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Punjabi Kadhi Pakora

Punjabi Kadhi Pakora

Cooking Time

Preparation Time : 5

Cook Time : 20

Total Time : 25


Serves 4

  • For pakoras: Gram flour (besan)-1 cup

  • Onion chopped-1

  • Kasoori methi- 1tbsp

  • Ginger grated- 1/2"piece

  • Carom seeds (ajwain) -1/2 tsp

  • Red chilli powder- 1/2 teaspoon

  • Chopped green chillies- 1-2

  • Coriander powder- ½ tsp

  • Garam masala powder- ½ tsp

  • Chaat masala - ½ tsp

  • Salt 1 tsp or to taste

  • Oil 2 cups to deep fry

  • FOR KADHI --Sour Yogurt -2 cups

  • Gram flour (besan) -1/2 cup

  • Turmeric powder- 1 tsp

  • Coriander powder-1 tsp

  • Red chilli powder -1 tsp

  • Garam masala powder- 1 tsp

  • Salt 1/2 tsp or to taste

  • Oil/ ghee- 2 tbsp

  • Fenugreek seeds (methi dana) -½ tsp

  • Cumin seeds - ½ tsp

  • Mustard seeds( Rai) -½ tsp

  • Dried red chillies broken- 1-2

  • Ginger chopped- 2 tsp


  • 01

    Pakora- For the pakore, take all the ingredients in a bowl and mix. Add about one-fourth cup of water and mix well. Heat sufficient oil in a wok.

  • 02

    Drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.

  • 03

    Kadhi-For the kadhi, whisk the yogurt well. Add the gram flour and whisk thoroughly till smooth.

  • 04

    If the curd is not sour then add 1 tbsp of lemon juice to curd and leave outside for an hour).

  • 05

    Add turmeric powder, salt, coriander powder, chilli powder and 4 cups of water and mix well. Heat the oil in a heavy bottomed deep kadai.

  • 06

    Add the fenugreek seeds, cumin seeds and mustard seeds. Let them crackle.

  • 07

    Add the ginger and sauté for a minute. Stir in the yogurt mixture, bring to a boil and cook on low heat for about 25-30 minutes, stirring occasionally.

  • 08

    Now add fried pakoras and cook on low heat for another fifteen minutes. Just before serving temper it with tadka(ghee, crushed coriander seeds, cumin, mustard seeds - ¼th tsp each & whole red chillies- optional).



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