Devi's Delish
Secret to Soft & Fluffy Pakora Kadhi | Punjabi Kadhi Pakora Recipe 🥣
This Better Than Any Restaurant! Authentic Punjabi Pakora Kadhi Recipe from SimplyDelicious is a traditional and flavorful Indian dish consisting of deep-fried gram flour fritters (pakoras) in a tangy yogurt-based gravy.
Ingredients
For the Pakora Batter:
1 cup Gram flour (Besan) [00:24]
1/2 tsp Garam masala [00:45]
1/4 tsp Black pepper [00:45]
1/2 tsp Salt [00:45]
1/2 tsp Red chili powder [00:45]
1/4 tsp Baking soda (for fluffiness) [01:14]
Water (as needed for a thick, smooth consistency) [00:55]
For the Kadi (Gravy) & Tempering:
3 cups Yogurt (Dahi) [00:15]
1/4 cup Gram flour (Besan) [00:24]
1 large Onion, finely chopped [00:15]
5 Garlic cloves, 3 Green chilies, and 1 piece of Ginger (ground into a paste) [01:57]
1/3 cup Vegetable oil [02:23]
Spices: 1 tsp Mustard seeds, 1 tsp Cumin seeds, 1 Dried red chili, 2 Black cardamoms, Curry leaves [02:34]
Dry Spices: 1 tsp Garam masala, 1 tsp Red chili powder, 1/2 tsp Turmeric powder [03:04]
1.5 tsp Salt (or to taste) [03:33]
Fresh coriander leaves for garnish [02:16]
Instructions
1. Prepare the Pakora Batter
In a bowl, mix 1 cup gram flour with garam masala, black pepper, salt, and red chili powder [01:20].
Add water gradually to form a thick, smooth paste without lumps.
Stir in the baking soda to ensure the pakoras are soft and fluffy [01:14].
2. Prepare the Kadi Mixture
Blend 3 cups of yogurt with 1/4 cup gram flour and a little water until it becomes a frothy mixture [01:32]. Blending ensures the flour is perfectly incorporated without lumps [01:38].
3. Make the Tempering (Tadka)
Heat 1/3 cup oil in a pot. Add mustard seeds, cumin seeds, red chili, black cardamom, and curry leaves. Let them sizzle for 2 minutes [02:23].
Add the chopped onions and sauté until light brown [02:40].
Stir in the fresh ginger-garlic-chili paste and cook until the rawness is gone [02:51].
Add the dry spices (garam masala, red chili powder, and turmeric) and mix well [03:04].
4. Cook the Kadi
Pour the yogurt-gram flour mixture into the pot.
Cook on low flame for at least 30 minutes [03:27]. The longer it simmers ("kade"), the better the flavor.
Add 1.5 tsp salt during this process [03:33].
5. Fry the Pakoras
While the kadi simmers, heat oil in a separate pan.
Drop spoonfuls of the pakora batter into the hot oil and fry until they are crispy and light brown on both sides [03:50]. Drain on paper towels [04:03].
6. Final Assembly
Once the kadi has thickened, add the fried pakoras [04:15].
Let it boil for another 10–15 minutes so the pakoras soak up the gravy [04:22].
Garnish with fresh coriander leaves and serve hot with rice or roti [04:33].
#KadhiPakora #PunjabiKadhi #indianauthentic #indianfood #SimplyDeliciousIndia
#comfortfood
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Ingredients
For the Pakora Batter:
1 cup Gram flour (Besan) [00:24]
1/2 tsp Garam masala [00:45]
1/4 tsp Black pepper [00:45]
1/2 tsp Salt [00:45]
1/2 tsp Red chili powder [00:45]
1/4 tsp Baking soda (for fluffiness) [01:14]
Water (as needed for a thick, smooth consistency) [00:55]
For the Kadi (Gravy) & Tempering:
3 cups Yogurt (Dahi) [00:15]
1/4 cup Gram flour (Besan) [00:24]
1 large Onion, finely chopped [00:15]
5 Garlic cloves, 3 Green chilies, and 1 piece of Ginger (ground into a paste) [01:57]
1/3 cup Vegetable oil [02:23]
Spices: 1 tsp Mustard seeds, 1 tsp Cumin seeds, 1 Dried red chili, 2 Black cardamoms, Curry leaves [02:34]
Dry Spices: 1 tsp Garam masala, 1 tsp Red chili powder, 1/2 tsp Turmeric powder [03:04]
1.5 tsp Salt (or to taste) [03:33]
Fresh coriander leaves for garnish [02:16]
Instructions
1. Prepare the Pakora Batter
In a bowl, mix 1 cup gram flour with garam masala, black pepper, salt, and red chili powder [01:20].
Add water gradually to form a thick, smooth paste without lumps.
Stir in the baking soda to ensure the pakoras are soft and fluffy [01:14].
2. Prepare the Kadi Mixture
Blend 3 cups of yogurt with 1/4 cup gram flour and a little water until it becomes a frothy mixture [01:32]. Blending ensures the flour is perfectly incorporated without lumps [01:38].
3. Make the Tempering (Tadka)
Heat 1/3 cup oil in a pot. Add mustard seeds, cumin seeds, red chili, black cardamom, and curry leaves. Let them sizzle for 2 minutes [02:23].
Add the chopped onions and sauté until light brown [02:40].
Stir in the fresh ginger-garlic-chili paste and cook until the rawness is gone [02:51].
Add the dry spices (garam masala, red chili powder, and turmeric) and mix well [03:04].
4. Cook the Kadi
Pour the yogurt-gram flour mixture into the pot.
Cook on low flame for at least 30 minutes [03:27]. The longer it simmers ("kade"), the better the flavor.
Add 1.5 tsp salt during this process [03:33].
5. Fry the Pakoras
While the kadi simmers, heat oil in a separate pan.
Drop spoonfuls of the pakora batter into the hot oil and fry until they are crispy and light brown on both sides [03:50]. Drain on paper towels [04:03].
6. Final Assembly
Once the kadi has thickened, add the fried pakoras [04:15].
Let it boil for another 10–15 minutes so the pakoras soak up the gravy [04:22].
Garnish with fresh coriander leaves and serve hot with rice or roti [04:33].
#KadhiPakora #PunjabiKadhi #indianauthentic #indianfood #SimplyDeliciousIndia
#comfortfood