Kadhi pakora-Kadhi pakora recipe(how to make Kadhi pakora easily at home)

kadhi pakora

Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• 1-hour total time 
• Servings 5

Kadhi pakora

How to Make Punjabi Kadhi Pakora- Kadhi Pakora is a Punjabi delicacy that is commonly prepared in northern homes. Creamy Yogurt Kadhi is simmered in Potato Pakora and topped with a delicious ghee tadka in Punjabi Kadhi Pakora.

Yogurt is high in potassium, calcium, protein, and vitamins, and it also helps to strengthen and stabilize our immune system. During the hot summer months, yogurt acts as a natural coolant, helping to keep our bodies cool. You must try this delectable Punjabi Kadhi Pakora, which is Creamy Yogurt Kadhi simmered in Potato Pakora and topped with a delicious ghee tadka.
Serve the Punjabi Kadhi Pakora with Phulka (Roti/Chapati), Carrot Cucumber Tomato Salad, and Kaddu Simla Mirch Sabzi.
Besan kadhi is a welcome change in the menu, especially when you're tired of eating dal and vegetables every day. Every region of Pakistan prepares the dish slightly differently.
Some popular kadhi varieties include Sindhi kadhi, Gujarati kadhi, and Punjabi kadhi.
Kadhi has a cooling effect because it is made with yogurt as the base. The addition of pakoras makes this dish more filling and tasty. 

Nutrition Facts

 

SERVING SIZE                                       100 GRAMS

 CALORIES                                                         162

 

Total Fat 6g                                                8%

Saturated Fat 2g                                          10%

Trans Fat 0g                                                 0%

Cholesterol 4mg                                          1%

Sodium 480mg                                             21%

Total Carbs 23g                                            8%

Dietary Fiber 4g                                            14%

Total Sugars 0g                                               0%

Protein 4g                                                       8%

 

 

Pakode Batter Ingredients: 

• 1/2 cup Chickpea flour / Besan 

• a pinch of baking soda
  

• 1 cup thinly sliced onion 

• 1 tablespoon finely chopped coriander leaves

• 1/4 teaspoon turmeric powder
  

• 14 teaspoons red chili powder

• 1/4 teaspoon garam masala

• Salt (to taste)  

• an inch of Ajwain / Carom seeds
  

• 1/2 cup water 

 

 For the Kadhi mixture:

• 1/2 cup thick Greek yogurt
• 3 tbsp Chickpea flour / Besan 
•  Salt (to taste) 
•  1/2 teaspoon Garam masala 
•  1/2 teaspoon turmeric powder; 
•  1/2 teaspoon red chili powder 
•  1 1/2 cups water
  

For Making Kadhi :

• 1 1 tablespoon mustard oil 
•  1/2 teaspoon cumin seeds 
•  8-10 fenugreek seeds 
•  1 finely chopped onion 
•  1-2 green chilies, 
• 1/2 teaspoon grated ginger,
•  8-10 curry leaves, 
•  1-2 dried red chilies
  

 To make Frying Onion Pakodas:

• Cooking oil 

 

 

 

 

kadhi pakora

 

 

 

 

Instructions

Pakode Batter:

• Place the besan in a bowl. 
•  Combine the turmeric powder, red chili powder, garam masala, ajwain, salt, and baking soda in a mixing bowl. Combine thoroughly. 
• Stir in the sliced onion and coriander leaves. 
• Mix in the water to make a batter. There is already an onion pakora batter. 
• Set aside for 30 minutes, covered.

For kadhi mixture: 

• In a mixing bowl, combine yogurt and beat it until smooth and creamy. 
• Combine besan, salt, garam masala, turmeric powder, and red chili powder in a mixing bowl. 
• Mix everything thoroughly. 
• Stir in the water thoroughly. Kadhi mixture is already present. 

 

 To Make Kadhi:

• In a pan, heat the mustard oil. 
• Allow the cumin seeds to sizzle before adding them.
  
• Stir in the fenugreek seeds, onion, green chili, and ginger.
• Sear the onion for 3-4 minutes, or until delicate. 
• Stir in the curry leaves and dried red chili. Combine thoroughly. 
• Reduce the heat to low and add the kadhi mixture. 
• Turn up the heat to medium and bring the kadhi to a boil. Continue to stir continuously. 
• When the kadhi begins to boil, reduce the heat to low to medium and allow it to simmer for 10 minutes.
  

 

 

 To make Frying Onion Pakodas:

• Heat the oil in a skillet.

• With a fork, drop the pakodas into the hot oil after thoroughly mixing the pakora mixture. 
• After about 3 minutes, turn them over and fry for another 3-4 minutes.• Remove the pakoras from the oil when they have turned a deep golden color. 
• Pour any excess oil into a dish. 
• Place the fried pakoras in the kadhi. Allow them to immerse themselves in the kadhi. 
• Simmer for another 8-10 minutes, covered. 
• Punjabi kadhi is already available. 
• Serve this kadhi with steamed rice or jeera rice topped with ghee.

Read More:  palak paneer recipe in desi style

 

 

Tips:

 

• If possible, use sour yogurt. I usually make my kadhi with old yogurt. The one that has yet to be freshly made and tastes a little sour. 
• Thoroughly whisk the besan curd mixture to avoid lumps in the kadhi. 
• When making pakora, don't add any more water because the green leaves and onion release water after being seasoned. 
• Do not add salt until the kadhi has boiled. This will prevent the kadhi from disintegrating/separating. 
•  Use ghee instead of oil, and don't forget the tadka at the end.  
  
•  Using Kashmiri red chili powder on top gives it a beautiful color.
• Add more water; the kadhi needs to simmer for a long time in order to develop flavors and becomes thick and creamy, so start with a lot of water.

For More Recipes: VISIT

 FAQs

 

 

Q. What is the composition of Kadhi Pakora?

A. Kadhi Pakora is prepared by tempering a mixture of besan (gram flour) and sour yogurt with basic spices and aromatics.
The sauce is then simmered until thick and creamy.
Simmering is an essential step in making kadhi because we want the besan to be completely cooked with no raw taste or odor.  
 

 

Q. Is Kadhi pakora nutritious?

A. They aid in weight loss, are beneficial to the heart, and boost immunity.

Q.How do you quickly make curd sour for kadhi?

A. If the curd isn't sour, the kadhi won't be sour either, but it'll still taste good.
Keep the set curd at room temperature for a few hours to sour it.
Another option is to add 12 to 1 teaspoon amchur powder (dry mango powder) or a splash of lemon juice to the dish after it has finished cooking. 

Q.How can I thicken kadhi?

A. Two tablespoons (30 mL) of flour mixed with two tablespoons (30 mL) of cooking fat, such as butter, can thicken the curry.
Remove a cup (240 mL) of the curry and combine it with the flour and cooking fat mixture.
Return the curry to the main pot and stir it in to thicken.


Q.Is it okay to eat kadhi at night?

A. Recipe for Punjabi Kadhi: Kadhi is a traditional Indian dish made with gram flour and buttermilk. It is safe to consume at night. 

Q.How do you know when the kadhi is done?

A. Cook on medium-low heat to ensure that the pakoras cook evenly from the inside.
Cook until both sides of the pakoras are golden brown.
Dry with a paper towel.
17- After about 30 minutes, the kadhi should be significantly thickened and completely cooked.