Kadhi Pakora is an ultimate definition of homemade comfort food. The simple and unique flavours of this yoghurt based Indian curry never fail to impress. There are different versions of kadhi prepared across India. Each region has its own take and twist on the regular kadhi recipe. Punjabi Kadhi is one such regional recipe influenced by the flavours of Punjabi Cuisine. Served with 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 Punjabi kadhi 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 as simple as possible using the basic spices available. neither do I prefer adding garam masala to my kadhi. It is not the array of spices that does the magic in a kadhi but the slow, simmering time that allows the flavours 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 flavour of the curry. This way you will have the mouth melting, bursting with flavours pakoras. And the final tempering of ghee, cumin, chillies towards the end provides the subtle aroma, good taste and color to the Kadhi. Who could say no to this delicious bowl of sunshine? I definitely cannot.
What are some simple Sunday afternoon Indian recipes?
Sunday lunch is an important affair in every Indian household. And for that reason, there are certain all-time favourite dishes rated as an ultimate comfort food for Sunday. Here are few of my Sunday afternoon special recie ideas:
Arhar Dal Fry With Steamed Rice
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How to make kadhi pakora in few simple steps:
Punjabi Kadhi Pakora
Ingredients
For the pakora (fritters)
- 1 Cup gram flour besan
- 1 medium-size onion fine chopped
- 1 teaspoon turmeric powder
- 1 tablespoon finely chopped coriander
- 1/4 teaspoon red chili powder
- Salt to taste
- Oil for deep frying the
Ingredients for the Kadhi
- 2 Cup yogurt dahi
- 4 tablespoon gram flour besan
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 - 3 dry red chilies broken into halves
- 1 teaspoon cumin seeds jeera
- a pinch of asafoetida hing
- Salt to taste
- 1 tablespoon ghee
Instructions
How To Make Pakora (Fritters) For Kadhi:
- To prepare the pakora, combine all the ingredients except oil together in a bowl. Mix nicely.
- Add approximately 1/4 cup of water to make a thick batter.
- Whisk the batter nicely using your fingers for 2 - 3 minutes. This way pakoras are more light in texture.
- Heat the oil in a deep non-stick pan.
- Drop spoonfuls of the batter into the hot oil without over-crowding the pan.
- Deep-fry the pakora over medium heat till they turn crisp from all the sides.
- Drain on an oil absorbent paper and keep aside.
How To Make Kadhi:
- Whisk together curd, turmeric powder, red chili powder, gram flour and salt along with 2 Cups of water. Make sure no lumps remain in this mixture.
- Add the curd mixture in a kadhai and bring it to boil.
- Reduce the heat to low and allow the kadhi to simmer for 5 - 10 minutes.
- Stir at regular intervals. Taste and adjust the seasoning accordingly.
- Once the Kadhi is almost done add the pakora. Cook for 5 more minutes. Turn off the heat.
- Heat ghee in a small tadka pan. Add cumin seeds and red chilies. Cook for less than a minute.
- Pour this tempering over the kadhi. Stir to combine.
- Garnish kadhi with fresh coriander leaves.
- Serve Kadhi Pakora with steamed basmati rice.
2 comments
Haven try this before. But it’s definitely mouthwatering. Gonna try it soon.
I am sure you will absolutely love it 🙂