Today's post is an Authentic Punjabi Kadhi recipe / Punjabi Kadhi Pakora recipe which I learnt from my Neighbor Aunt. After moving to Aurora, we are happy to have two Indian Neighbors. And the two families are so kind, caring and helping people. Really am blessed to have such people around us. I am lucky to have such people around me after 3 years. Yes.,for the past 3 years we don't have any Indian neighbors. One of the neighbor family is from Punjab and the other family is from Himachal Pradesh. So you can expect more recipes from Punjab & Himachal Cuisine soon.
This Punjabi Kadhi is not cooked by me and it was prepared by my neighbor Aunt. When I asked Aunty for the kadhi recipe, she said tomorrow am planning to make kadhi for guest than will give it to you(she thought I want cook for lunch). I said No Aunty, I want the recipe to share in my blog and I myself asked her that shall I come tomorrow to take the pictures of kadhi making. Without a second thought, she said ok and the next day she called me after preparing the stuffs ready for kadhi making. I went and took pictures at their house. She helped me a lot and I enjoyed cooking this recipe with her.
Though she has some frozen homemade lauki pakoras in hand, she prepared fresh onion pakoras for me and explained everything patiently. I simply clicked the step wise pictures and final pictures. She also packed me a cup of Kadhi Pakora and we had it for our lunch along with Jeera Rice. It tasted so good and flavorful. My sweet friend Gaury, she gave me props to present the kadi & for my pictures. She also suggested some ideas for presentation. She is very good at presenting, organizing and decorating things. Thanks Gaury and aunty for this recipe and for your time. On that day, Aunty prepared Garam masala powder also and I took the picture of that too & noted down the recipe. She is kind enough to share the recipe for my blog. Its really nice to have mom with us. They are not my neighbors, they are my family :) Now off to the Kadhi recipe...
Punjabi Kadi Pakora Recipe
Preparation Time : 10 minutes
Cooking Time : 15 minutes + 30 minutes
Serves 4
Ingredients
For Pakora
- Besan Flour 1/2 cup
- Chilli Powder 1/4 tsp
- Cumin seeds a pinch
- Yogurt 1 tsp
- Thinly sliced Onions 1/2 cup or less
- Potato 1/2 (thinly sliced)
- Cilantro/Curry leaves 2 tbsp(finely chopped)
- Salt to taste
- Water 1/8-1/4 cup or as needed
- Oil to deep fry
For Kadhi
- Yogurt 1 and 1/2 cups
- Besan Flour 2-3 tbsp
- Water 1-1 1/2 cups
- Chilli Powder 1/2 tsp
- Turmeric Powder 1/4-1/2 tsp
- Onion 1/4 cup (sliced)
- Ginger 1 tsp(finely chopped)
- Garlic 2 fat cloves(crushed)
- Curry leaves few
- Cilantro 2 tbsp(finely chopped)
- Salt to taste
- Oil 1 tbsp
- Methi seeds 1/2 tsp
- Cumin seeds 1/2 tsp
Method
- First fry pakora and keep aside.
- For that, in a bowl mix all the ingredients for Pakora and keep ready.
- Then heat oil in a kadai, when its hot, turn the heat to medium and using a spoon drop a small portion of pakora into the oil and deep fry till it turns golden brown and crisp.
- Once done transfer to a paper towel and keep aside.
- Then Mix yogurt and besan flour to a lump free batter and add water mix well and keep aside.
- Now for kadi, heat oil in a kadai when its heated add methi seeds and cumin seeds allow to splutter.
- Then add crushed garlic and fry well.
- After that add few sliced onions, finely chopped ginger and saute till onion turns golden brown.
- And then add turmeric powder, chilli powder, salt and few sliced potato(if desired) and stir fry for 1-2 minutes.
- Now add the yogurt-besan mixture, stir well and bring it to boil.
- Keep constant stirring to avoid lumps and burnt at the bottom.
- Kadhi should be cooked for minimun 20-25 minutes in medium heat.
- Once kadhi boiled well and raw smell leaves add the fried pakora stir gently and simmer for 2 minutes.
- Finally add some chopped curry leaves and cilantro and switch off the stove.
- That's it..Punjabi Kadhi Pakora ready. Serve with hot plain rice or Jeera Rice.
Notes
Adding potato to the kadhi and pakora is optional, if you don't like potato you can skip it very well.
Adjust water to your desired consistency, and also before set to boil make the kadhi little thin, so upon boiling it tend to thicken slightly.
Instead of onion pakora you can also make lauke pakora/bottle gourd pakora, peel and shred bottle gourd and mix it with besan.
