Punjabi Pakora Kadhi Recipe By, 2017-12-04 Punjabi Pakora Kadhi Recipe Discover the taste of Punjabi Pakora Kadhi Recipe. This dish is tasty, spicy,and easy to prepare. It is perfect for any occasion. Prep Time: 15min Cook time: 20min Ingredients: For The Pakoras 1 cupbesan (bengal gram flour),2 tbspfinely chopped coriander (dhania),1/4 tspturmeric powder (haldi),a pinchof baking soda,1 tspcumin seeds (jeera),1 tspfinely chopped green chilies,saltto taste,oilfor deep-frying,, For The Kadhi 2 cupswhisked curd (dahi),3 tbspbesan (Bengal gram flour),1/4 tspturmeric powder (haldi),saltto taste,1 tbspoil,1/2 tspcumin seeds (jeera),2cloves (laung / lavang),1small stick cinnamon (dalchini),1/4 tspfenugreek (methi) seeds,1/2 tspcoriander (dhania) seeds,4 to 6curry leaves (kadi patta),2whole dry Kashmiri red chilies , broken into pieces,1/2 tspginger (adrak) paste,1/2 tspchili powder, For The Garnish 2 tbspfinely chopped coriander (dhania), Instructions: For the pakoras In a bowl add besan, chopped coriander, turmeric powder, cumin powder, baking soda, salt,green chili, and ½ cup of water in a deep bowl and mix it well to make a thick batter. Heat the oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil and deep-fry a few at a time till they turn golden brown in color from all the sides. Drain the pakoras on an absorbent paper and keep it aside. For the kadhi In a bowl add curd, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk it well and keep it aside. Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, cinnamon, fenugreek seeds, coriander seeds, curry leaves and Kashmiri dry red chilies and fry on a medium flame for a few seconds. Add the curd-besan mixture, ginger paste, chili powder, and a little salt, mix it well and cook on a medium flame for 3 to 4 minutes and stir occasionally and keep it aside. How to proceed Just before serving, re-heat the kadhi and bring to boil. Add the pakora, mix it gently and cook on a medium flame for 1 to 2 minutes and stir occasionally. Garnish it with coriander leaves and serve it. Check More Punjabi Recipes Meghna Nath

Punjabi Pakora Kadhi Recipe

Punjabi Pakora Kadhi is a classic dish from Punjabi cuisine. This dish is spiced up with curd based gravy cooked along with dumplings(pakora). It has a divine taste and perfect for any special occasion. Let’s follow this traditional recipe.

Ingredients

For The Pakoras

  • 1 cupbesan (bengal gram flour)
  • 2 tbspfinely chopped coriander (dhania)
  • 1/4 tspturmeric powder (haldi)
  • a pinchof baking soda
  • 1 tspcumin seeds (jeera)
  • 1 tspfinely chopped green chilies
  • saltto taste
  • oilfor deep-frying
  • For The Kadhi

    • 2 cupswhisked curd (dahi)
    • 3 tbspbesan (Bengal gram flour)
    • 1/4 tspturmeric powder (haldi)
    • saltto taste
    • 1 tbspoil
    • 1/2 tspcumin seeds (jeera)
    • 2cloves (laung / lavang)
    • 1small stick cinnamon (dalchini)
    • 1/4 tspfenugreek (methi) seeds
    • 1/2 tspcoriander (dhania) seeds
    • 4 to 6curry leaves (kadi patta)
    • 2whole dry Kashmiri red chilies , broken into pieces
    • 1/2 tspginger (adrak) paste
    • 1/2 tspchili powder

    For The Garnish

    • 2 tbspfinely chopped coriander (dhania)

Directions

For the pakoras

  • In a bowl add besan, chopped coriander, turmeric powder, cumin powder, baking soda, salt,green chili, and ½ cup of water in a deep bowl and mix it well to make a thick batter.
  • Heat the oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil and deep-fry a few at a time till they turn golden brown in color from all the sides.
  • Drain the pakoras on an absorbent paper and keep it aside.

For the kadhi

  • In a bowl add curd, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk it well and keep it aside.
  • Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, cinnamon, fenugreek seeds, coriander seeds, curry leaves and Kashmiri dry red chilies and fry on a medium flame for a few seconds.
  • Add the curd-besan mixture, ginger paste, chili powder, and a little salt, mix it well and cook on a medium flame for 3 to 4 minutes and stir occasionally and keep it aside.

How to proceed

  • Just before serving, re-heat the kadhi and bring to boil.
  • Add the pakora, mix it gently and cook on a medium flame for 1 to 2 minutes and stir occasionally.
  • Garnish it with coriander leaves and serve it.

Check More Punjabi Recipes

Meghna Nath

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