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Kadhi pakora Recipe

Recipe By sakshi nillawar
perhaps one of the popular north indian curry recipe made with chickpea flour, sour yoghurt and spices. it is typically served as a side dish to the choice of rice recipes, but can also be served with roti and chapati. unlike other indian dal recipes, it is known for its combination of curry with deep-fried pakoras.
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45minstotal
45m.total
Kadhi pakora
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Ingredients for Kadhi pakora Recipe

  • As Required For Kadhi
  • 0.83 tbsp besan / gram flour
  • 0.17 tsp Kashmiri red chilli powder
  • 1/25 tsp Ajwain / carom seeds
  • 0.08 tbsp Ginger garlic paste
  • 0.17 tsp Salt
  • 0.17 cup curd / yogurt (sour)
  • 0.83 cup water
  • 0.33 tbsp Oil
  • 0.08 tsp methi / fenugreek
  • 0.17 tsp cumin / jeera
  • 0.08 tsp Pepper
  • 0.17 tsp Coriander seeds
  • 0.17 Pieces Dried red chilli
  • A Pinch pinch hing / asafoetida
  • 0.17 g Onion (Sliced)
  • 0.17 g chilli (slit)
  • 0.33 tbsp coriander(finely chopped)
  • As Required For Onion Pakora
  • 0.33 g onion (roughly chopped)
  • 0.17 tsp Ginger paste
  • 0.33 Pieces chilli (finely chopped)
  • 1/25 tsp Ajwain / carom seeds
  • 1/25 tsp Turmeric
  • 0.17 tsp kasuri methi
  • 0.33 tbsp coriander (finely chopped)
  • 0.17 cup besan / gram flour
  • 0.08 tsp Salt
  • 0.33 tbsp Curd
  • 1/25 tsp Baking soda
  • As Required as per required oil (for frying)
  • As Required For Tempering
  • 0.17 tbsp Ghee / clarified butter
  • 0.17 tsp cumin / jeera
  • 0.17 g dried red chilli (broken)
  • 0.17 tsp cumin / jeera
  • 0.17 g dried red chilli (broken)
  • 0.08 tsp Kashmiri red chilli powder

Directions: Kadhi Pakora Recipe

  • STEP 1.For kadhi preparation:
  • STEP 2.firstly, in a large bowl take 5 tbsp besan, ½ tsp turmeric, 1 tsp chilli powder, ¼ tsp ajwain, ½ tbsp ginger garlic paste, 1 tsp salt and 1 cup curd.
  • STEP 3.mix well forming a smooth paste.
  • STEP 4.now add 4 cup water and mix well. keep aside.
  • STEP 5.Well. keep aside.
  • STEP 6.in a large kadai heat 2 tbsp oil and add ½ tsp methi, 1 tsp cumin, ½ tsp pepper, 1 tsp coriander seeds, 1 dried red chilli and pinch hing.
  • STEP 7.splutter the tempering without burning the spices.
  • STEP 8.now add 1 onion, 1 chilli and saute until onions soften.
  • STEP 9.further, add prepared besan curd mixture and mix well.
  • STEP 10.keep stirring until the mixture comes to a boil.
  • STEP 11.Now half cover the kadai and simmer for 30 minutes.
  • STEP 12.stir in between to prevent from burning.
  • STEP 13.add 1 cup water or as required and adjust the consistency.
  • STEP 14.punjabi kadhi is ready, keep aside.
  • STEP 15.Onion pakora preparation:
  • STEP 16.firstly, in a small bowl take 2 onion, 1 tsp ginger paste, 2 chilli, ¼ tsp ajwain, ¼ tsp turmeric, 1 tsp kasuri methi and 2 tbsp coriander.
  • STEP 17.add 1 cup besan, ½ tsp salt and mix well.
  • STEP 18.squeeze and mix until the flour turns moist.
  • STEP 19.further, add 2 tbsp curd and ¼ tsp baking soda.
  • STEP 20.mix well forming a smooth pakora mixture.
  • STEP 21.Wet your hand with water and scoop out a small ball sized mixture. wet hand prevents the batter from sticking.
  • STEP 22.deep fry in hot oil, keeping the flame on the medium.
  • STEP 23.stir occasionally, until the pakoda turns golden brown and crisp.
  • STEP 24.drain off the pakoda onto the kitchen paper to absorb excess oil.
  • STEP 25.Kadhi pakora preparation:
  • STEP 26.drop in prepared onion pakora into the kadhi.
  • STEP 27.simmer for a minute or until the pakoda absorbs kadhi.
  • STEP 28.prepare the tempering by heating 1 tbsp ghee.
  • STEP 29.add 1 tsp cumin, 1 dried red chilli, ½ tsp chilli powder.
  • STEP 30.pour the tempering over kadhi and add 2 tbsp coriander. mix well.
  • STEP 31.finally, enjoy kadhi pakora with jeera rice or steamed rice.
Nutrition
value
244
calories per serving
9 g Fat11 g Protein30 g Carbs6 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    11g
  • Carbs
    30g
  • Fiber
    6g

MacroNutrients

  • Carbs
    30g
  • Protein
    11g
  • Fiber
    6g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    116mg
  • Iron
    4mg
  • Vitamin A
    445mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    171mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    5mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    105mg
  • Manganese
    < 1mg
  • Phosphorus
    160mg
  • Selenium
    10mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By sakshi nillawar