Vaquas- Punjabi Kadhi Pokora is a traditional North Indian dish. It consists of fried Pakora (fritters) along with yogurt based curry and special seasonings. Kadhi Pakora is a special dish to me because I learned it when I was in college.
To get the most authentic taste you have to use full fat yogurt. The trick is to get sour taste into your Kadhi; some people use amchur powder. However, I strongly object to that because the use of lemon can do the same trick. Nothing beats the sour taste given by lemon in this curry. Another trick is NOT to whisk manually instead put everything including yogurt in a blender and see the difference in the texture of your kadhi. I’m not just a foodie but I really care about the appearance or the presentation of my food. Tempering is an essential part of this Khadhi Pakora recipe. I usually use cumin seeds, long dry red peppers, curry leaves, and best of all garlic. An useful tip for tampering always tamper with medium to low heat, never try it on medium high.
The pakora (fritters) are made from besan or gram flour. Honestly, I have never tried with any type of flour except gram flour; that’s the most authentic way. After you fry the fritters add them to the curry at very last so they maintain their crispiness and freshness; however, some people prefer to make them soggy by adding the fritters right into the curry after it’s done. When you make the fritters you can easily stuff them with different kind of vegetables like potatoes, spinach, or others; however, for my particular recipe I like to mix onion, cilantro, and green chilli pepper.
This recipe is made around the year. It is served with white rice but also served with chapati or Naan; I sometime eat it with a spoon alone. This is one of my most popular recipes, I have been making this recipe since I lived in Paris. My friends were crazy about this recipe. As always this recipe is also toddler approved. Our toddler is taking it for lunch tomorrow, she loves it. I hope you give this recipe a try. As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too @twoclovesinapot. we value honest feedback.
Punjabi Kadhi Pakora
- 2 cups yogurt
- 1/2 cup garam flour (besan)
- 1 tsp red chilli powder
- 1 tbsp ginger garlic paste
- 1 green chili pepper chopped
- 1/2 onion roughly chopped
- 1 tsp turmeric powder
- 4 black peppercorns
- 4 whole cloves
- 4 green cardamom pods
- 1/4 tsp fenugreek seeds
- 1/4 tsp mustard seeds
- 2 cups water
- 1/2 cup olive oil
- 2 tbsp real lemon juice
Pakora or Fritters
- 1 cup garam flour besan
- 1/2-1 cup luke warm water
- 1/4 red chilli powder
- a pinch baking soda
- 1/4 tsp carom seeds or ajwain
- 1/4 tsp cumin seeds
- 1/2 onion finely chopped
- 1 green chili pepper finely chopped
- 2 sprig cilantro finely chopped
- 2 cups olive oil or any frying oil
- salt as needed
- 6 tbsp olive oil extra virgin
- 2 tsp cumin seeds
- 6 curry leaves
- 3 garlic cloves finely chopped
- 2 long dry red peppers
For the Curry
- In a blender, combine yogurt, gram flour, green chili pepper, red chilli powder, salt, turmeric, lemon juice, ginger garlic paste , and water.
- Blend for 1-2 minutes.
- In a pot, heat olive oil on medium heat, add in cumin seeds, whole cloves, green cardamom pods, black peppercorns, mustard seeds, coriander seeds, and fenugreek seeds, sauté all for 1-2 minutes on low to medium flame.
- Add in the onion, sauté the onion until translucent.
- Mix in the yogurt mixture. bring it to boil and let it cook on medium heat for 15 minutes.
For the Pakoras or Fritters
- In a bowl, combine gram flour, luke warm water, red chilli powder, salt, baking soda, carom seeds, cumin seeds, onion, green chilli pepper, and cilantro in a mixing bowl and mix well.
- Set it aside for 15 minutes.
- In a fry pan, on medium heat, heat the oil dollop the batter into the fry pan with a help of a spoon.
- Make sure fritters turn golden brown on both sides, drain the oil, and keep them aside on a plate lined up with paper towel so it can suck the extra oil from the fritters.
- In a fry pan, on medium heat, heat the oil then add in cumin seeds, garlic cloves, curry leaves and dry long red chilli peppers.
- Saute for 2-3 minutes.
- In the curry, combine pakoras or fritters then top it off with hot tampering.
- Serve it with white rice or naan.