Punjabi Kadhi Pakora
This is a tantalizingly sour dahi kadhi prepared with besan, curd and delicious besan pakora. Compared with other kadhi recipes, kadhi prepared with this recipe has simply irresistible texture that lives up to its expectation of truly punjabi taste because of mildly spiced, deep fried pakora submerged in thick gravy. Enjoy Punjabi kadhi pakora’s unparalleled taste with chawal (steamed rice) or vegetable khichdi and experience the truly blissful feel of classic Indian comfort food.
For Besan Pakora
1/2 cup Besan (gram flour)
1/2 cup finely chopped (or 1 medium) Onion
1 Green Chilli, seeded and finely chopped
A small pinch of Baking Soda
1/3 cup + 1 tablespoon Water
Salt to taste
Oil for deep frying
For Kadhi
1 cup sour Curd (yogurt)
1/4 cup Besan (gram flour)
1½ cups Water
1/4 teaspoon Turmeric Powder
Salt to taste
For Tempering
2 tablespoons Oil
1/4 teaspoon Fenugreek Seeds
1/4 teaspoon Mustard Seeds
1/4 teaspoon Cumin Seeds
1/2 teaspoon grated Ginger
2 Dry Red Kashmiri Chillies
1/2 teaspoon Red Chilli Powder
1 tablespoon Coriander Leaves, finely chopped
Directions for Making Besan Pakora:
  1. Mix 1/2 cup gram flour, chopped onion, chopped green chilli, baking soda and salt in a bowl.
  2. Add water (approx. 1/3 cup + 1 tablespoon) in small quantities and make very thick batter (like idli batter).
  3. Heat oil in a small frying pan on medium flame. Take spoonful of batter in between your fingers or in a spoon and carefully drop it in oil. Drop 5-6 pakoras in single batch. Deep fry them until medium brown and crispy. Drain and transfer on plate having kitchen paper napkin on it and keep aside. Follow the same process for remaining batter.
Directions for Making Dahi Kadhi:
  1. Beat curd and 1/4 cup gram flour in a bowl with hand beater or blender.
  2. Add 1½ cups water, turmeric powder and salt. Blend all ingredients using hand blender until smooth batter. Ensure that there are no lumps.
  3. Heat 1 tablespoon oil in a medium size deep pan over medium flame. Add mustard seeds and fenugreek seeds. When they begin to crackle add cumin seeds and grated ginger; sauté for 20-30 seconds.
  4. Add prepared curd-flour batter and mix well.
  5. Cook on medium flame until raw smell of gram flour goes away or for approx. 8-10 minutes. Stir occasionally in between to prevent sticking. If mixture becomes very thick, add 1/2 cup more water and cook more for 3-4 minutes. It should have pouring consistency.
  6. Meanwhile, heat 1 tablespoon oil in a small tempering pan on low flame. When oil is medium hot enough, remove tempering pan from flame and add dry red chilli and red chilli powder. Immediately pour it over prepared kadhi.
  7. Add deep fried pakoras, mix well and cook for 3-4 minutes. Turn off the flame and garnish it with coriander leaves.
Tips and Variations:
  • Pakora batter should not have running consistency, instead it should have a dripping consistency.
  • Do not deep fry pakora on high flame otherwise they may not cook properly from inside. Deep-fry them on medium to low flame.
  • If your curd has thick consistency, then its possible that kadhi may turn very thick. If that happens, then add more water (approx. 1/2 to 3/4 cup) and cook 3-4 minutes more.
  • You can serve crispy pakora on its own with tomato ketchup as delicious afternoon snack for kids and everyone alike.
Taste: Sour and mild spicy.
Serving Ideas: Punjabi kadhi pakora and chawal (steamed rice) is a delicious wholesome meal when served with vegetable salad, papad and glass of sweet lassi. It can be also served with tandoori roti, choice of vegetable curry and lassi for stomach filling dinner.

Recipe printed from :

Copyright © 2017 foodviva. All rights reserved.