Kadhi Recipe | Punjabi Kadhi Pakora Recipe | Besan Kadhi

Learn How To Make Punjabi Style Pakora Kadhi Recipe | Punjabi Kadhi Pakora Recipe With Soft & Moist Pakoda |  Dahi Kadhi Recipe | Besan Ki Kadhi | Kadhi Chawal | Rajsthani Kadhi Recipe | Gujarati Plain Kadhi Recipe | Punjabi Kadhi Chawal | Turmeric Yogurt Soup with this easy and simple recipe.

Kadhi or karhi is a dish starting from the Rajasthan. It comprises a thick gravy dependent on gram flour and contains vegetable fritters called pakoras, to which Dahi (yogurt) is added to give it a touch of a sour taste. It is frequently eaten with cooked rice or roti.

In Punjab, this recipe is the fastest dish of winter which they can make quickly. it is made by using besan (gram flour) to thicken the consistency and adding pakoras, it is eaten with either long-grain basmati rice. normally rest of India doesn’t add yogurt to its recipe they simply use full-fat buttermilk or unsweetened yogurt for making kadhi.

About Kadhi Recipe

Pakora Kadhi is an exceptionally famous North Indian dish and the Pakodas (pakoras) are an additional fascination that makes this curry so compelling. Simple to plan at home, it finds the utilization of little fried dumplings comprised of besan and a few other fragrant Indian spices.

In this recipe, the Hindi word “Kadhi” signifies a yogurt gravy that has been moderately cooked for a long while. “Pakora” signifies fritters produced using gram flour (besan). In this formula, the Pakora’s are made with onions and gram flour.

Kadhi pakoda is one such novel recipe where smooth yogurt and besan combination is cooked like dal consistency. later not long prior to serving, it is finished off with deep-fried vegetable dumplings. in this recipe use of besan assists with giving velvety consistency, with a sour taste from yogurt. it is additionally stacked with spices like garam masala and fenugreek to have the fundamental taste

You can likewise have this with roti yet we like to have it with rice. Kadhi Chawal and Rajma Chawal are stapled and much-adored food in Punjab.

Serve this vegan curry with steamed basmati rice or chapatis and we guarantee you everybody would adore it. You can appreciate this mouth-watering dish as a principal dish on events like kitty gatherings, commemorations, or game evenings.

Tips For Making Kadhi

• Normally, I favor utilizing old sour yogurt for my kadhi. The one that isn’t newly made and is tasting somewhat sour. that works best with Punjabi kadhi. A decent kadhi as I would like to think ought to have a little tang and the sour yogurt simply gets the job done!
• Try to use mustard oil to cook the kadhi and for frying the pakoras. Okay, I know many individuals don’t utilize mustard oil that frequently. but trust me, mustard oil contains a pungent sharp taste which adds flavor to the recipe. so try to make kadhi with mustard oil and see the distinction.
• Try not to add salt in the starting, because, I have seen that occasionally the kadhi splits when you add salt initially. I prefer to add the salt once the kadhi gets a boil. let the kadhi cook and add salt once it reaches boiling point and has cooked somewhat.
• Must use ghee (clarified butter) for the final tempering/Tadka of the kadhi. it enhances the flavor and truly makes the dish awesome, so don’t skip it!
• You can also bake the pakoras instead of deep-frying them. for baking, preheat the oven and bake it at 180 degrees Celsius until the pakora is crisp and golden. add 1 to 2 tablespoons oil to the batter, don’t make the batter moist by adding water. however, keep it somewhat wet by adding oil.

Serving Suggestions

Garnish it with coriander leaves and serve Punjabi Kadhi Pakora hot with steamed rice or jeera rice, finished off with a teaspoonful of ghee.

You could likewise serve it with roti or paratha. Be that as it may, the combination of Kadhi Chawal is mainstream and tastes generally excellent.

Ingredients For Making This Recipe

For Making Kadhi

• 5 tbsp besan (gram flour)
• half (½) teaspoon turmeric
• 1 teaspoon Kashmiri red chili powder
• ¼ teaspoon carom seeds (ajwain)
• ½ tablespoon ginger-garlic paste
• salt as per taste
• 1 cup yogurt (curd)
• 5 cup water
• 2 tbsp oil
• ½ teaspoon fenugreek seeds (methi dana)
• 1 teaspoon cumin seeds (jeera)
• ½ teaspoon pepper (Kali Mirch)
• 1 teaspoon coriander seeds
• 1 red chili-dried
• a pinch asafoetida (Hing)
• 1 medium-size onion, sliced
• 1 green chili, slit
• 2 tablespoon finely chopped coriander

For Making Pakora

• 2 medium-size roughly chopped onion
• 1 teaspoon ginger paste
• 2 green chili, finely chopped
• ¼ teaspoon carom seeds (ajwain)
• ¼ teaspoon turmeric powder
• 1 teaspoon Kasuri methi
• 2 tablespoon finely chopped coriander
• 1 cup gram flour (besan)
• salt as per taste
• 2 tablespoon yogurt (curd)
• ¼ teaspoon baking soda
• oil for frying

For Tempering/Tadka

• 1 tablespoon ghee / clarified butter
• 1 teaspoon cumin seeds (jeera)
• 1 dried red chili
• ½ teaspoon Kashmiri red chili powder

Method Of Making Kadhi Pakora

Method Of Making Kadhi

1. Initially, in an enormous bowl take 5 tablespoon besan, ½ teaspoon turmeric, 1 teaspoon red chili powder, ¼ teaspoon ajwain, ½ teaspoon ginger-garlic paste, 1 teaspoon salt, and 1 cup curd.
2. Mix them well make a smooth paste. presently add 4 cup water and mix it well with the help of a whisker. make sure there would be no lumps in the paste.
3. Now take a huge Kadai heat 2 tablespoon oil and add ½ teaspoon methi, 1 teaspoon cumin seeds, ½ teaspoon pepper, 1 teaspoon coriander seeds, 1 dried red chili, and a pinch of Hing.
4. splutter the tempering/Tadka without burning the spices.
5. After that add finely chopped onions, 1 green chili, and saute until onions become soft and golden brown.
6. After that add prepared besan curd mixture and mix well. continue to mix until the besan and curd mixture reaches boiling point.
7. presently half cover the Kadai and cook for 30 minutes. mix in the middle to keep from burning.
8. add 1 cup water or as per requirement and adjust the consistency according to your preference. Kadhi is ready, keep it aside.

Method Of Making Pakoras

1. first and foremost, in a little bowl take 2 onions roughly chopped, 1 teaspoon ginger paste, 2 green chilies chopped, ¼ teaspoon ajwain, ¼ teaspoon turmeric, 1 teaspoon Kasuri methi, and 2 tablespoon coriander.
2. add 1 cup besan, ½ teaspoon salt, and blend them well. blend, crush and mix it until the flour turns moist.
3. After that add 2 tablespoon curd and ¼ teaspoon baking soda.
4. Mix them well with all ingredients and form a smooth and thick pakora mixture.
5. Now, wet your hand with water as a wet hand prevents the mixture from sticking to your hand. and scoop out a small ball sized mixture. drop it slowly in hot oil and deep-fry it. keep the flame on the medium.
6. Stir sporadically, until the pakoda turns brilliant golden-brown colored and crisp.
7. Take out the pakoras onto kitchen paper on tissue paper to absorb its oil.

Method Of  Making Kadhi Pakora

1. Now, take prepared onion pakoras and drop them into the prepared kadhi.
2. Turn on the flame and simmer kadhi with pakoras for a minute or the pakoda absorb the kadhi.
3. Take, a Tadka pan or small skillet. add 1 tablespoon of ghee into that. after the oil gets heat add 1 teaspoon cumin seeds (jeera), 1 dried red chili, ½ teaspoon Kashmiri red chili powder. cook for 2 to 3 seconds.
4. Pour the Tadka/tempering over kadhi and garnish it with freshly chopped coriander leaves.
5. Here, your Kadhi Pakora is ready to serve, serve it hot with white jeera rice, and enjoy.