Punjabi Kadhi Pakora


Kadhi Pakora Recipe | Punjabi Kadhi Recipe | Kadhi Recipe

Kadhi Pakoda

Kadhi or Karhi is an Indian gravy based on chickpea flour. It contains vegetable fritters called pakoras, to which sour yogurt is added to give it a slightly sour taste. It is often eaten with plain rice or roti (Indian flat bread).

I love Kadhi-Pakora and this is one dish that my DH does not like. I usually prepare this, when he’s travelling for work.

Recipe:
Serves – 2

Ingredients:

1 cup, Plain Yogurt (room temperature)
2 tbsp. Chickpea Flour
1/2 tsp. Turmeric powder
2 cups Water (+ more as required)
1/4 tsp Red Chili Powder/ Cayenne (or to taste)
1/4 tsp Coriander seeds, coarsely ground
1/2 tsp Coriander powder (or to taste)
1/8 tsp Fenugreek seeds / Methi dana
A pinch, Asofetida (optional)
1 small, Onion, sliced
2 (1/2 inch pcs) Ginger
2 tsps Oil
Onion-Cilantro fritters ( Click for Recipe)

Tempering (Optional)
1 sprig Curry Leaves (optional)
1 Dry Red Chili (optional)
1/4 tsp Kashmiri Lal Mirch
1 tbsp. Oil

Method :
1)  Take a big bowl and add the yogurt + chickpea flour. Whisk together to make sure there are no visible lumps.

2) Add water, in parts, to the above mixture and combine well. Break any visible lumps to form a smooth mixture. Add salt and mix well.

3) Heat oil in a pot / pan / vessel on medium heat. Once the oil is hot add crushed coriander seeds, fenugreek seeds, asafetida and the ginger pieces. Give it a quick stir and add sliced onions.

Punjabi Kadhi Pakora Recipe | www.foodbound.wordpress.com

4) Saute onions until slightly soft, around 4-5 minutes & add turmeric, red chili powder and coriander powder. Now add the above prepared mix and keep stirring constantly. Keep stirring till the kadhi comes to a boil.

5) Once the kadhi comes to a boil, simmer on low heat for another 12 – 15 minutes, stirring once or twice. The color of kadhi will darken while cooking and it will thicken as it simmers. Add more water, if required and cook for a few minutes.

Punjabi Kadhi Pakora

6) Once ready, add the onion-cilantro pakoras and simmer for another minute or two. Turn off the heat and let the Kadhi sit for atleast 10 minutes before serving. This time is needed for the pakoras to absorb the kadhi. You may also add an additional tempering of curry leaves & dry red chilies.

Tempering

Heat 1 tbs of oil in a small pan on low flame. Once the oil is medium hot, turn off the heat. Remove the pan and add whole dry red chili(optional), curry leaves(optional) and Kashmiri red chili powder. The ingredients will splutter in the hot oil, be careful while handling. Immediately pour the prepared tempering on the Kadhi!

Kadhi Pakoda

Serve hot with plain or Jeera Rice!

Tips

1. The pakoras/fritters can be made ahead and kept aside for later use.

2. Kadhi tastes best with slightly sour yogurt. You may add a pinch or two of mango powder to make it sour.

3. The fritters will take some time to absorb the juices, so prepare the kadhi ahead and serve as required.

4. Kadhi thickens with time and the fritters absorb the kadhi, so adjust the consistency accordingly.

5. Prepare more fritters than required as you might end up snacking on those ! I do :p

Enjoy!

Sonal 🙂

 

©Foodbound 2014-2017. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.

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4 thoughts on “Punjabi Kadhi Pakora

    • Thank you so much 🙂 I hog on these fritters, with or without Kadhi. My mom used prepare these a day prior and would hide these, so no one could get their hands on them. I don’t blame her. Hehe

      Like

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