A Punjabi delicacy made with sour yogurt, besan and other spices and topped with crispy, fried pakoras is here to tantalize your taste buds on day-14 of the No Veggies, 21-Day Lockdown Series.
This curry is sure to blow your taste buds with its smell and flavor. Kadhi pakora is often made in north India. Even in the south, we make this yogurt curry and it is called as ‘Mor Kuzhambu’ in Tamilnadu. The Punjabi version is very much different from the one we make here in Tamilnadu. Kadhi pakora is usually made with yogurt and besan mixture whereas mor kuzhambu is made with coconut paste and yogurt. And the spices that are used are very much different from one another. In fact, in the north itself each state has a different version of making the kadhi, the spices involved being more or less the same.
Kadhi is usually very good for health especially during the summer. It is said to cool down the body heat and of course, yogurt contains probiotics which boosts the digestive health. It is a very good source of calcium, protein and probiotics too and regular consumptions aids in better immune system function.
There are many benefits of consuming yogurt, but apart from all these benefits how many of you think that your lunch or your day isn’t complete without having some yogurt atleast? Because, that is how I feel all the time. And a bowl of yogurt alone is sufficient for me to complete my meal. I love yogurt that much. So, how many are like me? Comment below!
Anyways, for this recipe pakoras are made either soft or crispy according to an individual’s preference. Also, I have used mint leaves in making the pakoras which can be replace with methi leaves or spinach. Or even, onion pakoras taste good. I love the smell and the flavor that fresh mint leaves give and that is why I used mint leaves. Also, I was not able to find spinach or methi leaves near my place. It is very difficult to go out during this lockdown.
This is a very flavorful curry and also the ghee tadka at the end gives this curry a different level of taste and flavor. I loved it and I hope you will love it too. Kadhi pakora tastes great with plain rice, even jeera rice or parathas. The most famous combination is kadhi-chawal. ( which is basically the curry along with plain rice) Also, if you love pakoras then try my other pakora recipes too! Enjoy hot kadhi pakora with your family. Stay safe, stay healthy! Happy cooking and eating!
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Punjabi Kadhi Pakora
For the pakoras
- 1 cup besan flour
- 1/2 cup chopped mint leaves
- 2 tbsp chopped coriander leaves
- 2 green chilies, finely chopped
- 1 tbsp chopped onions
- 1 tsp crushed kasuri methi
- 1/4 tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 1 tsp coriander powder
- 1 tsp ajwain / carom seeds
- 1/4 tsp baking powder
- salt, as per taste
- 1/4 cup water
- oil, for deep frying the pakoras
For the kadhi
- 2 cups curd, or 500 grams of curd
- 1/4 cup besan flour
- 1 medium-sized onion, thinly sliced
- 1 tbsp ginger-garlic-green chili paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp kashmiri chili powder
- salt, as per taste
- 3 cups water
For the kadhi pakora
- 2 tbsp oil
- 1/4 tsp methi seeds
- 1 tsp cumin seeds
- 3 red chilies
- 1/2 tsp hing
For the final tadka
- 1 tbsp ghee
- 1 tbsp crushed coriander seeds
- a pinch of kashmiri chili powder
To prepare pakoras
- Except water, mix everything else listed under 'For the pakoras'.
- Add water to make a thick batter. I added nearly 1/4 cup of water. Adjust according to consistency.
- Heat oil in a kadai for deep frying. Drop spoonful of the batter in the oil and fry them.
- Fry the pakoras evenly from all sides until golden brown in color.
- Drain the pakoras onto a plate and keep it aside until further use.
To prepare the kadhi
- In a mixing bowl, except water, add rest of the ingredients listed under 'For the kadhi'. Whisk everything until well combined.
- Add the water and mix everything well ensuring that no lumps are formed.
To prepare the kadhi pakora
- Add oil in a kadai and heat it.
- When the oil becomes hot, add the fenugreek / methi seeds.
- Add the cumin seeds and let them splutter.
- Add the red chilies and fry them in the oil.
- Add hing to the oil.
- Immediately add the kadhi mixture and cook on low-medium flame for 30 minutes.
- The kadhi would have reduced by volume after 30 minutes. Add the pakoras to the kadhi 10 minutes before serving.
- In a tadka pan, add ghee and let it heat.
- Add the crushed coriander seeds to the ghee.
- Add a pinch of kashmiri chili powder and immediately pour the tadka on the kadhi pakora.
- Serve hot with jeera rice, plain rice or parathas.
- Instead of mint leaves in the pakora, even spinach or methi leaves can be used.
- To prepare the batter for pakora, add water according to the consistency. It should be a thick batter of dropping consistency.
- Fry the pakoras evenly until golden brown from all sides. Do not burn it. Ensure the kadai is on medium flame to fry the pakoras.
- While mixing the spices and the water in the curd, make sure that there are no lumps formed.
- While frying the hing, red chilies, cumin and methi seeds, make sure that you do not burn it.
- If the kadhi becomes very thick, just add some hot water to it to adjust the consistency.
- Add the pakoras to the kadhi 10 minutes before serving them.