Pakora Kadhi

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Punjabi cuisine is known for its rich, buttery flavors along with the extensive vegetarian and non vegetarian Ingredients. Punjabi Kadhi Pakora, a traditional curry served best with rice, is made with yoghurt or buttermilk, which is thickened with chickpea flour and seasoned with ginger, turmeric, chilies, and tempered spices. Deep-fried dumplings of spiced chickpea-flour batter (known as pakoras) are also added.


Ingredients for the Pakodas:

1 cup besan (bengal gram flour)
2 tbsp finely chopped coriander leaves
2 long thinly sliced onions 
1/4 tsp turmeric powder 
A pinch of baking soda
1 tsp cumin seeds 
1 tsp finely chopped green chillies
Salt to taste
Oil for deep-frying

Ingredients for the Kadhi:

2 cups whisked curds 
3 tbsp besan 
1/4 tsp turmeric powder 
Salt to taste
1 tbsp oil
1/2 tsp cumin seeds 
2 cloves 
1 small stick cinnamon 
1/4 tsp fenugreek seeds
1/2 tsp coriander seeds
4 to 6 curry leaves 
2 whole dry kashmiri red chillies , broken into pieces
1/2 tsp ginger paste
1/2 tsp chilli powder

For Garnish:
2 tbsp finely chopped coriander 

Method:

For the pakodas -

1. Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well to make a thick batter.

2. 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 colour from all the sides.

3. When fried drain them out on an absorbent paper.

The pakoras are ready.

For the kadhi -

1. Combine the curds, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk well using a whisk. Keep aside.

2. 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 chillies and sauté on a medium flame for a few seconds.

3. Now on high flame, add the curds-besan mixture, ginger paste, chilli powder and a little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuouly till the mixture comes to boil. Let it boil for 4-5 minutes then lower the flame and let it cook fr another 15 minutes or till the rawness of besan is gone. 

4. Give tadka of mustard & whole red chilli just before serving.

Garnish with green coriander and serve hot with rice.
Pakora Kadhi with Rice 




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