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:
- Mix all the ingredients of the pakora except oil.
- Add a bit of water to mix it.
- Wet your palms in water , make balls out of it.
- Heat oil and deep fry it.
- Keep it aside.
Method for the Kadhi:
- Mix all the ingredients mentioned in the list.
- Use a whisk and remove any balls from it.
- Keep it on flame and take a boil.
- Cook it for sometime in simmer until it thickens.
Tempering:
- Heat oil , add cumin seeds, methi seeds, and other ingredients one by one.
- Saute onions for few minutes.
- Temper it to the kadhi.
- Add pakoras 10 minutes before serving.
- Garnish it with chopped coriander leaves.