Punjabi Kadhi Pakora
Kadhi Pakora is a vegetarian, gluten-free Indian curry. Learn how to make Punjabi style kadhi chawal in a few simple steps.
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Cup gram flour (besan)
- 1 Cup onion fine chopped
- 1 teaspoon turmeric powder
- 1 tablespoon finely chopped coriander
- 1/4 teaspoon red chili powder
- Salt to taste
- Oil for deep frying the
- 1/8 Cup refined oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon fenugreek seeds (methi dana)
- 1/4 teaspoon asafoetida (hing)
- 2 Cup curd or yogurt
- 1/4 Cup gram flour (besan)
- 500 ml water
- Salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 2 green chili sliced
- 2 tablespoon chopped fresh coriander
- 2 tablespoon ghee
- 1 teaspoon cumin seeds (jeera)
- 4 dried red chilies
Instructions
- 1
To prepare the pakora, combine all the ingredients except oil together in a bowl. Mix nicely.
- 2
Add approximately 1/4 cup of water to make a thick batter. Whisk the batter nicely using your fingers for 2 - 3 minutes. This way pakoras are more light in texture.
- 3
Heat the oil in a deep non-stick pan. Drop spoonfuls of the batter into the hot oil without over-crowding the pan.
- 4
Deep-fry the pakora over medium heat till they turn crisp from all the sides.
- 5
Drain on an oil absorbent paper and keep aside.
- 6
Whisk together curd, turmeric powder, red chili powder, gram flour, and salt along with 1 Cup of water. Make sure the batter is smooth and lump free.
- 7
Heat oil in a kadhai. Add cumin seeds, mustard seeds, asafoetida (hing), and red chilies. Saute for 20 - 30 seconds.
- 8
Add the curd mixture into the kadhai and bring it to a boil. Reduce the heat to low and allow the kadhi to simmer for 20 - 25 minutes. Stir at regular intervals. Taste and adjust the seasoning accordingly.
- 9
Once the Kadhi thickens and the raw taste of gram flour wafts away, add fried pakora, kasuri methi, sliced green chili, and fresh coriander. Stir to combine. Cover and simmer the curry over low heat for 5 - 6 minutes for pakora to absorb the kadhi flavor.
- 10
Heat ghee in a small tadka pan. Add cumin seeds and red chilies. Cook for 20 - 30 seconds.
- 11
Pour this tempering over the kadhi. Stir to combine. Garnish kadhi with fresh coriander leaves.
- 12
Serve Punjabi Kadhi Pakora with steamed basmati rice.