Punjabi Kadhi Pakora Recipe

Punjabi Kadhi Pakora

Learn how to make punjabi kadhi pakora recipe at home easily
Punjabi kadhi pakora is an indian dish made with gramflour and yogurt and seasoned with spices.


For Kadhi
1 cup sour Curd (khatti dahi)
2 1/2 tblsp Besan (Gram flour)
2 Dry red chili whole
1/2 tsp saboot jeera
1/4 tsp Rai (mustard seeds)
1/4 tsp methi dana (Fenugreek seeds)
1/2 tsp Turmeric powder
1 tsp Jeera Powder
1 tsp Coriander Powder
1 1/2 tsp Salt
1/2 tsp Red Chilly Powder
2 tsp ginger
2 tsp garlic
1/4 tsp Garam Masala
1 Green Chilly
1 tblsp Hara dhania (Corainder leaves)
2 tbsp Oil or ghee

For Pakore
5 tblsp Besan (Gram flour)
2 tblsp Chopped finley onion
2 tblsp finely Chopped potato
1 green chilli finely chopped
1/4 tsp Ajwain
1/4 tsp Kasoori Methi (Fenugreek Leaves)
1 tblsp Hara dhania (Corainder leaves)
1 tsp Red chili powder
1/2 tsp Baking powder
A pinch of baking powder
Oil for deep frying
Salt As per taste

Making Kadhi Pakora:

  • Combine all ingredients listed under pakora except oil for frying.
  • Then add 1/2 cup of water to the mix in small quantities. The batter should become thick enough to bind the cut potatoes and onions together.
  • Warm oil for frying in a pan. When it becomes hot, drop it by making small balls of the mix in the oil. Keep frying in groups of 6 to 7 at a time. When the pakoras become golden brown, remove and drain them on a kitchen paper. Then keep them on the side.
  • In another bowl beat the curd and mix gram flour into it. Mix it well so and make sure there are no lumps. Add turmeric powder, salt and 4 to 5 cups of water. Mix well.
  • Take oil and heat it in a big pan. Add red chilli, mustard, cumin and fenugreek seeds. When they begin to splutter add finely chopped ginger and grated garlic. Saute for 15 to 20 seconds and then add turmeric, cumin powder, coriander powder, salt and red chili powder. Instantly add besan curd mixture. Mix it well and bring it to a boil. After that  let it simmer on low flame for about 15 minutes. Stir occasionally.
  • After 15 minutes add the pakoras, garam masala, crushed dry methi leaves (kasoori methi), green chilly which is split lengthwise and again let the punjabi kadi cook for about 5 minutes.
  • Remove it out in a dish and garnish with chopped coriander. Serve the Punjabi kadhi hot with steamed rice.

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