Punjabi Kadi Pakora Recipe

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For Pakora:

1 container Besan (gram flour)

Squeeze of cumin seeds

2 teaspoon hacked onions

1 hacked green chillies

½ teaspoon ground ginger

squeeze of turmeric powder

¼ teaspoon garam masala

red stew powder (according to taste)

½ teaspoon jwayen (discretionary)

water (to make a smooth hitter)

Salt to taste

Oil for broiling

For Kadi:

2 spoons vegetable Oil

1 glass Besan (gram flour)

1 tremendous onion (cut in long pieces)

1 tomato (cleaved)

1 teaspoon ginger glue

2-3 teaspoon garlic (minced)

4-5 dry red chillies

7-8 curry clears out

2 teaspoon mustard seeds

½ teaspoon fenugreek seeds

1 teaspoon cumin seeds

1 teaspoon coriander seeds

2-3 cloves

1 teaspoon turmeric powder

3 teaspoon garam masala

1 teaspoon red bean stew powder

1 spoon tamarind glue (blended with water)

2 mugs yogurt

2 teaspoon dry kasturi methi powder (fenugreek powder)

Salt to taste





1 Mix besan and all the other ingredients in a bowl.
2 Add enough water to make a very thick batter.
3 Make any random shape or balls and fry them in oil to make pakoras.
4 Deep fry them until they turn brown and crispy. Take them out on a paper towel so that the paper soaks all the extra oil. Keep them aside.
  Kadi Prep:
1 Blend yogurt,double the amount of water, pinch of turmeric powder, salt, pinch of red chilli powder, besan. It should look like a butter milk (lassi) mixture with besan in it.
2 Keep it aside for half an hour before starting to make kadi.
1 Pour oil in a big pan (or any big cooking utensil) and heat it until it gets hot. Add cumin seeds mustard seeds, fenugreek seed, coriander seeds, cloves and let them pop.
2 Add curry leaves and dry red chilli to the above tadka (frying mixture)
3 Add onions to it and fry them until brown.
4 Add garlic, ginger to it and fry for 3 minutes.(watch that it should not stick to the bottom of the pan)
5 Add chopped tomatoes and fry for 3-4 minutes.
6 Add tamarind paste to the pan and let it come to the boil for 4-5 minutes.
7 Add turmeric powder ,garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.
8 Add the kadi mixture, which was kept for half an hour to this tadka.
9 Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first, and let it come to a boil. Keep watching it stirring it. After 3-5 boils, lower down the flame to low and let it cook on low flame for 20 minutes and stir in between.
10 Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakoras in the kadi.
11 Boil more for 3 minutes and don’t stir too much as the pakora can break apart.
12 For garnishing, sprinkle cilantro and serve hot with rice.


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