablespoons coriander seeds

» For Pakora

• 2 medium-sized onions, sliced
• 1-2 small green chilies, chopped
• 1-2 tbsp chopped cilantro
• 1/4 tsp cumin powder
• 1/2 tsp Kashmiri red chili powder
• 1/4 tsp turmeric powder
• 1/2 tsp carrom seeds (ajwain), crushed
• Salt, to taste
• 1 tsp ginger garlic paste
• 1 cup besan (chickpea flour)
• Water as required
• 1 tsp hot oil
• Oil for frying

» For Kadhi

• 1.5 cups plain yogurt
• 1/2 cup besan (chickpea flour)
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tbsp ginger-garlic paste
• Salt to taste
• 7 cups water
• 2 tbsp oil or ghee
• 1/2 tsp fenugreek seeds
• 1 tsp cumin seeds
• 10-12 black peppercorns
• 2 green chilies, slit
• 2 small Kashmiri dried red chilies
• 1 medium-sized onion, sliced
• 1-2 tablespoons fresh cilantro, chopped

» For Tadka:

• 2-3 tbsp ghee or oil
• 1 tsp cumin seeds
• 1/4 tsp hing (asafoetida)
• 3-4 whole dried red chilies
• 1 tsp Kashmiri red chili powder

RECIPE INSTRUCTIONS

» Crush coriander seeds

1. Add coriander seeds to a mortar and coarsely crush them using a pestle. You can also pulse them in a spice blender. Set them aside; we will use them in pakoras and kadhi.

» Make Pakora

1. In a medium mixing bowl, add sliced onions, green chilies, chopped cilantro, cumin powder, Kashmiri red chili powder, turmeric powder, crushed carrom seeds, salt, and ginger-garlic paste. Mix well, while squeezing the mixture, to release moisture from the onions.
2. Gradually add besan and mix well. Also, add a little water to combine the mixture into a thick batter. Ensure it is not runny or too thick. Stir in 1 teaspoon of hot oil until well combined. Let it sit for 10 minutes.
3. Heat oil in a deep frying pan. Once hot, drop spoonfuls of the batter into the oil. Fry the pakoras on medium heat until they are golden brown and crisp. Once fried, drain them on a plate lined with paper towels. Repeat until all the pakora mixture is used up.

» To Make Kadhi

1. In a large mixing bowl, add yogurt, gram flour, turmeric powder, red chili powder, ginger-garlic paste, and salt. Whisk well. Gradually add the water, whisking to ensure a lump-free batter.
2. Heat oil or ghee in a large pot. Add fenugreek seeds, cumin seeds, black peppercorns, and sauté for a few seconds. Then add slit green chilies, dried red chilies, and sauté for 1-2 minutes. Add the sliced onion and sauté until translucent.
3. Stir the yogurt mixture, then pour it into the pan. Stir continuously and bring it to a boil. Once it starts boiling, reduce the heat to low, and simmer for about 30-35 minutes, stirring occasionally, until it thickens slightly. If your kadhi is too thick, feel free to add some hot water and cook for an additional 3-4 minutes.

» TPrepare Tadka (Temperin)

1. In a small pan, heat ghee or oil. Add cumin seeds, dried red chilies, asafetida, and a teaspoon of red chili powder. Fry for a few seconds until aromatic.

» Serving Kadhi Pakoda:

1. Add the fried pakoras to the kadhi and let them soak for a few minutes. Pour this tadka over the kadhi and pakoras. Garnish with chopped fresh cilantro. Serve Kadhi Pakora hot with rice or roti.

RECIPE NOTES

1. Both homemade and store-bought yogurt can be used in this recipe. Sour yogurt gives the Kadhi a nice tang. Yogurt that is 1-2 days old is good, but do not use very old yogurt.
2. For making crispy and fluffy pakora, the batter should be thick but also slightly pourable.