Kadhi Pakora/Pakoda is a popular dish of Punjabi cuisine, which is known for rich curries. Kadhi is a yoghurt based curry made with chickpea flour/besan/gramflour, and sometimes delicious fritters (pakodas) are also added to make it more appetizing.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Recipe Servings: 4
Ingredients:
For Making Pakoras/Pakodas:
½ onion thinly sliced
½ tsp Kashmiri red chilli powder
pinch of turmeric powder
salt to taste
1 green chilli finely chopped
¼ cup P Mark besan (gram flour / chickpea flour)
2 tbsp water
oil for deep frying
For Kadhi (Besan-Curd Based Gravy)
1 cup thick curd / yogurt sour
¼ cup P Mark besan (gram flour / chickpea flour)
pinch of turmeric powder
¾ tsp kashmiri chilli powder
½ tsp ginger-garlic paste
salt to taste
1 – 1½ cup water
For Tempering (Tadka):
3 tbsp oil
¾ tsp mustard seeds
½ tsp cumin seeds / jeera
5-6 methi seeds / fenugreek seeds
½ tsp coriander seeds crushed
1 dried red chilli
1 inch cinnamon stick
few curry leaves
½ onion finely chopped
½ tsp ginger-garlic paste
few coriander leaves finely chopped for garnishing
Method
Step 1 –
Make Onion Pakoras – Take sliced onions in a mixing bowl and add all ingredients mentioned for pakoda along with P Mark besan, and make a dough kind of batter, neither too thick nor watery. Make small balls out of the mixture and deep fry the pakoras until golden brown and set aside.
Step 2
Prepare Besan-Curd Mixture: Mix curd and P Mark besan or chickpea flour in a large bowl and add all other ingredients mentioned for the mixture and whisk it properly so that no lumps are there.
Step 4
Make Kadhi Pakora : In a large deep pan, take oil and add all ingredients for tempering, like mustard, cumin (jeera), fenugreek seeds (methi), coriander seeds (dhaniya), whole red chilies, cinnamon and curry leaves. Then add onions and ginger-garlic paste. Once sautéed, add the Kadhi (besan-curd) mixture and cook it on low flame till it starts to thicken. Make sure to stir it in between to avoid the batter from sticking at the bottom of the pan.
Step 5:
Once the Kadhi is fully cooked, add the pakoras, coriander leaves and serve hot with plain rice or P Mark whole wheat rotis.
