Kadhi Pakora is preparing by cooking together curd and besan flour and then flavoured with spices, finally topped with pakoda.
Kadhi Pakora Recipe | Punjabi Kadhi Recipe with step by step pictures. Kadhi is a Punjabi or north Indian version of our very own more kuzhambu. Kadhi is preparing by cooking together curd and besan flour and then flavored with spices, finally topped with pakoda. It tastes best with rice or even roti. It has a cooling effect and very good for the body. Now lets see how to prepare Punjabi Kadhi Pakoda.
How to Prepare Kadhi Pakoda, Pictorial
2. Next add in the Chilli powder, Turmeric powder and required Salt. Toss well so that all the spice powders and the besan flour are mixed evenly. Now sprinkle and add the water little by little. So that it comes together and hold shape when dropped in oil for deep frying.
3. Heat oil for deep frying when its really hot, drop in small balls of the pakoda and deep fry in batches at a medium flame.
4. Fry till golden brown and when the pakodas are cooked, drain from the oil and keep in paper towels.
7. In a kadai add in the oil, once its hot add in Mustard seeds and Cumin Seeds and let it splutter and then add in the dry red chilli. Few Curry Leaves.Next add in the onion and saute till its glossy and then add in the curd besan flour mixture. Cook in a low flame for about 15 mins. Slowly so that the besan don’t get sticky and no lumps are there. By this time the besan flour would have cooked completely.
9. Check for the Salt. Next add in the pakoras and switch off the flame. Finally garnish with coriander leaves.
Similar Kuzhambu Recipes:
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Kadhi Pakora | Punjabi Kadhi
Standard 1 cup measures 240 ml
Ingredients
For Pakoda:
- Ceylon Pasalai Leaves – 1 cup chopped
- Onion – 1 medium sized
- Besan Flour – ¼ cup
- Turmeric powder – ¼ tsp
- Red Chilli powder – ½ tsp
- Salt as needed
- Water – 2 tbsp
Oil for deep frying
- For Kadhi:
- Curd – 1 cup
- Besan Flour – ¼ cup
- Ginger Garlic paste – 1tsp
- Chilli powder – 1 tsp
- Turmeric powder – ¼ tsp
- Salt as needed
- Water – 2 cups
- Oil – 2 tbsp
- Mustard Seeds – ½ tsp
- Cumin Seeds – ½ tsp
- Dry Red Chilli - 2
- Onion – 1 medium-sized
- Coriander Leaves – to garnish
Instructions
- In a mixing bowl add in the chopped spinach leaves and onion. Next, add in the Besan flour and toss everything together.
- Next add in the Chilli powder, Turmeric powder, and required salt. Toss well so that all the spice powders and the besan flour are mixed evenly. Now sprinkle and add the water little by little. So that it comes together and holds shape when dropped in oil for deep frying.
- Heat oil for deep-frying when its really hot, drop in small balls of the pakoda and deep fry in batches at a medium flame.
- Fry till golden brown and when the pakodas are cooked, drain from the oil and keep in paper towels.
- In a mixing bowl add in the Curd and besan flour. Next add in the ginger-garlic paste, chilli powder, Turmeric powder and Salt.
- Next add in the water and then mix well. Set aside.
- In a kadai add in the oil, once its hot add in Mustard seeds and Cumin Seeds and let it splutter, and then add in the dry red chili. Few Curry Leaves.
- Next add in the onion and saute till it's glossy and then add in the curd besan flour mixture. Cook in a low flame for about 15 mins. Slowly so that the besan doesn’t get sticky and no lumps are there. By this time the besan flour would have cooked completely.
- Check for the Salt. Next add in the pakoras and switch off the flame. Finally, garnish with coriander leaves.
Notes
- If you are packing Kadhi for lunch you can add in the pakodas just before lunch.
- Kadhi tends to get thick with time.Stir Contentiously while cooking the kadhi.
- Use any pakora as per your preference.
Rafeeda AR
I feel I would finish the pakodas before making the kadhi... hehe... looks delicious...
Swati
Kadhi is a regular weekend meal at my place.. this looks os creamy and rich.. I too love the add spinach or fenugreek leaves in pakoras
vaishali sabnani
One of our favourite and regular meals . Infact many a times I make a diluted version without pakoras , add spinach and drink it as a soup ! Your version looks perfectly made !
Gayathri Kumar
So similar yet different from mor kulambu. I love kadhi because of that, and this pakora version is one of my favorite. You have made it perfect.
Narmadha
So delicious and tempting kadhi pakora. After seeing so many recipes I am tempted to try this soon.