You would not have eaten such pakora curry, the taste will be such that you will lick your fingers, the fun will increase with bread and rice

Pakode Wali Kadhi Recipe: Pakora Kadhi is a perfect recipe for lunch or dinner. There is no dearth of people who like it, especially people lick their fingers while eating Pakora Kadhi filled with Punjabi flavours. Kadhi holds an important place in Indian food. Kadhi is made in many ways and many of its varieties are quite famous. Be it Gujarati Kadhi or Batle Wali Kadhi or Pakoda Kadhi. All these are eaten with great gusto. There is a lot of demand especially for Pakoda Kadhi.
Apart from roti or paratha, pakora curry is also eaten with rice and its taste is amazing. If you want to make Pakora Kadhi, then you can easily prepare it by following our mentioned method. Let’s know how to make Pakora Kadhi.

Ingredients for making Pakora Kadhi
for curry
Gram flour – 1/2 bowl
Curd sour – 1 cup
Fenugreek seeds – 1/2 tsp
Cumin – 1 tsp
Carom seeds – 1/4 tsp
Coriander seeds – 1 tsp
Cloves – 4-5
Dry red chili – 1-2
Kashmiri red chili powder – 1 tsp
Turmeric – 1/2 tsp
Asafoetida – 1 pinch
Green chili chopped – 1 tsp
Green coriander – 2 tbsp
Black peppercorns – 1/2 tsp
Oil – 2 tbsp
salt – as per taste

for fritters
Gram flour – 1 cup
Carom seeds – 1/4 tsp
Curd – 2 tbsp
Baking soda – 1/4 tsp
Kasuri fenugreek – 1 tsp
Green coriander leaves – 2 tbsp
Turmeric – 1/4 tsp
Green chili chopped – 1 tsp
Oil – for frying
salt – as per taste

for tempering
Desi ghee – 1 tbsp
Cumin – 1 tsp
Dry red chili – 1
Kashmiri red chili powder – 1/2 tsp

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How to make Pakora Kadhi
Always use sour curd to make delicious pakoda curry. First of all, put curd in a big bowl and add 4-5 cups of water to it and churn it well with the help of a churner. When the curd becomes very thin, add gram flour, celery, turmeric, red chili powder and salt as per taste and mix well. If you want, you can also use sour buttermilk instead of curd.

Now take a large pan and heat 2 tbsp oil in it. When the oil becomes hot, add fenugreek seeds, cumin seeds, coriander seeds and let it crackle. After some time add black pepper, dry red chili and a pinch of asafoetida. Keep in mind that the spices do not burn while roasting. After this add curd mixture in the pan and boil it. During this, keep stirring the curry in between. Now cover the pan halfway and let the curry boil well for 20 to 25 minutes. After this cover the prepared Punjabi Kadhi and keep it aside.

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Now start the process of making pakodas. For this, make a batter by adding gram flour and water as required in a utensil. Add red chilli powder, carom seeds, curd turmeric, kasuri methi, green chillies, green coriander to this solution and mix. Finally add salt as per taste. Now put oil in the pan and heat it. After the oil is hot, put the pakoras with the prepared mixture and deep fry them till they turn golden brown and take them out in a plate.
Now put the prepared pakodas in the Punjabi Kadhi and boil the Kadhi for one more minute, so that the Pakodas soak the Kadhi well. After this, take a pan for tempering and heat it by adding desi ghee. After melting the ghee, add dry red chili, cumin, red chili powder and let it crackle. When the masala starts crackling, turn off the gas and spread the prepared tempering over the curry. At the end, garnish with green coriander leaves and serve the curry with pakoras.

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