Kadhi Pakora

Punjabi Kadhi is a sour curd kadhi having deep fried gram flour fritter (besan pakora) submerged in it is a very delicious and spicy recipe.

Kadhi Pakora is one of the most famous and common dishes in Punjab. I have learned about this dish after my marriage from my Mother in law.

Enjoy this spicy and delicious Punjabi Kadhi Pakora with steamed rice.

Ingredients:

For Pakora

• 1 cup Gram flour (besan)
• ½ tbsp.Carom seeds (ajwain)
• ½ tbsp.Onion finely chopped
• ¼ tbsp.Turmeric powder
• ½ tbsp.Red chilli powder
• Baking soda a pinch
• Salt to taste
• Oil for deep-frying

For Kadhi

• 1 cup Sour yogurt
• 4 tbsp. Gram flour (Besan)
• 1 tbsp. Ginger-garlic-green chilli paste
• ½ tbsp. Red chilli powder
• ¼ tbsp. Turmeric powder
• Salt to taste
• 2 tbsp. Oil
• 4-5 Black peppercorns
• 1 tbsp. Cumin seeds
• Asafoetida a pinch
• ½ tbsp. Ginger chopped
• 3-4 Dried red chillies broken
• 1 medium Onion sliced

Procedure:

1. To make the Pakoras, combine carom seeds, onion, gram flour, turmeric powder, salt, red chilli powder and baking soda in a bowl. Mix well using sufficient water to make a soft mixture.
2. Heat oil in a wok. Drop small portions of gram flour mixture into the hot oil and deep-fry till golden. Drain on absorbent paper and set aside.
3. To make kadhi, combine yoghurt, gram flour, ginger-garlic-green chilli paste, red chilli powder, turmeric powder and salt in a bowl. Add 500 ml water and whisk, add more water if required.
4. Heat oil in a deep non-stick pan then add peppercorns, cumin seeds, and sauté for a minute.
5. Add asafoetida, chopped ginger and red chillies, mix and sauté.
6. Add onion and sauté until the onion is translucent and then add the Kadhi mixture and cook for 10 -15 minutes in medium heat.
7. Once the Kadhi is ready to add the pakoras and cook for a minute.
8. Serve hot with steam rice.