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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.