PUNJABI KADHI PAKORA

PUNJABI KADHI PAKORA RECIPE

Punjabi kadhi pakora is a Indian yogurt gramflour curry with fried vegetable pakoras and seasoned with spices and usually served with rice. Given below is a simple and authentic punjabi kadhi recipe.]

 Serves : 4

 Cooking time : 45 mins

 Ingredients:

For Pakore

 5 tblsp Besan (Gram flour)

 2 tblsp Chopped finley onion

 2 tblsp finely Chopped potato

 1 green chilli finely chopped                                                                                                                         

 1/4 tsp Ajwain

 1/4 tsp Kasoori Methi (Fenugreek Leaves)

 1 tblsp Hara dhania (Corainder leaves)

 1 tsp Red chili powder

 1/2 tsp Baking powder

 A pinch of baking powder

 Oil for deep frying

 Salt As per taste

For Kadhi

 1 cup sour Curd (khatti dahi)

 2 1/2 tblsp Besan (Gram flour)

 2 Dry red chili whole

 1/2 tsp saboot jeera

 1/4 tsp Rai (mustard seeds)

 1/4 tsp methi dana (Fenugreek seeds)

 1/2 tsp Turmeric powder

 1 tsp Jeera Powder

 1 tsp Coriander Powder

 1 1/2 tsp Salt

 1/2 tsp Red Chilly Powder

 2 tsp ginger

 2 tsp garlic

 1/4 tsp Garam Masala

 1 Green Chilly

 1 tblsp Hara dhania (Corainder leaves)

 2 tbsp Oil or ghee             

How to make kadhi pakora:

Mix all ingredients listed under pakora except oil for frying.

Now add 1/2 cup of water to the mixture little by little. The batter should be thick enough to bind the chopped potatoes and onions together.

Heat oil for frying in a kadhai. When piping hot, drop small balls of the mixture in the oil. Fry in batches of 6 - 7 at a time. When the pakoras are golden brown, drain them on a kitchen paper. Keep them aside.

In a separate bowl beat the curd/yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 4 -5 cups of water. Whisk well.

Now heat oil in a big kadhai. Add saboot lal mirch, sarsoon, saboot jeera and methi dana. When they begin to sputter add grated ginger and grated garlic. Stir fry for 15- 20 secs and then add turmeric, jeera powder, coriander powder, salt and red chilly powder. Immediately add besan-curd mixture. Stir well and bring it to a boil. Then let it simmer on a slow fire for about 15 minutes. Stir occasionally.

After 15 mins add the pakoras, garam masala, crushed kasoori methi, green chilly slit lengthwise and again simmer the punjabi kadi for about 5 minutes.

Take it out in a dish and garnish with finely chopped corainder. Serve the kadhi hot with steamed rice.