Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Kadhi pakora is a popular Punjabi dish featuring vegetable fritters in a gravy made from besan (gram flour) and dahi (yoghurt).
Usually, the fritters are deep-fried, but in this recipe we have prepared them in a non-stick appam pan so that less far less oil is used. This makes the fritters healthier than the traditional version.
Serve the kadhi pakora with rice, roti, or paratha.
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|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
For the dahi ki lassi:
- 500 grams dahi (yoghurt), whisked until smooth
- 4 to 5 tablespoons besan (gram flour)
- 3 cups (600 ml) water
- 2 medium onions, sliced
- 1 green chilli, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon ajwain (carom seeds), optional
For the kadhi:
- 1 tablespoon desi ghee (clarified butter)
- 1/4 teaspoon heeng (asafoetida powder)
- 1 teaspoon ground methi dana (fenugreek seeds)
- 1 teaspoon coriander powder
- 3 whole dry red chillies
- 4-5 garlic cloves, crushed
- 1 onion, sliced
- 1 to 1 1/2 teaspoons salt
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 cup water
- 2 teaspoons crushed kasoori methi (dry fenugreek leaves)
- 2 to 3 teaspoons chopped hara dhania (cilantro)
- In a large bowl, add the dahi and besan. Mix until smooth with no lumps. Add in the water and mix well. Set aside.
- Prepare the pakora batter: In a mixing bowl, add the besan, sliced onions, chopped green chilli, salt, red chilli powder, coriander powder, turmeric powder, and the optional ajwain. Mix well. Add water little by little to prepare a thick but flowing batter.
- Deep-fry the pakoras until golden or prepare them in an appam pan as we have done, dropping portions of the batter in each oil greased well of the appam pan and cooking each side for 3 minutes, so that they are well cooked. Remove and set aside.
- Cook the kadhi: Keep a wok on low heat, add the desi ghee and let it get hot. Add in the heeng, ground methi dana, and crushed methi dana. Stir-cook for 1 minute.
- Add in the whole dry red chillies and saute for 30 seconds. Add in the crushed garlic cloves and saute for 1 minute.
- Add the sliced onion and saute until it turns light pink. Add in the salt, red chilli powder, and turmeric powder. Mix well and saute for 30 seconds. Keep the heat on low-medium.
- Stir the dahi ki lassi and add it in the wok. Raise the heat to high and mix well. Let the mixture come to a boil. If the kadhi seems thin add a little besan. If it seems thick add some water to thin it down. Check the salt and add if needed. We added a cup of water.
- Stir the kadhi, keep the heat on low-medium and cover with a lid. Cook the kadhi for 20-25 minutes, checking every 5 minutes or so and give a stir.
- After 20 minutes of cooking the kadhi, add in the pakoras and kasuri methi (crush it in the hands before adding), and hara dhania. Check the salt and add if needed. Stir well, cover and cook it for 5-7 minutes.
- Remove the kadhi pakora to a serving bowl and serve with rice, roti, or paratha.
Punjabi Kadhi Pakora Recipe
© 2020 Rajan Singh Jolly