How to make kadhi pkora

Delicious kdhi pkora recipe

Punjabi curry pakora is One of the most popular dish of north asia! Deep fried pkoras are dip in curd- based curry with basin and spices.

INGREDIENTS:

For kadhi

    *   1/2 cup basin 55 grams, also called                   gram flour 

    *   1.3 cups plain yogurt 360 gram 

    *.  1/2 teaspoon red chili powder 

    *.  1/2 teaspoon turmeric powder 

    *.  1 teaspoon coriander powder

    *.   6 cups water 1.4 ltr of water

    *.   2 tablespoon oil 

    *.   1/2 teaspoon fenugreek seeds 

    *.   1/2 teaspoon cumin

    *.   1/4 teaspoon hung also called hang 

    *.   1 small onion finely chopped

    *.   1 chopped green pepper

   *.    1 tablespoon+1 teaspoon chopped                     ginger.

   *.   Salt to taste

   *.   2 tablespoon chopped red pepper

FOR FRITTERS

  * 1 cup basin 110 grams

   *. 1 large red finely chopped onion

   *. 1 chopped green pepper

   *. 1/4 chopped red pepper

   *. 1/4 teaspoon turmeric powder

   *. 1/8 teaspoon red chili powder

   *. 1/2 teaspoon coriander seeds

   *. 1/4 teaspoon celery

   *. 1/2 teaspoon salt

   *  2 tablespoon plain yogurt

   *. 1/4 cup 1-2 tablespoon water as require

   *. 2 pinches of baking soda

   *. Oil for frying

FOR TADKA

 * Use 1.5 tablespoon ghee or oil

  * 1/4 teaspoon cumin

  * 2-3 whole red chili

  * 1/2 teaspoon kashmiri red chili powder           for bright red color

METHOD

Make kadhi

1- In a large bowl add 1/2 cup basin and 1.5 cups yogurt.make sure the yogurt is at room temperature.

2- stir until the basin and yogurt are well mixed.

3- Add 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder and stir until you have lump free mixture.

4- Add 4-6 cups water ( approximately 1.4ltr of water)and mixed until it all comes together.sit on one side.

5- In a large pan, put 2 tablespoon of mustard oil on medium heat. You can use any oil but mustard oil give it a good taste.

6- Once the oil is hot( make sure mustard oil is heated or else the mustard oil taste raw),add fenugreek and cumin.let them explode and then hang.Add chopped onion along with chopped green chilies and cook for 2 minutes.

7-Then add chopped ginger or garlic and cook for 1 more minute till ginger or garlic start changing colour.

8- put the prepared basin yogurt mixture in the pan.Now keep stirlling at midium high heat till the curry boils.

9- Stir constantly until the curry boils, then keep the heat low to medium and cook for about 30 minutes.keep shaking it in the middle.

10- After cooking curry for 15  minutes, add salt. When the curry is cooking, make fritters.

Make fritters

11- In a large bowl along with 1 cup basin, 1 cup chopped onion,1 chopped green chilie, 1/4 chopped red chili, 1/4 teaspoon turmeric, 1/8 teaspoon red chili powder, 1/2 teaspoon coriander seeds, 1/4 teaspoon celery and 1/2 teaspoon salt.

12- Add 2 tablespoon yogurt and mix.

Start making a little bit of water to make better thick.It should not be too thick But not too thick.I added about 1/4 cups and 2 tablespoon of water.

14- Add 2 pinches of baking soda and mix the well. This Will make the flitrers nice and soft. Meanwala heat Oil( about 2 cups) in a Frying over medium heat to fry dumplings.

15- once the oil is hot.mix the flour again with the help of hands, and start pouring the flour into the hot oil.I take a handfull of butter with my thumb and four fingers and drop it straight in a hot oil. You can use a spoon.

16- Let it cook and turn golden brown on one side and then turn and cook on the other make sure you cook fritters on midium heat so that the fritters cook well inside.Cook until the fritters are golden brown on both sides. Drain on a paper towel.

17- After 30 minutes the curry must be thick and fully add red pepper. If you find curry too thick, you can take a little extra water here.

18- Add fritters and transfer the Curry to serving pan.

                        

Make a splash.

Heat ghee in a small pan over medium heat.once the ghee is hot, add 1/4 teaspoon cumin and a pinch of celery.add 2-3 dried red pepper ( you can break them up for extra heat ).

19- Once the seeds are cracked, add 1/2 teaspoon kashmiri red chili and turn off the heat immediately.

20- sprinkle on curry, garnish with more red chilies and serve Punjabi curry pakora with rice.