Pairs well with Punjabi Kadhi Pakoda
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Punjabi Kadhi Pakoda
353.3K views • 3mo ago
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A traditional Punjabi dish made with fried pakoras (fritters) dunked in a tangy yogurt-based curry, seasoned with a special homemade masala.
01:00:00 total
Serves 4
medium
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Ingredients
- Ginger - ½ inch (peeled)
- Coriander leaves - 2 tbsp (fresh)
- Green chillies - 2 (roughly torn)
- Curd - 2 cups (beaten)
- Water - 2 cups
- Turmeric powder - ½ tsp
- Degi red chilli powder - ½ tsp
- Asafoetida - 1 pinch (a pinch)
- Gram flour - 1 tbsp
- Salt - to taste (to taste)
- Jaggery - 1 tsp
- Onions - 2 large (peeled & grated)
- Carom seeds - 1 pinch (a pinch)
- Mustard oil - 2-3 tbsp
- Fenugreek seeds - 5-6
- Dry Kashmiri red chillies - 4
- Coriander seeds - 2-3 heaped tbsp
- Cumin seeds - 1 tsp
- Fennel seeds - ½ tsp
- Black peppercorns - 2-4
- Oil - as needed (for frying)
Instructions
- Prepare Ginger Green Chilli Paste: In a mortar pestle, grind ginger, fresh coriander leaves, and green chillies into a coarse paste.
- Make Curd Mixture: Combine ginger green chili paste, curd, water, turmeric powder, degi red chili powder, asafoetida, gram flour, salt, and jaggery.
- Prepare Pakoda: Mix grated onions, green chillies, coriander leaves, ginger, carom seeds, prepared masala, turmeric powder, degi red chili powder, gram flour, and salt. Fry in hot oil until crispy.
- Cook Kadhi Pakoda: Heat mustard oil, add fenugreek seeds, dry Kashmiri red chillies, then the curd mixture, water, and simmer. Add salt, prepared masala, and fried pakoras.
- Prepare Masala: Roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and salt. Crush coarsely.
- Garnish and Serve: Transfer kadhi pakoda to a serving dish, garnish with coriander sprig, and serve hot with steam rice.
