Introduction:
Originating from the heart of Punjab, Kadhi Pakora is a classic North Indian dish cherished for its tangy yogurt-based gravy and deep-fried gram flour (besan) dumplings. This delectable dish has earned its place in Indian culinary traditions, offering a burst of flavors and textures that leave taste buds longing for more. Let's embark on a culinary journey to explore the authentic Punjabi Kadhi Pakora recipe, brimming with spices and warmth.
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Ingredients:
For Kadhi:
2 cups sour yogurt
4 tablespoons gram flour (besan)
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin seeds
2 dried red chilies
2 cloves garlic, minced
1-inch ginger, grated
Salt to taste
2 tablespoons vegetable oil
4 cups water
For Pakoras (Gram Flour Dumplings):
1 cup gram flour (besan)
1 medium-sized onion, finely chopped
1 green chili, finely chopped
1/2 teaspoon carom seeds (ajwain)
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
Salt to taste
Vegetable oil for deep frying
For Tempering:
2 tablespoons ghee or vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 dried red chilies
A pinch of asafoetida (hing)
Curry leaves (optional)
1 teaspoon fenugreek seeds (methi dana) (optional)
Instructions:
Prepare the Pakoras:
In a mixing bowl, combine gram flour, chopped onions, green chili, carom seeds, red chili powder, turmeric powder, and salt.
Gradually add water to form a thick batter.
Heat vegetable oil in a deep pan for frying.
Drop small portions of the batter into the hot oil and fry until golden brown.
Remove the pakoras from the oil and place them on a paper towel to drain excess oil. Set aside.
Make the Kadhi:
In a bowl, whisk together sour yogurt, gram flour, turmeric powder, red chili powder, and salt until smooth.
Heat vegetable oil in a deep pan. Add cumin seeds and dried red chilies. Sauté until aromatic.
Add minced garlic and grated ginger. Sauté for a minute.
Pour the yogurt mixture into the pan and stir continuously to prevent lumps.
Add water gradually while stirring continuously.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally, until the kadhi thickens.
Combine Pakoras and Kadhi:
Once the kadhi reaches the desired consistency, add the prepared pakoras into the simmering kadhi.
Let the kadhi pakora simmer for another 8-10 minutes, allowing the flavors to blend together.
Prepare the Tempering:
In a small pan, heat ghee or vegetable oil for tempering.
Add mustard seeds, cumin seeds, dried red chilies, asafoetida, curry leaves, and fenugreek seeds (if using).
Allow the spices to crackle and release their aroma, then pour the tempering over the kadhi pakora.
Serve:
Garnish the kadhi pakora with freshly chopped cilantro leaves.
Serve hot with steamed rice or chapatis for a delightful meal experience.
Conclusion:
Indulge in the rich flavors of Punjab with this authentic Kadhi Pakora recipe, where tangy yogurt meets crispy gram flour dumplings in a symphony of spices. Whether enjoyed as a comforting meal on a rainy day or as a festive treat, this Punjabi delicacy promises to tantalize your taste buds and leave you craving for more. Dive into the culinary heritage of North India with every savory spoonful of Kadhi Pakora!
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