Kadhi Pakora – It is a delightful and savory dish originating from the Punjab. This dish combines the tanginess of yogurt-based kadhi with the crispiness of fried pakoras, creating a harmonious blend of flavors and textures. Kadhi Pakora is a staple in Punjabi cuisine, loved for its comforting taste and wholesome ingredients.
Rich in Protein:
Chickpea flour (besan), a primary ingredient in both the kadhi and pakoras, is not only rich in protein but also contains essential amino acids. These amino acids are vital for muscle repair, growth, and overall body function. For individuals following a vegetarian or vegan diet, kadhi pakora provides a substantial source of plant-based protein, helping to meet daily protein requirements.
Probiotic Properties:
The yogurt used in the kadhi serves as a base for the gravy and provides probiotics that promote gut health. Probiotics are beneficial bacteria that help maintain a healthy balance of microorganisms in the gut. Consuming foods rich in probiotics, like yogurt-based kadhi, can improve digestion, boost immune function, and alleviate gastrointestinal issues such as bloating and constipation.
Packed with Vitamins and Minerals:
In addition to protein, kadhi pakora contains a variety of vitamins and minerals, thanks to its diverse array of ingredients. Onions, tomatoes, and spinach used in the dish are rich in vitamins A, C, and K, as well as minerals like potassium, magnesium, and calcium. These nutrients play crucial roles in supporting overall health, including immune function, bone health, and vision.
Low in Calories:
Despite its hearty and indulgent taste, kadhi pakora is relatively low in calories compared to other fried dishes. By using minimal oil for frying the pakoras and incorporating nutritious ingredients like vegetables and yogurt, kadhi pakora offers a satisfying meal option without excessive calorie intake. This makes it suitable for individuals looking to maintain a healthy weight or those following a calorie-controlled diet.
Balanced Flavor Profile:
Kadhi pakora strikes a perfect balance between savory, tangy, and spicy flavors, making it a palate-pleasing dish for many. The creamy texture of the kadhi, combined with the crispy exterior of the pakoras. The aromatic spices used in the dish, such as cumin, chili powder, and garam masala, not only enhance the taste but also provide additional health benefits, including anti-inflammatory and antioxidant properties.
Why We Love It:
The creamy kadhi infused with spices and the crispy pakoras soaked in the tangy gravy create a comforting and satisfying meal that warms both the body and soul. Whether it’s a lazy Sunday lunch or a festive celebration, kadhi pakora is always a crowd-pleaser, loved by people of all ages for its irresistible taste.
Conclusion:
In conclusion, Punjabi Kadhi Pakora is not just a dish; it’s a culinary journey that tantalizes the taste buds and nourishes the body. With its rich flavors, nutritional benefits, and universal appeal, kadhi pakora holds a special place in the hearts and kitchens of food enthusiasts around the world.
Kadhi Pakora – Punjabi Kadhi Recipe
Ingredients
For Kadhi
- 1 cup oil
- 1 medium onion, sliced
- 2 tbsp ginger-garlic paste
- 1 cup tomato puree
- 1 tbsp salt
- 1 tbsp red chili powder
- ½ tsp turmeric
- 1 liter buttermilk (lassi)
- 1 cup chickpea flour (besan)
For Pakoras
- 1 cup potato slices
- 1 cup onion slices
- ½ cup spinach, chopped
- 2 cups chickpea flour (besan)
- ½ tsp turmeric
- 1 tsp salt (adjust to taste)
- 1 tbsp red chili powder
- 1 tbsp garam masala
- 1 tbsp kasoori methi (dried fenugreek leaves)
- 2 tbsp yogurt
- ½ tsp chaat masala
- ¼ tsp chili flakes
For Tarka
- 3 tbsp oil
- 1 tsp cumin seeds (zeera)
- 2 dried red chilies
Instructions
- Heat 1 cup oil in a pot over medium flame. Add sliced onions and cook until softened. Then, add ginger-garlic paste and tomato puree. Stir in salt, red chili powder, and turmeric. Cook for a few minutes.
- In a large bowl, blend buttermilk and chickpea flour until smooth. Reserve some masala from the pot for later. Pour the buttermilk mixture into the pot with the onion masala. Cook on medium-low flame.
- Meanwhile, prepare the pakora batter. In a bowl, mix potato slices, onion slices, chopped spinach, chickpea flour, turmeric, salt, red chili powder, garam masala, kasoori methi, yogurt, chaat masala, and chili flakes until a thick batter forms.
- Heat oil in a pan over medium flame for frying pakoras. Drop spoonfuls of the pakora batter into the hot oil and fry until golden brown. Remove and set aside.
- For the tarka, heat 3 tbsp oil in a pan. Add cumin seeds and dried red chilies. Cook for a minute.
- Pour the tarka over the kadhi mixture. Garnish with fresh coriander leaves. Serve hot kadhi with pakoras and white rice. Enjoy!
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Notes
- The thickness of the kadhi can be adjusted according to personal preference. If the kadhi is too thick, you can add a little water or buttermilk to achieve the desired consistency.
FAQs (Frequently Asked Questions):
Can I make kadhi pakora ahead of time?
Yes, you can prepare kadhi and pakoras separately ahead of time and assemble them just before serving to retain the crispiness of the pakoras.
Can I use vegetables other than potatoes and spinach for the pakoras?
Absolutely! Feel free to experiment with other vegetables like cauliflower, bell peppers, or even paneer (Indian cottage cheese) to create your own variations of kadhi pakora.
How can I make the kadhi less tangy?
If you prefer a milder flavor, reduce the amount of yogurt used in the kadhi or increase the quantity of chickpea flour to balance out the tanginess.
Can I make kadhi pakora without frying the pakoras?
While traditionally, pakoras are deep-fried for that crispy texture, you can try baking them in the oven for a healthier alternative. Keep in mind that the texture may vary slightly.
