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Punjabi kadhi pakoda Recipe

Recipe By Usha Rani

#sb my favourite recipe

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44minstotal
44m.total
Punjabi kadhi pakoda
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Ingredients for Punjabi kadhi pakoda Recipe

  • As Required For Kadhi
  • 0.06 Cup besan
  • 0.19 Cups Little sour curd
  • 0.06 Teaspoon red chili powder
  • 0.06 Teaspoon turmeric powder
  • 0.13 Teaspoon coriander powder
  • 3/4 Cups water
  • 1/4 Tablespoon s oil
  • 0.06 Teaspoon cumin seeds
  • 0.03 Tsp Hing
  • 0.13 Pieces onion
  • To Taste salt
  • As Required For the pakora
  • 0.13 Cup besan
  • 0.13 Pieces onion
  • 0.03 Teaspoon turmeric powder
  • 0.03 Teaspoon red chili powder
  • 0.03 Teaspoon ajwain
  • To Taste salt
  • 0.03 Cup water
  • A Pinch Pinch baking soda
  • As Required oil for frying
  • As Required For Tadka
  • 0.19 Tablespoon s oil
  • 0.03 Teaspoon cumin seeds
  • 1/4 Pieces dried red chilies
  • 0.06 Teaspoon kashmiri red chili powder

Directions: Punjabi Kadhi Pakoda Recipe

  • STEP 1.Make the kadhi
  • STEP 2.To a large bowl, add besan and curd.
  • STEP 3.Whisk until besan and curd are well combined.
  • STEP 4.Add red chili powder, turmeric powder and coriander powder and whisk.
  • STEP 5.Add water and mix until it's all mixed together.
  • STEP 6.In a large and deep pan, heat oil. Add cumin seeds. Let them splutter and then add hing.
  • STEP 7.Add the sliced onion along with chopped green chili and cook for 2 minutes.
  • STEP 8.Add the prepared besan-curd mixture into the pan. Now with heat on medium-high, stir continuously until the kadhi comes to a boil.
  • STEP 9.Stir continuously until the kadhi comes to a boil, then lower the heat to low-medium and let it cook for around 30 minutes. Keep stirring it in between.
  • STEP 10.Add salt after the kadhi has been cooking for 15 minutes or so.
  • STEP 11.Make the pakora - To a large bowl, add besan, along with sliced onion, chopped green chili, turmeric, red chili powder, coriander seeds, ajwain and salt.
  • STEP 12.Add curd and mix. Add water. Add baking soda and mix the batter.
  • STEP 13.Heat oil for frying pakodas. Mix the batter again for a minute and then drop the batter into the hot oil.
  • STEP 14.Let it cook till golden brown. Cook until pakoras are golden brown from both sides.
  • STEP 15.After 30 minutes, kadhi would have thickened and completely cooked.
  • STEP 16.Add the pakora and transfer kadhi into a serving pan.
  • STEP 17.Make the tadka - Heat ghee in a small pan on medium heat. Add cumin seeds. Add 2-3 dried red chilies. Add kashmiri red chili powder and turn off the heat immediately.
  • STEP 18.Pour tadka over kadhi and serve with rice.
Nutrition
value
193
calories per serving
8 g Fat7 g Protein21 g Carbs4 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    7g
  • Carbs
    21g
  • Fiber
    4g

MacroNutrients

  • Carbs
    21g
  • Protein
    7g
  • Fiber
    4g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    52mg
  • Iron
    2mg
  • Vitamin A
    33mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    125mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    63mg
  • Manganese
    < 1mg
  • Phosphorus
    105mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Usha Rani