“Kadhi”, I think so this North Indian dish does not require an introduction, at least in India. Everyone knows it well, most love it, especially children and it’s cooked regularly most in Indian households. There are many versions of Kadhi having a little difference with one another, prepared in every region of the country. The combination of Kadhi and Rice, Wow!It’s one of the best combinations in the Indian cooking that provides unparalleled taste and texture. I am very sure that your mouth starts to drool on hearing the name of this classic combination!!

As I have already mentioned, many types of Kadhi are cooked and here, you will get to see the recipe of “Punjabi Kadhi Pakora’s”. Now, the fact that it’s Punjabi Kadhi makes it obvious that it will be quite delicious and tempting. Infused with lots of tangy flavour having deep, spiced and mild pakora’s immersed in thick gravy. So, we recommend you to try it at home and experience the blissful feeling of the Indian comfort!!

Cook Punjabi Kadhi Pakora’s by using these steps given below

Serves: 4 servings

Required ingredients for the Besan Pakora

• ½ cup of Gram Flour (besan)
• ½ cup of medium-sized Onion (finely chopped)
• 1 Green Chilli (finely chopped)
• A small pinch of Baking Soda
• 1/3 cup+1 tbsp of Water
• Salt according to taste
• Oil for deep frying

Required ingredients for the batter

• 1 cup of sour Curd (yogurt)
• ¼ cup of Besan (gram flour)
• 1.5 cups of Water
• ¼ tsp of Turmeric Powder
• Salt according to taste

Required Ingredients for the tempering (tadka)

• 2 tbsp Oil
• ¼ tsp of Fenugreek Seeds (methi)
• ¼ tsp of Mustard Seeds (raayi)
• ¼ tsp of Ginger (grated)
• 2 Dry Red Kashmiri Chillies
• ½ tsp of Red Chilli Powder
• 1 tbsp Coriander Leaves (finely chopped)

How to Prepare Besan Pakora

• Add gram flour, chopped onion, green chilli, baking soda and salt in a bowl.

• Add a little amount of water to form a very thick batter.

• Now, heat oil in a small frying pan or a wok (kadai) on a medium flame. Take a small spoon of batter and carefully drop it in the oil.

• You can drop around 5-6 Pakoras at a time. Deep fry them, until they get light brown and crispy.

• Take them out and transfer to the plate or a paper napkin and keep aside.

• Repeat the same process for remaining batter.

How to prepare Dahi Kadhi

• Add curd and gram flour in a bowl and beat them with the help of a beater or blender.

• Now, add 1.5 cups of water, turmeric powder and salt. Mix all the ingredients by using a hand blender, till smooth batter. Make sure that no lumps are formed.

• Heat 1 tbsp of oil in a medium size deep wok (kadai) over the medium flame.

• Add mustard seeds and fenugreek seeds. When they start to crackle, add cumin seeds and grated ginger, quick them fry for around 20-30 seconds.

• After that, add prepared curd-flour batter and mix properly.

• Cook over the medium flame for around 8 to 10 minutes. Stir occasionally to prevent sticking.

• If the mixture becomes very thick, then add ½ cup of water and cook for 3-4 minutes.

• In between, heat 1 tbsp of oil in a small rounded ladle on a very low flame.

• Add dry red chillies and red chilli powder and immediately pour it over the Kadhi.

• Finally, add deep fried Pakoras, mix properly and cook for 3-4 minutes.

• Switch off the gas stove and garnish the Kadhi with finely chopped coriander leaves.

• Punjabi Kadhi Pakora’s is ready to serve.