Punjabi Kadhi Pakora Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together yogurt, gram flour, turmeric, red chili powder, and salt.
• STEP 2.Heat oil in a pan and add cumin seeds, fenugreek seeds, and asafoetida. Cook until the seeds crackle.
• STEP 3.Add the yogurt mixture to the pan and cook on low heat, stirring continuously, until it thickens.
• STEP 4.In a separate bowl, mix gram flour, onions, green chilies, coriander leaves, and salt to make the pakora batter.
• STEP 5.Heat oil in a deep pan and drop spoonfuls of the pakora batter into the hot oil. Fry until golden brown.
• STEP 6.Add the pakoras to the kadhi and simmer for a few minutes.
• STEP 7.Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to whisk the yogurt and gram flour mixture well to avoid lumps.
• Cook the kadhi on low heat to prevent curdling of the yogurt.
• For extra flavor, you can add ginger-garlic paste and garam masala to the kadhi.
• To make the pakoras crispy, ensure the oil is hot enough before frying.
• You can add a pinch of baking soda to the pakora batter for a lighter texture.

Storage and Serving

• Leftover kadhi pakora can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi pakora in a pan on low heat, adding a little water if needed.
• Serve the kadhi pakora hot with steamed rice or roti for a delicious meal.