Punjabi Kadhi Pakora – How to make Punjabi Kadhi Dhaba Style
How to make Punjabi Kadhi Pakora Dhaba Style – Kadhi Pakora is a punjabi delicacy made very often in northern households.
Made with yougurt, fenugreek seeds and chickpea flour. Enjoy this recipe with Plain Boiled White Rice or Chapati with ghee on top!! 🙂
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Punjabi Kadhi Pakora ~ Dhaba Style
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Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings8
Ingredients
For Pakora
Spinach / Palak - 2 Cups
Onion - 1 medium
Ginger Garlic Paste - 1 Tbsp
Besan / Chickpea Flour - 2 Cups
Red Chilli Powder - 1Tsp
Coriander Seeds - 2 Tsp
Salt - 1.5 Tsp
Hing / Asafoetida - 1/4 Tsp
Ajwain / Carom Seeds - 1/2 Tsp
Roasted Cumin Powder - 1 Tsp
Water - 1/2 Cup
Oil to fry
For Besan Mix
Besan / Chickpea Flour - 2 Cups
Red Chilli Powder - 2Tsp
Turmeric - 3 Tsp
Yougurt - 4 Cups
Water - 8 Cups
To Cook Kadhi
Ghee - 1.5 Tbsp
Methi / Fenugreek Seeds - 1/2 Tsp
Cumin Seeds - 3 Tsp
Mustard Seeds - 3 Tsp
Dry Red Chilli - 2
Hing - 1/2 Tsp
Water - 4 Cups
Salt - 3 Tsp
For Tempring / Tadka
Ghee - 1.5 Tbsp
Cumin Seeds - 1 Tsp
Red Chilli Powder - 1 Tsp
Instructions
Pakora
Add all the ingredients for pakora(Except oil) in a bowl and mix well.
Heat oil for frying to 400 F.
Take a scoop of pakora mix and add to oil. One scoop at a time.
Cook till Pakora's are light golden. take them out and let them cool for few minutes.
Fry them again for crispy pakora's till golden in color.
Besan Mix
In a bowl add all the ingredients for Kadhi Mix and mix them well.
To Cook Kadhi
In a pan on medium to high heat , add ghee , Methi seeds, Cumin Seeds, Mustard Seeds, Dry Red chillies and Hing.
Let the mustard and cumin sputter. Keep stirring so the the Dry Red Chillies dont burn.
Now add the Besan mix to the pan.
Add water, Salt and mix well.
Let the mix cook till it thickens in consistency. Stri in between.
Taste the Kadhi , you should not taste the rawness of yogurt.
Now add the Pakoras to the Kadhi and cook for 5 more minutes.
Tadka / Tempring
Take a frying pan on medium heat.
Add Ghee , Cumin seeds and wait till they sputter.
Now add red chilli powder.
Immediately add this mix on the Kadhi.
Recipe Notes
** If the Kadhi gets too thick after cooking , add some water and cook a little. **If Kadhi stays thin even after cooking for 20 minutes then add some more chickpea flour.