Punjabi Kadhi | Kadhi Pakoda
Punjabi Kadhi aka Kadhi Pakoda is a famous North Indian vegetarian side dish prepared with Curd and Gram Flour where Pakoda is cooked in this curd and besan gravy.
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Servings: 4 People
Calories: 301kcal
Cost: Rs 100
Ingredients
To make the Pakoda
- 150 g Besan/ Gram Flour
- 2 Onion
- 3 Green Chilli
- ¼ teaspoon Red Chilli Powder
- ¼ teaspoon Baking Soda
- 1 teaspoon Salt or to taste
- 100 ml Mustard Oil for frying fritters
To Make the Kadhi
- 200 g Sour Curd
- 2 tablespoon Besan
- 1 Onion
- 1 teaspoon Garlic Paste
- 20 Curry Leaves
- 2 Green Chilli
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Coriander Powder
- 1 teaspoon Salt or to taste
- 2 tablespoon Mustard Oil
- 1 tablespoon Ghee
- ½ teaspoon Coriander Seed
- 1 teaspoon Kasuri Methi
- 2 Dry Red Chilli
- ½ teaspoon Fenugreek seed
- ½ teaspoon Mustard Seed
Tempering
- 1 teaspoon Mustard Oil
- ¼ teaspoon Mustard Seed
- 5 Curry Leaves
- 1 Dry Red Chili
Instructions
Pakoda/ Fritter:
- Finely chop the onion and also the green Chillies.
- Take Besan along with Onion, Green Chilli, Red Chilli Powder, Baking Soda, and Salt in a bowl.
- Mix everything using your fingers or a beater.
- The Onion will release moisture, and hence a batter can be prepared.
- If required, add very little water to prepare a thick batter.
- Now heat oil in a Pan.
- Pour a small amount of the batter over the oil and start frying on the low flame from both sides.
- In a medium-sized pan, 4-5 fritters can be fried in one go.
To Make Kadhi Pakoda:
- Take Curd in a bowl and beat with a spoon to make a lump-free mixture.
- Add Besan followed by Salt, Turmeric Powder, Red Chili Powder, and Coriander Powder, and mix thoroughly.
- Mix in 3 cups of water to dilute the mixture.
- Heat 2 Tbsp. Oil in a Pan and temper the Oil with Coriander Seed, Kasuri Methi, Dry Red Chilli, Fenugreek seed, Mustard Seed, and curry leaves.
- Add Onion and fry for a minute, followed by Garlic paste and cook for a minute.
- Now pour the liquid and start cooking over medium flame.
- Once started boiling, add fried Pakoda and cook till reached the desired consistency.
- Switch the flame off.
Tempering:
- Heat oil and temper it with Mustard Seed, Curry Leaves, and Dry Red Chilli, and pour the tempering over the Kadahi Pakora.
- Mix everything and serve Punjabi Kadhi with steamed Rice.
Notes
- Sour Curd gives added flavor to the dish.
- I prefer to use Curd with fat content instead of low-fat Curd while making Kadhi.
- Fritters can be shallow-fried, however, I prefer deep-fried fritters while making Kadhi,
- Onion is completely optional, however, I prefer mine with Onion.
- Both Coriander powder and Coriander seed are optional however make the kadhi more flavorful.
- Tempering added in the last stage is optional as well, however, it makes the Kadhi more flavorful.
Nutrition
Serving: 100g | Calories: 301kcal | Carbohydrates: 31.3g | Protein: 10.3g | Fat: 13.9g | Saturated Fat: 2.8g | Sodium: 630mg | Fiber: 6.9g | Sugar: 11.1g
