Kadhi Recipe| Kadhi Pakora Recipe| How to make Punjabi style Pakora Kadhi

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Kadhi is a special recipe that is a Rajasthani dish. But some other state of India makes Kadhi in their own way. Different varieties of Kadhi are made like Gujrati Kadhi, Maharashtrian Kadhi, Punjabi Kadhi, and many others. Each state doing little changes for making their version of Kadhi.delicious-kadhi-recipe





The main ingredients of Kadhi are Sour Buttermilk (Lassi)/Curd and Besan(gram flour). Sour buttermilk (Lassi)/curd gives little sourness and besan gives it a creamy texture. It is like a yellowish gravy full of dainty flavor. For making more delicious Kadhi then always cook Kadhi in mustard oil.pakora-kadhi-recipe

In Punjab, Kadhi is served with rice as well as with roti (chapatti). But most of the people in Punjab prefer Kadhi-Chawal (rice) instead of Kadhi with Roti (chapati). Kadhi-Chawal, Rajma-Chawal, Chole-Chawal is the most favorite dish of Punjabis.

Punjabi style is little thickened and creamy as compared to others and also the main specialty of Punjabi Kadhi is they add Pakora (fritters) in it. These pakoras (fritters) give delicious flavor, it helps in enhancing the taste of Kadhi.

Here I am going to share a recipe of Punjabi Style Pakora Kadhi. I hope you guys will try and like this Pakora Kadhi Recipe.

Pakora-Kadhi Recipe

How to make Pakora-Kadhi
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Author: Deeksha

Ingredients

  • 200 gm Gram-flour (Besan)
  • 1 Ltr. Sour Buttermilk (Lassi)
  • Mustard oil
  • ½ tbsp Hing (asafoetida)
  • 2 Chopped Green Chilli
  • Kasturi Methi
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 1 tbsp Cumin Seeds (Jeera)
  • 1 tbsp Coriander Powder (Dhania Powder)
  • 1 tbsp Turmeric (Haldi)
  • ½ tbsp Red Chilli Powder
  • Salt (as per taste)
  • Fresh Coriander Leaves

Instructions

Instructions for Pakora (Fritters)

  • Take 4 tbsp of besan in a bowl and add fresh coriander leaves, Kasturi methi, salt, dhania powder, green chili.
  • Add buttermilk and make a little thick batter.
  • Heat a pan, add mustard oil and drop a batter in oil with the help of your hand or spoon.
  • When one side of pakora is turned golden brown then flip it to the other side.
  • Fry it till both sides of pakora are crispy and golden brown. When it turns golden-brown it means pakora is ready.

Instruction for Punjabi Style Kadhi

  • Firstly, pour sour buttermilk in besan and make a thin consistency mixture. Make sure that there are no lumps in the mixture.
  • For making kadhi, here is using the same mustard oil that using pakoras.
  • Add cumin seeds (jeera), Garlic paste, ginger paste, chopped green chili, and Hing (asafoetida).
  • Mix it well. Add 1 tbsp of turmeric and coriander powder (Dhania powder) in the pan.
  • Mix it well for 2-3 minutes, then pour buttermilk mixture in tadka. Stir the mixture continuously until all the spices mix together and there are no lumps in it.
  • Then add Kasturi methi, ½ tbsp of red chili, 1 tbsp of turmeric powder, green chili, and salt(as per taste).
  • Mix it, leave it for 20-25 minutes until the color of kadhi turn yellow. When kadhi turns yellow then add fresh coriander leaves
  • Stir it and let it boil for 15-20 minutes.
  • After that lastly, add pakoras (fritters) in Kadhi. Leave the kadhi on a low-medium flame for 10 minutes.
  • Now Punjabi style Kadhi is ready to serve with rice.




kadhi-recipe

Punjabi Style Pakora Kadhi Recipe step by step with photos

Method of making Soft Pakora for Kadhi

  • Take 4 tbsp of besan in a bowl and add fresh coriander leaves, Kasturi methi, salt, dhania powder, green chili.pakora-recipe-for-kadhi
  • Add buttermilk/Lassi and make a little thick batter.kadhi-pakoda
  • Heat a pan, add mustard oil and drop a batter in oil with the help of your hand or spoon.pakoda-kadhi
  • When one side of pakora is turned golden brown then flip it to the other side.
  • Fry it till both sides of pakora became crispy and golden brown. When both sides turn golden brown it means pakora is ready.recipe-of-kadhi

Method of making Pakora Kadhi Recipe

  • Firstly, pour 1 ltr sour buttermilk in 200gm besan and make a thin consistency mixture. Make sure that there are no lumps in the mixture.Kadhi-mixture
  • For making kadhi, here we are using the same mustard oil that we used to fry pakoras.
  • Add 1 tbsp of cumin seeds (jeera), 1 tbsp of Garlic paste,1 tbsp of ginger paste, 1 chopped green chili, and 1/2 tbsp of Hing (asafoetida).how-make-kadhi
  • Mix it well. Add 1/2 tbsp of turmeric and 1 tbsp of coriander powder (Dhania powder) in the pan.punjabi-style-kadhi
  • Mix it well for 2-3 minutes, then pour buttermilk mixture in tadka. Stir the mixture continuously until all the spices mix together. Make sure there are no lumps in the it.punjabi-pakoda-kadhi
  • Then add Kasturi methi, ½ tbsp of red chili, 1/2 tbsp of turmeric powder, green chili, and salt (as per taste).besan-kadhi-recipe
  • Mix it, leave it for 20-25 minutes until the color of Kadhi turns yellow. Stir it in intervals. When Kadhi turns yellow, add fresh coriander leaves.kadhi-pakoda-recipe
  • Stir it and let it boil for 15-20 minutes.
  • After that, add pakoras (fritters) in Kadhi. Leave the Kadhi on a low-medium flame for 10 minutes.punjabi-pakora-kadhi-recipe
  • Punjabi style Pakora Kadhi is now ready to serve with rice.kadhi-chawal-recipe




Notes

  • You can also use sour curd for making this Pakora-Kadhi recipe. But make sure that you should always use sour buttermilk/curd for making this kadhi recipe.
  • You should use buttermilk for making a batter for pakoras. It will make pakoras soft.
  • You should always cook this Punjabi Kadhi recipe in mustard oil.
  • When you add buttermilk mixture in tadka or tempering, you should stir it continuously otherwise you will see lumps in Kadhi.

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