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Kadhi Pakora Recipe

Punjabi Kadhi Pakora

Pakistani Punjabi kadhi pakora, tangy and flavourful yoghurt based curry with deep fried pakoras.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian, Pakistani

Ingredients
  

Kadhi

  • 1 cup Plain Yoghurt
  • ½ cup Besan (Garam Flour)
  • 1 medium Onion chopped
  • 1 tsp Garlic paste
  • 1 tsp Ginger Paste
  • 1½ tsp Red Chilli Powder
  • ½ tsp Turmeric
  • 2 tbsp Oil
  • Salt to taste
  • 6 cups Water

Pakoras

  • 1½ cup Besan ( Garam Flour)
  • 1 Medium Onion Chopped
  • ½ cup Chopped Spring Onions
  • 2-3 Green Chillies
  • ½ cup Coriander/Cilantro
  • 1 tsp Red Chilli Powder
  • 1 tsp Chilli flakes
  • 1 tbsp Corriander Seeds
  • 1 tsp Cumin Seeds
  • 1½ tsp Salt
  • ¼ tsp Baking Powder
  • Water

Tadka

  • 3 tbsp Oil
  • 3-4 Whole Dried Chillies
  • 1 tsp Cumin Seeds
  • 1 tsp Carom Seeds
  • 1 tsp Nigella Seeds
  • 1 tsp Mustard Seeds
  • 1 tsp Kashmiri Red Chilli/Paprika
  • 4-5 Curry Leaves Optional

Garnish

  • Garam Masala Powder
  • Chopped Coriander/cilantro and mint leaves.

Instructions
 

  • In a pot heat oil and sauté onions. Add ginger garlic and fry for a minute.
  • Add Spices and cook for a minute. Add ¼ cup water. Cover and cook for 5 minutes until onion is softened.
  • In a mixing bowl, mix besan ( garam Flour) , yoghurt and add 6 cups of water. Using a whisk mix until lump free mixture is formed.
  • Pour the mixture into prepared masala and allow it to boil. Once boiling reduce the heat to low. Continue to cook for at least half an hour
  • While Kadhi is cooking start making pakora mixture. Combine all the ingredients in a bowl and add water gradually. The batter shouldn't be runny, it should be thick enough to hold shape when dropped in oil.
  • Heat oil in a pan. You can deep fry or shallow fry as well. Once oil is hot reduce the heat to medium low.
  • Put spoonful of pakora mixture in oil. Turn the sides and cook until golden. Drain them on a paper towel.
  • When kadhi is thickened and oil can be seen on the top, it means its ready.
  • Put pakoras in the kadi and cook over low flame for few minutes.
  • In a frying pan heat oil and all the seeds and chillies. Once they start to crackle, add Kashmiri red chilli powder. Stir and immediately pour over the Kadhi Pakora.
  • Sprinkle some garam masala and garnish with Fresh Coriander cilantro and mint leaves.
  • Serve with boiled rice, roti or naan.