Kadhi Pakora is an ultimate definition of homemade comfort food. The simple and unique flavors of this Indian curry never fail to impress. There are different versions of prepared across India. Every regional cuisine has its own take and twist to the Kadhi Recipe. Punjabi Kadhi Pakora is one such regional kadhi recipe influenced by the flavors of Punjabi Cuisine. But whatever be the Kadhi Pakorae recipe Kadhi Pakora has always been the most popular Indian dishes. Served with the steamed rice, jeera pulao or chapati Kadhi Pakora is one of the best gluten free curries recipe.
The secret to making a perfect Kadhi Pakora lies in the light, fluffy and airy pakora (fritters). I never prefer using baking soda for making the fritters more fluffy. Rather I stick to an old trick – whisking the fritter batter with hand. Just whisk the batter in a clockwise direction for approximately 5 minutes, and you will get the perfectly soft pakora.That is pretty much the only rule with this Kadhi Pakora recipe. Another crucial point to keep in mind while making the pakora is to keep the fritter batter thick. While adding water start with 1/4 Cup of water at a time. I have added chopped onion in the pakora but you can totally skip that and make pakora only of gram flour, coriander, and spices.
I keep my Kadhi Pakora as simple as possible using the basic spices available. It is not the array of spices that does the magic in a Kadhi but the slow, simmering time that allows the flavors to mature. Don’t forget to stir the Kadhi at regular intervals. While the kadhi is stewing add the pakoras and allow them to simmer for few minutes to absorb the flavor of the Kadhi. This way you will have the mouth melting, bursting with flavors pakoras. And the final tempering of ghee, cumin, and chilies towards the end provide the subtle aroma and color to the Kadhi. Who could say no to this delicious bowl of sunshine? I definitely cannot.
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