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Punjabi pakora kadhi recipe | kadhi pakora | Punjabi pakoda kadhi |

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Tarla Dalal

 12 August, 2020

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પંજાબી પકોડા કઢીની રેસીપી - ગુજરાતી માં વાંચો (Punjabi Pakoda Kadhi in Gujarati)

Table of Content

About Punjabi Pakoda Kadhi down arrow
Ingredients down arrow
Methods down arrow
To make the Pakodas down arrow
For the Punjabi Pakoda Kadhi down arrow
How to proceed for the Punjabi Pakoda Kadhi down arrow
Tips for Punjabi Pakoda Kadhi down arrow
Nutrient values down arrow

Punjabi pakora kadhi | kadhi pakora | Punjabi pakoda kadhi recipe | with 25 amazing images.

Punjabi pakora kadhi is made with freshly prepared pakodis of besan perked up with coriander, green chillies and these pakodis are floated in a mouth-watering kadhi.

The Punjabi pakora kadhi is quite richly flavoured with an assortment of spices ranging from cloves and cinnamon to fenugreek and coriander seeds, and the pakoras are an added attraction that make the kadhi pakora thoroughly irresistible!

Make sure you simmer the Punjabi pakoda kadhi for just a minute or two after adding the pakodas so that they absorb the flavours but do not become soggy.

Notes and important tips on Punjabi pakora kadhi. 1. Put the besan in a deep bowl. It is better to sieve the besan and use it as it will avoid the grainy particles. This is the main ingredient for the pakodas for the Punjabi Pakoda Kadhi. 2. Add approximately 1/4 cup of water. Always add water little by little as more water will make the batter very thin resulting in the pakoras coming out shapeless and falling apart in the oil and less water will result in a thick batter that will be raw in taste after frying. Hence the batter should be of a medium consistency, not too thick, not too thin. 3. Heat the oil in a deep non-stick pan, drop spoonfuls of the batter into the oil and deep fry a few pakodas at a time on a medium flame. The oil should be hot as the pakodas need to be fried in hot oil to get a nice golden brown colour and proper texture. 4. Mix well and cook on a slow flame for 8 to 10 minutes, while stirring occasionally. The kadhi has to boil a little bit atleast for the rawness of the besan and curd to go away.

Besides Punjabi Pakoda Kadhi, dals also hold an important place in Punjabi meals, check out the popular Punjabi dal recipes like Dal Makhani , Panchratni Dal and many more.

Enjoy how to make Punjabi pakora kadhi | kadhi pakora | Punjabi pakoda kadhi recipe | with detailed step by step photos and video below.

Punjabi Pakoda Kadhi recipe - How to make Punjabi Pakoda Kadhi

Tags

Preparation Time

15 Mins

Cooking Time

28 Mins

Total Time

43 Mins

Makes

6 servings

Ingredients

Method

For the pakodas
 

  1. Combine all the ingredients along with approx. 1/4 cup of water in a deep bowl and mix well to make a thick batter.
  2. Heat the oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil and deep-fry a few at a time till they turn golden brown in colour from all the sides.
  3. Drain on an absorbent paper and keep aside.


For the kadhi
 

  1. Combine the curds, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk well using a whisk. Keep aside.
  2. Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, cinnamon, fenugreek seeds, coriander seeds and kashmiri dry red chillies and sauté on a medium flame for 1 minute.
  3. Lower the flame, add the curds-besan mixture, ginger-green chilli paste, chilli powder and a little salt, mix well and cook on a slow flame for 8 to 10 minutes, while stirring occasionally. Keep aside.


How to proceed to make punjabi pakoda kadhi
 

  1. To make punjabi pakoda kadhi, just before serving, re-heat the kadhi, add the fried onions and cook on a medium flame for 2 minutes, while stirring occasionally.
  2. Add the pakodas, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally.
  3. Serve the punjabi pakoda kadhi immediately garnished with coriander.

Punjabi pakora kadhi recipe | kadhi pakora | Punjabi pakoda kadhi | Video by Tarla Dalal

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Punjabi Pakoda Kadhi recipe with step by step photos

To make the Pakodas

 

    1. Put the besan in a deep bowl. It is better to sieve the besan and use it as it will avoid the grainy particles. This is the main ingredient for the pakodas for the Punjabi pakora kadhi | kadhi pakora |  Punjabi pakoda kadhi recipe |
    2. Add the coriander to this. It is fresh, cleaned and finely chopped.
    3. Add the onions. This will give a nice crunch to these pakodas.
    4. Add the chilli powder, coriander powder and turmeric powder to the besan.
    5. Now add the cumin seeds.
    6. Finally add the green chillies and the salt. If you do not wish to add the green chillies, you can increase the amount of chilli powder.
    7. Mix well so that all the ingredients are evenly distributed.
    8. Add approximately 1/4 cup of water. Always add water little by little as more water will make the batter very thin resulting in the pakodas coming out shapeless and falling apart in the oil and less water will result in a thick batter that will be raw in taste after frying. Hence the batter should be of a medium consistency, not too thick, not too thin.
    9. Heat the oil in a deep non-stick pan, drop spoonfuls of the batter into the oil and deep fry a few pakodas at a time on a medium flame. The oil should be hot as the pakodas need to be fried in hot oil to get a nice golden brown color and proper texture.
    10. Drain them on an absorbent paper and keep aside will we make the Punjabi Kadhi. We have made approximately 18 pakodas. If you do not wish to make besan pakodas, you can try making rice pakodas with leftover rice to make Rice Pakoda Kadhi.
For the Punjabi Pakoda Kadhi

 

    1. In a large bowl put the curd.
    2. With that add the besan and turmeric powder.
    3. Now add 2 cups of water to the bowl. This might seem like less water but it is perfect as the kadhi is supposed to be thick.
    4. Whisk well using a whisk or a hand blender till no lumps remain. Keep aside.
    5. Heat the oil in a deep non-stick kadhai, and add the cumin seeds. Be sure to take a large one as the kadhi might overflow if a small kadhai is taken.
    6. Also add the whole spices like cloves, dried red chillies, cinnamon, fenugreek seeds and coriander seeds which give a very nice flavor and aroma to the dish.
    7. Sauté on a medium flame for 1 minute.
    8. Reduce the flame to low and add the prepared curd mixture to the kadhai.
    9. Add the chilli powder, ginger-green chilli paste and salt.
    10. Mix well and cook on a slow flame for 8 to 10 minutes, while stirring occasionally. The kadhi has to boil a little bit atleast for the rawness of the besan and curd to go away.
How to proceed for the Punjabi Pakoda Kadhi

 

    1. Just before serving, re-heat the Punjabi pakora kadhi | kadhi pakora |  Punjabi pakoda kadhi | on a low flame. Now add the fried onions to this. If you want to learn How to make Fried Onions at home, you can refer to the recipe on our website.
    2. Mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
    3. Now add the pakodas and cook on a medium flame for 5 minutes, while stirring occasionally. Do not stir a lot as you do not want the pakodas to break.
    4. Switch off the flame and garnish the Punjabi Pakoda Kadhi with coriander.
    5. Serve Punjabi pakora kadhi | kadhi pakora |  Punjabi pakoda kadhi | immediately with Cooked Rice or Jeera Rice.
Tips for Punjabi Pakoda Kadhi

 

    1. Put the besan in a deep bowl. It is better to sieve the besan and use it as it will avoid the grainy particles. This is the main ingredient for the pakodas for the Punjabi Pakoda Kadhi.
    2. Add approximately 1/4 cup of water. Always add water little by little as more water will make the batter very thin resulting in the pakoras coming out shapeless and falling apart in the oil and less water will result in a thick batter that will be raw in taste after frying. Hence the batter should be of a medium consistency, not too thick, not too thin.
    3. Heat the oil in a deep non-stick pan, drop spoonfuls of the batter into the oil and deep fry a few pakodas at a time on a medium flame. The oil should be hot as the pakodas need to be fried in hot oil to get a nice golden brown colour and proper texture.
    4. Mix well and cook on a slow flame for 8 to 10 minutes, while stirring occasionally. The kadhi has to boil a little bit atleast for the rawness of the besan and curd to go away.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy276 cal
Protein10.1 g
Carbohydrates24.2 g
Fiber5.4 g
Fat13.8 g
Cholesterol10.7 mg
Sodium38.7 mg

Click here to view Calories for Punjabi Pakoda Kadhi

The Nutrient info is complete

Your Rating*

user
Foodie #643121

May 14, 2021, 9:20 p.m.

5 
user
Tarla Dalal

May 14, 2021, 9:20 p.m.

Thanks. Please continue to review recipes which you have made and loved from tarladalal.com It will help thousands of food lovers to try the recipe based on your review.

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Meghna Badiani

April 21, 2020, 4:03 p.m.

5 
user
Tarla Dalal

April 21, 2020, 4:03 p.m.

Thanks for the feedback !!! keep reviewing recipes and articles you loved.

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pradeep panicker

April 11, 2020, 3:27 p.m.

superb recipe. whole family enjoyed it

5 
user
Tarla Dalal

April 11, 2020, 3:27 p.m.

Thank you for your feedback. Keep reviewing recipes and articles you like.

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Vivek Sood

Feb. 18, 2020, 9:28 a.m.

Hi, You should put values and calories per 100 grams or per gram as well. Because YOUR one serving might be someone'' half or twice of it? Thanks.

5 
user
Tarla Dalal

Feb. 18, 2020, 9:28 a.m.

Vivek, thanks for your feedback.

user
Bipin Panchal

July 8, 2019, 9:57 a.m.

very testy

5 
user
Tarla Dalal

July 8, 2019, 9:57 a.m.

Hi Bipin, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!

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Manpreet

Nov. 29, 2018, 3:59 p.m.

Hi, Could you please let me know how much 1 serving is? Please specify it in grams (and not cups). Thank you

5 
user
Tarla Dalal

Nov. 29, 2018, 3:59 p.m.

Hi Manpreet, we don''t weigh the weight of the food we cook. We estimate the amount a serving size is. The key to take from the analysis of a recipe is if it''s healthy and fits into your lifestyle. When in doubt, eat less of that recipe. We present the facts as we see it. It has taken several years of research to create a detailed database of Indian foods to present to all our members are we love health. From our humble experience don''t get into weighing your food. That will just create stress to you and that itself will lead to stopping the fat burning process. Hope this answers some questions.

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Neelu

July 27, 2018, 5:29 p.m.

Followed the recipe. It came out to be too good. Yummy .. delicious....

5 
user
Philomena Dias

Nov. 20, 2016, 8:28 a.m.

5 
user
Nilima

March 11, 2016, 5:29 p.m.

4 
user
Anita Sriram

Feb. 4, 2016, 5:02 p.m.

Had been watching your shows regularly few years back... Loved your reception then... Now when saw your recepie tried it immediately n it YUMMIE..... THANKS AGAIN..

5 
user
Vasundhara

Jan. 25, 2016, 10:57 p.m.

Tried the recipe,Good results, tasty

5 
user
Tarla Dalal

Jan. 25, 2016, 10:57 p.m.

Hi Vasundhara, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!

user
Payal Parikh 86

Dec. 28, 2015, 1:32 p.m.

My family loves Pakodas and Kadhi, So one Sunday morning I decided to try this recipe and it was perfect, The pakodas are so tasty that one can serve them just like that with ketchup and green chutney, but even when put in a Punjabi style kadhi it was fab !!!

5 
user
Monika

Dec. 28, 2013, 9:05 a.m.

Tried it.... results were awesome....very tasty.... everyone liked it...

5 
user
Tarla Dalal

Dec. 28, 2013, 9:05 a.m.

Really happy to hear that Monika. Do keep trying more an more recipes and share your feedback. Happy Cooking!!!

user
Ique

Oct. 26, 2013, 5:02 p.m.

Fantastic very very delicious I did not make any rice it served as a full meal I thoroughly enjoyed it. I just tried soaking the pakodas in water squeezing itand then immersing it in the khadi.it was perfect.

5 
user
Tarla Dalal

Oct. 26, 2013, 5:02 p.m.

Hi Ique, thanks for the feedback. Glad you liked the Punjabi Pakoda Kadhi recipe.

user
kritika

July 6, 2013, 1:48 p.m.

the recipe is a major success!!..I loved it!!..

5 
user
Tarla Dalal

July 6, 2013, 1:48 p.m.

Really happy to hear that Kritika. Do keep trying more an more recipes and share your feedback. Happy Cokking!!!

user
Tarannum

June 9, 2013, 4 a.m.

Hi. I tried this recipe but it was bland and not spicy. Tell me how can i make it spicy??

5 
user
Tarla Dalal

June 9, 2013, 4 a.m.

Hi Tarannum, you can increase chilliesin the pakoras from 1 tsp to 3 tsp or as per you taste. Do tyry the recipe and share your feedback. Happy Cooking!!!

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Dr. Rabiya

April 3, 2013, 1:44 p.m.

I tried this recipe n it turned out to be awesome ... Thanku so much... May Allah bless you...

5 
user
Tarla Dalal

April 3, 2013, 1:44 p.m.

Hi Rabiya, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!

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Apoorva

Nov. 30, 2012, 12:19 p.m.

Thanks for the recipe Tarla! I have been following your recipes since ages...and as usual this one too turned out perfect and yummmy!! The perfect amount of tangy and spicy..loved it!

5 
user
Tarla Dalal

Nov. 30, 2012, 12:19 p.m.

Hi Apoorva, Thank you very much for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!

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