Punjabi Kadhi Recipe : How to Make Punjabi Pakora Kadhi at Home

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We usually eat the vegetable gravies and lentils. Whenever you get bored with that you can eat different food item like Kadhi of Dahi-Besan. Kadhi is the thick and creamy mixture of sour yogurt sauce. It is one kind of curry which is made from curd and gram flour.

There are various kinds of Kadhi. Either plain or with pakora, you will love the taste of all. The Punjabi Pakora Kadhi is the main among all. It the Indian curry made with the combination of gram flour and yogurt. The fried vegetable fritter is dipped in the curry. The fritter is made with chopped onions seasoned with spices.

This blend of besan with curd is very easy try at home. The preparation of pakora is also simple. You just have to make these two food items separately and merge it the end. The spicy onion fritters make the gram flour-Curd Kadhi delicious. They are tossed in spices and simmer in yogurt gravy.

Remarks:

• When making onion pakora, if you add too much water, your batter will become thin.
• If your batter became thin, add some gram flour and salt in it.
• It is recommended to use fresh, hygienic and homemade spice mix powder. (Learn to make gram masala powder at home.)
• For the little bit of tangy taste, you add dry mango powder in the onion batter mixture.
• To make the Curd sour, you can use fresh homemade Amchur Powder in while cooking Kadhi.
• Curry Leaves are essential to make the flavourful Punjabi Pakora Kadhi.
• You can use any oil for frying the onions and tempering the Kadhi. But mustard oil is recommended.
• For the healthier version of Punjabi Kadhi, you can bake the Onion Pakora.
• The besan must be fresh and of good quality.
• You can also prepare onion pakora in advance.

Serving & Garnishing:

Ladle the Punjabi Pakora Kadhi in the serving bowl. Serve hot and warm. Garnished it with chopped corianders. You can also:

• Serve it with hot and steamed Jeera rice.
• It goes well with any type of rice recipes.
• You can eat Kadhi with any kind roti.
• It also tastes good with any paratha.
• I personally love to eat it with healthy peas paratha.
• Serve hot with Plain Rice, Pickle, and Papad.
• The crispy and crunchy Onion pakora can be eaten with tomato sauce.
• These pakoras alone can be good evening snack. Dip them in any chutney.

Quick Tip:

• Be careful, the Kadhi should not spill from the pan or the pot.
• For softer Pakora, add little more water.
• For the spicier Kadhi, add the tempering of red chilli powder.
• You may also make Onion Pakora spicy.
• The consistency of the Kadhi must be thick.
• The texture of Kadhi must be creamy.
• The consistency of the Onion Pakora batter must be very wet.
• Avoid frying onion pakora on high flame.

This is a delicious Kadhi is little sour in taste. It is prepared with fresh Curd, Gram Flour, Fried fritters and some spices. The onions fritters are made onions tossed in spices and dipped in gram flour batter. In comparison to other Kadhi recipes, the preparation of this Kadhi is a bit time taking. It is the irresistible aroma and the appealing vibrant texture. The taste of this Punjabi Kadhi lives up to our expectations.

This classic Punjabi dish is not very spicy. The Kadhi is mildly spicy and sourer. The onion pakora can be spicy. The combination of fried fritters with the Kadhi gravy is commendable. The authentic Punjabi Pakora Kadhi is sour and mildly spicy. Enjoy eating the Punjabi Kadhi pakora and experience the blast of flavors.

This Punjabi Kadhi can be made in more than one way. Every state has its own unique way of preparation for this Pakora Kadhi. The Punjabi Pakora Kadhi is slightly thick. It is creamier than other Kadhi’s. The cooking style of Punjabi Pakora Kadhi differs from region to region. Whichever way you make, the core ingredients remain unchanged. You will need gram flour and curd in all the version of Kadhi. The fenugreek has its own unique flavors. The pungent onions give their own taste and aroma. You can change these side ingredients and make the taste of Kadhi tangy, sour or sweet.

When you take the first of this fresh Kadhi, you will instantly feel refreshed. The prepared pakora gives the crunch whereas the curry is smooth and creamy. The taste of Kadhi is enriched with the coriander leaves, green chillies and other spices. The combination of condiments like cloves, cinnamon, fenugreek and coriander seeds is just amazing. They add flavors and aroma to the Punjabi Kadhi. To make the best Punjabi Kadhi, you must simmer it after submerging the fritters.

Variation in Punjabi Kadhi Recipe:

In this Punjabi Kadhi Recipe, we have fried the Onion Pakora to make it Punjabi Pakora Kadhi. This is the most basic and common version of the Pakora Kadhi. You can do your own interesting variations make Kadhi as per your choice.

You can add chopped Fenugreek with the onions. You may also add fresh spinach leaves in the Pakora. You can make Methi fritters or the Palak Fritters alone or along with onions.

To enhance the flavors of the Kadhi, you must to the tempering of spices with curry leaves. The sautéing of spices in the clarified butter or ghee infuses the great flavors in Kadhi. You can get nice aromatic Kadhi due to the whole spice seeds. You can skip some spices if you want or add more.

When to Add Pakora in Punjabi Kadhi Recipe?

To get the best Kadhi Pakora, you must let the pakora simmer in Kadhi itself. It would soak the Kadhi and get its flavors. The pakora would become soft when submerged in Kadhi. Let them absorb the flavors of Kadhi, but fritters must not become soggy.

• If you have made soft pakora, then add them just before you are serving the Kadhi.
• If you add them quite earlier, then pakora might become too soft and mushy.
• The softer pakora can easily break, so prefer eating alone or add in the end.
• If have do not like soft pakora, then with little water in the batter you can make hard pakora.
• If your pakoras are hard, you can add them immediately after your Kadhi is ready.
• The hard pakora would not break however long they stay in Kadhi.

Which Curd should be used to make Kadhi?

To make the best tasting Punjabi Pakora Kadhi, you must use the homemade Curd. Ensure that your curd is sour and fresh. Otherwise, your Kadhi won’t taste as it should.

To make curd sour in taste, remove it from the fridge. Take the required portion and keep it at room temperature.

Also, you must use the Curd with thin consistency. If it is thick, then your Kadhi would be thick as well. To make the thin consistency, add a little water and simmer Kadhi.

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