Punjabi Kadhi Pakoda Recipe | How to Make Punjabi Kadhi Pakoda
Monsoon Spice
Monsoon Spice
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Ingredients

  • 10 mins Cooking Time
  • 30 mins Recipe Level
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  • Ingredients
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  • For Pakoda
  • 1 large or 1 packed cup Onion, peeled and thinly sliced
  • 1 cup Besan/Gram Flour
  • ¼ tsp Haldi/Turmeric Powder
  • ½-1 tsp Red Chilli Powder (Adjust as per taste)
  • ½ tsp Garam Masala
  • ½ tsp Ajwain/Carom Seeds
  • ½ tsp Jeera/Cumin Seeds
  • 2-3 tbsp Coriander Leaves, finely chopped (Optional)
  • Salt to taste
  • Oil for deep frying
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  • For Kadhi
  • 2 cups sour Yogurt, whisked (Read notes)
  • ½ cup Besan/Gram Flour
  • 1 medium Onion, peeled and finely chopped
  • 1 inch Ginger, peeled and finely chopped or grated
  • 5-6 large cloves of Garlic, peeled and thinly sliced
  • 1-2 Green Chillies, finely chopped (Optional and adjust as per taste)
  • 1 tsp Sugar (Optional)
  • Salt to taste
  • 2-3 tbsp Coriander Leaves, finely chopped (Optional)
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  • Spices Used for Kadhi
  • 1 tsp Haldi/Turmeric Powder
  • ½ - 1 tsp Red Chilli Powder (Adjust as per taste)
  • ½ + ½ tsp Garam Masala
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  • For Tadka/Tempering
  • 1 tsp Mustard Seeds
  • 1 tsp Jeera/Cumin Seeds
  • ½ tsp Methi/Fenugreek Seeds
  • ¼ tsp Hing/Asafoetida
  • 2-3 Dry Red Chillies
  • 1-2 springs of Curry Leaves
  • 1 tbsp Oil (Preferably mustard oil)

Instructions

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