Kadhi Pakoras by @samsweetandspicetreats

N/A
Hard

1 serving

🥛

1 cup

Curd

🌾

3 tbsp

Besan

💧

710 ml

Water

🌿

0.5 tsp

Haldi

🌶️

0.5 tsp

Red Chilli Powder

🌾

0.5 cup

Besan

🧂

0.25 tsp

Haldi Powder

0.5 tsp

Dhania Powder

🌶️

0.5 tsp

Red Chilli Powder

0.5 tsp

Ajwain

🧂

6 g

Salt

💧

Water

🫗

60 ml

Oil

0.5 tsp

Zeera

0.5 tsp

Ajwain

0.5 tsp

Rai

🌿

0.5 tsp

Methi Dana

🧂

Salt

🛢️

1 tbsp

Oil

Rai

🌶️

Green Chilli

🌶️

Red Chilli

🌶️

2 g

Kashmiri Chilli

🌿

Coriander Leaves

🌶️

0.5 g

Red Chili Flakes

🌿

Roasted Cumin Powder

Preparation Steps

  1. Step 1/14

    Whisk 1 cup plain yogurt with 3 tablespoons chickpea flour until completely smooth and lump-free.

    plain yogurt
    chickpea flour
    🥣mixing bowl
    🍥whisk
    🥄measuring cups
    🥄measuring spoons

  2. Step 2/14

    Whisk 3 cups water, 1/2 teaspoon ground turmeric, and 1/2 teaspoon red chili powder into the yogurt mixture.

    water
    ground turmeric
    red chili powder
    🥣mixing bowl
    🍥whisk
    🥄measuring cups
    🥄measuring spoons

  3. Step 3/14

    Mix 1/2 cup chickpea flour for pakoras with 1/4 teaspoon ground turmeric, 1/2 teaspoon ground coriander, 1/2 teaspoon red chili powder, 1/2 teaspoon carom seeds, and 1/2 teaspoon salt.

    chickpea flour for pakoras
    ground turmeric
    ground coriander
    red chili powder
    carom seeds
    salt
    🥣mixing bowl
    🍥whisk
    🥄measuring cups
    🥄measuring spoons

  4. Step 4/14

    Add water gradually to the pakora mixture and whisk it into a thick, spoonable batter.

    water
    🥣mixing bowl
    🍥whisk

  5. Step 5/14

    Heat 2 tablespoons cooking oil in a deep pan over medium heat. Drop spoonfuls of pakora batter into the hot oil.

    cooking oil
    deep pan
    spoon

  6. Step 6/14

    Fry the pakoras for 4 to 5 minutes until golden brown. Remove them with a slotted spoon and drain briefly.

    deep pan
    🥄slotted spoon

  7. Step 7/14

    Heat 1 tablespoon cooking oil in a large pot over medium heat. Add 1/2 teaspoon cumin seeds, 1/2 teaspoon carom seeds, 1/2 teaspoon mustard seeds, and 1/2 teaspoon fenugreek seeds.

    cooking oil
    cumin seeds
    carom seeds
    mustard seeds
    fenugreek seeds
    large pot
    🥄measuring spoons
    🥄spatula

  8. Step 8/14

    Cook the whole spices for 30 seconds until fragrant. Pour in the prepared yogurt mixture while stirring continuously.

    large pot
    🥄spatula
    🥣mixing bowl

  9. Step 9/14

    Bring the kadhi to a gentle boil while stirring often. Add salt to taste.

    salt
    large pot
    🥄spatula

  10. Step 10/14

    Reduce the heat to low and simmer the kadhi for 20 minutes. Stir every few minutes to prevent sticking.

    large pot
    🥄spatula

  11. Step 11/14

    Add the fried pakoras to the simmering kadhi. Cook for 5 more minutes until the pakoras are tender.

    large pot
    🥄spatula

  12. Step 12/14

    Heat the remaining 1 tablespoon cooking oil in a small pan. Add the remaining 1/2 teaspoon mustard seeds and sliced green chili.

    cooking oil
    mustard seeds
    green chili
    small pan
    🔪knife
    🪵cutting board
    🥄spatula

  13. Step 13/14

    Stir in 1 teaspoon Kashmiri chili powder and cook the tempering for 10 seconds. Pour it immediately over the kadhi.

    Kashmiri chili powder
    small pan
    🥄spatula
    large pot

  14. Step 14/14

    Garnish the kadhi with fresh coriander leaves, red chili flakes, and roasted ground cumin. Serve hot, preferably with steamed rice.

    fresh coriander leaves
    red chili flakes
    roasted ground cumin
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Liquids, Seasonings, Spices

Ingredients

Curd, Besan, Water, Haldi, Red chilli powder, Haldi powder, Dhania powder, Ajwain, Salt, Oil, Zeera, Rai, Methi dana, Green chilli, Red chilli, Kashmiri chilli, Coriander leaves, Red chili flakes, Roasted cumin powder

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

280 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 25g, Fat: 15g, Fiber: 4g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 2.5mg, Potassium: 330mg, Sodium: 420mg

Vitamins

Vitamin A: 70mcg, Vitamin C: 12mg, Vitamin K: 25mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, whisk, measuring cups, measuring spoons, spatula, slotted spoon, knife, cutting board

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Everyday Meal, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Punjabi, Pakistani, Indian, South Asian

Geographic

Pakistan, Punjab

Various

Aspect

Texture

Creamy, Silky, Tender, Crispy

Flavors

Tangy, Spicy, Earthy, Aromatic, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer in warm weather), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 2 months (Freeze kadhi without pakoras for best texture,Store in freezer-safe airtight containers,Add freshly made pakoras after reheating)