Punjabi Kadhi Pakora

By Hebbars Kitchen · 60 min

Ingredients

Instructions

1. Whisk the besan, turmeric, chilli powder and curd in a bowl until smooth and lump-free.
2. Gradually add 4 cups of water to make a smooth, thin mixture. Set aside.
3. Heat 2 tbsp oil in a large kadai. Add 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 tsp crushed coriander seeds and a pinch of hing.
4. Add 1 inch grated ginger, 2 finely chopped chillies and a few curry leaves. Let the tempering splutter.
5. Pour in the besan and curd mixture and stir well. Keep stirring until it thickens and comes to a boil.
6. Add 1 tbsp salt and stir well.
7. Simmer, stirring occasionally, for 15–20 minutes until the raw besan taste is gone. The mixture will turn glossy. Adjust the consistency as needed, then set aside.
8. For the pakoras, mix 2 cups besan, ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, 2 tbsp crushed kasuri methi, a pinch of hing and ½ tsp salt until evenly combined.
9. Slowly add water to make a smooth, lump-free batter. Add ¼ tsp baking soda and mix until light and fluffy.
10. With wet hands, shape small ball-sized pieces of batter.
11. Fry in hot oil over medium heat, stirring occasionally, until golden brown and crisp.
12. Drain off the excess oil, then add the pakoras to the kadhi.
13. For the tempering, heat 1 tbsp ghee. Add ½ tsp cumin, 2 broken dried red chillies, a pinch of hing and a pinch of chilli powder. Pour it over the kadhi.
14. Add 2 tbsp finely chopped coriander and 2 tbsp crushed kasuri methi, then mix well.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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