Friday, 11 May 2012

Kadhi Pakora (punjabi style)

Punjabi Kadhi Pakora .....
For Pakora

  • 1finely chopped onion
  • 1 finely chopped potato
  • 1 cup besan (gram flour)
  • 1-2 finely chopped green chilly
  • Finely chopped fresh coriander
  • Salt according to taste
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala
  • A pinch of ajwain (tymol seeds)
  • oil for frying

For Kadhi:

  • 500 gm sour curd
  • 1/2 cup besan (gram flour)
  • 1/2 tbsp turmeric powder
  • salt according to taste
  • 1 tbsp ginger-garlic paste (optional)
  • 1/4 tsp methi dana (fenugreek seeds)
  • A pinch of hing
  • 1/2 tsp red chilly powder
  • 1/2 tsp garam masala
  • 1/2 tsp cumin seeds
  • Fresh coriander chopped
  • 3-4 whole red chilies

For Garnish : 1/4tsp Red chilly powder, kadhi patta 


  • Mix besan in 2/3 cup of water, beat the mixture nicely to avoid lump formation.
  • Mix all the other ingredients in the batter.
  • Heat oil in kadai, to check whether oil is ready for frying add one drop of batter in oil, if it comes up immediately then the oil is ready for frying.
  • Put small amount of batter in oil and fry pakoras till golden brown in colour.
  • Keep them aside.

For kadhi:

  • Mix curd and besan together, beat them in blender to avoid lump formation.
  • Heat oil in pressure cooker or heavy bottom pan, add cumin seeds, methi dana and hing. 
  • When cumin seeds and methi dana splutter, add whole red chilies and ginger-garlic paste, keep sauteing till paste becomes brown in colour. 
  • Now add besan mixture, stirring in between till it comes to boil.
  • Add salt, turmeric powder, coriander powder and garam masala.
  • Add 3 cups of water and bring it to boil. Reduce the heat.
  • Stir occasionally and let the kadhi cook for 45 mins to 1 hr on low flame.
  • Cook till you get the required gravy consistency.
  • Add chopped coriander and pakoras.
  • Remove from fry.

Before serving :- Heat oil in a tadka pan, add red chilly powder and kadhi patta. Pour over the kadhi and its ready to serve with boiled rice.

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