My Home-Style Kadhi Pakora Recipe | मेरे घर जैसी पंजाबी स्टाईल पकोड़ा कढ़ी | Kunal Kapur Summer Recipe

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while still providing creaminess.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is a healthier alternative with similar texture.

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: black sesame seeds

Cumin seeds can provide a similar flavor profile.

curry leaves

💰Cheaper: bay leaves

Bay leaves are easier to find and add aroma.

For Kadi: Whisk together curd and besan until smooth. Gradually add water while stirring continuously.

Heat oil in a pan and add cumin seeds, fenugreek seeds, and dry red chilly; sauté until fragrant.

Add sliced onion, chopped garlic, ginger, and green chilly; cook until onions are translucent.

Stir in turmeric powder, red chilly powder, and coriander powder; cook for 1-2 minutes.

Pour the yogurt mixture into the pan, stirring constantly to prevent curdling. Add salt to taste and bring to a gentle simmer.

Cook for 15-20 minutes, stirring occasionally until thickened.

For Pakora: In a bowl, mix besan, salt, chopped green chilly, turmeric, red chilly powder, coriander seeds, cumin, baking powder, spinach, and water to make a batter.

Heat oil in a frying pan and drop spoonfuls of the batter to fry until golden brown.

For Tempering: In a small pan, heat desi ghee and add coriander seeds, cumin, and red chilly powder; sauté for a minute.

Pour the tempering over the cooked kadhi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens