Kadhi Pakora
Yogurt-gram flour curry with crispy besan pakoras. Tangy, comforting Punjabi staple with rice.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- onion — 1.2 piece (chopped)
- Gram Flour — 100 g (ground)
- Curd — 400 g (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Ginger — 1 tsp (ground)
- coriander powder — 1 tsp (ground)
- salt (optional) — 8 g (whole)
- Turmeric Powder — 0.5 tsp (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Whisk the curd with the turmeric powder, half the gram flour and 2 cups of water in a large bowl until completely smooth and lump-free; this is the kadhi base.
- In a separate bowl, mix the remaining gram flour with the chopped onion and grated ginger; add a little water to form a thick pakora batter.
- Heat oil in a kadhai and drop spoonfuls of the onion-besan batter into the hot oil; deep-fry the pakoras until golden and crisp, then drain and keep aside.
- In the same kadhai, heat a little oil, add cumin seeds and let them splutter, then stir in the coriander powder and red chilli powder for a few seconds.
- Pour in the whisked curd-besan mixture, stirring constantly on low heat so it does not curdle. Bring to a gentle boil, then simmer on low flame for 25-30 minutes, stirring occasionally, until the kadhi thickens.
- Add the fried pakoras to the simmering kadhi and let them soak for 5-8 minutes so they turn soft.
- Adjust salt, garnish with coriander leaves and serve the Punjabi Kadhi Pakora hot with steamed rice or roti.
Common questions
- Kadhi Pakora ko English mein kya kehte hain?
- पंजाबी कढ़ी पकोड़ा ko English mein Kadhi Pakora likhte hain.
- Ek plate Kadhi Pakora mein kitni calories hoti hain?
- 167 kcal per plate.
- Kitna time lagta hai?
- 50 min lagta hai — 20 min taiyari, 30 min pakana.