Punjabi Pakora Kadhi

Kadhi is one of the easiest recipe which is made using gram flour (besan), yogurt( curd) and spices tadka. Normally, we make kadhi with bari. The bari made with besan and deep fried. Punjabi kadhi is made replacing bari with fried onion pakoras.  There are variety of kadhi recipe in different part of India. Punjabi pakora kadhi is one of them. For a nice aroma and taste added roasted methi leaves in this recipe. Roasted methi recipe can be found here. This mouthwatering kadhi goes well with steamed rice and roti.

Punjabi Pakora Kadhi

Print Recipe

• CourseEntrée, Main Dish
• CuisineIndian

Servings	Prep Time
4 People	20 minutes

Cook Time

25 minutes

Servings Prep Time 4 People 20 minutes

Cook Time 25 minutes

Punjabi Pakora Kadhi Print Recipe CourseEntrée, Main Dish CuisineIndian Servings Prep Time 4 People 20 minutes Cook Time 25 minutes Servings Prep Time 4 People 20 minutes Cook Time 25 minutes

Ingredients

For Onion Pakora

• 1 medium Onion thin lengthwise sliced
• 1/3 cup Spring onion chopped
• 3/4 cup Gram flour( besan)
• 3 tbsp Rice Flour
• 1/4 tsp Red chili powder
• 1/8 tsp Carom seeds (ajwain)
• 1/8 tsp Turmeric powder
• 1/4 tsp Baking powder
• 1/8 tsp Garam masala powder
• Salt to taste
• 1 cup Oil for frying

For Kadhi

• 1/4 cup Gram flour( besan)
• 1/2 cup Sour curd (yogurt)
• 2 tbsp Roasted methi( fenugreek) leaves
• 2 Whole red chili
• 1/4 tsp Cumin Seeds
• 1/8 tsp Methi seeds
• 1/4 tsp Asafoetida (hing)
• 1/2 cup Onion chopped
• 1 tbsp Ginger paste
• 1 tsp Garlic paste
• 1/4 tsp Turmeric powder
• 1 tsp Jaggrey
• 3 tbsp Oil
• some coriander leaves chopped

Instructions

For Onion Pakora

1. In a mixing bowl, add thin chopped onion, spring onion, carom seeds, chili powder, rice flour, baking powder, turmeric powder, garam masala and salt. Mix all together.

   
2. Add very little water and mix all of them well.

   
3. Heat oil in frying pan at medium to high heat. Once its hot enough, bring the temperature at medium heat. Drop the onion mixture small balls into hot oil and fry from all side till golden color.

   
4. Once its done, remove it from hot oil and place it on tissue paper to absorb excess oil from pakora. Keep it aside.

   

For Kadhi

1. While you are making pakoda, in mixing bowl, add besan, yogurt, salt and turmeric powder, jaggary and whisk using by wire mixture.

   
2. Add 2-1/2 cups of water little by little to make a lump free batter.

   
3. Heat oil in kadhai, once its hot enough, add cumin seeds, methi seeds in to it. When it start cracklings, add whole red chili. Stir it for few seconds, add hing, ginger & garlic paste and stir till slightly golden color. Add onion and little salt and saute it until onion gets slightly golden color.

   
4. Add besan batter and roasted methi leaves and stir continuously. Let it cook for 5 minutes at medium heat till besan mixture is cooked very well. If you want more thin gravy, add little more water.

   
5. Add fried pakora and let it boil for 1 more minute. Turn off the heat and keep it covered for 5 minutes.

   
6. Transfer it into a serving bowl.

   
7. Delicious punjabi pakora kadhi is ready to be served.

   
8. Serve with steamed rice and roti.

   
9. 

Recipe Notes

Roasted Methi Leaves

Kadhi Bari

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