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Punjabi Kadi Pakora

Punjabi Kadi Pakora

Punjabi Kadhi Pakora is a spicy sour yogurt and gram flour (besan) based curry with crispy fried vegetable Pakoras simmered in the curry.

Punjabi Kadhi Pakora consists of a diluted gravy based on sour yogurt thickened with besan(gram flour) which is then simmered with Pakoras(fritters). It is the perfect comfort food.

Servings: 4

Category: Main Course

Cuisine: Indian

Total Time: 1 hour

Prep Time: 20 mins

Cook Time: 40 mins

Ingredients For Punjabi Kadhi Pakora Recipe

For Kadhi

1 Cup Sour Curd
1/4 Cup Besan
3 Cup Water
3-4 Cloves of Garlic
1/2 Teaspoon Dana Methi (Fenugreek Seeds)
1 Teaspoon Rai (Mustard Seeds)
1/4 Teaspoon Jeera (Cumin Seeds)
1/2 Teaspoon Red Chilli Powder
1/4 Teaspoon Turmeric Powder
1 Pinch of Heeng (Asafoetida)
1 Teaspoon Salt or as per taste
2-3 Dry Red Chilies

For Pakoras (Fritters)

1 Cup Besan (Gram Flour)
1 Sliced Onion
2 Cloves of Garlic, grated (optional)
1 Teaspoon Salt, or as per taste
1/2 Teaspoon Red Chilli Powder
1/2 Teaspoon Chaat Masala (optional)

Step By step instruction For Punjabi Kadhi Pakora Recipe

  1. Take Besan (Gram Flour) in a bowl. Add Salt and Red Chilli Powder. Optionally you can also add grated Garlic and Chaat Masala for a spicy taste.
  2. Add water to make a batter of thick consistency. Mix well to remove all lumps in the besan.
  3. Cut small slices of onions. Add the onion slices to the batter and mix well.
  4. Heat oil in a deep frying pan. Scoop small portions of the mixture in your hand or a spoon and gently drop it in the hot oil. Fry the pakoras on medium flame, gently flipping in between to ensure even heating. Make sure not to overcrowd the pan.
  5. Remove the pakoras when they are crispy and golden brown in color. Drain them on an absorbent paper and set them aside. Fry all pakoras this way.

(a) First, put about 1 cup of Curd (Yoghurt) in a bowl and beat it properly.

(b) Now add about 2 tablespoons of Besan (Gramflour) along with 3 cups of water. Mix properly to remove lumps.

(c) Add Red Chilli Powder, Turmeric Powder, Dana Methi (Fenugreek Seeds) and Salt and mix well.

Further Steps:

  1. Pour the mixture in a pan and cook it on medium heat. Stir continuously till the mixture boils. Turn the heat to low and cook on minimum flame for 30 minutes stirring occasionally.
  2. Heat oil in a pan and add Rai (Mustard Seeds) to it. When the mustard seeds start to crackle add Jeera (Cumin Seeds). Wait till the Cumin Seeds start to splutter.

  3. Add Dried Red Chillies, Garlic and Heeng (Asafoetida) to the pan. Heeng is one of the main flavoring ingredients in this recipe.
  4. Add the pakoras to the hot kadhi mixture and cover the pan. Cook on medium heat for 5 minutes.
  5. Add the prepared tempering to the kadhi pakora mixture. Mix thoroughly and cook for few minutes on medium heat.

Punjabi Kadhi Pakora is ready. Garnish it with coriander leaves(optional). Serve it hot with rice or roti.

About The Author

Lipika Debnath

An engineering graduate in Electrical and Electronics Engineering from Veltech University Chennai. Her sense of pride for nation reflects from her work as after her graduation she joined as a school teacher in Hojai, Assam under Sarba Siksha Abhiyan, Govt. of Assam, India to nurture the young minds of India. She loves teaching and be with kids and providing them with the pinnacle of knowledge. She loves cooking and has mastered the art of cooking since her childhood. Meet our in-house Food Columnist, Miss Lipika who can make your mouth open and drool once you happened to read her food column. Yes, you need to be lucky or go and meet her personally at her home to taste those palatable dishes cooked by her.

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