Punjabi Kadhi Pakora is a traditional North Indian dish that perfectly combines tangy yogurt-based curry with crispy gram flour fritters. This comforting meal is not only delicious but also a staple in Punjabi households, often enjoyed with steamed rice or roti. The rich flavors of spices and the unique texture of the pakoras make this dish a favorite among food lovers. In this article, we will guide you through the ingredients and the step-by-step process to create this delightful recipe at home.
Ingredients for Punjabi Kadhi Pakora
- For the Kadhi:
- 2 cups yogurt
- 1/2 cup gram flour (besan)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2-3 green chilies, chopped
- 1 tablespoon ginger, grated
- 2-3 cups water (adjust for desired consistency)
- Salt to taste
- Fresh coriander leaves for garnish
- For the Pakoras:
- 1 cup gram flour (besan)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon ajwain (carom seeds)
- 1 medium onion, thinly sliced
- 2-3 green chilies, finely chopped
- Salt to taste
- Water as needed
- Oil for deep frying
Instructions to Prepare Punjabi Kadhi Pakora
Step 1: Prepare the Kadhi Mixture
In a mixing bowl, whisk together the yogurt and gram flour until smooth. Add turmeric powder, red chili powder, and salt. Mix well to combine all the ingredients.
Step 2: Cook the Kadhi
In a pot, heat a little oil and add cumin seeds and mustard seeds. Once they start to splutter, add the grated ginger and chopped green chilies. Sauté for a minute.
Pour in the yogurt mixture and add water to achieve your desired consistency. Stir continuously to prevent lumps. Bring it to a boil, then reduce the heat and let it simmer for about 20-30 minutes, stirring occasionally.
Step 3: Prepare the Pakoras
In a bowl, combine gram flour, turmeric powder, red chili powder, ajwain, sliced onions, chopped green chilies, and salt. Gradually add water to make a thick batter.
Heat oil in a deep frying pan. Once hot, drop spoonfuls of the batter into the oil and fry until golden brown and crispy. Remove and drain on paper towels.
Step 4: Combine Kadhi and Pakoras
Once the Kadhi is cooked, gently add the fried pakoras into the pot. Let them soak in the Kadhi for about 5-10 minutes before serving.
Step 5: Garnish and Serve
Garnish with fresh coriander leaves and serve hot with steamed rice or roti for a complete meal.
FAQs about Punjabi Kadhi Pakora
What is Kadhi Pakora?
Kadhi Pakora is a North Indian dish made from a yogurt-based curry (Kadhi) and deep-fried gram flour fritters (Pakoras). It is known for its tangy flavor and is often served with rice or flatbreads.
Can I make Kadhi Pakora vegan?
Yes, you can substitute yogurt with plant-based yogurt alternatives to make a vegan version of Kadhi Pakora.
How can I make the Kadhi thicker?
You can adjust the thickness of the Kadhi by increasing the amount of gram flour in the yogurt mixture or by reducing the amount of water added during cooking.
What can I serve with Kadhi Pakora?
Kadhi Pakora is traditionally served with steamed rice, but it can also be enjoyed with roti, naan, or parathas.
Can I store leftover Kadhi Pakora?
Yes, you can store leftover Kadhi Pakora in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving.