Authentic punjabi kadhi pakora recipe | dahi kadhi

Sunday, 29 September 2018

Authentic punjabi kadhi pakora recipe – Kadhi pakora is a traditional and delicious north Indian recipe, originated from indian subcontinent (as wikipedia says). Main ingredients of  Kadhi are curd, chickpea flour( or gram flour) and fenugreek seeds. Pakora is made with chickpea flour, onions and veggies.  I am presenting a more healthiest version pakora: palak pakora a major constituent besides kadhi.

Kadhi pakora can be best had with hot rice or ghee roti or phulka. Although different variants of kadhi pakora can be prepared, I am presenting a simple and authentic Punjabi kadhi pakora recipe (dahi kadhi recipe) here.

You can also check my other recipes

Lauki kadhi recipe- andhra style

Rasam recipe

Sambar recipe

Moong dal rasam recipe

Step by step procedure to make authentic Punjabi kadhi pakora recipe: 

Authentic punjabi kadhi pakora recipe

Authentic punjabi kadhi pakora recipe | dahi kadhi
Author: 
Recipe type: vegetarian
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Kadhi pakora is a traditional and delicious north Indian recipe, originated from indian subcontinent . Main ingredients of  Kadhi are curd, chickpea flour( or gram flour) and fenugreek seeds. Pakora is made with chickpea flour, onions and veggies.  I am presenting a more healthiest version pakora: palak pakora a major constituent besides kadhi.
Ingredients
  • onion: half slice, vertically chopped
  • curd: 1 cup
  • besan powder: half cup
  • turmeric powder : half tea spoon
  • Red chili powder: half tea spoon
  • Red chili's: 2, teared
  • curry leaves: few
  • fenugreek seeds: half tea spoon
  • cumin seeds: half table spoon
  • cloves: 3
  • pepper corns: 4
  • hing : half tea spoon
  • ginger garlic paste: half tea spoon
  • For pakora(palak onion fritters):
  • Onion : 1 big, sliced vertically
  • Spinach (Palak) : 6-7 leaves, chopped
  • Besan powder: 3 table spoons
  • Red chili powder: half table spoon
  • Oil: for deep frying
  • Salt: as required
  • Procedure:
  • For pakora:
  • Heat oil in a kadai. Meanwhile, in a bowl, mix sliced onions, spinach, red chili powder and salt with required amount of water to make a thick batter and set this pakora batter a side.
  • Once oil becomes hot, drop little amount of pakora batter into the hot oil carefully. Drop 4 -5 pakora at a time depends on the size of the kadai. fry the pokara, till golden color appears on the both sides of the pakora under a medium flame.
  • Once pakora fried , remove them from the kadai carefully and set a side.
  • For kadhi:
  • In a bowl, whisk curd niecly, Add chickpea flour( or gram flour/ besan powder) , red chili powder, ginger garlic paste and whisk well. now add 3 cups of water to it and mix it.
  • Heat kadai, add 1 table spoon of oil, add cloves, pepper corn, cumin seeds, fenugreek seeds and saute well. Next add red chili's, curry leaves and saute well. Add sliced onions and saute till translucent.
  • Now add curd mixture. And mix well. Increase the flame to medium and bring kadhi to boil. Keep stirring often so that, bottom of the kadhi doesn't stick to the kadai.
  • Cook for 15-16 minutes with continuous stirring. Your kadhi is ready.
Instructions
  1. For pakora:
  2. Heat oil in a kadai. Meanwhile, in a bowl, mix sliced onions, spinach, red chili powder and salt with required amount of water to make a thick batter and set this pakora batter a side.
  3. Once oil becomes hot, drop little amount of pakora batter into the hot oil carefully. Drop 4 -5 pakora at a time depends on the size of the kadai. fry the pokara, till golden color appears on the both sides of the pakora under a medium flame.
  4. Once pakora fried , remove them from the kadai carefully and set a side.
  5. For kadhi:
  6. In a bowl, whisk curd niecly, Add chickpea flour( or gram flour/ besan powder) , red chili powder, ginger garlic paste and whisk well. now add 3 cups of water to it and mix it.
  7. Heat kadai, add 1 table spoon of oil, add cloves, pepper corn, cumin seeds, fenugreek seeds and saute well. Next add red chili's, curry leaves and saute well. Add sliced onions and saute till translucent.
  8. Now add curd mixture. And mix well. Increase the flame to medium and bring kadhi to boil. Keep stirring often so that, bottom of the kadhi doesn't stick to the kadai.
  9. Cook for 15-16 minutes with continuous stirring. Your kadhi is ready.
Notes
Adjust spices according to your taste.

 

Preparation time: 20 minutes

Cooking time: 20 minutes

Equipment required: cooking pan

Serves: 2

Author: Silpa

Ingredients: 
  1. onion: half slice, vertically chopped
  2. curd: 1 cup
  3. besan powder: half cup
  4. turmeric powder : half tea spoon
  5. Red chili powder: half tea spoon
  6. Red chili’s:  2, teared
  7. curry leaves: few
  8. fenugreek seeds: half tea spoon
  9. cumin seeds: half table spoon
  10. cloves: 3
  11. pepper corns: 4
  12. hing : half tea spoon
  13. ginger garlic paste: half tea spoon

For pakora(palak onion fritters):

  1. Onion : 1 big, sliced vertically
  2. Spinach (Palak) : 6-7 leaves, chopped
  3. Besan powder: 3 table spoons
  4. Red chili powder: half table spoon
  5. Oil: for deep frying
  6. Salt: as required
Procedure:

For pakora:

  1. Heat oil in a kadai. Meanwhile, in a bowl, mix sliced onions, spinach, red chili powder and salt with required amount of water to make a  thick batter and set this pakora batter a side.
  2. Once oil becomes hot,  drop little amount of pakora batter into the hot oil carefully. Drop 4 -5 pakora at a time depends on the size of the kadai. fry the pokara, till golden color appears on the both sides of the pakora under a medium flame.
  3. Once pakora fried , remove them from the kadai carefully and set a side.

For kadhi:

  1. In a bowl, whisk curd niecly, Add  chickpea flour( or gram flour/ besan powder) , red chili powder, ginger garlic paste and whisk well. now add 3 cups of water to it and mix it.
  2. Heat kadai, add 1 table spoon of oil, add cloves, pepper corn, cumin seeds, fenugreek seeds and saute well. Next add red chili’s, curry leaves and saute well. Add sliced onions and saute till translucent.
  3. Now add curd mixture. And mix well. Increase the flame to medium and bring kadhi to boil. Keep stirring often so that, bottom of the kadhi doesn’t stick to the kadai.
  4. Cook for 15-16 minutes with continuous stirring. Your kadhi is ready.

Serve hot kadhi with pakora.

Authentic punjabi kadhi pakora recipe

 

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