Kadhi Pakora Recipe: How To Make Rajasthani Kadhi Pakora

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Kadhi pakora recipe is made of fried fritters dipped or soaked in a thick curd and besan gravy. The kadhi pakora is a part of both the Rajasthani as well as the Punjabi cuisines. This dish is rich in its flavours, as it uses quite a few spices and the pakoras added to it make it irresistible.

The kadhi pakora recipe has a cooling effect, since it uses curd and it is also a heavy dish that fills up the stomach. This dish is moderately time consuming to prepare, but is worth giving a try. The kadhi can be served with both rice and roti.

If you want to prepare an authentic Rajasthani meal, the kadhi pakora recipe is a definite dish to be served. Continue reading to know the step-by-step procedure along with the images and a video to make kadhi pakora at home.

KADHI PAKORA RECIPE VIDEO

KADHI PAKORA RECIPE | HOW TO MAKE PUNJABI KADHI PAKORA | KADHI PAKODA RECIPE

Kadhi Pakora Recipe | How To Make Punjabi Kadhi Pakora | Kadhi Pakoda Recipe

Prep Time

10 Mins

Cook Time

40 Mins

Total Time

50 Mins

Recipe By: Meena Bhandari

Recipe Type: Main Course

Serves: 4

Ingredients

• For The Pakoras:

  Potato (peeled and cut into cubes) - 1 large

  Onions (peeled and chopped) - 2 small

  Salt to taste

  Green chillies (chopped finely) - 2 tsp

  Cumin seeds (jeera) - 2 tsp

  Kashmiri chilli powder - 3 tsp

  Gram flour (besan) - 1 medium-sized bowl

  Water - ¼th cup

  Coriander (chopped finely) - 1 cup

  Oil - for frying

  For The Kadhi:

  Thick curd - 500 g

  Gram flour (besan) - 4 tbsp

  Green chillies (chopped) - 2 tsp

  Garlic cloves (peeled) - 3

  Ginger (grated) - 1 tsp

  Salt to taste

  Turmeric powder - a pinch

  Ghee - 1 tsp

  Asafoetida (hing) - a pinch

  Cumin seeds (jeera) - 1 tsp

  Mustard seeds - 3 tsp

  Fenugreek seeds - 1 tsp

  Dried curry leaves - 4-5

  Dried red chillies - 2 large

  Kashmiri chilli powder - 3 tsp

  Water - 1 litre

  Dried fenugreek leaves (kasuri methi) - for garnishing

How to Prepare

• 1. Take the cut potato into a bowl and add onions to it

  2. Add salt, green chillies, cumin seeds and kashmiri chilli powder to it.

  3. Then, add besan and water, and mix well.

  4. Add chopped coriander and blend well to form a very thick paste.

  5. Meanwhile, take oil in a pan and put dollops of the batter, once the oil is hot enough.

  6. Fry them till they turn golden brown.

  7. Next, take thick curd in a bowl and add 4 tbsp of besan to it.

  8. Add green chillies, garlic cloves, ginger, salt, and mix thoroughly.

  9. Add turmeric powder and mix well again.

  10. Blend the mixture in a mixer jar to get a smooth texture.

  11. Further, add ghee in a deep-bottomed pan and add a pinch of asafoetida.

  12. Add cumin seeds and mustard seeds and allow it to splutter.

  13. Add fenugreek seeds, dried curry leaves and dried red chillies.

  14. Add the kashmiri chilli powder, blended curd and water.

  15. Stir continuously to avoid the formation of lumps.

  16. Cook it for about 10-15 minutes till the gravy becomes thick.

  17. Add the pakoras and let it boil for a minute or two before serving.

  18. Garnish it with kasuri methi.

Instructions

• 1. For the pakora batter, add enough of besan to hold the pakoras together, so that it does not separate while frying.
• 2. The amount of water to be added depends on whether you want the gravy thick or runny.

Nutritional Information

• Serving Size - 1 cup
• Calories - 178 cal
• Fat - 4 g
• Protein - 8 g
• Carbohydrates - 14 g
• Sugar - 8 g
• Fibre - 4 g

STEP BY STEP - HOW TO MAKE KADHI PAKORA

1. Take the cut potato into a bowl and add onions to it.

2. Add salt, green chillies, cumin seeds and kashmiri chilli powder to it.

3. Then, add besan and water, and mix well.

4. Add chopped coriander and blend well to form a very thick paste.

5. Meanwhile, take oil in a pan and put dollops of the batter, once the oil is hot enough.

6. Fry them till they turn golden brown.

7. Next, take thick curd in a bowl and add 4 tbsp of besan to it.

8. Add green chillies, garlic cloves, ginger, salt, and mix thoroughly.

9. Add turmeric powder and mix well again.

10. Blend the mixture in a mixer jar to get a smooth texture.

11. Further, add ghee in a deep-bottomed pan and add a pinch of asafoetida.

12. Add cumin seeds and mustard seeds and allow it to splutter.

13. Add fenugreek seeds, dried curry leaves and dried red chillies.

14. Add the kashmiri chilli powder, blended curd and water.

15. Stir continuously to avoid the formation of lumps.

16. Cook it for about 10-15 minutes till the gravy becomes thick.

17. Add the pakoras and let it boil for a minute or two before serving.

18. Garnish it with kasuri methi.