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A very scrumptious punjabi kadhi pakora made with gram flour and yogurt. Fried gram flour dumplings are cooked in a yogurt based sauce. #kadhipakora #indianrecipe #halalrecipe #vegrecipe #pakora #kadhi
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Punjabi Kadhi Pakora recipe

A very scrumptious punjabi kadhi pakora made with gram flour and yogurt. Fried gram flour dumplings are cooked in a yogurt based sauce.
Course Main
Cuisine Indian
Keyword punjabi kadhi
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people
Calories 421kcal
Author Fareeha

Ingredients

FOR THE GRAVY

  • 1 cup besan/gram flour
  • 2 cups yogurt/dahi beaten
  • few sprigs of curry leaves/kadi patta including the stems
  • 1 garlic pod/lahsun
  • 1 small piece of ginger/adrak
  • 1 onion roughly chopped/pyaaz
  • 2 to matoes roughly chopped/tamatar
  • 1/2 tsp ajwain
  • 1/2 tsp cumin seeds/jeera
  • 1/2 ts whole black paper/kali mirch
  • salt to taste
  • 3 tsp red chili powder/lal mirch powder
  • 3 tsp coriander powder/dhaniya powder
  • 3/4 tsp turmeric/haldi
  • 6 litre water

FOR THE PAKORAS

  • 2 cups besan gram flour
  • 1 onion finely chopped
  • 5-6 green chilies finely chopped
  • 1 tbsp crushed red chilli flakes
  • 1 tbsp coriander powder
  • salt to taste
  • 1 tsp baking powder
  • oil for frying

FOR THE TEMPERING/TADKA

  • bunch of curry leaves
  • 1 tsp cumin seeds
  • 10-15 whole red chilies.

Instructions

For the gravy

  • In a large pot, add the besan, yogurt and water and whisk till all the lumps are dissolved from from the besan and yogurt,
  • Now add the curry leaves along with stems, garlic cloves, ginger, onion, tomato, ajwain, jeera, black pepper, salt, red chili powder, coriander powder and turmeric powder.
  • Cook this on medium heat stirring occasionally. Be careful as the kadhi overflows from the pot easily.
  • Cook till the kadhi is reduced to half in amount. Sieve the kadhi in a strainer to remove all the ingredients from the kadhi. Keep it again on the stove on a simmer while you prepare the pakoras.

For the pakoras.

  • Heat oil in a kadai.
  • Mix the besan, onion, green chili, crushed red chili, coriander powder, salt and baking water in a bowl. Add water to make a paste.
  • Drop them in hot oil and fry till it is golden brown in color.
  • Transfer these pakoras to the kadhi gravy and cook for further few minutes before turning off the flame.

For the tempering/tadka

  • Heat 2 tbsp oil in a seperate kadai. Add the curry leaves, cumin seeds and whole dry red chili till they splutter.
  • Add this tadka/tempering to the kadhi pakora gravy. Serve hot.

Nutrition

Calories: 421kcal | Carbohydrates: 37.8g | Protein: 15.9g | Fat: 22.3g | Saturated Fat: 3.5g | Cholesterol: 5mg | Sodium: 1282mg | Potassium: 663mg | Fiber: 5.6g | Sugar: 11.6g | Calcium: 170mg | Iron: 2.5mg