Punjabi Style Kadhi pakora||ideal with rice (Sada Bhaat),roti or parathas|| veg dish you can cook on occasions

‘Kadhi Pakoda‘ is Punjab’s one of the famous dishes,though it has its varieties in Delhi, Gujarat,Uttar Pradesh,Rajasthan,Bihar.

You can also call it kadhi chawal,means this yummy Kadhi Pakoda/fritter curry with rice.

You’ve eaten egg,fish,chicken,mutton and what not,but imagine you have nothing at home still you want something special to try out that too have the feeling of home…….

Try this recipe what you need just is besan/ gramflour and youghurt/daahi and few common spices always present at home. It is made with crispy, fluffy fritters cooked in a thick flavourful sauce. The pakodas/fritters we make,you can enjoy as evening snack.

So,let’s make Kadhi Pakoda/Fritter Curry…in my style 👇👇👇

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 35-40 minutes

Ingredients for the Pakoda/fritter:

  • 1 cup sifted besan/gramflour
  • 1/2 cup chopped onions
  • 1 tsp kasauri methi/dried fenugreek leaves
  • 1/2 tsp baking soda
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tbs garlic paste
  • Salt to taste
  • 1 tsp chilli powder or chilli flakes
  • 2-3 chopped green chillies
  • 1/4 th cup water

Ingredients for the kadhi/Gravy:

  • 2 cups yoghurt
  • 1/2 cup besan/gramflour
  • 1 cup water for the gravy
  • For tempering: 1 tsp cumin seeds,1 tsp fenugreek seeds,2 tsp cumin seeds,2-3 whole red chillies,5-6 curry leaves
  • Spice mix- 1 tsp turmeric powder,1 tsp red chilli powder,1 tsp garam masala,# tsp coriander powder,1 tsp cumin powder
  • Salt to taste

Procedure for the kadhi/Curry:

  • In a pan add 2 tbs oil
  • Add the tempering and mix till aroma comes
  • Add 1 tbs ginger paste and 1 tbs green chilli paste and mix
  • Add 1 tomato chopped and cook till soft
  • Add salt to taste
  • Add the spice mix and add 3-4 tbs water so that it doesn’t get burnt
  • Keep on cooking on a medium flame until oil separates
  • In another bowl mix 1/2 cup besan/gramflour and 2 cups of youghurt,now blend in until smooth (don’t add water as when blended in grinder it will become smooth)
  • Now add it in the pan and mix
  • Add 1 cup water for the gravy
  • Cook for 5-10 minutes on a medium low flame and then cover and cook on the lowest flame
  • In between let’s make the pakoda/fritter

Procedure for pakoda/fritters:

  • In a bowl add sifted besan/gramflour
  • Add 1/2 cup chopped onion,chopped green chillies
  • Add 1 tsp cumin seeds,1 tsp kasauri methi(dried fenugreek leaves),1 tsp red chilli powder or you can also use chilli flakes,1 tsp turmeric powder
  • Add 1 tsp garlic paste
  • Add salt to taste,1/2 tsp baking soda
  • Mix and add 1/4 th water
  • The batter should be thick
  • Now deep fry in small portions and fry till golden brown
  • The temperature of the oil should be on a medium flame
  • The pakodas/fritters will be crisp from outside and fluffy from inside
  • You can see in between our gravy has also become nice and thick
  • Now add the pakodas/fritters and mix with a light hand
  • And its done
  • An extra tempering we are doing – by deep frying 2-3 green chillies and 1/4 th cup chopped onion
  • Take them and spread over the curry and its extra flavorful
  • Enjoy Kadhi Pakoda/Fritter Curry

We’ve added a step by step video of the recipe 👇👇👇

Don’t forget to like, share and comment.

Like we always say your comments always encourages us😊

Published by

sreeparnacuisine

I'm foodie and want help all the foodies who finds their happiness in food

One thought on “Punjabi Style Kadhi pakora||ideal with rice (Sada Bhaat),roti or parathas|| veg dish you can cook on occasions

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s