Kadhi Pakora Recipe: Water will come in the mouth to see this recipe of Punjabi Kadhi Pakora, know how to make in lunch

Punjabi kadhi pakora recipe: Punjabi Kadhi Pakora is one of the most popular recipes to be built in homes in North India. It calms the stomach and also helps in digestion. You can make it with rice and enjoy lunch with the whole family. This is a light but quite a tasty dish. To make it, citrus yogurt and gram flour are required, besides spices are used. When its curry is formed, there is a temper of crisp pakoras and desi spices added to it, there is a taste of taste in every bite.

Apart from hot rice, you can also eat it with roti. If you also want to eat some indigenous and delicious food on the weekend, then make a Punjabi style kadhi pakoda this time. Let’s know its traditional recipe.

Material required for Kadhi:

2 cups sour yogurt

½ cup gram flour

1 teaspoon turmeric powder

1 teaspoon red chili powder

Salt taste

4 cups of water

1 tbsp oil or ghee

1 teaspoon cumin

1 teaspoon mustard

A pinch of asafoetida

Some curry leaves

2 whole red chili

1 onion (desired)

Material for pakoras:

1 cup gram flour

1 medium onion (thin chopped)

1 teaspoon parsley

½ tsp red chili powder

Salt taste

Water as required

Frying oil

Method of making Kadhi:

Prepare Kadhi solution:
Whisk yogurt and gram flour in a big vessel so that there is no kernel. Then mix turmeric, chili powder, salt and 4 cups of water and make a thin solution.

Apply spices:

Heat oil or ghee in a deep pan. Add cumin, rye, asafetida, curry leaves and dry red chili. When it starts to crackle, add finely chopped onion and fry till it becomes golden. Now add yogurt-basan solution to it.

Cook on low heat:
Let the curry come to a boil while stirring continuously. Then reduce the heat and cook for 30-40 minutes. Keep stirring in between so that the curry does not appear in the bottom.

Method of making pakoras:

Make pakoras batter:

Add gram flour, onion, parsley, chili powder and salt to a bowl. Make a thick batter by adding a little water.

Fry pakoras:
Heat the oil in the pan and fry this batter with a spoon and fry it round pakoras. When it is golden and crisp, take it out and keep it on the tissue paper.

Put pakoras in curry:

When the curry cooks well and becomes thick, then add pakoras to it and let it cook on low flame for 5-10 minutes so that they absorb the taste.

Last Tadka (Taste enhancer):

Heat one teaspoon of ghee, add a little mustard and red chili powder to it and put it on the prepared curry. This will make both taste and fragrance fantastic.

Method of serving:
Serve Punjabi Kadhi Pakora with hot basmati rice or cumin rice. If there is papad and pickle together, the taste doubles.

Punjabi Kadhi is not just a recipe, it is associated with emotions. Its fragrance and taste in every house refresh some memory. So next time there is some desi and special food, then definitely try this classic recipe.