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Thought for Today
Strength does not come from physical capacity. It comes from an indomitable will. - Mahatma Gandhi
Punjabi Kadhi Pakora Recipe 
Ingredients:
For Kadhi:
- 1 cup yogurt (curd), whisked until smooth
- 4 tablespoons gram flour (besan)
- 2 cups water
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 green chili, slit lengthwise
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds (methi)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt, to taste
- 1 tablespoon vegetable oil
- Fresh coriander leaves, chopped, for garnishing
For Pakoras:
- 1/2 cup gram flour (besan)
- 1 onion, finely chopped
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt, to taste
- Water, as needed
- Vegetable oil, for frying
Instructions:
For Pakoras:
- In a mixing bowl, combine gram flour, chopped onions, carom seeds, turmeric powder, red chili powder, and salt.
- Gradually add water to the mixture to form a thick batter.
- Heat vegetable oil in a deep frying pan over medium heat.
- Drop small portions of the batter into the hot oil and fry until the pakoras turn golden brown and crispy.
- Remove the fried pakoras from the oil and drain them on paper towels to remove excess oil.
For Kadhi:
- In a bowl, mix whisked yogurt and gram flour until smooth. Gradually add water while stirring to form a thin batter.
- Heat vegetable oil in a deep pan or kadhai over medium heat.
- Add cumin seeds and fenugreek seeds to the hot oil and let them splutter.
- Add chopped onions to the pan and sauté until they turn golden brown.
- Stir in ginger-garlic paste and slit green chili. Sauté for another minute.
- Add chopped tomatoes to the pan and cook until they are soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, and salt to the pan. Mix well with the onion-tomato mixture.
- Pour the prepared yogurt and gram flour mixture (kadhi) into the pan. Stir continuously to prevent lumps from forming.
- Bring the kadhi to a gentle boil and then reduce the heat to low. Let it simmer for 20-25 minutes, stirring occasionally, until the kadhi thickens and reaches the desired consistency.
- Once the kadhi is ready, add the fried pakoras to the pan and simmer for another 5-7 minutes to allow the flavors to blend.
- Garnish the Punjabi Kadhi Pakora with freshly chopped coriander leaves.
- Serve the hot and tangy Kadhi Pakora with steamed rice or roti.
Enjoy the delightful flavors of homemade Punjabi Kadhi Pakora!