Punjabi Kadhi Pakora/Pakode wali kadhi is a simple yet very tasty curry.It is very light and flavorful.You need very little ingredients for this meal.You may or may not temper the sauce.It is one of the biggest showstoppers of any party.It is also known as dahi ki kadhi.Much ordered takeaway too.
Fritters in yogurt sauce is easy dish when you didn't get time to get veggies from the market.It is simple to cook and can be cooked under 30 minutes.It is a hit with people of all ages.Suits best for a lazy Sunday afternoon meal.
All you need is some yogurt,bengal gram flour(besan),onion/potato and some basic spices.
Ensure that you make an extra plate.These crisp bhajia/pakode,are irresistible. You are sure to gobble up before added them to the curry sauce.
You can make fritters plain or with onions.Simply the easiest meal ever!
How to use the left overs to make this meal?
You can also use your left over yogurt from the refrigerator to make this recipe.
Left over curd,is already sour so it gets a great flavor.You can also replace the pakore with fried boondi if you are lazy to cook fritters.
Step by Step pictures of the Punjabi kadhi recipe
1.Add besan/chickpea flour to yogurt
1.Add spices and mix with a whisk or spoon.
3.Add water to the mix and allow to boil
4.Add tempering,service with onion pakoda/bhajji
Read the Punjabi Kadhi/Pakode wali kadhi recipe
Punjabi Kadhi Pakoda- Yogurt Curry
Ingredients
For yogurt curry:
- ½ cups Besan/chickpea flour/gramflour/garbanzo beans flour
- 2 cups dahi/sour curd or yogurt
- 2 to 2.5 cups of water
- Salt as per taste
- 1 tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp methidana/fenugreek seeds
- Salt as per taste
Tempering
- 1 tbsp Oil/ghee
- 1 tsp jeera or cumin seeds
- 1 tsp rai or mustard seeds
- 1-2 green chillies
- Handful of curry leaves
- Pinch of heeng or asafoetida
For Pakoras Fritters
- 1 Onion diced
- ¼ cup besan/chickpea flour
- one small pinch of baking soda
- 1-2 chillies chopped
- 1 tbsp haldi/turmeric
- 1 tbsp lal mirch/red chilly powder
- Salt as per taste
- Oil for frying
Instructions
For the fritters
- Add salt to the onion and keep it aside for 10 minutes.
- Add besan and other ingredients with minimal water to prepare the batter
- Heat oil in a pan/kadai on medium heat and add spoonfull of this mixture one by 1 one.
- Once the fritters are little brown and look cooked, remove them from oil and keep them aside.
- Wipe the excess oil from the fritters by patting with some tissue paper.
For the curry
- Mix ½ cup of besan ,yogurt and water, whip it till they form a mixture.
- Add turmeric ,red chilly,fenugreek seeds and salt ,keep it to boil.
For the tempering
- Heat 2 tbsp of oil in a tadka pan.
- Add some cumin,mustard seeds.
- Add chopped chillies, curry leaves and pinch of asafoetida till you get a great aroma.
- Now,add the tempering to the curry which is on a boil.
- Add the fritters to the curry and let it come to boil.
- Serve hot with flat bread or basmati rice.
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