Contents
- 1 🥘 Delicious Punjabi Kadhi Pakora Recipe 😋
- 2 FAQs on Punjabi Kadhi Pakora
- 2.1 What is Punjabi Kadhi Pakora?
- 2.2 Can I make Kadhi without pakoras?
- 2.3 Why does my Kadhi turn too thick?
- 2.4 How can I prevent my Kadhi from curdling?
- 2.5 Can I store leftover Kadhi Pakora?
- 2.6 Can I bake or air-fry the pakoras instead of deep-frying?
- 2.7 What can I serve with Kadhi Pakora?
- 2.8 Why does my Kadhi taste bitter?
- 2.9 Can I use buttermilk instead of yogurt?
- 2.10 How do I make the Kadhi more flavorful?
🥘 Delicious Punjabi Kadhi Pakora Recipe 😋
Follow this easy & tasty recipe to make Punjabi Kadhi Pakora for lunch & dinner! 🍽️✨
Ingredients for Punjabi Kadhi Pakora
For Kadhi:
- 5 tbsp gram flour (besan)
- 1 bowl yogurt (dahi)
- 10 garlic cloves
- 1½ inch ginger
- 4 green chilies
- 1 pinch carom seeds (ajwain)
- 1 tsp cumin powder
- 1 tsp turmeric powder
- Few curry leaves
- 1½ tsp salt
- 1 tsp fenugreek seeds (methi dana)
- 1 tsp red chili powder
- 1 pinch asafoetida (hing)
- ½ tsp mustard seeds (rai)
Steps to Make Punjabi Kadhi Pakora
1️⃣ Prepare the Masala Paste
- Grind garlic, ginger, and green chilies into a fine paste.
- Mix ½ tsp cumin powder into it.
2️⃣ Prepare the Kadhi Mixture
- Take 2 tbsp gram flour and mix it with yogurt.
- Add a little water and whisk well to avoid lumps.
3️⃣ Make the Pakoras
- In a bowl, add 3 tbsp gram flour, cumin, ginger-garlic paste (1 tsp), salt, red chili, and turmeric.
- Gradually add water to make a thick batter.
- Add chopped coriander leaves for extra flavor.
- Heat oil and fry small pakoras until golden brown.
4️⃣ Cook the Kadhi
- Heat oil in a pan, add 2 pinches asafoetida.
- Add fenugreek seeds, mustard seeds, and curry leaves.
- Add the remaining ginger-garlic paste and sauté well.
- Mix in red chili powder, turmeric, and salt.
- Pour in the yogurt-gram flour mixture and bring to a boil.
- Add carom seeds and let it simmer for 10-15 minutes.
5️⃣ Final Touch – Add the Pakoras
- Drop the crispy pakoras into the hot kadhi and let them soak in the flavors.
Serve & Enjoy
Serve delicious Punjabi Kadhi Pakora with hot roti, jeera rice, or paratha for a comforting meal.
FAQs on Punjabi Kadhi Pakora
What is Punjabi Kadhi Pakora?
Punjabi Kadhi Pakora is a traditional North Indian dish made with yogurt-based gram flour curry and crispy gram flour fritters (pakoras).
Can I make Kadhi without pakoras?
Yes, you can make simple Kadhi without pakoras, but the pakoras add extra taste and texture.
Why does my Kadhi turn too thick?
Kadhi thickens as it cools. Add some water while reheating to adjust consistency.
How can I prevent my Kadhi from curdling?
Whisk the yogurt well before adding gram flour and cook on low flame while stirring continuously.
Can I store leftover Kadhi Pakora?
Yes, store Kadhi in the refrigerator for up to 2 days. However, pakoras may turn soft over time.
Can I bake or air-fry the pakoras instead of deep-frying?
Yes, you can air-fry or bake pakoras for a healthier version, but they may not be as crispy.
What can I serve with Kadhi Pakora?
Kadhi Pakora pairs best with steamed rice, jeera rice, roti, or paratha.
Why does my Kadhi taste bitter?
Excess fenugreek seeds (methi dana) can make it bitter. Use them in moderation.
Can I use buttermilk instead of yogurt?
Yes, buttermilk works as a good substitute for yogurt. Adjust the gram flour quantity accordingly.
How do I make the Kadhi more flavorful?
Adding a tempering (tadka) of mustard seeds, dry red chilies, and curry leaves at the end enhances the taste.
