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Recipes Home: Punjabi Recipes: Punjabi Kadhi Pakora Recipe

PUNJABI KADHI PAKORA RECIPE


Punjabi kadhi pakora is a Indian yogurt gramflour curry with fried vegetable pakoras and seasoned with spices and usually served with rice. Given below is a simple and authentic punjabi kadhi recipe.

Serves : 4
Cooking time : 45 mins

Ingredients:

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

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
Punjabi Kadhi


How to make kadhi pakora:
  • Mix all ingredients listed under pakora except oil for frying.
  • Now add 1/2 cup of water to the mixture little by little. The batter should be thick enough to bind the chopped potatoes and onions together.
  • Heat oil for frying in a kadhai. When piping hot, drop small balls of the mixture in the oil. Fry in batches of 6 - 7 at a time. When the pakoras are golden brown, drain them on a kitchen paper. Keep them aside.
  • In a separate bowl beat the curd/yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 4 -5 cups of water. Whisk well.
  • Now heat oil in a big kadhai. Add saboot lal mirch, sarsoon, saboot jeera and methi dana. When they begin to sputter add grated ginger and grated garlic. Stir fry for 15- 20 secs and then add turmeric, jeera powder, coriander powder, salt and red chilly powder. Immediately add besan-curd mixture. Stir well and bring it to a boil. Then let it simmer on a slow fire for about 15 minutes. Stir occasionally.
  • After 15 mins add the pakoras, garam masala, crushed kasoori methi, green chilly slit lengthwise and again simmer the punjabi kadi for about 5 minutes.
  • Take it out in a dish and garnish with finely chopped corainder. Serve the kadhi hot with steamed rice.