Punjabi Kadi Pakora Recipe
Servings Prep Time
6ppl 5min
Servings Prep Time
6ppl 5min
Ingredients
For Tempering
For Yogurt Mixture / Kadi
2nd Tempering
For Pakora/ Dumpling-Non-fried
Instructions
For Yoghurt Mixture/Kadi
  1. In a bowl, mix yogurt + water with all the spices mentioned under the yogurt mixture. Mix and blend well with a whisk.
  2. 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.
  3. 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.
2nd Tempering
  1. Simmer the Kadi, now in another pan, heat 1 tbsp oil. Add chopped onions and cook till golden brown.
  2. Now add the hing and red chilli powder.
  3. Pour this tempering over the Kadi on simmer for 5 minutes and then put off flame.
For Pakoras/Dumplings
  1. 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.
  2. 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. .
  3. 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.
  4. You need to roll the dumplings/ pakora upside down each side to cook.