Punjabi Kadhi is a soupy curry with lots of pakoras in it, and is finished off with a karhi patta tadka. It’s like a Pakistani dumpling soup, but of course with a very different flavour profile.
This Kadhi Pakora recipe is my idea of a perfect fall / winter kind of meal. It’s got all the elements of what I call comfort food:
For the Kadhi Yogurt Base - Flour Besan - Yogurty - Water - Oil - Curry Leaves - Cumins Seeds - Ginger Garlic - Turmeric Powder - Kashmiri Lal Mirch - Salt For the Pakoras - Flour Besan - Salt - Baking Powder - Coriander Seeds - Kashmiri Lal Mirch - Green Chilli
Kadhi Pakora Recipe
Dinner, Main Meal
– In a blender, add gram flour, yogurt and water. Blend until smooth. Be careful not to blend too much though, just until you get a smooth batter.
Making the Kadhi
In a large pot, heat the oil. Add the kadhi patta, cumin seeds, ginger garlic paste and mix well.
– Add the turmeric powder, Kashmiri lal mirch, and salt. Stir.
In pot,add oil,curry leaves,cumin seeds,ginger garlic paste and mix well
Add 1/4 cup water and cook for 2 minutes or so.
Bring to a boil, cover and cook on low flame for about 2 to 2.5 hours while stirring in between.
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