Ariso Recipes
Punjabi Kadhi Pakora
Last update date: February 24, 2012
Let your taste buds be enchanted by Punjabi Kadhi Pakora. This dish is an aromatic journey that tantalizes the senses, featuring Besan Flour, Chillies, green - all varieties (Capsicum annum). Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.45 minutes.
Indian
Ariso Intelligence
Relatively Clean
One of the ingredient used is not clean
Contains Natural Ingredients.
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Ingredients
2
How To Cook?
1
To prepare the punjabi kadhi pakora with a twist, start by making the pakora mixture. in a bowl, mix together besan flour, chopped green chillies, finely chopped onions, grated potato, carom seeds, cooking soda, and salt. gradually add water and mix well to form a thick batter.
2
Heat a kuzhi paniyaram pan and drizzle some oil into each cavity. once the oil is hot, drop spoonfuls of the pakora batter into each cavity. fry the pakoras on medium heat until they turn golden brown and crispy from outside. flip them to cook evenly on both sides. once done, transfer the pakoras to a plate lined with a paper napkin to remove excess oil.
3
While the pakoras are set aside, prepare the kadhi. in a separate bowl, whisk the curd along with besan flour until well combined. add 2 cups of water and whisk again to ensure there are no lumps.
4
To the curd mixture, add haldi, chopped green chillies, and grated ginger. stir well to combine the ingredients.
5
In a heavy-bottomed saucepan, heat the kadhi mixture over medium heat. bring it to a boil while stirring occasionally to avoid lump formation.
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