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Punjabi Kadhi Pakoda
Punjabi Kadhi Pakoda

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We hope you got benefit from reading it, now let’s go back to punjabi kadhi pakoda recipe. To make punjabi kadhi pakoda you need 23 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make Punjabi Kadhi Pakoda:
  1. Get For The Kadhi
  2. Prepare 2 cups Curd
  3. Get 1/2 cup Besan
  4. Take 1/2 tsp Turmeric powder
  5. Use 1 Tsp Red chilli powder
  6. Take To taste Salt
  7. You need 7 cups Water
  8. Get ForThePakodas:
  9. Provide 1 cup Besan
  10. Take 1 tsp Red chilli powder
  11. Provide Pinch hing
  12. Use Pinch soda
  13. Prepare To taste salt
  14. Provide 1/4 cup or as required
  15. Use as needed For frying Oil
  16. Take For The Tempering:
  17. Take 1 tsp Oil
  18. Take 1/4 tsp Methi dana
  19. You need 1/4 tsp Jeera
  20. Take 2 Dried Red chilli
  21. You need 8-10 Curry leaves
  22. Get Pinch Hing
  23. Get 1/2 tsp Kashmiri red chilli powder
Steps to make Punjabi Kadhi Pakoda:
  1. For Punjabi Kadhi:
  2. In a large bowl take the curd and add turmeric powder, red chilli powder, besan and salt. Mix well till no lumps.
  3. Add water and blend well.
  4. In a large wok add the prepared curd mix and keep stirring it while the flame is on high till the time you see the curd mix starting to boil.
  5. Keep the kadhi on medium flame and now let it cook for at least half an hour.
  6. For The Pakodas:
  7. In a large bowl add the besan with the red chilli powder hing soda and salt and mix well.
  8. Add water and make a thick batter.
  9. Let the pakoda mix rest for 10 minutes.
  10. In a frying pan heat the oil.
  11. Once the oil is hot lower the flame and take the pakoda batter and using a spoon or your hand drop bite size amount in the frying oil.
  12. Fry till golden brown all over.
  13. Remove it on a paper towel to remove the excess oil.
  14. Now in a big bowl fill water and add pakoda in it. This will help in making them soft as well as take away any excess oil.
  15. Keep in the water for 5-10 minutes. Then lightly press them removing any extra water and simply add it to the kadhi.
  16. For Making the Tempering:
  17. In a tadka pan add oil and once it's hot add the methi dana, once they start sizzling add the jeera.
  18. Followed by the dried red chilli, curry leaves, hing and red chilli powder.
  19. Now take this tempering and pour on top of the kadhi.
  20. Serve hot with boiled rice.

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