Punjabi Kadhi Pakoda Recipe | How to make Punjabi Kadhi Pakoda

November 04, 2014

Today, I am very excited to share my recipe for "Sinful Punjabi Kadhi Pakoda" recipe on my blog.This is traditional and authentic Punjabi Kadhi Pakoda recipe. It is a yogurt gram flour curry recipe which is best going with rice, roti and paratha. This is my mom's recipe, i learn it from my mom, oftenly made at our home, she makes fabulous and one can just licking their fingers.

I just love kadhi with pakoda. This is one of the famous authentic dish now-a-days its famous around India. I just love to eat kadhi with jeera rice, its best going with boiled rice also and you can also have it with roti or plain paratha.

Every region have their own ways of making kadhi. The punjabi kadhi is different from other regional kadhi dish because it is more thicker and creamier also. Punjabi kadhi pakoda is a very delicious recipe. Learn how to make Punjabi kadhi pakoda by following this easy step by step process with images.

Ingredients :

For plain pakoda's/fritters:

Besan/gram flour - 2 cups
Ajwain/ Carrom seeds - 1 tbsp
Red chilli powder - 1/2 tbsp, you can adjust the spices according to your taste also
Garam Masala powder - 1/2 tbsp
Salt to taste
Pinch of Hing (optional)
Water as required to make thick batter for pakode

**Tip** You can make onion pakode's also by adding 4 medium sized sliced onions on the above gram flour batter. This is plain pakoda recipe. I can make pakoda in both ways plain sometimes onion pakoda also

For the curd sauce/kadhi:

Sour curd or you can use buttermilk also for making kadhi - 1/2 litre
Besan/gram flour - 1 cup or less
Red chili powder - 1 tbsp
Turmeric powder - 1.5 tbsp
Garam masala powder - 1 tbsp
Salt to taste
Water

For the tempering/tadka:
Chopped sliced Onion - 2 medium sized
Cumin seeds - 1 tbsp
Mustard seeds - 1/2 tbsp
Methi/fenugreek seeds - 1/2 tbsp
Curry leaves - 8-10 nos
Chopped green chillies (optional)
Dry red chilies- 1-2 (optional)
Vegetable oil or ghee or any

Preparation Method :

Preparing the Plain Pakoda's:

1. In a bowl, add gram flour/besan with carom seeds, red chili powder, garam masala powder, pinch of hing and salt.

2. Pour a little water and mix it very well, make a thick batter and keep it aside for some 10-15 minutes, check the salt and spices and add more if required.

Note : If you're making onion pakode, then don't add too much water as the onions will release water later.

3. Heat oil in a kadai and deep fry the pakoda's. Using with spoon, take the batter in a spoon & pour the batter in a kadai, Fry the pakoda's till they crisp and browned. Drain on kitchen paper napkins or tissues. Keep the pakoda's aside.

Preparing the the curd/yogurt kadhi:
1. In a big bowl, take the curd, whip it with wooden spatula well to make it smooth and add the gram flour/besan and spice powders - turmeric powder, red chili powder, garam masala powder and salt.

Pour water and mix the contents well and make sure there are no lumps. Can you see the flour lump that means i have to dissolve the lumps well.

2. Use a spoon to dissolve the lumps into the curd. You can use a blender to make this mixture, but make sure you don't over do it otherwise you will get butter instead of curd ;-)

3. Now in a large deep pan, heat vegetable oil, add cumin seeds, methi seeds, mustard seeds and let them sizzle. Now add curry leaves and dry red chilies(optional) I didn't use it because my husband don't like it..

4. Add chopped sliced onions and cook it till transparent.

5. Now pour our liquid curd mixture into above tadka. Mix well.

6. Now bring the whole kadhi to a boil first in a high medium flame and..

7. Then reduce the flame in medium heat and simmer for 8-10 minutes. So the punjabi kadhi is ready.

Add the fried pakoda's to the hot kadhi. Cover and close the pan. Let the onion pakoda's be soaked in the kadhi for some minutes.
Tip** You can add pakode's before 15 min at the time of eating otherwise pakode's will more soak the curry.