Categories: Recipe

Punjabi Kadhi Pakora Recipe



  • Gram flour(basen) 1/2 cup
  • Turmeric(haldi) ½ tsp
  • Red chili powder 1 tsp
  • Carom(ajwain) seeds ¼ tsp
  • Ginger garlic paste ½ tbsp
  • Salt 1 tsp
  • Sour yogurt 1 cup
  • Water 5 cups
  • Oil 2 tbsp
  • Fenugreek(methi) ½ tsp
  • Cumin (zeera)1 tsp
  • Pepper ½ tsp
  • Onion (sliced) 1
  • Chili (slit) 1

For Onion Pakora:

  • Onion sliced 3
  • Ginger paste 1 tsp
  • Chilies chopped 2
  • Crushed cumin(zeera) 1tsp
  • Crushed coriander(dhnia) 1tsp
  • Carom(ajwain) seeds ¼ tsp
  • Turmeric(hldi) ¼ tsp
  • Dried fenugreek(methi) 1 tsp
  • Coriander (dhnia)(finely chopped) 2 tbsp
  • Gram flour (basen)1 cup
  • Salt ½ tsp
  • Curd(dhi) 2 tbsp
  • Baking soda ¼ tsp
  • Oil for frying

For Tempering:

  • Oil ¼ cup
  • Cumin (zeera)1 tsp
  • Dried red chili 4-5
  • Onion sliced 1


For kadhi preparation:
Firstly, in a large bowl take 5 tbsp gram flour, ½ tsp turmeric, 1 tsp chili powder, ¼ tsp carom seeds, ½ tbsp ginger garlic paste, 1 tsp salt, and 1 cup curd.
Mix well forming a smooth paste. Now add 4 cups of water and mix well. Keep aside.
In a large Kadai heat 2 tbsp oil and add ½ tsp dried fenugreek, 1 tsp cumin,
Splutter the tempering. Now add 1 onion, chili, and sauté until onions soften.
Further, add prepared gram flour curd mixture and mix well. Keep stirring until the mixture comes to a boil.


Now half cover the Kadai and simmer for 30 minutes. Stir in between to prevent from burning. Onion pakora preparation: Mix all the ingredients of pakoras and. Deep fry in hot oil, keeping the flame on the medium.
Stir occasionally, until the pakora turns golden brown and crisp. Drop-in prepared onion pakora into the khadi. Simmer for a minute or until the pakora absorbs kadhi. Prepare the tempering by heating oil. Add1 tsp cumin, 1 dried red chili, onion. Pour the tempering over kadhi and add 2 tbsp coriander. Mix well.
Finally, enjoy kadhi pakora


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