October 28, 2020

Kadhi Pakora

Kadhi Pakora

Kadhi Pakora

Benetta Lobo
Kadhi Pakora is yet another popular Veg dish both in Pakistan and India. It is a very scrumptious dish and the main ingredient is the Gram Flour or Besan. I consider this as a comfort food and can have it even as it is without any side dish. There are 3 components to this dish, first is preparation of the pakoras, second is the gravy/kadhi and third is the tempering of the dish.
The most important part of the dish is the Pakoras, it should not be too hard or soggy when mixed in the gravy. It should be fluffy enough to soak the gravy in itself so that when you break it, it is soft and melt in the mouth. I have cooked this dish in a Handi but you may use any other dish. I love the earthy flavour of the Handi and hence I cook most of my dishes in it.
Kadhi is a light dish and can be eaten with rice or rotis. If you complement it with some fresh kachumber salad and pickle, it makes it all the more delicious.
Do give this dish a try if you are looking for something light and different from your regular dishes!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian, Indo-Pak, Pakistani
Servings 4

Ingredients
  

Ingredients for Pakora

  • 2 cups Gram Flour (Besan) Sifted
  • 1 tbsp Ginger & Garlic Paste
  • 1 cup Water Luke warm
  • 3/4 cup Onions Finely sliced
  • 2 tbsp Corriander leaves Finely Chopped
  • 1 tbsp Green Chillies Finely Chopped
  • 1 tbsp Crushed Corriander Seeds
  • 1/4 tsp Carom Seeds (Ajwain)
  • 1 tsp Chilli Flakes
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Baking Soda
  • Salt According to taste

Ingredients for Kadhi

  • 1/2 kg Yogurt
  • 1.5 cups Gram Flour (Besan)
  • 1 tbsp Ginger & Garlic Paste
  • 1 tsp Red Chilli Powder
  • 1 tsp Green Chillies Finely Chopped
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Cumin Powder
  • 1 tbsp Corriander Powder
  • 1 tsp Garam Masala Powder
  • 1/4 tsp Asafoetida (Hing) Optional
  • Salt According to taste

Ingredients for Tempering (Tadka)

  • 1/4 cup Oil
  • 1/2 cup Onions Finely sliced
  • 1 tbsp Garlic Finely sliced (Optional)
  • 1 tsp Cumin Seeds
  • 5-6 Red Button Chillies
  • 10-12 Curry Leaves

Instructions
 

Instructions for Pakora

  • Put the Gram Flours (Besan) in a bowl and add all the dry spices, salt and baking soda and mix well
  • Add the Ginger & Garlic Paste, Onions, Corriander leaves and Green Chillies to it and give it a good mix
  • Now add water to it gradually until it forms a thick paste (just add enough water until it turns into a thick paste)
  • The batter should be thick and kept aside for 30 minutes
  • The batter will thin down slightly when it is kept aside
  • Now pour oil in a deep pan/dish, the oil should be enough for deep frying
  • Use a tbsp to take a dollop of the Pakora batter and drop it into the oil to fry (the oil should be hot)
  • Turn the Pakoras to make sure that they are cooked completely in the oil. The colour of the Pakoras should be golden brown
  • Fry them in batches
  • Now take out the Pakoras on a Kitchen towel or tissue and keep aside

Instructions for Kadhi

  • Just put all the ingredients into a blender and blend it (you may also use a hand-blender)
  • Now transfer the Kadhi mixture into a deep dish, preferably non-stick dish
  • Let the Kadhi mixture cook in low flame for about 45-60 minutes, partially cover the dish
  • Stir occasionally and make sure it doesn't stick to the dish
  • You may add 2-3 cups of water in between if its gets thick
  • Adjust salt level accordingly during the time it is cooking
  • Once the Kadhi is cooked and starts to bubble, it is ready (there should be no raw flavour of the gram flour/besan in the Kadhi)
  • Now add the Pakoras to the Kadhi and stir well
  • Turn the flame to medium heat and let the Pakoras simmer in it for about 5-10 minutes
  • Cover the dish for another 5 minutes and then your Kadhi is ready for the tempering/tadka

Instructions for Tempering (Tadka)

  • Heat oil in a pan (you may use some of the oil that was used for frying the Pakoras)
  • Add the Onions and fry until crispy and golden brown
  • Add the sliced Garlic and fry until golden brown
  • Now add the cumin seeds, red button chillies and curry leaves and fry until it crackles
  • Immediately pour the tempering/tadka into the Kadhi
  • Give it a good mix, cover the dish and let the Kadhi come to a boil
  • Your Kadhi is now completely ready to be served
  • Best to serve with some rice, kachumber salad and pickle

Video

Keyword Kadhi, Kadhi Pakora, Pakora, Pakora Kadhi, Punjabi Kadhi
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