Punjabi Kadhi Pakora
Kadhi “cooked slowly in a low flame” and since it is a dish originating from the Indian subcontinent hence the name Punjabi Kadhi. Punjabi Kadhi Pakora or Punjabi Karhi consists of a thick gravy based on chickpea flour and contains vegetable fritters called pakoras, to which Dahi (yogurt) is added to give it little sour/tangy taste. It is often served with boiled rice or roti.Vibrant, tantalizing and perfect! These adjectives just don’t do justice to the Instant Pot Punjabi Kadhi Pakora.you can make it in open karahi /wok or instant pot .i have updated both the recipes..
Ingredients
Kadhi
- 1 cup Plain yogurt 16 tbsp
- 2 tbsp Gram flour/Besan
- 2 cup Water (more if you need)
- 2 tsp Cumin seeds
- 1 1/2 tsp Mustard seeds
- 1 tsp Fenugreek seeds
- 3 Red chillies
- 2 Green chillies
- 1 clove Garlic
- 1 small onion sliced
- 1/2 tomato or 1/2 tsp tomato paste
- 1 tsp Turmeric 1 Teaspoon
- 1/2 tsp Cumin powder
- 1/2 tsp Coriander powder
- 1/4 tsp Chilli powder
- 1/2 tsp Garam masala
- 4-5 curry leaves optional
- Salt To Taste
Pakoras:
- 2 small Potatoes
- 1 medium Onion
- 4 tbsp Gram flour /besan
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1/2 tsp Ajwain /carom seeds
- 2 tbsp Dried fenugreek leaves use as required
- Salt To Taste
- 1/2 cup Water
Instructions
- In a bowl mix gram flour,a pinch of turmeric and yogurt well. Mix water as required.
- Once the ghee melts, add cumin seeds, mustard seeds, dry red chili, curry leaves crushed garlic and fenugreek seeds and cook it well.
- Add sliced onions and saute until it turns pink.
- Add 1/2 tomato blended ,cook until the oil separates.(if you are using tomato paste this will take no linger than 1-2 minutes to be completely done)
- Add turmeric powder, coriander powder, cumin seed powder, red chilli powder, salt to taste and mix well.
- Slit the green chillies and add them in the spices. Add the gram flour mixture in the spice mixture and mix well.
- Add water to bring it to a perfect consistency and cook well. Bring this mixture to boil and later lower the flame.
For the pakoras
- Mix gram flour along with potatoes and onions. Add carom seeds, chopped green chillies, coriander seeds, cumin seeds and fenugreek leaves.
- Add salt to taste and mix water so as to make the batter for the pakoda.
- Heat oil on a medium flame, and once it is hot, fry the pakodas.
- Fry the pakodas till golden brown.
For instant pot
- In a bowl mix gram flour,a pinch of turmeric and yogurt well. Mix water as required.
- Turn on saute mode normal ,As it gets Hot Add ghee add cumin seeds,curry leaves mustard seeds, dry red chili, crushed garlic and fenugreek seeds and cook it well.
- Add sliced onions and saute until it turns pink.
- Add 1/2 tomato blended ,cook until the oil separates.(if you are using tomato paste this will take no linger than 1-2 minutes to be completely done)
- Add turmeric powder, coriander powder, cumin seed powder, red chili powder, salt to taste and mix well.
- Slit the green chilies and add them in the spices. Add the gram flour mixture in the spice mixture and mix well.
- Add water to bring it to a perfect consistency and cook well. Bring this mixture to boil and later turn the saute mode to low for about 30-35 minutes or you can opt to choose slow cook mode slow cook high for 4 hrs ,just make sure you have enough water cover with any lid and let it simmer.
Serving
- Drop the pakodas in the kadhi. Give it a good mix and allow the pakodas to set in the kadhi. Yummy, delicious and moth watering Kadhi pakodas are ready to be served.Best served with jeera Rice
Notes
- Using sliced onion and tomato in kadhi is completely optional ,you can choose to skip that step the kadhi will still taste amazing.
- you can alter the pakoras with your tastes ,I have tried spinach and onions too they turned out perfect too.
