How to make Punjabi Kadhi Pakora (Dhaba style recipe)
Punjabi kadhi pakora is a very popular North Indian dish. Kadhi is made with curd, gram flour, and spices, giving it a sour flavor. Many people love to eat kadhi pakora with rice, which is why it is also famous as kadhi chawal. Enjoy this dhaba-style recipe with your family.
Punjabi kadhi pakora recipe
Ingredients
For slurry of kadhi
- 1½ cup curd
- ¼ cup besan (gram flour)
- ½ tsp ginger garlic paste
- 1 tsp red chili powder
- 1 tsp coriander seeds crushed
- ½ tsp cumin powder
- ½ tsp turmeric powder
- 1 tsp salt
- 6 cups water
For kadhi
- 2 tbsp ghee (clarified butter)
- 8-10 black pepper
- 3 cloves
- ½ inch cinnamon
- ½ tsp mustard seeds
- ½ tsp methi (fenugreek seeds)
- ½ tsp cumin seeds
- ½ tsp hing (asafoetida)
- 1 tsp garlic crushed
- 1 tsp ginger crushed
- 1 tsp green chilies chopped
- ½ cup onions chopped
- 1 tbsp coriander leaves
For pakora fry
- 1 cup besan
- ½ cup onions chopped
- ½ tsp ginger garlic paste
- ½ tsp coriander seeds crushed
- ½ tsp cumin powder
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- ¼ tsp baking powder
For tadka (tempering)
- 2 red chilies
- ½ tsp cumin seeds
- ¼ tsp ajwain (carom seeds)
- 1 tsp kashmiri red chili powder
- 2 tbsp coriander leaves
Instructions
- Take 1½ cup curd in a bowl. Add ¼ cup besan, ½ tsp ginger garlic paste, and 1 tsp crushed coriander seeds. Then add 1 tsp red chili powder, ½ tsp cumin powder, ½ tsp turmeric powder and 1 tsp salt. Whisk everything well together.
- Add 5 cups of water and whisk again. Keep whisking till you get a lump-free, smooth slurry texture to the curd. Keep aside.
- Heat 2 tbsp ghee in a kadai on a medium flame. Add 10 whole black pepper, 3 cloves, and ½ inch cinnamon. Add ½ tsp mustard seeds, ½ tsp cumin seeds, and ½ tsp fenugreek seeds.
- Sauté for a few seconds and add ½ tsp hing, 1 tsp crushed garlic, 1 tsp crushed ginger, and 1 tsp chopped green chili. Sauté well for 1 min.
- Next, add ½ cup sliced onions and sauté for 5 min.
- Add the curd slurry and mix well. Cook for 8-10 min on medium flame and keep stirring well, between.
- Turn flame to low and cook for next 15 min. Turn off the flame once done.
- In a bowl, add 1 cup besan, ½ cup sliced onions, ½ tsp red chili powder, and ½ tsp crushed coriander seeds. Add ½ tsp cumin powder, ¼ tsp turmeric powder, and ½ tsp salt. Then add ¼ tsp carom seeds, a pinch of baking soda, and 2 tbsp chopped coriander leaves.
- Mix everything well together. Start adding water and whisk well to make a thick batter.
- Heat enough oil in a kadai on medium high heat to fry the pakoras.
- Use hand and drop batter in a hot oil to make a pakora. Fry the pakoras in batches.
- Once the pakora is cooked from one side, turn it to the other side. It should be crisp and golden brown in color. Remove and keep the pakoras on kitchen paper towels to remove excess oil.
- Transfer the pakoras into the kadhi.
- To make a tadka, heat 1 tbsp ghee in a small pan. Then add 2 dry red chilies, ½ tsp cumin seeds, and 1 tsp Kashmiri red chili powder.
- Once you start hearing crackling sounds, turn off the flame. Pour tadka over the kadhi. Garnish with chopped coriander leaves.
- Serve hot with roti, chapati, or steamed rice.
Notes
- Make the batter thick enough to make pakora.
- Kadhi should taste sour, so use sour curd for this recipe.
- Kadhi becomes thick once cooled down. You can add a little water if it becomes too thick and heat before serving.
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