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Kadhi Pakora
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5 from 1 vote

Kadhi Pakora | Punjabi Kadhi

Kadhi Pakora is preparing by cooking together curd and besan flour and then flavoured with spices, finally topped with pakoda.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Gravy
Cuisine: Punjabi
Servings: 5
Calories:

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.
Keyword Kadhi Pakora, Punjabi Kadhi
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