Chef’s special Punjabi Kadhi Pakori is an exquisite take on the old school ‘Kadhi’.

Time: 50 minutes

Ingredients:

  • 550 gm gram flour (besan)
  • 200 gm thinly sliced onion
  • 10 gm red chilli powder
  • 2 gm garam masala powder
  • water as required
  • 2 gm dry red chili
  • 10 gm ghee
  • 2 gm onion seeds
  • 200 ml refined oil
  • 500 gm yoghurt (curd)
  • 20 gm ginger
  • 3 gm powdered turmeric
  • salt as required
  • 7 green chilli
  • 5 gm cumin seeds
  • 10 gm coriander leaves
  • 1 tablespoon dried fenugreek leaves
  • 100 gm finely chopped tomato

Method:

  • To prepare this main dish recipe, make the curry first. For the curry, add yogurt and water in a blender. Blend it
  • well and place it in a bowl. Now, in the same blender jar, add gram flour and some more water. Blend it again
  • on high speed.
  • Simultaneously, heat the oil in a pan over medium flame and add the sliced onions. Saute till they appear to be
  • softer. Now, add the ginger and garlic paste and fry on a high flame till they turn golden in colour. Now, add
  • the tomatoes, salt, turmeric powder, 5 grams of red chili powder and saute these. Cook on a high flame till the
  • oil starts to float on top.
  • Now, add the gram flour and water to the mixture and later add the yogurt. Stir this well and add an extra jug
  • of water. Mix it well and wait for a boil to come. Cook on low to medium flame for about 20 to 25 minutes until
  • it starts to get thick.
  • For the pakodi, add the gram flour in a bowl and add salt, remaining red chilli powder, fresh coriander leaves, 3
  • grams cumin seeds and coriander seeds along with remaining sliced onions, 6 sliced green chilies. Now, add
  • water slowly and mix well. Make a smooth batter. Heat oil over medium flame in a deep-bottomed pan. When
  • the oil is hot enough, add small balls of the batter in it and deep fry the pakodis till they become golden in
  • color. Once done, transfer these in a plate lined with absorbent paper to soak up the excess oil. Transfer these
  • to the curry.
  • For the tempering, heat ghee in a pan over medium flame. When the ghee melts, add the remaining cumin
  • seeds, onion seeds, fenugreek leaves, 1 sliced green chilli, dry red chili and fry well. Once this turns aromatic,
  • pour this tadka over the kadhi. Mix it well. Sprinkle garam masala in the kadhi and mix it well. Let it simmer for
  • 3 to 5 minutes. Once thickened, take it off the flame and transfer the kadhi in a bowl. Serve it hot with rice or
  • chapati to enjoy!