Punjabi Kadhi Pakora
Punjabi Kadhi Pakora is a classic North Indian yogurt and besan curry with crispy onion fritters. A comforting vegetarian meal served with rice.
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Servings: 4 Servings
Calories: 289kcal
Ingredients
For Kadhi
- 1.5 Cups Yogurt Plain unsweetened sour yogurt
- ¼ Cup Besan Gram Flour
- 4 Cups Water
- 1 Tablespoon Mustard Oil Or any oil you prefer
- 1 Teaspoon Cumin Seeds
- ½ Teaspoon Fenugreek Seeds
- ⅛ Teaspoon Asafoetida hing
- ¾ Cup Onion sliced
- 1 Tablespoon Garlic Paste
- 2 Teaspoons Ginger Paste
- 1-2 Thai Green Chilies finely chopped
- 1 Teaspoon Kashmiri Red Chili Powder
- 1 Teaspoon Turmeric
- 1 Teaspoon Coriander Powder
- ½ Teaspoon Salt Add more if needed
- 1 Tablespoon Cilantro leaves for garnish
For The Tadka
- 1 Tablespoon Ghee
- 2-3 Garlic Cloves thinly sliced
- 2-3 Dried Red Chilies
- 6-7 Curry Leaves
- ½ Teaspoon Kashmiri Red Chili Powder
- 1 Teaspoon Kasuri Methi crushed dried fenugreek leaves
For Pakora
- Oil for deep frying
- ½ Cup Onions thinly sliced
- ½ Cup Potatoes thinly sliced
- 1 Tablespoon Cilantro leaves
- 2-3 Thai Green Chilies finely chopped
- ¼ Teaspoon Turmeric
- ½ Teaspoon Kashmiri Red Chili Powder
- ½ Teaspoon Carrom Seeds (Ajwain)
- ⅓ Cup Besan
- 2=3 Tablespoon Water add only if needed
- ⅛ Teaspoon Baking Soda
- 1 Tablespoon Hot Oil Oil for the frying pan
Instructions
For Punjabi Kadhi
- 1.In a large bowl, whisk together sour yogurt and besan. Gradually add water while whisking continuously until smooth and lump-free. Set it aside.
- In a heavy-bottomed pot, add mustard oil or any other oil of your choice. Once hot, add cumin seeds, fenugreek seeds, and hing.
- Once the cumin seeds are fragrant, add thinly sliced onions, ginger-garlic paste, and finely chopped green chilies.
- Next, add the spices. We will be add Kashmiri red chili powder, turmeric, and coriander powder. Also add salt.
- Mix well; the onions should start to become golden brown.
- Turn the stove to low flame. Add a small part of cooked onions to the yogurt and besan base. This is known as tempering of yogurt. It will help kadhi from splitting.
- Simmer the kadhi low and slow for 30-45 minutes. . Stir frequently and cook on a low flame to ensure the kadhi doesn't split.
Tip: Whisk thoroughly to avoid lumps and ensure a silky smooth kadhi. I like to use a hand blender to make sure there are no lumps in the kadhi base.
Make The Onion-Potato Pakoras
- Heat oil in a frying pan on a medium flame.
- In a bowl, combine onions, potatoes, and green chilies, ajwain, turmeric, Kashmiri red chili powder, and salt. Let it sit for 5-10 minutes.
- The onions and potatoes will release water naturally. Now sprinkle besan. Keep mixing. You will need about ⅓rd cups of besan.
- Add a little water if the batter feels dry.
- Add baking soda and spoonful of hot oil in the batter. This will make pakoras soft, and won't be oily.
- The oil should be hot. Drop spoonfuls of batter into the hot oil.
- Fry until golden brown and crisp.
- Remove onto a paper towel-lined plate.
For Tadka
- Add the prepared pakoras in the kadhi.
- Heat ghee in a small pan. Add cumin seeds, dried red chilies, garlic slices. Once the garlic slices start to brown, turn off the stove. Add Kashmiri red chili powder and kasuri methi (dried fenugreek leaves)
- Pour the tempering into the simmering kadhi.
- Simmer for another 10 minutes.
- The pakoras will absorb the flavorful curry while remaining soft and delicious.
- Garnish with finely cilantro leaves. Serve it with steamed rice, jeera rice, parathas or naan
Nutrition
Serving: 1Serving | Calories: 289kcal | Carbohydrates: 35g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 690mg | Potassium: 1091mg | Fiber: 9g | Sugar: 11g | Vitamin A: 10454IU | Vitamin C: 163mg | Calcium: 285mg | Iron: 5mg