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    Home » Blogging Marathon » Punjabi Kadhi Pakora

    Punjabi Kadhi Pakora

    Published: Oct 11, 2014 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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    Blogging Marathon# 45: Week 2/ Day 2
    Theme: North Indian Side dishes
    Dish: Punjabi Kadhi Pakora

    For the second day of BM# 45 under 'North Indian side dishes', I made Punjabi Kadhi Pakora. Kadhi is the North Indian version of South Indian Majjiga pulusu (in Telugu) or Mor kuzhambu (in Tamil). The flavors are slightly different, but essentially it is a buttermilk based dish that is thickened with besan/ chickpea flour or ground chana/ chickpeas.

    Kadhi Pakora

    I love buttermilk/ yogurt based dishes, but don't make it that often because of my husband's aversion to yogurt. But since this dish has the fried pakoras, I thought I can serve him those and I can eat them along with the kadhi: win-win situation for all, right??

    I followed Dassana's recipe and the dish turned out just delicious -- creamy kadhi with yummy pakoras, it is a dish that needs to be enjoyed to describe the taste 🙂

    Kadhi Pakora

    Recipe adapted from here.

    [wpurp-searchable-recipe]Punjabi Kadhi Pakora - A traditional dish from Punjab -- Creamy kadhi with yummy pakodas. A hearty and comforting dish for any time of the day. - For the Kadhi:: Yogurt, Besan/ Chickpea flour, Red chili powder (adjust as per taste), Turmeric, Garam Masala, Cumin seeds, Fenugreek seeds, Dry red chili, Curry leaves, Ginger - finely grated, Garlic - finely minced, Salt - as per taste, For the Pakoras:: Besan/ Chickpea flour, Onion - medium, thinly sliced, Red chili powder - (adjust as per taste), Ajwain, Turmeric, Baking powder, Salt - as per taste, Make the pakoras: Combine besan, red chili powder, ajwain, garam masala, turmeric baking powder, and salt in a mixing bowl. Add the onions and mix well. Set aside for a few minutes. Sprinkle some water and make a very thick batter. Onions ooze out water as they rest, so make sure not to add too much water.; Heat oil for frying. Add the batter into the oil and fry till golden on all sides. Remove onto paper towel lined plate and repeat with the remaining batter.; Make Kadhi: In a bowl, whisk yogurt until smooth. Add besan, turmeric powder, red chili powder, garam masala and salt. Add 2~3 cups of water and whisk till there a no lumps. Set aside.; Heat 2tsp ghee in a sauce pan, add cumin and fenugreek seeds. Once the seeds start to splutter, add ginger, garlic, red chili, curry leaves and cook for 1 minute or until fragrant.; Now add the yogurt-besan mixture and bring the kadhi to a boil, lower the heat and simmer for 8~10 minutes.; Add the pakoda just before serving to avoid having soggy pakodas.; Serve hot with rice or roti.; [/wpurp-searchable-recipe]

    Kadhi Pakora

    Punjabi Kadhi Pakora

    A traditional dish from Punjab — Creamy kadhi with yummy pakodas. A hearty and comforting dish for any time of the day.
    Author: Pavani
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    Prep Time: 30 mins
    Cook Time: 30 mins
    Course: Side Dish
    Cuisine: punjabi
    Servings: 4 Servings

    Ingredients

    For the Pakoras:

    • 2 cups Besan/ Chickpea flour
    • 2 Medium Onion, thinly sliced
    • 1 tsp Red chili powder, adjust as per taste
    • ½ tsp Ajwain
    • ½ tsp Turmeric
    • ½ tsp Baking powder
    • To taste Salt
    • As needed Oil, for deep frying

    For the Kadhi:

    • 2 tsp Oil
    • 1 cup Yogurt
    • ¼ cup Besan/ Chickpea flour
    • 1 tsp Red chili powder (adjust as per taste)
    • ½ tsp Turmeric
    • ½ tsp Garam Masala
    • ½ tsp Cumin seeds
    • ⅛ tsp Fenugreek seeds
    • 1 Dry red chili
    • 8~10 Curry leaves
    • ½ tsp Ginger, finely grated
    • 1 Garlic clove, finely minced
    • To taste Salt – as per taste

    Instructions

    Make the pakoras:

    • Combine besan, red chili powder, ajwain, garam masala, turmeric baking powder, and salt in a mixing bowl. Add the onions and mix well. Set aside for a few minutes. Sprinkle some water and make a very thick batter. Onions ooze out water as they rest, so make sure not to add too much water.
    • Heat oil for frying. Add the batter into the oil and fry till golden on all sides. Remove onto paper towel lined plate and repeat with the remaining batter.

    Make Kadhi:

    • In a bowl, whisk yogurt until smooth. Add besan, turmeric powder, red chili powder, garam masala and salt. Add 2~3 cups of water and whisk till there a no lumps. Set aside.
    • Heat ghee in a saucepan, add cumin and fenugreek seeds. Once the seeds start to splutter, add ginger, garlic, red chili, curry leaves and cook for 1 minute or until fragrant.
    • Now add the yogurt-besan mixture and bring the kadhi to a boil, lower the heat and simmer for 8~10 minutes.
    • Add the pakoda just before serving to avoid having soggy pakodas.
    • Serve hot with rice or roti.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Priya Suresh

      October 11, 2014 at 9:36 am

      Wish i get that bucket of this fingerlicking kadhi pakora rite now from my lappy screen..Just a comforting food.

      Reply
    2. Varadas Kitchen

      October 11, 2014 at 12:38 pm

      One of my favorites as a child. I really the container in the pictures.

      Reply
    3. Suma Gandlur

      October 11, 2014 at 3:09 pm

      Mouthwatering side dish. We, especially my husband loves this kadhi. I remember making it for one of the ICC.

      Reply
    4. Global Tastes & Travels Inc.

      October 11, 2014 at 5:41 pm

      I made this during the Indian Odyssey mega marathon and I loved it except I did it with cabbage pakora. Yours look delicious and the photos look out of this world

      Reply
    5. Global Tastes & Travels Inc.

      October 11, 2014 at 5:41 pm

      I made this during the Indian Odyssey mega marathon and I loved it except I did it with cabbage pakora. Yours look delicious and the photos look out of this world

      Reply
    6. sneha datar

      October 12, 2014 at 5:09 pm

      What a wonderful presentation. Delicious kadhi.

      Reply
    7. Srividhya Gopalakrishnan

      October 13, 2014 at 4:31 am

      Kadhi is my all time favorite.. simple and comforting

      Reply
    8. PJ

      October 14, 2014 at 7:47 am

      I too love yogurt Pavani and I can really feel the taste now.I remember making it for ICC many years ago.Yum!!!

      Reply
    9. Sarita

      October 14, 2014 at 3:07 pm

      Wow love your pics! Kadhi looks great.

      Reply
    10. Srivalli

      October 15, 2014 at 8:42 am

      Well apart from the ICC we made as others have said, I have another recipe that turns out yum...great looking pictures pavani..I mostly end up eating the pakodas more directly than in the kadhi..hehehe..:)

      Reply
    11. Denny

      October 15, 2014 at 7:46 pm

      Kadhi is always a comfort food for me. Your pictures are so beautiful and inviting.

      Reply
    12. Harini-Jaya Rupanagudi

      October 15, 2014 at 11:49 pm

      Love the kadhi and also love the cute prop used !

      Reply
    13. Kalyani

      October 17, 2014 at 12:40 am

      what a stunner of a recipe ! and great clicks as usual :-)))

      Reply
    14. Chandrika

      August 11, 2016 at 4:51 pm

      Recipe good but wen do u add the pakoras to the kadhi? At the tym of serving?

      Reply
    15. Pavani

      August 11, 2016 at 7:56 pm

      Yes Chandrika. Add the pakodas just before serving.

      Reply

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    361 shares