Punjabi Kadi Pakora | Low-Cal Recipe |How to make the best kadi pakora. Famous Kadi Pakora or fried dumplings in yoghurt gravy. A popular north Indian dish and a staple in many households including ours. Kadi Pakora has many versions to it: Gujrati Kadi, Rajasthani Kadi, and Maharashtrian kadhi.
Punjabi Kadi Pakoda has its origin in Rajasthani cuisine. The flavors are inspired by Rajasthani cuisine. Although, in spite of many similarities it still has its distinct preparation and ingredients. Once you make Punjabi Kadi Pakora by this recipe you’ll never make it any other way.
You may make this Punjabi Kadi Pakora without frying the pakora/dumplings. This makes this recipe and the dish Low Calorie/Low fat. Its also makes it light on the tummy.
What do you need for making the Dumplings/ Pakoras:
- Appe Pan
- Oil
How to Make The Non-fried Dumplings/ Pakora:
- Put the Appe pan on High flame.
- Pour 1/2 tsp oil in each cavity.
- Pour 1 tbsp gram flour /dumpling batter in each cavity. Fill up each cavity till the top.
- Simmer the flame and cover and cook till done. This will take anywhere between 5-7 minutes on each side. You need to roll the dumplings/ pakora upside down each side to cook.
Some Other Punjabi Recipe you may like:
- Punjabi Chicken Curry.
- Aloo Wadiyan Recipe
- Aloo Choliya Recipe
- Methi Aloo
- Kamal Kakdi Aloo Sabzi /Lotus Stem Potato Gravy
- Chole Bhature
- Rajma Chawal
Punjabi Kadi Pakora Recipe
Ingredients
- 1/2 tsp Methi fenugreek seeds Methra
- 1/2 tsp Cumin Seeds Jeera
- 1/2 tsp big mustard seeds Sarson seeds
- 2 dried red chili
- 1 tsp Asafoetida /Hing
- 1 tsp kasoori methi /Fenugreek leaves
- 10-15 curry leaves
- 3 tbsp mustard oil/Refined oil
- 1.5 cups Yoghurt/Curd Preferably 2-3 old/sour .If you have fresh, you may take
- 3 tbsp Besan / Gram flour
- 1 tsp salt
- 1/2 tsp Kashmiri red chili powder/Degi Mirch
- 1/2 tsp haldi/turmeric powder
- 1/2 tsp coriander powder
- 1 tsp ginger powder
- 1/2 tsp Garlic powder optional
- 2.5 cups water
- 1 onionchopped
- 1/2 tsp Asafoetida /Hing
- 1/2 tsp red chili powder/degi mirch
- 1 tbsp lemon juice
- 6 tbsp Besan / Gram flour
- 1/2 tsp salt
- 1/2 tsp red chili powder/degi mirch
- 1/2 tsp coriander powder
- 1/2 tsp haldi/turmeric powder
- 1/2 tsp carom seeds / Ajwain
- 1/2 tsp baking powder
- 3-4 tbsp water as gradually, for consistency
- 1 onion chopped
Instructions
- In a bowl, mix yogurt + water with all the spices mentioned under the yogurt mixture. Mix and blend well with a whisk.
- Heat oil in a pan. Add methi seeds, jeera/cumin seeds, sarson seeds, and kadi Patta/curry leaves. Let them splutter. Then add the rest of the ingredients in the tempering.
- Now add the Yoghurt/curd mixture instantly. Bring to one boil. Then simmer and let this cook till thickens and it cooks well. To test if it's cooked, just taste the gravy, if you don't feel the gram flour on your palette then it's cooked. Also, you would not taste any flavors of yogurt separately. Simmer the Kadi.
- Simmer the Kadi, now in another pan, heat 1 tbsp oil. Add chopped onions and cook till golden brown.
- Now add the hing and red chilli powder.
- Pour this tempering over the Kadi on simmer for 5 minutes and then put off flame.
- In a bowl, mix all the ingredients well. Add water little by little only. The consistency should be like a cake batter. Beat with a hand whisk well, to ensure soft pakoras/dumplings.
- Put the Appe pan on High flame. Pour 1/2 tsp oil in each cavity. Pour 1 tbsp gram flour /dumpling batter in each cavity. .
- Fill up each cavity till the top, Simmer the flame and cover and cook till done. This will take anywhere between 5-7 minutes on each side.
- You need to roll the dumplings/ pakora upside down each side to cook.