Punjabi Pakora Kadhi

Punjabi Pakora Kadhi (Gram Flour Dumplings in Yogurt Curry) is all time popular dish relished with rice and roti. Compared with other kadhi recipes this lives upto the expectation of truly punjabi taste because of deep fried pakora’s in a thick gravy.

This kadhi is quite richly flavoured with an assortment of spices and dry masala seasoned with garlic, ginger, onions, tomatoes and garnished with chopped coriander leaves.

You may like to try our other similar recipes like Mangochi (Moong Dal Kadhi), Sindhi Kadhi and Papad Mangodi Ki Sabzi.

Yield: 4 serving
Prep time: 5 minutes 
Total time: 30 minutes

Ingredients for Punjabi Pakora Kadhi

2 cups khatta dahi
2 cups water
1/4 cup besan
1/4 teaspoon haldi (turmeric)
1 tablespoon curry leaves
1 green chilli slit in two
1/2 teaspoon mustard
Pinch of hing
Salt to taste
1 teaspoon oil

For the Pakora (Dumpling)

1/2 cup besan
1/4 teaspoon ajwain (carom)
1/4 teaspoon chilli powder
Salt to taste
1 green chilli chopped
2 tablespoon coriander chopped
Oil for frying

Seasoning
1 tablespoon ghee
1 teaspoon jeera (cumin)
1 tablespoon garlic chopped
1/2 teaspoon ginger chopped
1/2 onion chopped
1 tomato chopped
1 tablespoon curry leaves
1 teaspoon dhania (coriander powder)
1/2 teaspoon chilli
1/2 teaspoon jeera powder
1/3 teaspoon garam masala

Directions for Punjabi Pakoda Kadhi

• Blend yogurt, water, besan, haldi and salt.
• Heat oil in a sauce pan; add mustard, green chilli, hing and curry leaves.
• Add the yogurt mix and while stirring continuously bring to boil.
• Lower the heat and let it boil for 20 minutes. Add water if the Kadhi becomes thick.
• Mix all the ingredients for the pakora except oil. Make thick batter by adding enough water.
• Stir this batter for 5 minutes till the batter is light and fluffy.
• Heat oil and make very small pakoras. Fry till golden brown.
• Soak the pakora soak in water for 10 minutes.
• Gently squeeze water out of the pakoras and tip them in the Kadhi.
• Boil the Kadhi for 5 minutes.

Seasoning for Punjabi Pakora Kadhi

• Heat ghee in a small pan; add jeera, garlic, ginger and onion. Stir for 2 minutes.
• Add tomatoes and stir for 2 minutes.
• Add all the dry masala and mix.
• Now add this to the Kadhi.
• Garnish with chopped coriander.