punjabi kadhi pakora
TRANSCRIPT
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punjabi kadhi pakora recipe details below:
Prep time
40 mins
Cook time
30 mins
Total time
1 hour 10 mins
Recipe type: main dish
Cuisine: north indian
Serves: 6-7
Ingredients
For the onion pakoras/fritters:
2 cups besan/gram flour
1 cup water
4 medium sized onions, sliced
1 tsp ajwain/carom seeds
1 tsp red chili powder
tsp garam masala powder
a pinch of asafoetida/hing
For the curd sauce/kadhi:
curd made from half a litre of milk
1 cup besan/gram flour
31/2 to 4 cups water
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2 tsp red chili powder
1 and half teaspoon turmeric powder
1 tsp garam masala powder
salt to taste
For the tempering:
1 medium sized onion, finely chopped (optional)
1 and half tbsp chopped ginger-garlic or crushed ginger-garlic
1 tsp cumin seeds
tsp methi/fenugreek seeds
2 sprig curry leaves
2 green chili
1 or 2 dry red chilies (optional)
3 tbsp mustard oil or ghee or any vegetable oil
a pinch or two of asafoetida
Instructions
Preparing the Onion Pakoras:
mix gram flour/besan in a bowl with carom seeds, red chili powder, garam masala powder and salt.
add sliced onions to the bowl and pour a little water. we dont want to add too much water as the
onions will release water later.
mix the onions with the besan very well and keep aside for some 20-30 minutes.
after 20-30 minutes, the onions would have released enough water to make the batter liquidy. if the
batter still feels dry, then add some water to it. check the salt and spices and add more if required.
heat oil for deep or shallow frying the pakoras.
fry the pakoras till they crisp and browned.
drain on kitchen paper napkins or tissues.
keep the pakoras aside.
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Preparing the the curd/yogurt kadhi:
in a big bowl or pan, take the curd. whip it well to make it smooth and add the spice powders turmeric
powder, red chili powder, garam masala powder and salt.
mix the spice powders with the curd.
now add the gram flour/besan to our spiced curd.
pour water and mix the contents well.
make sure there are no lumps. can you see the flour lump in pic below. that means i have to dissolve the
lumps well.
use a wooden spoon or spatula to dissolve the lumps into the curd. you can use a blender to make this
mixture, but make sure you dont over do it. you will get butter instead of curd
and i have done that. nooooo not butter i mean i have blended the whole mixture well. the photobelow is the proof.
now in a large deep pan, heat mustard oil or ghee or any vegetable oil.
add cumin seeds and let them sizzle. then add chopped garlic, ginger, green chili.
also add curry leaves and dry red chili.
fry till the raw smell of the garlic ginger disappears.
now pour our liquid curd mixture.
bring the whole kadhi to a boil first and then simmer for 8-10 minutes.
so the punjabi kadhi is ready.
add the fried onion pakoras to the hot kadhi .
cover and close the pan. let the onion pakoras be soaked in the kadhi for some minutes. garnish with
coriander leaves and serve the punjabi kadhi pakora with warm rice, topped with few teaspoonfuls of
ghee.
Nutrition Information
Serving size: 6-7