Today I will share the recipe of a very famous vegetarian dish from the northern part of India. It consists of a thick gravy based on chickpea flour and contains vegetable fritters called pakoras, Sour yogurt is added to give it little sour taste.
Pakora is optional. But it enhances the taste of kadhi. It is a very light food & often taken with boiled rice or roti.
Let's start the pakora first. Take a bowl and add all the above ingredients, Mix it well. If it needs some water then sprinkle some & make a thick batter. Take rest for 2 minutes.
Drop the batter into the hot oil. Fry the pakoras in medium heat.
Once the colour of the pakora changes, remove from the oil.
Now it's time for kadhi. Take a bowl, add yogurt, whisk it well & drop the besan in batches & whisk it continuously. Add water if required.
Heat a pan, add oil, asafoetida, fennel seeds, cumin seeds, red chillis, ginger, garlic & curry leaves. Saute for a minute.
Pour the yogurt / Besan mix into the pan. Add turmeric / red chilli powder, Mix it well. Cook it on medium flame.
When the kadhi will thicken up, Add the garam masala & pakoras. Cook it for 2 more minutes. Garnish with the fried onions and coriander leaves.
Now it's time to add "Tadka" to it. Heat 1 tbsp of oil tempering pan add the kashmiri red chilli powder & turn-off the heat. Pour it into the kadhi.
Serve the Punjabi Kadhi Pakora with garma garm jira(cumin) rice or phulka.
- Always use sour curd. If you don't like then use fresh yogurt.
- When you mix Besan and Yogurt, mix it well. There shouldn't be any lumps on it.
- Cook in low- medium flame. Besan (In kadhi) should be cooked properly otherwise it tastes bitter (bad).
- If you want to add cooking soda in pakora. Then you can use it, as required.
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I’m Seema Dash, a food enthusiast in a mission to document/promote easy methods of cooking delicious delicacies.