By Shikha Pundhir Singh

November 12, 2020

0

Kadhi Pakora (Kadi Pakoda)

Kadhi Pakora (Kadi Pakoda)

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Categories : Curry , Main Course
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Kadhi Pakora (Kadi Pakoda) / Punjabi Kadhi is a made by mixing curd/yoghurt/ buttermilk with gram flour until the mixture becomes smooth. Then some ‘pakodas’ (gram flour fritters) are added with some selected spices.

Kadhi ( Kadi) is served with rice , roti or chapati . Since it’s mainly contains curd / butter milk is mostly cooked during summer season.

Generally sour curd is used for this recipe and onion pakoda or potatoe pakodas are added to curry. It’s a popular curry in central and northern part of India.

Though people of different part of India make it in many different ways . Like in some parts of Maharashtra it’s made a bit thinner and without pakodas , in some parts of Gujarat it’s made thinner and a bit sweet and in northern India it’s generally made thicker and with pakodas. In some other parts instead of besan pakodas ( gram flour fritters ) people add potatoes with a thinner curry and so on.

Other Gram Flour Recipes:

Today I am going to share the north India version of Kadhi which is cooked thicker and besan pakodas ( gram flour fritter) are added to it. Lets see how to make Kadhi Pakora (Kadi Pakoda) / Punjabi Kadhi.

Kadhi Pakora / Punjabi Kadhi
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Kadhi Pakora / Punjabi Kadhi

Course: MainCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes

Ingredients

  • For Kadhi

  • 3 cups – Buttermilk / 1+1/2 cups – curd

  • 1 tbsp. – Besan

  • 1 tsp – Ginger chopped

  • 1 tsp – Garlic chopped

  • 1 tsp -Red chili powder

  • 1 tsp – Coriander powder

  • 1tsp – Roasted cumin powder

  • 1/2 tsp – Salt

  • 3 tbsp. – Oil

  • 1 tsp – Cumin Seeds

  • 1 – dried red chili

  • pinch of asafoetida

  • For Pakore

  • 1 – Chili chopped

  • 1/2 tsp – Turmeric

  • 1/2 tsp – Red chili powder

  • 1 tsp – Coriander Seeds

  • 1 tsp – Cumin seeds

  • 1 – onion chopped

  • 1+1/2 cup – Besan/ Gram flour

  • Salt to taste

  • water – as required

  • Oil – for frying

  • For Tempering

  • 2 tbsp. Ghee / clarified butter / oil

  • 2 tsp – Coriander seeds

  • 1tsp – Cumin seeds

  • 1/2 – tsp Red chili Powder

Directions

  • For Kadhi
  • In a mixing bowl add buttermilk , gram flour, salt, red chilli powder, ginger, garlic, coriander powder, roasted cumin powder.
  • Mix everything nicely so that there are no lumps.
  • In a wok heat oil.
  • Add cumin seeds, dried red chilli, pinch of asafoetida.
  • Add prepared buttermilk mixture slowly and stir.
  • Let this cook on low heat for 30 minutes.
  • Stir in between.
  • For Pakore / Gram Flour fritters
  • In a mixing bowl add gram flour/ besan , onion, green chilli, salt, coriander seeds, cumin seeds, red chilli powder, turmeric powder.
  • Add water and mix. Keep batter slightly thick .
    (For details check video).
  • Heat oil for frying.
  • Fry pakoras on medium heat.
  • Take out and keep aside.
  • Other
  • After 30 minutes, when kadhi is reduced to half turn off flame and transfer in another bowl.
  • Add pakora and prepare tempering.
  • For Tempering
  • Heat ghee.
  • Add coriander seeds, cumin seeds let it splutter.
  • Switch off flame then add red chilli powder and immediately pour this onto prepared kadhi.

Recipe Video

Tips

  • Buttermilk can be replaced to 1+1/2 cup thick curd.
  • In pakora, if you do not like onion you can skip it, or can add some chopped spinach leaves.
  • Add pakora / fritters to kadhi only when kadhi is not too hot.

Try other Indian curry recipes:

Try some sweets recipes here.