Name: Punjabi Kadhi Pakora
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 cup Plain Yoghurt; ½ cup Besan (Garam Flour); 1 medium Onion chopped; 1 tsp Garlic paste; 1 tsp Ginger Paste; 1½ tsp Red Chilli Powder; ½ tsp Turmeric; 2 tbsp Oil; Salt to taste; 6 cups Water; 1½ cup Besan ( Garam Flour); 1 Medium Onion Chopped; ½ cup Chopped Spring Onions; 2-3 Green Chillies; ½ cup Coriander/Cilantro; 1 tsp Red Chilli Powder; 1 tsp Chilli flakes; 1 tbsp Corriander Seeds; 1 tsp Cumin Seeds; 1½ tsp Salt; ¼ tsp Baking Powder; Water; 3 tbsp Oil; 3-4 Whole Dried Chillies; 1 tsp Cumin Seeds; 1 tsp Carom Seeds; 1 tsp Nigella Seeds; 1 tsp Mustard Seeds; 1 tsp Kashmiri Red Chilli/Paprika; 4-5 Curry Leaves (Optional)

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Punjabi khadi pakora, tangy and flavourful yoghurt-based curry with deep fried pakoras.

This is a Punjabi version of Kadhi Pakora common in Punjab Pakistan and North India. Kadhi and chawal (rice) is a quintessential food combination. It’s simple yet so flavourful and a perfect vegetarian dish. It’s also Gluten free.

WHAT IS KADI PAKORA?

“Kadhi” is a yogurt and besan (garam flour) sauce that has been slow-cooked. “Pakora” are the fritters made with spiced batter made with onions, gram flour and seasonings. Pakoras are delicious crispy snack which are usually enjoyed on their own too, but they are equally good as part of this recipe too.

Kadhi is made from yoghurt, Besan (Gram Flour) and spices. Pakoras are made separately and then added to the curry. And finally, tadka is added which enhances flavour of the kadhi.

HOW TO MAKE PUNJABI KADHI PAKORA

Kadhi is not complicated and difficult dish as the common perception is. It can be easily divided into 3 steps.

Prepare Kadhi – In a pot heat little oil and sauté onions. Add garlic and ginger fry for a minute and then add cumin, red chilli powder and turmeric. Pour a little water, cover and cook for 5 minutes until onions are soft. Add the prepared yoghurt mixture in masala prepared.

In a bowl mix Besan ( Garam Flour), yoghurt and water using a whisk. Ensure it lump free.

Allow kadhi to boil and then turn the heat low. Allow it to cook for around 30 mins. Stir it occasionally.

While Kadhi is cooking begin preparing Pakoras.

Prepare Pakoras – In a mixing bowl add besan ( garam flour) along with spices including red chilli powder, chilli flakes, whole corriander seeds, Cumin seeds and salt. Add chopped onion, spring onion, green chilli and corriander/cilantro. Just add little bit of pakoras to the pakora mixture as well.

Add warm water gradually while mixing it. The mixture shouldn’t be too runny, it should be thick enough to hold shape when dropped in oil.

Allow the mixture to rest for a few minutes.

Pakoras can be deep fried or shallow fried too. Heat oil in a wide pan and once it hot turn the heat low. Drop a spoonful of mixture into the oil. Turn them to ensure they are nice and golden. Drain them on a paper towel.

Kadhi is ready when it has reduced and thickened. You can see oil coming on the top. Add salt to taste. And put pakoras in kadhi. Cook for few minutes so that pakoras they absorb kadhi and get soft.

Prepare Tadka – In a pan heat oil or desi ghee. Temper cumin seeds, turmeric seeds, nigella seeds, carom seeds and dried red chilli.

Curry leaves are optional, but they do add beautiful aroma to Kadhi. Add little bit of Kashmiri red chilli or paprika, it gives nice colour

Once the seeds start to crackle, pour it over the kadhi.

Garnish with coriander, mint leaves and sprinkle some garam masala powder.

Tips for Making Best Kadhi Pakora

Kadhi pakora is very simple recipe. Follow these tips to make sure that you make a delicious lip smacking kadhi.

More Water is better! Kadhi needs to simmer on low heat for long time. Since yoghurt is thick and besan (gram flour} also thickens the curry, adding water ensures that the curry cooks slowly. It develops flavour and gets thick.

Use Natural Yoghurt: Its best to use Pot set natural yoghurt without any sweeteners. Traditionally homemade yoghurt is also used for kadhi.

Soft Pakoras: the pakoras need to be soft so they can absorb the curry. Add loads of onion, corriander/cilantro and even spring onions. After preparing pakora batter allow it to rest for few minutes.

Fry pakoras at low medium heat so they cook through inside. Frying them at high heat will cook make them dark on outside while still being raw inside.

Tarka is essential: Don’t skip tarka, it adds flavour and aroma.

HOW TO SERVE KADHI PAKORA

Kadhi pakora is one of those dishes that is good on its own too. But it makes a perfect meal when served with plain boiled rice or enjoyed with roti, naan or flat bread.