Punjabi Kadhi Pakora
🥣✨ Ingredients
For Kadhi:
Yogurt (curd) – 1 cup (sour curd preferred)
Besan (gram flour) – 3 tbsp
Water – 3 to 4 cups
Turmeric powder – 1/2 tsp
Red chili powder – 1/2 tsp
Salt – to taste
Ginger – 1 tsp (grated)
Green chili – 1 (optional, chopped)
For Pakoras:
Besan (gram flour) – 1 cup
Onion – 1 (thinly sliced)
Green chili – 1 (chopped)
Ajwain (carom seeds) – 1/2 tsp
Salt – to taste
Water – as needed
Oil – for deep frying
For Tempering (Tadka):
Ghee or oil – 1.5 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Dry red chilies – 2
Asafoetida (hing) – a pinch
Curry leaves – 6–8 (optional)
Red chili powder – 1/4 tsp (for final garnish)
👩🍳 How to Make Punjabi Kadhi Pakora
🌟 Step 1: Make the Pakoras
1. In a bowl, mix besan, onions, green chili, ajwain, and salt.
2. Add a little water to make a thick batter.
3. Heat oil in a pan and drop small spoonfuls of batter to fry.
4. Fry till golden and crispy. Drain and set aside.
🌟 Step 2: Make the Kadhi
1. In a large bowl, whisk curd and besan until smooth.
2. Add turmeric, chili powder, salt, and water. Mix well to make a thin mixture.
3. Pour into a deep pan and bring to a boil.
4. Add ginger and green chili.
5. Cook on low flame for 30–40 minutes, stirring occasionally until kadhi thickens slightly.
🌟 Step 3: Add Pakoras
1. Once kadhi is slightly thick, add the fried pakoras.
2. Let them simmer for 10–15 minutes so they soak up the kadhi.
🌟 Step 4: Tempering (Tadka)
1. Heat ghee or oil in a small pan.
2. Add mustard seeds, then cumin seeds, dry red chilies, hing, and curry leaves.
3. Pour this hot tadka over the kadhi.
4. Sprinkle red chili powder on top for color and flavor.
🍚 Serving Suggestion
Serve hot with steamed rice, jeera rice, or roti. Add a little ghee on top for extra flavor.
✅ Tips
Use slightly sour curd for authentic Punjabi flavor.
Stir kadhi often while cooking to prevent curdling
Add pakoras just before serving if you want them to remain crisp.
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