kadhi pakora recipe, punjabi kadhi recipe
A curd curry recipe into which besan ke pakodey are added and served...
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings: 5 -6
To Make pakoras:
- 1 cup of besan/ chickpea flour
- salt to taste
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp ginger garlic paste
- water to make batter
- 1/4 tsp cooking soda
- 1 medium size onion - very finely chopped
- 2 tbsp finely chopped coriander leaves
- oil for deep frying the pakoras
To make the Kadhi:
- 1/2 kg curd/500 gms of curd
- 8 tsp besan/chickpea flour
- 3-4 glasses of water
Spice paste to add in the kadhi:
- 1 tbsp salt
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder/haldi
- 1 tsp roasted coriander seeds powder
- 1 tsp ginger garlic paste
- little water to make paste
other ingredients required while making the kadhi tempering:
- 3 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 4-5 dried red chillies
- 4-5 curry leaves
- 2 medium size onions (finely sliced)
- 4 slit green chillies
- 7-8 curry leaves
- 2 tbsp chopped coriander leaves
(Making of pakoras):
Take a mixing bowl.
Add 1 cup of besan/ chickpea flour.
Add salt as per requirement, red chilli powder, turmeric powder, ginger garlic paste, add cooking soda.
Keep adding water gradually and make a semi thick batter without any lumps.
The batter should be mixed well.
The batter should not be thin and it should be slightly thick.
Rest the batter for 20 minutes.
Now add very finely chopped onions and chopped coriander leaves to the besan batter.
Give a good mix.
Take a kadai, add oil into it and heat it.
Make small round dumplings of the besan batter and drop them oil.
Deep fry them on low to medium flame until all the sides are fried well.
Take the deep fried pakoras out and place them on an absorbent paper.
This helps in removing excess oil from the pakodas.
Next is the kadhi making process.
Take a mixing bowl, add 500 gms of curd into it and beat it well.
Add besan approximately 7-8 teaspoons into the curd, keep adding little by little water gradually and mix the curd and besan without any lumps with the help of a beater or the simplest way is to blend this mixture in a mixer grinder.
Now add 3 to 3.5 glasses of water into the curd besan mixture and mix it well.
Beat or mix well without any lumps.
Keep this mixture aside.
Step 2 (Making a spice paste):
Now take a small bowl, add salt, red chilli powder, turmeric powder, ginger garlic paste, roasted coriander seeds powder.
Make a paste of these spices by adding some water, mix well without lumps and keep aside.
Final step (Cooking of the kadhi):
Take a cooking vessel, add oil and heat it.
Add mustard seeds, cumin seeds and let them splutter.
Add dried red chillies, saute them.
Add curry leaves and allow them to crackle (stay far away).
Add finley sliced onions, slit green chillies and saute them slightly for a min or 2 but do not brown the onions.
Add the spice paste which has been mentioned in step 2.
Saute the masala on low flame until oil starts appearing at the corners.
Now add the curd and besan batter which has been mentioned in step 1.
At this stage keep stirring continuously as the batter is added to get rid of lumps.
Keep stirring for few minutes.
Add some fresh curry leaves and chopped coriander leaves.
Adjust salt by checking it and add if required.
Bring the kadhi to a boil.
Cook the kadhi for 15 to 20 minutes on low flame.
Switch off the flame.
Add the deep fried pakoras into the kadhi.
Serve the kadhi with hot cooked rice or roti or paratha
- Firstly, in order to save time one can start making the kadhi while the pakora batter is rested for sometime.
- It appears as a lengthy recipe but, time management helps in making the curry quicker.
- One one side boil the kadhi and on the other hand make the pakoras but be very careful. This way the dish can be done quickly.
- If the serving people are just 3-4 then reduce all the quantities and ingredients to half of the mentioned quantities.
- While frying the pakoras never deep fry them on high flame and doing so keeps the pakoda raw and tasteless from inside. Always fry them on low to medium flame.
- Stirring is important while making the kadhi to avoid lumps.