Punjabi Kadhi Pakora with Rice

Name: Punjabi Kadhi Pakora with Rice
Total time: 2700 s
Yield: 2 people
Cuisine: Indian
Ingredients: 2 medium onions chopped; 1-2 green chillies finely chopped; 2 tsp ginger garlic paste; 1/2 tsp carrom seeds (ajwain); 1/2 tsp salt; 1/4 tsp turmeric powder (haldi); 1 tsp kasoori methi (dried fenugreek leaves); 2 tbsp chopped coriander leaves; 1 cup gram flour (besan); 2 tbsp curd; 1/4 tsp baking powder; 1/4 cup water or as required; 1 cup oil for deep frying; 1 cup curd; 4 tbsp gram flour (besan); 3 cups water; 1 tsp salt or to taste; 1/2 tsp turmeric powder (haldi); 1 tsp Kashmiri red chilli powder; 2 tbsp mustard oil; 1 tsp cumin seeds (jeera); 1/2 tsp fenugreek seeds (methi dana); 2 black cardamoms; 1/4 tsp asafoetida (hing); 1 medium onion sliced; 1-2 green chillies finely chopped; 1 tbsp ginger garlic paste; 1 tbsp oil; 1 tsp cumin seeds (jeera); 1/2 tsp Kashmiri red chilli powder

Madhu Bindra @madhubindra

Kadhi Pakora is one of the most popular Punjabi comfort foods, with each home having its own recipe. Best enjoyed with boiled rice, try out my version of the dish that is absolutely lip-smacking. #CA2025 #KadhiPakora #PunjabiKadhiPakora #SabjiforDinner

Madhu Bindra @madhubindra

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Ingredients

45 minutes

2 people

For the pakoras
2medium onions chopped
1-2green chillies finely chopped
2 tspginger garlic paste
1/2 tspcarrom seeds (ajwain)
1/2 tspsalt
1/4 tspturmeric powder (haldi)
1 tspkasoori methi (dried fenugreek leaves)
2 tbspchopped coriander leaves
1 cupgram flour (besan)
2 tbspcurd
1/4 tspbaking powder
1/4 cupwater or as required
1 cupoil for deep frying
For the kadhi
1 cupcurd
4 tbspgram flour (besan)
3 cupswater
1 tspsalt or to taste
1/2 tspturmeric powder (haldi)
1 tspKashmiri red chilli powder
2 tbspmustard oil
1 tspcumin seeds (jeera)
1/2 tspfenugreek seeds (methi dana)
2black cardamoms
1/4 tspasafoetida (hing)
1medium onion sliced
1-2green chillies finely chopped
1 tbspginger garlic paste
For the tempering
1 tbspoil
1 tspcumin seeds (jeera)
1/2 tspKashmiri red chilli powder
1-2whole dry red chillies

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Steps

45 minutes

1

To begin, prepare the curd mixture. In a bowl, whisk together the curd, besan, salt, turmeric powder, and Kashmiri red chilli powder until smooth. Add 3 cups of water and mix well. Keep aside.
2

Heat mustard oil in a pan to the smoking point and let it cool a bit. Add in the cumin seeds, fenugreek seeds, black cardamoms, and asafoetida (hing). Allow them to crackle.
3

Add the sliced onions with chopped green chillies. Saute until the onions are translucent.
4

Next, add the ginger garlic paste. Saute for a few minutes.
5

Now add the curd mixture you prepared earlier. Mix well. Allow it to come to a boil, stirring constantly, to prevent the kadhi from clumping together.
6

When it comes to a boil, reduce the heat and simmer for around 15-20 minutes until it is nice and creamy.
7

While the kadhi is simmering, prepare the pakoras. In a bowl, add chopped onions and green chilies, ginger-garlic paste, carom seeds (ajwain), salt, turmeric powder (haldi), kasoori methi, chopped coriander leaves, and curd. Mix well.
8

Next, add the besan with baking powder. Mix. Add in a little water to make a thick batter.
9

Heat oil for deep frying. Drop the batter into hot oil to make pakoras. Deep fry until golden. Remove and keep aside.
10

Once the kadhi had cooked down, add the pakoras. Mix well. Cook for a few more minutes.
11

Finally, prepare the tempering. Heat oil in a tempering pan. Add in cumin seeds, red chilli powder, and whole red chillies. Pour this tempering over the kadhi and mix.
12

The Punjabi Kadhi Pakora is ready to serve. Garnish with chopped coriander leaves and chilli oil. Serve hot with boiled rice.