Traditional Punjabi Kadhi Pakora Recipe

Indian food is full of experimental and traditional food. In Indian cuisine, one dish is prepared with a different style and has many variants. For example, kadhi. It is a thick gravy prepared with gram flour. It consists of spices, ghee, and buttermilk. Kadhi is popular all over India, mostly in Rajasthan, Punjab, Gujarat and Maharashtra but it is prepared differently in some states. In Rajasthan, it is prepared with vegetables and fritters, in Gujarat, it is prepared with vegetables especially okra and it is also sweet in taste because of jaggery, in Punjab, it is prepared with pakodas and in Maharashtra, it is prepared with kokum for a tangy taste. Here, the food connoisseur presents Punjabi kadhi pakora.

It is prepared with pakoda and gravy known as kadhi. It is very healthy and tasty. You can make Punjabi kadhi pakora for lunch or dinner.

So, here is the Punjabi kadhi pakora recipe.

Per serving contains 276 kcal

• Carbohydrates: 97 g
• Protein: 40 g
• Fat: 124 g

 

 

Ingredients

For Pakodas

• 2 large onions, grated
• 1-inch ginger grated
• salt to taste
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• oil for frying
• 1 tsp coriander powder
• 1 tbsp coriander seeds, roasted & crushed
• 1/2 cup buttermilk
• 1 cup gram flour

For Buttermilk Mixture

• 1/5 cup sour buttermilk
• 1 tbsp gram flour
• salt to taste
• 1 tsp turmeric powder

For Kadhi

• 1 tbsp ghee
• 1 tbsp oil
• 4-5 garlic cloves, roughly chopped
• 1 tsp cumin seeds
• 1-inch ginger, roughly chopped
• 2 dry red chillies
• 1 tbsp coriander seeds, roasted and crushed
• 2 large onions, grated
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 2 large tomatoes, roughly chopped
• salt to taste
• Fresh coriander leaves for garnishing

Method

For Pakodas

1. In a large mixing bowl, add onions, ginger, turmeric powder, salt, red chilli powder, coriander powder, coriander seeds, besan and buttermilk. Mix well to form a thick batter.
2. After that, in a wok, heat oil and make small balls from the prepared batter, and deep fry them in hot oil until 70% done.
3. Then, fry them for the second time until golden brown and crisp.
4. Remove and keep aside for further use.

For Buttermilk Mixture

1. In a mixing bowl, add sour buttermilk, gram flour, turmeric powder and salt.
2. Whisk well so that there are no lumps.
3. Now keep aside til in use.

For Kadhi

1. Firstly, in a heavy bottom pan, add ghee and oil. Let it heat.
2. Now, add cumin seeds, ginger, and garlic. Let it splutter and cook until aromatic.
3. Then add red chillies, coriander seeds and cook for 1 minute.
4. After that, add onion and saute until translucent.
5. Then, add red chilli powder, coriander powder and mix well and cook for 1 minute.
6. Furthermore, add tomatoes and salt, mix well. Cook for 2-3 minutes.
7. After 3 minutes, add prepared buttermilk, gram flour mixture. Whisk everything properly to avoid curdles.
8. Now, cook the kadhi for 5-7 minutes on low flame. Make sure the consistency remains thin.
9. After 7 minutes, turn off the flame.

For Serving

1. In a serving bowl, add prepared kadhi and prepared pakodas.
2. Garnish it with fresh coriander leaves.

The delicious Punjabi kadhi pakora is ready to serve. Serve this relishing curry with rice and chaaz.