Punjabi Kadhi Pakora

Punjabi Kadhi Pakora

from cookwithmanali.com
65 min
4 servings

Tangy and flavorful Punjabi Kadhi Pakora has deep fried pakoras (fritters) dunked in a tangy yogurt based curry! Best enjoyed with steamed white rice!

Ingredients

  • 1/2 cup besan (55 grams, also known as gram flour)
  • 1.5 cups plain yogurt (360 grams)
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 6 cups water (1.4 liters water)
  • 2 tablespoons oil (I used and recommend mustard oil)
  • 1/2 teaspoon methi seeds (fenugreek seeds)
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon hing (also known as asafoetida)
  • 1 small red onion (sliced thin)
  • 1 green chili (chopped)
  • 1 tablespoon +1 teaspoon chopped ginger
  • 1 tablespoon +1 teaspoon chopped garlic
  • 1.25-1.5 teaspoon salt (to taste)
  • 2 tablespoons chopped cilantro
  • 1 cup besan (110 grams)
  • 1 cup thinly sliced onion (from 1 large red onion)
  • 1 green chili (chopped)
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon turmeric powder
  • 1/8 teaspoon red chili powder
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon ajwain
  • 1/2 teaspoon salt
  • 2 tablespoons plain yogurt
  • 1/4 cup+ 1-2 tablespoons water (as needed)
  • 2 pinch baking soda
  • oil (for frying)
  • 1.5 tablespoons ghee (or use oil)
  • 1/4 teaspoon cumin seeds
  • ajwain (generous pinch )
  • 2-3 whole dried red chilies
  • 1/2 teaspoon kashmiri red chili powder (for the bright red color (not spicy))

Directions

  1. 1

    To a large bowl, add 1/2 cup besan (55 grams) and 1.5 cups (360 grams) yogurt. Make sure the yogurt is at room temperature.Whisk until besan and yogurt are well combined.

  2. 2

    To a large bowl, add 1 cup besan (110 grams), along with 1 cup sliced onion, 1 chopped green chili, 1/4 cup chopped cilantro, 1/4 teaspoon turmeric, 1/8 teaspoon red chili powder, 1/2 teaspoon coriander seeds, 1/4 teaspoon ajwain and 1/2 teaspoon salt.Add 2 tablespoons yogurt and mix.

  3. 3

    Heat ghee in a small pan on medium heat. Once ghee is hot, add 1/4 teaspoon cumin seeds and generous pinch of ajwain. Add 2-3 dried red chilies (you can break them for extra heat).Once seeds crackle, add 1/2 teaspoon kashmiri red chili powder and turn off the heat immediately.