Kadhi Pakora Recipe – Super Soft Pakoda Punjabi Kadi – CookingShooking

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Hey Foodies,

Kadhi Pakora is made almost in every Indian household and in every region of India. There are many variations to making a kadhi but the basic recipe is the same, using besan, sour curd and spices. Slow cooked over low heat for almost an hour. To add some more uniqueness to the kadhi, super soft fried pakoras are also added to enhance the flavour of the kadhi. It’s a healthy and extremely tasty dish. Learn how to make authentic Punjabi Kadhi Pakora right here.

Recipe below!

Kadhi Pakora Recipe - Super Soft Pakoda Punjabi Kadi
Print Recipe
Kadhi Pakora is made almost in every Indian household and in every region of India. There are many variations to making a kadhi but the basic recipe is the same, using besan, sour curd and spices. Slow cooked over low heat for almost an hour. To add some more uniqueness to the kadhi, super soft fried pakoras are also added to enhance the flavour of the kadhi. It’s a healthy and extremely tasty dish. Learn how to make authentic Punjabi Kadhi Pakora right here.
Servings Prep Time
8 people 30 minutes
Cook Time
2 hour
Servings Prep Time
8 people 30 minutes
Cook Time
2 hour
Kadhi Pakora Recipe - Super Soft Pakoda Punjabi Kadi
Print Recipe
Kadhi Pakora is made almost in every Indian household and in every region of India. There are many variations to making a kadhi but the basic recipe is the same, using besan, sour curd and spices. Slow cooked over low heat for almost an hour. To add some more uniqueness to the kadhi, super soft fried pakoras are also added to enhance the flavour of the kadhi. It’s a healthy and extremely tasty dish. Learn how to make authentic Punjabi Kadhi Pakora right here.
Servings Prep Time
8 people 30 minutes
Cook Time
2 hour
Servings Prep Time
8 people 30 minutes
Cook Time
2 hour
Ingredients
For the kadhi batter
For the first tadka
For the pakora
For the second tadka
Servings: people
Instructions
For the kadhi batter
  1. In a large mixing bowl, combine besan, red chili powder, and salt and coriander powder. Stir everything.
  2. Add the dahi, and give it stir using a hand beater, spoon or a whisk, pour 750 ml of water at first and give it a good mix, you can churn it using a hand beater. Ensure there mixture is free of any lumps.
  3. After 2-3 minute, adjust the seasoning and add some more dahi if required. Pour the remaining water and give it a final mix.
For the first tadka
  1. In a kadhai, add the ghee and over low flame add the black peppercorn, methi seeds and mustard seeds, allow it to splutter.
  2. Once they start to crackle, add the ginger, haldi powder and finally green chili. Give it a good stir.
  3. Pour the entire kadhi batter, into the kadhai and give it a good stir, until everything is combined.
  4. Bring it to a boil, continuously stirring it over high heat. It will take approximately 20 minutes.
  5. Once the kadhi comes to a rapid boil, cover the kadhai only ¾ away. Cook it over low heat for 1 hour. You can also cook it for 20 minutes over high heat, ensure you keep an eye and keep stirring every few minutes.
For the pakora
  1. In a large mixing bowl place the chopped fresh spinach and methi leaves. Ideally you should be using only methi leaves for the pakora.
  2. Add the onions, ginger, ajwain, green chili, salt, red chili powder, kasoori methi, baking soda, haldi and dahi. Using your hand or a spoon, mix everything.
  3. Finally add the besan and mix everything, add water if required.
  4. In a deep frying pan, heat the oil on medium flame. Add the small pakoras dumplings in batches.
  5. Deep fry them until they are golden brown. Follow the same procedure for the remaining pakoras. Remove on a plate.
  6. After an hour check on the kadhi, add the fried pakoras and give it a good mix, cook for 2 minutes and then turn off the heat and wait for 10 minutes, so that the pakoras soak in all the kadhi and get even softer.
For the final tadka
  1. In a small tadka pan, pour oil or ghee, add broken dry red chillies and hing. Cook for 2 minutes over medium heat.
  2. Add the tadka to the kadhi, and stir. Kadhi Pakora is ready.
serve
  1. Serve hot Kadhi Pakora with steam rice.
Recipe Notes

Notes:

  • Use fresh methi leaves for the pakoras, if you do not have then you can add a little of the kasoori methi
  • You can add curry patta to the second tadka.
  • Cooking the kadhi for longer time will bring out the best flavour in the kadhi.

Tips:

  • Curd and besan bind together once they are boiled, so to avoid the curd from splitting we have to continuously stir.
  • Frying the pakoras over high heat, then the pakoras will be raw from inside and if you fry over low heat, dues to the baking soda and dahi they will absorb more oil.
  • Ensure that the kadhai cover is alsways covered ¾ away. If you cover it completely the then kadhi will spill out.

 

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