Punjabi Kadhi Pakora Recipe
Punjabi Kadhi Pakora Recipe with step by step photos and video.
Punjabi Kadhi Pakora reminds me of my summer vacation trips to Punjab at my Mom’s place. With all of the relatives living close by, we used to hop on for breakfast, lunch and dinner to everyone’s home.
Punjabi Kadhi being my favourite I used to dine where ever it was prepared. I did not even mind to have for both lunch and dinner. I always loved the taste of kadhi prepared in Punjab. After coming back home from vacations I always demanded kadhi from my mom and always complaint about not having the exact taste that my Massi (Mom’s sister) or bhabhi prepared.
After growing up I asked the recipe from my relatives back in Punjab but it never tasted the same. A few years back on my trip to Punjab I asked them to make kadhi so that I can learn how is it prepared. That’s when I realized its not the process or technique which we used was different but the core ingredient of making kadhi which is buttermilk/ matha. People use buttermilk for this recipe but not curd.
The buttermilk or matha what we usually get in the market is prepared from curd. The original matha is the white liquid that we get while preparing white butter. That is what makes the Punjabi kadhi special. Since we don’t usually get that matha I have shared the recipe by using curd.
Video Recipe –
More Recipes –
Masala Bhaat
Dhaba Style Dal Tadka
Dhaba Style Paneer Masala
How to Prepare –
To prepare kadhi we need chopped onion (optional), ginger, garlic, green chilli and coriander. Special preparation is not required for this recipe. All we need is the required ingredients ready.
How to make Punjabi Kadhi Pakora –
Kadhi is prepared by simmering it on a low flame for approx. 30 mins, hence the name kadhi (kadh ke banai hui). It is prepared in parts – we prepare kadhi base by mixing curd and besan well so that there no lumps.
Prepare first tempering and add the curd and besan mix along lots of water. Keep stirring till it boils so that the curd doesn’t split.
Meanwhile, prepare pakoras. Add 1 Tbsp hot oil in pakora batter to make it soft. Do not make the batter too runny or too thick (watch the video for better understanding). Add pakoras to kadhi when it is simmered well. Stir and give it a quick boil. Add second tempering. Serve hot with rice or roti.
Things to keep in mind while making Punjabi Kadhi Pakora at home –
1. After adding the curd and water mix, keep stirring until it gets the first boil.
2. Simmer kadhi on a low flame to get the perfect texture.
3. Second tempering enhances the flavour of the kadhi.
4. Kadhi gets thicken with time so keep the consistency as required. If serving later keep consistency slightly thinner than required.
5. Make sure to use sour curd or buttermilk for better taste.
6. If the curd is not sour enough, add lime juice to enhance the taste.
7. Adding hot oil pakoras ensures soft pakoras.
8. You can also add vegetables like onions or potatoes in pakora if you wish to.
9. Add pakoras to hot kadhi so that it absorbs kadhi well. Else pakoras will remain hard.
10. Pakoras will absorb the kadhi, keep the consistency accordingly.
11. The pakora batter should not be too thick, else it will yield hard pakoras.
Step by Step Punjabi Kadhi Pakora Recipe –
For Base –
1. In a mixing bowl add curd and besan. Mix well until there are no lumps.
2. Add 1 cup of water. Set aside.
First Tempering –
3. Heat oil in a Kadai (prefer steel pan for making kadhi always).
4. Add mustard seeds, cumin seeds and let it splutter.
5. Also add crushed coriander seeds, fenugreek (methi) seeds.
6. Next, add finely chopped ginger, garlic, green chillies and coriander leaves.
7. Mix well and cook for a min.
8. Also, add chopped onions. Mix well and cook till onions turn translucent.
9. Next, add turmeric powder and salt. Mix well.
10. Add curd and besan mix to the tempering.
11. Adjust consistency by adding 2 cups of water.
12. Keep stirring and cook on a low flame till it starts boiling. May take about 10 mins.
13. Lower the flame and let it simmer for approx. 30 mins. Keep stirring in between so that it doesn’t stick to the bottom of the pan.
14. Meanwhile, prepare pakoras.
Prepare Pakoras –
15. In a mixing bowl add besan (gram flour), finely chopped fresh methi (fenugreek) leaves, finely chopped coriander leaves, salt, turmeric powder, red chilli powder and curd.
16. Mix everything well. Adding water in small quantity make a thick batter. (checkout video for better understanding).
17. Add hot oil in the batter and mix well.
18. Check the temperature of the oil by dropping batter in bubble size quantity, if it rises up, the oil is ready.
19. Using hands or spoon add pakoras (1 spoon batter at a time) to the oil.
20. Cook on a medium flame till golden brown. Keep stirring in between.
21. After kadhi is simmered for a good 30 mins. Add pakoras and mix well.
22. Give a quick boil on a high flame and switch off the flame.
Second Tempering –
23. Heat ghee in a tempering kadai.
24. Add mustard seeds and let it splutter.
25. To flavour, add asafoetida, whole red chilli and curry leaves.
26. Switch off the flame and add red chilli powder.
27. Add the tempering to kadhi.
28. Garnish with coriander leaves (optional).
29. Serve hot with rice or roti.
How to serve Kadhi Pakoda –
The kadhi pakora is best served with steamed rice. Though you can also pair it with roti.
To make a complete meal serve it with Kathal Kebab , Aloo Gobhi</strong>, Steamed Rice & Salad.
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Punjabi Kadhi Pakora
Ingredients
For Base -
- 1 Cup Curd
- 2-3 Tbsp Besan (Gram flour)
- 3-4 Cups Water
First Tempering -
- 1 Tbsp Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 1/8th Tsp Fenugreek (Methi Seeds)
- 1 Tbsp Crushed Coriander Seed
- 1 Tbsp Finely chopped Ginger - Garlic
- 1 Tbsp Finely Chopped Coriander & Green Chilli
- 1/2 Cup Finely chopped onion
- Salt to taste
- 1 Tsp Turmeric powder
Pakora
- 1/2 Cup Besan (Gram flour)
- 1/4th Cup Methi leaves
- 1/4th Cup Coriander leave
- Salt to taste
- 1 Tsp Turmeric powder
- 1 Tsp Red Chilli powder
- 2 Tbsp Curd
- Water as required
- 1 Tbsp Hot Oil
Second Tempering -
- 1 Tbsp Ghee
- 1 Tsp Mustard seeds
- 1/4th Tsp Asafetida (Hing)
- 2 No. Whole Red chilli
- Curry leaves
- 1 Tsp Red chilli powder
Instructions
For Base -
- In a mixing bowl add curd and besan. Mix well until there are no lumps.
- Add 1 cup of water. Set aside.
First Tempering –
- Heat oil in a kadai (prefer steel pan for making kadhi always).
- Add mustard seeds, cumin seeds and let it splutter.
- Also add crushed coriander seeds, fenugreek (methi) seeds.
- Next, add finely chopped ginger, garlic, green chillies and coriander leaves.
- Mix well and cook for a min.
- Also, add chopped onions. Mix well and cook till onions turn translucent.
- Next, add turmeric powder and salt. Mix well.
- In a mixing bowl add curd and water. Stir well. Add this mix to the tempering.
- Adjust consistency by adding 2 cups of water.
- Keep stirring and cook on a low flame till it starts boiling. May take about 10 mins.
- Lower the flame and let it simmer for approx. 30 mins. Keep stirring in between so that it doesn’t stick to the bottom of the pan.
- Meanwhile prepare pakoras.
Prepare Pakoras –
- In a mixing bowl add besan (gram flour), finely chopped fresh methi (fenugreek) leaves, finely chopped coriander leaves, salt, turmeric powder, red chilli powder and curd.
- Mix everything well. Adding water in small quantity make a thick batter. (checkout video for better understanding).
- Add hot oil in the batter and mix well.
- Check the temperature of oil by dropping batter in bubble size quantity, if it rises up, the oil is ready.
- Using hands or spoon add pakoras (1 spoon batter at a time) to the oil.
- Cook on a medium flame till golden brown. Keep stirring in between.
- After kadhi is simmered for good 30 mins. Add pakoras and mix well.
- Give a quick boil on a high flame and switch off the flame.
Second Tempering –
- Heat ghee in a tempering kadai.
- Add mustard seeds and let it splutter.
- To flavour, add asafoetida, whole red chilli and curry leaves.
- Switch off the flame and add red chilli powder.
- Add the tempering to kadhi.
- Garnish with coriander leaves (optional).
- Serve hot with rice or roti.
