Pakora-Kadhi Recipe
How to make Pakora-Kadhi
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.