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

Chef Kunal Kapur Snacks & Street Food 40 Mins 4 Servings 8.0M views Feb 24, 2018

कढ़ी पकोड़ा रेसिपी | पंजाबी कढ़ी रेसिपी | कढ़ी पकोड़े की रेसिपी शायद खट्टी दही और मसालों के साथ बनाई जाने वाली लोकप्रिय उत्तर भारतीय करी रेसिपी में से एक है। यह आमतौर पर चावल व्यंजनों की पसंद के लिए एक साइड डश के रूप में परोसा जाता है, लेकिन रोटी और चपाती के साथ भी परोसा जा सकता है। Kadhi pakora recipe | Punjabi kadhi recipe | recipe for kadhi pakora. perhaps one of the popular north Indian curry recipe made with chickpea flour, sour yogurt, and spices. it is typically served as a side dish to the choice of rice recipes, but can also be served with roti and chapati. It's the weekend then you know it is Kadi Chawal time. Punjabi style Kadi Pakora made just the way my mother makes it at home, esp on Sunday.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

FOR KADI

1 ½cups Curd
4 tbsp Besan (gram flour)
½cup Onion sliced
½tbsp Garlic chopped
½tbsp Ginger chopped
3/4 tsp Turmeric
1tsp Red chilly powder
1 tbsp Coriander powder
1 tsp Roasted Cumin Powder
to taste Salt
10 cups Water
3 tbsp Oil
1 tsp Methi dana (fenugreek)
1 tsp Cumin
2 nos Dry red chilly
½tsp Heeng (asafoetida)

FOR PAKORA

1cup Besan (gram flour)
to taste Salt
1no Green chilly chopped
½tsp Turmeric
1 tsp Red chilly powder
1 tbsp Coriander seeds
tsp Cumin
3/4 tsp Baking Powder
1 cup Spinach chopped
3/4 cup Water

FOR TEMPERING

2 tbsp Desi Ghee
2 tsp Coriander seeds
1 tsp Cumin
½tsp Red chilly powder
Click for the written recipe - https://www.chefkunalkapur.com/recipe/kadi-pakoda/

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For ultra-crispy snacks and street-food pakoras, add 1 tablespoon of rice flour or hot oil to the gram flour (besan) batter. Fry in oil maintained at medium-high heat—never overcrowd the kadhai to keep the temperature consistent.

Recipe FAQs & Expert Advice

How long can I store leftover My Home-Style Kadhi Pakora Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.