Punjabi Kadhi Pakora

Name: Punjabi Kadhi Pakora
Prep time: PT25 minutes
Cook time: PT35 minutes
Total time: PT1 hour
Yield: 4
Cuisine: India
Ingredients: 1 cup Gram flour (besan); 1.5 cups Plain yogurt; 4 cups Water; 1 medium Onion, finely chopped; 1 tbsp Ginger-garlic paste; 1 tsp Turmeric powder; 1 tsp Red chili powder; 1 tsp Coriander powder; 1 tsp Garam masala; 1 tsp Mustard seeds; 1 tsp Cumin seeds; 1/2 tsp Fenugreek seeds (methi dana); 2 Dried red chilies; 10-12 Curry leaves; 1/4 tsp Asafoetida (hing); 4-6 tbsp Vegetable oil or ghee; to taste Salt; 2 tbsp Fresh cilantro, chopped (for garnish)

A comforting and flavorful North Indian dish, Punjabi Kadhi Pakora features sour yogurt-based curry simmered with gram flour and spices, served with fried gram flour fritters (pakoras). It's a popular homestyle dish, often enjoyed with rice or roti.

準備時間25 minutes

調理時間35 minutes

合計時間1 hour

分量4

難易度Medium

オリジナル· Feb 8

あなたのバージョンを作る

👨‍🍳 作り方

1
Prepare the pakoras: In a bowl, combine 1/2 cup of gram flour, chopped onion, ginger-garlic paste, turmeric powder, red chili powder, salt, and a little water to make a thick batter. Heat oil in a pan for deep frying. Drop small spoonfuls of the batter into the hot oil and fry until golden brown and crisp. Drain on paper towels.
💡 プロのコツ: Ensure the oil is hot enough for the pakoras to puff up and become crisp.
2
Prepare the kadhi base: In a large bowl, whisk together the remaining 1/2 cup gram flour, yogurt, and water until smooth and no lumps remain. This will be the base for the kadhi.
💡 プロのコツ: Using a whisk ensures a smooth, lump-free kadhi base.
3
Temper the spices (tadka): Heat 2-3 tablespoons of oil or ghee in a heavy-bottomed pot or kadai over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter. Add dried red chilies, curry leaves, and asafoetida. Sauté for a few seconds until fragrant.
💡 プロのコツ: Be careful not to burn the spices, especially fenugreek seeds.
4
Add the kadhi base: Pour the gram flour-yogurt mixture into the pot with the tempering. Stir continuously to prevent lumps from forming.
💡 プロのコツ: Constant stirring is crucial at this stage.
5
Simmer the kadhi: Bring the mixture to a gentle boil, then reduce the heat to low. Add turmeric powder, coriander powder, red chili powder, garam masala, and salt. Simmer uncovered for at least 20-25 minutes, stirring occasionally, until the kadhi thickens and the raw smell of gram flour disappears. The consistency should be like a thin soup.
💡 プロのコツ: Simmering allows the flavors to meld and the kadhi to thicken properly.
6
Add pakoras: Gently add the prepared pakoras to the simmering kadhi. Cook for another 5-7 minutes, allowing the pakoras to absorb some of the kadhi.
💡 プロのコツ: Add pakoras just before serving to prevent them from becoming too soggy.
7
Garnish and serve: Garnish with fresh chopped cilantro. Serve hot with steamed basmati rice or roti.
💡 プロのコツ: A drizzle of ghee on top can enhance the flavor.

調理履歴を記録する

💡 プロのコツ

✓For a tangier kadhi, use slightly sour yogurt.
✓Adjust the consistency of the kadhi by adding more water if it becomes too thick.
✓You can add finely chopped ginger and garlic directly to the kadhi base instead of making a paste.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a pinch of sugar to balance the sourness of the yogurt.
Some variations include adding a small amount of finely chopped tomato to the tempering.
For a spicier version, increase the red chili powder or add green chilies to the pakora batter.