Kadhi Pakora
Kadhi Pakora is sour dish mostly common in north India, especially Punjab. The recipe is simple and can be easily prepared for lunch or dinner with ready to find ingredients.
Farmtorasoi's Kadhi Pakora
Ingredients
For Besan Pakora
- 1 cup Besan (Gram Flour)
- 2 medium size Onions Finely chopped
- 2 Green Chillies Finely chopped
- 1/2 tbsp Turmeric (Haldhi) Powder
- 1/2 tbsp Red Chilly Powder
- 1 cup Water
- Salt To taste
- Cooking Oil For deep frying
For Kadhi
- 2 cup Curd (Sour)
- 1/2 cup Besan (Gram Flour)
- 3 Green Chillies Chopped
- 1/4 tbsp Turmeric (Haldhi) Powder
- Salt To taste
- 1½ cups Water
- 1 tbsp Cooking Oil
Instructions
Pakora
- Keep the ingredients ready
- Mix besan, chopped onion, chopped green chilli, turmeric, red chilly and salt in a bowl
- Add water and make a thick batter of dropping consistency
- Heat oil in a pan
- To the heated oil, drop spoonful of batter. Drop 5-6 pakoras in a single batch or as much as the pan can hold without the pakoras sticking to one another.
- Deep fry them until brown. Drain and transfer on a plate.
- Prepare more pakoras with the remaining batter.
- Keep the pakoras aside.
Dahi Kadhi
- Keep the ingredients ready
- Beat curd and besan in a bowl with spoon or blender. Mix them well.
- Add water, turmeric powder and salt, and blend them well. Make sure that there are no lumps
- Heat oil in a pan. Add chopped green chilies and saute for 1 minute (For this step, you can also add 1/4 tsp cumin seeds and 1/2 tsp grated ginger)
- Add the batter and mix well.
- Stir occasionally. This is important step in kadhi preparation, else curd and besan will separate. Cook to a pouring consistency. If mixture becomes thick, you can add water in between.
- Add the pakoras and mix them well in the kadhi.
- Cook for 3-4 minutes and then turn off the flame
Notes
Kadhi Pakora goes well with white rice, jeera rice, veg biryani, pulao and roti.
Enjoy and Bon Appétit!!
More reading:
Kadhi
Kadhi
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