हिन्दी रेसिपी
| यह रेसिपी, हिंदी में भी उपलब्ध है। Kadhi Recipe in Hindi |
About Kadhi Pakora Recipe
Simple Kadhi Recipe – No Onion No Garlic | Kadhi Pakora Recipe | Besan Kadhi Recipe | Curry Pakora Recipe | How to make kadhi with step-by-step photos and video:
Today we’re diving into the delightful world of punjabi kadhi pakora, a traditional Indian dish bursting with flavor and comfort. This creamy and tangy curry, made with yogurt (dahi) and gram flour (besan), is a staple in North Indian cuisine. What makes this recipe special is its simplicity and the burst of spices that dance on your palate with every bite.
If you’re looking for a satisfying meal that’s easy to prepare and perfect for both lunch and dinner, you’ve come to the right place. This Kadhi Pakoda recipe is not only vegetarian but also made without onion and garlic, making it suitable for those following specific dietary preferences or restrictions. It’s also known as the “Jain Kadhi Recipe” or “Jain Kadhi Pakora Recipe“.
This fabulous Indian Kadhi Pakoda is my mother’s treasured recipe for making the traditional Dahi Kadhi with besan plain pakora. Unlike other Indian dal recipes, it is also known for its combination of curry with deep-fried besan pakoras.
One of the best things about this authentic Kadhi Pakora gravy is its versatility. Whether you’re serving homemade Kadhi Pakoda with steamed rice, piping hot chapatis, or naan, its creamy texture and aromatic flavors will leave you craving more.
Kadhi Pakora curry also goes well with Namkeen Jave/seviyan. You can also serve this yummy No onion no garlic Kadhi with aloo samosa. Plus, it’s a great way to sneak in some extra nutrients, especially if you load it up with your favorite veggies or add a generous handful of crispy pakoras (fritters).
In this step-by-step guide, I’ll walk you through how to make the perfect kadhi chawal recipe right in your kitchen. From mixing the batter for the pakoras to simmering the yogurt-based curry to perfection, each step is designed to ensure that your Kadhi Pakoda turns out delicious every time. So, grab your apron, and let’s cook this irresistible Indian delicacy together!
Get ready to tantalize your taste buds with this Best Kadhi Pakoda recipe. With its rich flavors, creamy texture, and aromatic spices, it’s sure to become a favorite in your household. A warm bowl of “Kadhi Chawal” is comfort food in North India, just like dal chawal, rajma chawal, or shahi paneer rice, etc.
So, without further ado, let’s dive into the kitchen and whip up a batch of this comforting dish “Traditional Kadhi Pakoda” that’s bound to leave everyone asking for seconds!
Other Popular Recipes
Similarly, If you are looking for more Indian Curry Recipes, I would like to share my other gravy recipes collection like restaurant style shahi paneer, chole masala, kadai paneer, and soya chunk masala with this post of pakora kari recipe | punjabi kadhi recipe | kadhi chawal recipe | kadhi curry | pakoda kadhi. You can also try my other Recipe Categories,
Video Recipe
Essential Ingredients & tools: Shop Online
You can buy the ingredients, utensils, appliances, and kitchen tools used in the recipe online from the link below.
- Besan / Gram Flour – Buy Online
- Baking Soda – Buy Online
- Dry Whole Red Chilli – Buy Online
- Fenugreek Seed/Methi Seeds – Buy Online
- Kashmiri Chilli Powder – Buy Online
- Heavy Stainless Steel Parat – Buy Online
- Heavy Bottome Kadai/Wok – Buy Online
- Big Mixing Bowl – Buy Online
- Stainless Steel Wire Whisk – Buy Online
Step-by-step recipe
How to make kadhi pakora | besan kadhi pakora recipe with step by step photos:
Instructions to make Curd Slurry:
- Firstly, take 2 cups of curd/yogurt in a large mixing bowl, and whisk it well until smooth.
- After that, add 8 tbsp besan/gram flour, ½ tsp turmeric powder, ½ tsp red chili powder, and 1 tsp salt to the whisked curd.
- Mix all the ingredients well forming a smooth paste.
- Add 8 cups of water and mix well to make a smooth mixture without lumps. If there are lumps, then break the lumps with a spatula or with your fingers or a wired whisk. keep the curd slurry aside.
How to make Pakora for kadhi:
- In a parat, take 1½ cups gram flour (besan), 1 pinch asafoetida (hing), ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp Salt (adjust as per taste), and mix well.
- Now add water slowly as required to make a smooth and thick batter and whip the besan batter for 2-3 minutes in a circular motion using your finger and palm or a spoon, until light and fluffy.
- Add ¼ tsp baking soda and whip again for a few seconds.
- We should fry the plain besan pakoras for this type of kadhi in 1 inch of oil in a flat frying pan over medium heat. Please make sure that don’t use enough oil to cover the pakoras because plain besan pakodas will be softer and fluffier if fried in shallow oil.
- Now heat enough oil in a flat frying pan over medium heat.
- To check if the oil is heated well, drop one drop of batter into the heated oil. If It should form a ball on the surface of the flat pan, but not change color right away that means the oil is heated well.
- Drop the pakoras with your finger or spoon in the oil.
- Fry the plain gram flour pakoras in small batches until golden brown.
- Prepare the rest of the pakoras in the same manner.
- After frying, soak the kadi pakoras in room-temperature water for 5-6 minutes. Squeeze the gram flour pakoras gently to remove the water, taking care not to break them.
How to make Kadhi with no onion and no garlic | Kadi pakoda recipe:
- Heat 2 tbsp mustard oil in a deep heavy bottom kadai/wok over medium.
- Add a pinch of asafoetida (hing), ½ tsp fenugreek seeds (methi dana), and 2 dried red chilies (halved or broken).
- Let them splutter without burning the spices.
- Add 1 tbsp of finely chopped ginger. Stir and saute for a few seconds.
- Further, add the prepared besan curd slurry and mix well.
- Increase the flame to high and bring the gram flour kadhi to a boil.
- Keep on stirring often so that the bottom does not get browned.
- After that lower the flame to medium. The time taken to cook besan kadhi well will be around 20 minutes.
- Do stir it at times to prevent it from burning.
- Add the pakoras to the kadhi and boil on low to medium heat for 5-10 minutes more.
Making the Seasoning or Tadka:
- Heat the 1 tbsp of ghee lightly in a small pan. Add 2 dried red chilli, ½ tsp Kashmiri red chilli powder (adjust to taste).
- Pour this tadka over the kadhi pakora when ready to serve and mix well.
- Finally, enjoy hot and delicious kadhi chawal or kadhi with plain jave/seviyan or roti/chapati.
Recipe Card
Kadhi Pakora Recipe – No Onion No Garlic | Besan Kadhi Recipe | How to make kadhi
Ingredients
Kadhi Ingredients for kadhi curry/gravy:
- 2 cups Curd (full fat and sour yogurt)
- 8 tbsp Besan / Gram Flour
- 2 tbsp Mustard Oil
- 1 pinch Asafoetida / Hing
- ½ tsp Fenugreek Seeds / Methi
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- 1 tbsp Ginger (finely chopped)
- 1 tsp Salt (adjust as per taste)
- 8 cups Water (or add as required)
- 2 Dried Red Chilli
Ingredients for kadhi pakora:
- 1½ cup Besan / Gram Flour
- 1 pinch Asafoetida / Hing
- ¼ tsp Turmeric Powder
- ¼ tsp Red chilli powder
- ½ tsp Salt (adjust as per taste)
- ¼ tsp Baking Soda
- Water (as per required)
- Oil (to fry the pakoras)
For Tadka / Seasoning:
- 1 tbsp Ghee
- ½ tsp Kashmiri Red Chili Powder
- 2 Dried Red Chilli
Instructions
Making Curd Slurry:
- Firstly, take curd/yogurt, besan/gram flour, turmeric powder, red chili powder, and salt in a large mixing bowl, and whisk it well until smooth.
- Add 8 cups of water and mix well to make a smooth mixture without lumps.
Making Pakora For Kadhi:
- In a parat, take gram flour (besan), asafoetida (hing), turmeric powder, red chili powder, Salt (adjust as per taste), and mix well.
- Now add water slowly as required to make a smooth and thick batter and whip the besan batter for 2-3 minutes in a circular motion using your finger and palm or a spoon, until light and fluffy.
- Add baking soda and whip again for a few seconds.
- Now heat enough oil in a flat frying pan over medium heat.
- Drop the pakoras with your finger or spoon in the oil. Fry the plain gram flour pakoras in small batches until golden brown.
- Prepare the rest of the pakoras in the same manner.
- After frying, soak the kadi pakoras in room-temperature water for 5-6 minutes. Squeeze the gram flour pakoras gently to remove the water, taking care not to break them.
Making Kadhi:
- Heat mustard oil in a deep heavy bottom kadai/wok over medium.
- Add a pinch of asafoetida (hing), fenugreek seeds (methi dana), and dried red chilies (halved or broken). Let them splutter.
- Add finely chopped ginger. Stir and saute for a few seconds.
- Further, add the prepared besan curd slurry and mix well.
- Increase the flame to high and bring the gram flour kadhi to a boil.
- After that lower the flame to medium and cook it for 20 minutes. Stir it between.
- Add the pakoras to the kadhi and boil on low to medium heat for 5-10 minutes more.
Making Tadka / Seasoning:
- Heat the ghee lightly in a small pan. Add dried red chilli, and kashmiri red chilli powder.
- Pour this tadka over the kadhi pakora when ready to serve and mix well.
- Finally, enjoy hot and delicious kadhi pakora with steamed rice or plain jave/seviyan or roti/chapati.
Notes
Read Kadhi Recipe in HIndi
| यह कढ़ी रेसिपी, हिंदी में भी उपलब्ध है। Kadhi Pakora Recipe in Hindi |
