Punjabi Kadhi Pakora

Hello dear readers! I’m back after a short break. Today I’m going to share a Punjabi dish called as Punjabi kadhi pakora. Fenugreek fritters  (pakora) in buttermilk sauce(kadhi).  I found this recipe from Chef Sanjyot Kheers you tube video. It looked so appealing that I gave it a try. The dish came out very good and I paired it with  steamed rice and papad.

Ingredients for the pakora:

Fenugreek leaves – 1/2 cup

Coriander leaves – 2 tsp, chopped

Onion – 1/4 cup, chopped

Carom seeds/ Ajwain – 1 tsp

Red chilly powder – 1 tsp

Haldi powder(turmeric powder) – 1/4 tsp

Coriander seeds – 1tsp , crushed(optional)

Besan (gram flour) –  1 cup

Baking soda – 1/4 tsp

Green chillies – 1 tbsp

Salt – to taste

Water – few tbsp

Oil – to deep fry

Ingredients for the kadhi:

Sour curds – 3 cups

Besan(gram flour) – 1/2 cup

Red chilly powder – 1 tbsp

Ginger garlic  paste – 1tsp

Haldi powder – 1 tsp

Salt – to taste

Water – 1 litre

Ingredients to temper:

Oil – 1tsp

Cumin seeds – 1 tsp

Methi seeds – few

Crushed coriander – 1/2 tbsp

Black peppercorn – 4-5

Red chilly – 2-3

Hing – 1/2 tsp

Sliced onions – 1/2 cup

Other ingredients:

Coriander leaves – 2 tbsp

Method for the pakora:

1. Mix all the ingredients of the pakora except oil.
2. Add a bit of water to mix it.
3. Wet your palms in water , make balls out of it.
4. Heat oil and deep fry it.
5. Keep it aside.

Method for the Kadhi:

1. Mix all the ingredients mentioned in the list.
2. Use a whisk and remove any balls from it.
3. Keep it on flame and take a boil.
4. Cook it for sometime in simmer until it thickens.

Tempering:

1. Heat oil , add cumin seeds, methi seeds, and other ingredients one by one.
2. Saute onions for few minutes.
3. Temper it to the kadhi.
4. Add pakoras 10 minutes before serving.
5. Garnish it with chopped coriander leaves.