Punjabi Cuisine,

Punjabi Kadhi Pakora / Punjabi Kadhi Pakoda / Gram Flour Dumplings in Yogurt Gravy

September 05, 2015 Motions and Emotions 12 Comments

Punjabi Kadhi Pakora / Punjabi Kadhi Pakoda is an authentic dish of Punjab. The gram flour dumplings are dipped in yogurt based gravy. This is a very good side dish with plain rice. When your pantry does not have any vegetables, this dish can rescue. I was not a big fan of kadhi but I had a cook who forcefully cooked kadhi pakora one day and made me tasted. I must acknowledge thankfully she did. After that she prepared it several times and we relished. I don't know why I had a mind block and I never tasted this silk smooth gravy of curd . This is the first time I tried Punjabi Kadhi Pakora at my kitchen and I really liked it once again. List of ingredients looks long but these are all easily available at your kitchen and hardly you have to any effort to prepare this.

Punjabi Kadhi Pakora

For The Pakodas
 Besan (bengal gram flour) - 1 cup
 Turmeric powder - 1/4 teaspoon
 Baking soda - a pinch
 Cumin seeds - 1 teaspoon
 Coriander Leaves - finely chopped, 2 tablespoon
 Green chillies - Chopped, 1 teaspoon
 Salt to taste
 Refined oil for deep frying

For The Kadhi
Curd - 2 cups, whisked
Besan - 3 tablespoon
Turmeric powder - 1/4 teaspoon
Salt to taste
Cumin seeds - 1/2 teaspoon
Cinnamon - 1 inch stick
Cloves - 2
Fenugreek seeds - 1/4 teaspoon
Coriander seeds - 1/2 teaspoon
Kashmiri red chillies -  dry, 2
Ginger Paste - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Refined Oil - 1 tablespoon


For Pakoras

1. Take all the ingredients (except oil) in a bowl and add water to make a thick batter.

2. Heat oil in a wok and add a spoonful of batter into the oil to make pakoras. Similarly, you can use hands to drop batter and make pakoras. Fry them till golden brown and drain them on absorbent paper.

For Kadhi
1. Take whisked curd, turmeric powder, besan and salt in bowl. Add approximately 2 cups of water and whisk well so that there is no lump present into it.

2. Heat oil and add cumin seeds, cloves, cinnamon, dry red chilli, fenugreek seeds, coriander seeds and saute for few seconds.

3. Slow the flame and add the curd-besan mixture along with ginger paste, red chilli powder and adjust the salt. Mix well and stir clockwise continuously for 4 to 5 minutes.

4. Now add the pakoras and boil for 2 minutes and serve with plain rice. 


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