Kadhi Pakora Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Punjabi Kadhi Pakora is one of the most popular North Indian dishes! Deep fried fritters (pakora) are dunked in a I am sharing my absolute favorite way to make the best Punjabi Kadhi Pakora at home.

Here is the best “Kadhi Pakora” recipe we have found so far. This will be smell and look delicious.

Ingredients of Kadhi Pakora

You need of For batter.
You need 1 1/2 Cup of Gram flour.
Make ready To taste of salt.
You need 1/2 Tsp of Turmeric powder.
You need 1/2 Tsp of Red chilli powder.
Take 1/2 Tsp of Garam masala powder.
Prepare 1 pinch of Baking Soda.
Take of For Pakoras.
It’s As needed of Cooking Oil for shallow fry.
Take 2 of Boiled Potatoes.
Prepare 1 of Medium size chopped Onions.
Make ready To taste of Salt.
Take 1/2 Tsp of Red chilli powder.
Take 1/4 Tsp of Carom seeds.
Take of For Kadhi.
Prepare 1 portion of batter.
Take 1 1/2 Cup of smooth curd.
It’s 3 Cups of Water.
Prepare 1/2 Cup of Tamarind pulp paste.
It’s of For Tadka.
Make ready 3 Tbsp of Cooking Oii.
Take 1 Tsp of Cumin seeds.
Make ready 1 Tsp of Fenugreek seeds.
It’s 1 Tsp of Mustard seeds.
Take 1 Tsp of Black seeds.
Make ready 1 Tsp of Carom seeds.
You need 1/2 Tsp of Asafoetida powder.
Prepare 1 of Medium sized chopped Onions.
You need 2 of Dry Kashmiri Red chillies.
Take 8-9 of Curry leaves.
Prepare 1 Tsp of Kashmiri Red chilli powder.

It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste.It is often eaten with boiled rice or roti.Kadhi is a very popular dish throughout India.Kadhi is a blend of yogurt and besan (gram flour) with besan pakoras.

Kadhi Pakora step by step

Take Gram flour, add a salt with other dry ingredients for it's batter, mix it well and keep adding little little bit of water to make smooth batter with running consistency and batter should neither be thick nor thin, without lumps and once done just add pinch of baking soda, adding more may result pakora to break when cooking it with oil., Now give a final mix and keep the batter separately..
For dry pakoras first mash the potatoes very fine, add chopped onions, include fresh coriander green leaves and dry hands completely to avoid cracking of Pakoras, then add salt, red chilli powder and carom seeds. Mix well the whole portion and from same make small round shape balls, I prefer round as they get easily coated and fried too..
For kadhi gram flour made into two portions to which 1 Cup we may keep for coating pakoras, now taking 1/2 Cup batter mix it with plain flattened curd, salt as per taste, since color of kadhi to be yellow so add extra turmeric powder than used earlier, first add 2 cups of water, water used to flattened curd can be used too, mix well and add one more cup of water, keep stirring and leave spoon inside so that it cooks well and with spoon it doesn't touch the vessel bottom. Takes 30-45 minutes..
Now remaining one portion of batter we coat it with pakoras and drop in heated oil for shallow frying in low medium flame, let pakora be unmoved first and once it's coated golden from bottom, toss it so that it's evenly coated from all sides, being onion potato it takes just few minutes to fry them..
Once fried take them out and place in paper towel to drain out extra oil and keep them to be added in kadhi towards the end..
Now we look at our kadhi and check if gram flour is cooked well, we can either taste it or it also give peculiar popping sound to determine it's cooked, only once it's cooked we add tamarind pulp water to add sourness in our kadhi, add pakoras gently and immerse in kadhi and serve in a bowl or plate..
For tadka we heat the oil and add all ingredients of tadka (except for chilii powder and dry and curry leaves.) Now add chopped onion to cook for two minutes till it changes to light dark brown.
Once brown add 2 kashmiri dry red chillies broken into halves and add curry leaves for extra aroma, then switch off flame and now add red chili powder, the purpose of switching off flame prior adding is so that the Chilli powder doesn't burn and also gives a good colour to our kadhi..
Now add tadka immediately to kadhi and spread the same and Delicious Kadhi Pakora is ready. Serve hot with steam rice or parathas..

Kadhi Pakora Recipe is a Pakistani soupy curry with lots of pakoras in it, and is finished off with a karhi patta tadka.This Kadhi Pakora recipe is my idea of a perfect fall / winter kind of meal.Kadhi or karhi is a dish originating from the Indian subcontinent.

Kadhi is served with plain white rice.The kadhi pakora is a part of both the Rajasthani as well as the Punjabi cuisines.How to make Punjabi Kadhi Pakora Dhaba Style - Kadhi Pakora is a punjabi delicacy made very often in northern households.Made with yougurt, fenugreek seeds and chickpea.Punjabi Kadhi Pakora Recipe - Delicious Punjabi Kadhi.