Punjabi Kadhi Pakora

• Rest_dough pakora batter for brieflyOptional
• Rest_dough yogurt for 1 hour

Nutrition values are AI-estimated based on ingredients.

• 1 cup plain unflavored yogurt
• ½ cup water (for yogurt blend)
• ¼ cup gram flour (besan, for gravy)
• 1 tsp turmeric powder (for gravy blend)
• 1.5 liters plain tap water (for gravy)
• Salt (to taste)
• 1 tbsp sugar (optional)
• 2 tbsp cooking oil (for gravy tempering)
• ½ tsp cumin seeds
• ½ tsp black mustard seeds
• 2-3 small dry red chilies
• ½ tsp asafoetida (hing)
• ½ tsp turmeric powder (for gravy tempering)
• 6-7 curry leaves (for gravy tempering)
• 2 tsp ground coriander
• 1 tbsp finely chopped garlic
• 2 tsp finely grated ginger
• ½ cup gram flour (besan, for pakoras)
• ½ tsp turmeric powder (for pakoras)
• ½ tsp carom seeds (ajwain)
• ½ tsp salt (for pakoras)
• Water (as needed for pakora batter)
• Chopped green onions
• Chopped red onions
• Chopped green chilies
• ⅛ tsp baking soda
• Oil (for deep frying)
• 1 tbsp ghee (for final tempering)
• ¼ tsp fenugreek seeds
• 2-3 long dry red chilies
• 8-10 curry leaves (for final tempering)
• 1 tsp Kashmiri chili powder
• 1 cup frozen mixed vegetables (optional)
• Chopped coriander leaves (for garnish)

1. 1Blend 1 cup yogurt, ½ cup water, ¼ cup gram flour, and 1 tsp turmeric powder in a blender to create a smooth gravy base.
2. 2Prepare pakora batter by mixing ½ cup gram flour, ½ tsp turmeric, ½ tsp crushed carom seeds, ½ tsp salt, chopped green onions, red onions, green chilies, and ⅛ tsp baking soda. Gradually add water to form a thick batter and let it rest.
3. 3For the initial gravy tempering, heat 2 tbsp oil in a pot. Add cumin seeds, black mustard seeds, dry red chilies, asafoetida, ½ tsp turmeric, curry leaves, ground coriander, chopped garlic, and grated ginger; sauté for 1-2 minutes on low heat.
4. 4Add the blended yogurt mixture and 1.5 liters of water to the tempered spices. Increase heat to medium and stir constantly until the mixture comes to a boil. Reduce heat and simmer for 25 minutes.
5. 5Heat oil for deep frying. Drop small portions of the pakora batter into the hot oil and deep-fry until golden brown and cooked through. Drain excess oil.
6. 6Add the fried pakoras, salt to taste, optional 1 tbsp sugar, and optional 1 cup frozen mixed vegetables to the simmering gravy. Continue to simmer for 5-7 more minutes.
7. 7Prepare the final tempering: Heat 1 tbsp ghee in a small pan. Add fenugreek seeds, long dry red chilies, and curry leaves; sauté briefly.
8. 8Turn off the heat and immediately add 1 tsp Kashmiri chili powder to the tempering mixture.
9. 9Pour the final tempering over the prepared kadhi pakora in the pot.
10. 10Garnish generously with fresh chopped coriander leaves before serving.

These instructions are our analysis of the original video. Watch on YouTube →