Learn how to make Punjabi Kadhi Pakora.
This recipe has been in my to-do list for quite some time now. Bitten by lazy bug always, I never tried my hands. I always felt it was too complicated. Mr.P never liked Kadhi Pakora. He always used to respond that it is Khatta. Read he is anti tamarind or anti khatta guy home. I find it very difficult to cook sambar without much of tamarind pulp or pulihora without too much tamarind. Thanks to his Bangalore days, he developed liking towards Kadhi Pakora. I now have a reason to make kadhi pakora instead of dishing up 2 different dishes. One lazy afternoon when I realized that I ran out of basic vegetables stock and I was still scratching my head that what our lunch is gonna be. I remembered Kadhi Pakora. I had Besan just about the right amount.
I prepared this flavorful crunchy kadhi pakora. Let the pics do the talking.
For Kadhi
Curd - 1 cup
Water - 1 cup
Salt - as per taste
Turmeric Powder- 1 tspRed Chilly Powder - 1 tsp
Besan - 1 n 1/2 tbsp
For Pakora
Onion - 1 big thinly sliced and separated.
Besan - 1/2 cup
Water - as required
Salt - to taste
Green Chilly - 1 chopped finely
Ginger - 1/2 tsp
Coriander Leaves - 2 tbsps chopped finely
Jeera - 1 tsp
For TemperingOil - 1 tbsps
Jeera - 1 tsp or more if you like (I use 2 tsps)
Garlic - 1 tsp
Ginger - 1 tsp
Dry Red Chilly - 2-3 broken
OthersOil - For deep frying
Procedure:
1) Mix all the ingredients required for pakora except water. Once done, add 1/2 cup of water and make a batter of medium consistency.
2) Meanwhile heat oil. Drop a small ball of pakora batter and see if it rises up immediately. If it rises up, hang on that's the right temperature.
3) Drop a spoonful of batter and make small pakoras.
4) Fry until golden brown and crisp. Do not keep the flame high. You may end up getting not cooked pakoras.
5) Meanwhile, whisk curd until smooth, add salt, chilly powder, turmeric powder and besan. Make a smooth paste. Now add water and combine all the ingredients.
6) Now bring this mixture to a boil. It will take about 8-10 mins and you will get nice aroma.
7) Taste a bit and check, you shouldn't be getting the raw taste of besan.
8) Once it is slightly runny, switch off the flame.
9) Once this mixture cools, it will thicken.
10) You can dunk pakoras right away or just before serving. I like mine crunchy though.
11) Heat oil in a small tadka pan and fry all the ingredients listed under to temper. Now add this to the prepared kadhi.
Notes:
1) I don't like sour kadhi so I use fresh curd. if you like a little sour, then use sour curd.
2) Switch off once nice aroma wafts when you boil the besan curd mixture. The more you boil, this mixture will thicken. Leave it at pouring consistency.
This recipe has been in my to-do list for quite some time now. Bitten by lazy bug always, I never tried my hands. I always felt it was too complicated. Mr.P never liked Kadhi Pakora. He always used to respond that it is Khatta. Read he is anti tamarind or anti khatta guy home. I find it very difficult to cook sambar without much of tamarind pulp or pulihora without too much tamarind. Thanks to his Bangalore days, he developed liking towards Kadhi Pakora. I now have a reason to make kadhi pakora instead of dishing up 2 different dishes. One lazy afternoon when I realized that I ran out of basic vegetables stock and I was still scratching my head that what our lunch is gonna be. I remembered Kadhi Pakora. I had Besan just about the right amount.
I prepared this flavorful crunchy kadhi pakora. Let the pics do the talking.
Punjabi Kadhi Pakora/ Kadhi Pakora
Preparation Time: 20 mins | Cooking Time:30 mins
Recipe Category: Side Dish | Recipe Cuisine: North Indian - Punjabi
Recipe Category: Side Dish | Recipe Cuisine: North Indian - Punjabi
For Kadhi
Curd - 1 cup
Water - 1 cup
Salt - as per taste
Turmeric Powder- 1 tspRed Chilly Powder - 1 tsp
Besan - 1 n 1/2 tbsp
For Pakora
Onion - 1 big thinly sliced and separated.
Besan - 1/2 cup
Water - as required
Salt - to taste
Green Chilly - 1 chopped finely
Ginger - 1/2 tsp
Coriander Leaves - 2 tbsps chopped finely
Jeera - 1 tsp
For TemperingOil - 1 tbsps
Jeera - 1 tsp or more if you like (I use 2 tsps)
Garlic - 1 tsp
Ginger - 1 tsp
Dry Red Chilly - 2-3 broken
OthersOil - For deep frying
Procedure:
1) Mix all the ingredients required for pakora except water. Once done, add 1/2 cup of water and make a batter of medium consistency.
2) Meanwhile heat oil. Drop a small ball of pakora batter and see if it rises up immediately. If it rises up, hang on that's the right temperature.
3) Drop a spoonful of batter and make small pakoras.
4) Fry until golden brown and crisp. Do not keep the flame high. You may end up getting not cooked pakoras.
5) Meanwhile, whisk curd until smooth, add salt, chilly powder, turmeric powder and besan. Make a smooth paste. Now add water and combine all the ingredients.
6) Now bring this mixture to a boil. It will take about 8-10 mins and you will get nice aroma.
7) Taste a bit and check, you shouldn't be getting the raw taste of besan.
8) Once it is slightly runny, switch off the flame.
9) Once this mixture cools, it will thicken.
10) You can dunk pakoras right away or just before serving. I like mine crunchy though.
11) Heat oil in a small tadka pan and fry all the ingredients listed under to temper. Now add this to the prepared kadhi.
Notes:
1) I don't like sour kadhi so I use fresh curd. if you like a little sour, then use sour curd.
2) Switch off once nice aroma wafts when you boil the besan curd mixture. The more you boil, this mixture will thicken. Leave it at pouring consistency.
