Punjabi Kadhi Pakora Recipe – How To Make Kadhi Recipe

• Big onion – 1 no
• Gram flour/Besan – 1/4 cup
• Red chilli powder – 1/2 tsp
• Carom seeds – 1/4 tsp
• Asafetida/Hing – a pinch
• Turmeric powder – a pinch
• Cooking soda – a pinch
• Salt – as needed
• Water – very little to sprinkle

For kadhi

• Sour curd – 1 cup
• Besan flour – 2 tbsp
• Ginger+garlic+green chilli paste – 1 tsp( inch ginger,4 cloves garlic,2 chilli)
• Red chilli powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt & water – as needed

To temper for kadhi

• Cooking oil or mustard oil – 2 tbsp
• Fenugreek seeds – 1/8 tsp
• Red chilli – 1 no
• Pepper corns – 1/4 tsp
• Cloves – 1 no
• Big onion – 1 no ( finely chopped)
• Ginger – 1 inch piece (-do-)
• Curry leaves – few
• Coriander leavs – to garnish

• Slice the onions thinly.Mix all the ingredients in a bowl for making pakora.Do not add water.Mix all the ingredients well and leave it aside for 10 minutes.After 10 minutes,onions leave water.So mix it well and if required sprinkle 1 tbsp of water.Lastly add the cooking soda and mix well.Heat oil in a kadai and sprinkle the pakora in oil.

• Deep fry both the sides.Remove when the pakora turns golden brown.Drain in a tissue paper.If you want thick pakoras,add more water.I made it thin and crispy.So I used less water.

• Whisk the sour curd to a thick paste.To this add salt,turmeric powder,red chilli powder,besan flour ,G&G&G paste and 2 cups of water.Mix without lumps.

• Heat oil in a kadai and splutter methi seeds,cloves,pepper corns,curry leaves,red chilli. Saute the onions,ginger bits and add the curd mixture.Let it boil for few minutes.Kadhi will thicken.So add some water if needed and boil the kadhi for more time.

• The raw smell of besan should go off completely.So boil the mixture in medium flame for 10-12 minutes.The color of kadhi will darken as it boils.Adjust the consistency as per your wish.Add the fried pakoras at the end and switch off the flame.Garnish with coriander leaves.Serve hot with plain rice.
  

Enjoy !

• Add more water as per the consistency u like.But Punjabi kadhi is meant to be thick compared with other state kadhi.
• Pakora can be made adding chopped methi leaves too.
• While tempering addition of ginger & methi seeds are very important.So don’t skip it.
• Add more water in the pakora mixture if u want thick pakoras.I made it thin and crispy.so I used less water.