Punjabi Kadhi Pakora.


Yum. That’s one word I can definitely say about this dish. It’s a specialty from North India, namely Punjab, and it is definitely ONE of my favorites.

The curry is made with yogurt and besan/gram flour and spiced filled with delicious fritters becoming mere darling dumplings. 🙂

Ingredients for Pakoras/Dumplings/Fritters:
1 cup of besan/gram flour
1/4 red onion chopped finely
1 inch of ginger chopped finely
1/2 teaspoon of red chili powder
Salt as per taste
Black Pepper as per taste
2 tsp of ground coriander powder
1 tsp of garam masala powder
Pinch of baking soda

Mix the mixture with a little water – should be thicker than pancake batter. Fry in hot oil.

Ingredients for Kadhi:
1 clove of Garlic minced finely and 1 clove of garlic for later
1 inch of Ginger minced finely and 1 inch for later
1 tsp of turmeric
1/2 tsp of red chili powder
1 tsp of black mustard seeds
1/2 tsp of fenugreek seeds
1 cup of yogurt (sour preferred)
1/3 cup of besan/gram flour
3 cups of water for now and 3 cups of water for later
2 bay leaves
1 tsp of garam masala
2 tsp of coriander seeds
Cilantro/Coriander to garnish
2 Thai chilies chopped

Mix yogurt with water and add besan into the mix and make sure there are no lumps with 1 tsp of turmeric. In a big pot, heat some oil and add mustard seeds, garlic, ginger and fenugreek seeds and let crackle. Once they crackle, add bay leaves. Now, add yogurt mixture and let boil. Once boiling, turn heat to medium-low and let cook for 1 hour. After an hour, add 3 cups of water and stir. In a small pan, add oil, rest of garlic and ginger, Thai chilies, and garam masala and coriander seeds and make the masala/tadka and add to the kadhi. Once done, add pakora, let boil and it’s almost ready to serve! Add cilantro for garnish and serve with hot rice or parathas. Enjoy!!

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