Скачать или смотреть बनाना जितना आसान खाने में उतना ही टेस्टी। Punjab Famous Kadi Recipe | Pako Ki Rasoi |

बनाना जितना आसान खाने में उतना ही टेस्टी। Punjab Famous Kadi Recipe | Pako Ki Rasoi |

kadi aur bhi tasty dikhe uske liye oil ke sath Kashmiri Lal mirch powder dalkar tadka lga le


Ingredients ( Serves: 4–5 people )

For Kadhi:

Yogurt (curd) – 2 cups (slightly sour for best taste)

Gram flour (besan) – 1/2 cup

Water – 4 cups (adjust for desired thickness)

Turmeric powder – 1/2 teaspoon

Red chili powder – 1 teaspoon

Salt – to taste

Ginger – 1 inch piece, grated

For Pakoras (fritters):

Gram flour (besan) – 1 cup

Onion – 1 medium, finely chopped

Green chili – 2, finely chopped

Fresh coriander leaves – 2 tablespoons, chopped

Carom seeds (ajwain) – 1/2 teaspoon

Salt – to taste

Water – as needed to make a thick batter

Oil – for deep frying or brushing if baking/air frying


For Tempering (Tadka):

Oil - 1–2 tablespoons

Mustard seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Asafoetida (hing) – a pinch

Dry red chilies – 4

Punjabi Kadhi Pakora – Method (Healthy Version)

1. Make the pakoras (fritters):

In a bowl, mix gram flour (besan), chopped onion, green chili, coriander leaves, carom seeds (ajwain), and salt.

Add little water to make a thick batter.

Drop spoonfuls of batter into hot oil and deep fry until golden brown OR bake/air fry for a healthier version.

Keep aside.


2. Prepare the kadhi mixture:

In a large mixing bowl, whisk yogurt (curd) and gram flour (besan) together until smooth (no lumps).

Add water, turmeric powder, red chili powder, grated ginger, chopped green chili, and salt.

Stir well to combine.


3. Cook the kadhi:

Pour the mixture into a large pot and cook on medium flame.

Keep stirring continuously until it comes to a boil (to prevent curd from splitting).

Once it boils, reduce the heat to low and let it simmer for 10–12 minutes, stirring occasionally, until the raw taste of besan disappears.


4. Add pakoras:

Add the prepared pakoras into the kadhi and simmer for another 1 to 3 minutes so they absorb the flavor.


5. Prepare tempering (tadka):

Heat 1–2 tablespoons of oil or ghee in a small pan.

Add mustard seeds, cumin seeds, dry red chilies, curry leaves, and a pinch of asafoetida (hing).

Let them splutter, then pour the tempering over the hot kadhi.

Stir gently.


Serve hot with steamed rice or roti.




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