KADHI PAKORA RECIPE

8:16 PM

Kadhi Pakora/ Pakode or kadhi chawal literally means “fritters with yoghurt”. The dish can be savoured both on special occasions or as part of the everyday meal. Kadhi is one such recipe that reminds us of homemade food. Served warm with fluffy steamed rice, papad and pickle I couldn’t think of a more satisfying meal. Rice is undoubtedly the perfect accompaniment for it. Simple to make, this yoghurt and gram flour based curry is full of flavour.

One of the reasons why I enjoy this Punjabi Kadhi Pakora recipe is because it has a real tangy taste to it that enhances the taste of the pakoras brilliantly.You can have the kadhi alone minus the pakoras but when the pakoras are added to the gravy , it enhances the flavour of the kadhi soaking all the spices.

Cuisine: Punjabi

Prep Time: 30 minutes

Cooking time:20 minutes

Serves:4

Ingredients:

For the Pakoda:

1 cup besan
1 medium chopped onion
1 cup chopped baby spinach
2 chopped green chillies
1/2 tsp baking soda
salt

For the Kadhi:

400 grams sour curd
3-4 tbsp besan
1/2 tsp turmeric powder
1 tsp garlic paste
salt
1 tbsp coriander powder
3 cups water

Foe the 1 st tempering:

1/3rd tsp fenugreek seeds
2 to 3 whole dry red chillies
1 tsp fennel powder
a pinch of asfoiteda
2 tbsp mustard oil

For the 2nd tempering:

1 tbsp ghee
1 tsp cumin seeds
1/2 tsp kashmiri red chilli powder

Let's Learn How to make Kadhi Pakoa recipe:

In a bowl take sour curd and whisk it well till smooth. Add gram flour, red chilli powder, garlic paste,turmeric powder, coriander powder and salt to the whisked curd.Add 2 cups of water and stir and mix everything again to make a smooth mixture without lumps.
Take gram flour in a bowl and add green chillies, baking soda and salt as required.Add thinly sliced onions and chopped spinach.Mix everything well and keep aside covered for 30 minutes to allow the onions to release water in the mixture. Depending on the water content in the onions, accordingly add water as required to make a thick batter.
Heat oil in a pan or kadai. with a spoon or with your hands drop the pakora batter in the oil.when the pakoras are partly cooked, then turn over and fry the other side till the pakoras are crisp and golden.
Remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed. keep them aside.

In another pan or kadai, heat mustard oil. make sure to use a large bottomed pot so that while cooking, the kadhi does not spill. Add fenugreek seeds, a generous pinch of asafoetida/hing , whole red chillies and roasted fennel powder.
Allow the seeds to crackle and change their color. Fry on a low flame, so that these spices do not get burnt. Then add 1 cup water so that the temperature will come down and now add the curd mixture. Stir very well. This way the curd will not split .
Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the kadhi doesnot stuck to the bottom. Lower the flame and then simmer the kadhi for 8 to 10 minutes or till the kadhi thickens. f the kadhi becomes too thick, then add some hot water. Add the pakoras in the kadhi. Stir gently and let the pakoras be soaked in the kadhi for 8 to 10 minutes.
Before serving, make the 2^nd tempering .Heat the ghee in a small pan on medium heat. Once hot add cumin seeds and when it starts to sputter, turn off the heat and add red chili powder. pour this on the simmering kadhi. Stir it well.
Serve with plain steamed rice.