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:

1. In a mixing bowl, combine gram flour, chopped onions, carom seeds, turmeric powder, red chili powder, and salt.
2. Gradually add water to the mixture to form a thick batter.
3. Heat vegetable oil in a deep frying pan over medium heat.
4. Drop small portions of the batter into the hot oil and fry until the pakoras turn golden brown and crispy.
5. Remove the fried pakoras from the oil and drain them on paper towels to remove excess oil.

For Kadhi:

1. In a bowl, mix whisked yogurt and gram flour until smooth. Gradually add water while stirring to form a thin batter.
2. Heat vegetable oil in a deep pan or kadhai over medium heat.
3. Add cumin seeds and fenugreek seeds to the hot oil and let them splutter.
4. Add chopped onions to the pan and sauté until they turn golden brown.
5. Stir in ginger-garlic paste and slit green chili. Sauté for another minute.
6. Add chopped tomatoes to the pan and cook until they are soft and mushy.
7. Add turmeric powder, red chili powder, coriander powder, and salt to the pan. Mix well with the onion-tomato mixture.
8. Pour the prepared yogurt and gram flour mixture (kadhi) into the pan. Stir continuously to prevent lumps from forming.
9. 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.
10. 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.
11. Garnish the Punjabi Kadhi Pakora with freshly chopped coriander leaves.
12. Serve the hot and tangy Kadhi Pakora with steamed rice or roti.

Enjoy the delightful flavors of homemade Punjabi Kadhi Pakora! 🥣🌶️🌿