PUNJABI KADHI PAKORA RECIPE

Ingredients

1. Gram flour – 1 cup
2. Sour yogurt – 3 1/2 cups
3. Oil – 3 Tbsp
4. Asafoetida – 1-2 pinch
5. Mustard seeds – 1/2 Tsp
6. Coriander seeds – 1/2 Tsp
7. Turmeric – 1 Tsp
8. Curry leaves – a sprig
9. Dry red chilies – 2-3
10. Red chilly powder – 1/2 Tsp
11. Salt -1 1/2 Tsp or to taste
12. Green chilies – 1 (chopped)
13. Coriander powder – 1 Tsp
14. Coriander leaves – 1 Tbsp (chopped)
15. Ginger – 1 Tsp ( chopped)
16. Fenugreek seeds – 1/2 Tsp
17. Water to adjust the consistency – 1/2 ltr

Ingredients to make pakoras

1. Gram flour – 1 cup
2. Onion – 2 Tbsp (chopped)
3. Salt – 1/2 Tsp
4. Coriander leaves – 1 Tsp
5. Red chilly powder – 1/2 Tsp
6. Water – 1/2 cup + 1 Tbsp
7. Oil to fry pakoras

Ingredients for tempering

1. Oil – 1 Tbsp
2. Red chili powder – 1/4 Tsp

Instructions

1. Mix all the pakora ingredients and make a thick batter out of it. Make small dumplings and fry in hot oil until brown & crisp. Take out & keep it on absorbent paper. You can make the pakoras in appe pan also for healthier option.
2. Take yogurt in a large bowl & whisk it properly. Add the gram flour And mix it well. Add water and make a lump free batter using whisk.
3. Heat oil in a kadhai. Add mustard seeds, fenugreek seeds, coriander seeds, asafoetida, curry leaves & dry red chilies. Let it splutter. Put turmeric, green chilies & ginger. Let it cook for 1 minute and add the yogurt batter into the kadhai. Stir the mixture continuously till it gets thick & starts to boil. Once the kadhi starts to boil, put all the pakoras and mix it well. Add salt, red chilly powder & coriander powder. Mix well & stop stirring and let it cook on medium flame for 12-15 minutes. But do not forget to stir the kadhi after every 2-3 minutes.
4. Heat oil in a separate tadka pan, add red chili powder. Stir for 5 seconds and pour the tempering over the hot kadhi.
5. Garnish with chopped coriander leaves & kadhi is ready to serve.
6. Serve hot with steamed rice or roti.

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