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Pakora curry

Punjabi Kadhi Pakora


Las  pakora se hacen con harina y cebolla y especias. En la versión en español voy a añadir patata muy picadita.



En un bol vamos a mezclar 1 vaso de harina de garbanzo con medio de agua  y nos tiene que quedar una masa homogénea y no muy compacta, sin grumos.

añadir patata muy picadita, opcional otras verduras como cebolla, pimiento verde(si te gusta)

Ahora con una cuchara ir echando porciones de esta masa a la sarten para freirlas y cuando estén doradas por ambos lados sacar.

salsa curri :

4 yogures naturales y no azucarados
2 cucharadas de cúrcuma

Poner los  4 yogures y dos cucharadas soperas de polvos de curri en la batidora para mezclarlo bien. Luego la salsa obtenida, se vierte en una olla, y poner a fuego medio, removiendo bien para ligar la salsa. Remover y dejar reposar a fuego lento. Añadir sal y pimienta negra o pimentón al gusto.


Una vez este la salsa ya hecha añadir las pakora fritas.

En una sarten freir una cebollita muy picada, un chili o guindilla, un poco de pimentón paprika o pimienta negra. Poner sobre la salsa. Remover bien y servir.



ingredients (measuring cup used, 1 cup = 250 ml)
for kadhi mixture:
1.5 cup full fat sour curd/dahi/yogurt or 375 gram curd
3 cups water or add as required
½ tsp red chilli powder/lal mirch powder
½ tsp turmeric powder/haldi
½ tsp garam masala powder
generous pinch of asafoetida/hing
1 to 1.5 tsp salt or add as required
8 tbsp besan or about 40 grams
mustard oil or sunflower oil or any oil for shallow frying or deep frying pakoras

for onion pakoras:
1 cup tightly packed thinly sliced onions or 2 medium to large onions or 150 grams
1 cup besan or gram flour
½ tsp red chilli powder/lal mirch powder
½ tsp turmeric powder/haldi
½ tsp garam masala powder
½ tsp ajwain/carom seeds
⅔ to ¾ tsp salt or add as required
¼ cup water
for the punjabi kadhi:
1 small to medium onion or ⅓ cup chopped onion
1 tbsp chopped ginger/adrak
¾ to 1 tbsp chopped garlic/lahsun
8-10 fenugreek seeds/methi seeds
2 green chillies chopped
2 red chillies broken
1 tsp cumin seeds/jeera
a generous pinch of asafoetida/hing
8 to 10 curry leaves or 1 sprig
2 tbsp mustard oil
how to make the recipe:
preparing the curd mixture:
in a bowl take 1.5 cups sour curd or about 375 grams of curd. whisk it well till smooth
add 8 tbsp gram flour, ½ tsp red chilli powder, ½ tsp turmeric powder, ½ tsp garam masala
powder and 1 tsp salt to the whisked curd.
stir and mix everything again.
add 3 cups water and stir again.
stir very well to make a smooth mixture without lumps. if there are lumps, then break them with a wired whisk or a spatula or with your fingers. keep the curd mixture aside. you can use a blender to make this mixture, but make sure you don’t over do it. you will get butter instead of a smooth blended curd
preparing the onion pakoras:
take the 1 cup gram flour/besan in a bowl and add ½ tsp ajwain/carom seeds, ½ tsp red chili powder, ½ tsp garam masala powder and ⅔ tsp salt or as required.

add 1 cup thinly sliced onions.
mix everything well and keep aside covered for 30 minutes.
this will allow the onions to release their water in the mixture. depending on the water content in the onions, the mixture will become very moist or just about moist. here’s a pic of the onions after 30 minutes.
then accordingly add water as required to make a thick batter. i added ¼ cup water.
heat oil for deep frying in a pan or kadai. with a spoon or with your hands drop the pakora batter in the oil.
when the pakoras are partly cooked, then turn over and fry the other side.
fry till the pakoras are crisp and golden.
remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed. fry the pakoras in batches this way. when done keep all of them aside.

preparing the kadhi:
in another pan or kadai, heat 2 tbsp mustard oil. make sure to use a large bottomed pot so that while boiling, the kadhi does not spill.
add the 1 tsp cumin seeds, 8 to 10 methi seeds and a generous pinch of asafoetida. allow the cumin seeds to crackle and the methi seeds to change their color. fry on a low flame, so that these spices do not get burnt.
add ⅓ cup chopped onion. stir and saute for 3 minutes on a low flame.
then add 1 tbsp chopped ginger/adrak, ¾ to 1 tbsp chopped garlic and 2 green chillies, chopped. stir and saute for a minute.
now add 8 to 10 curry leaves, 2 dry red chilies (halved or broken). stir and saute for a minute on a low flame.

then add the curd mixture.
stir very well.
increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get browned. time taken to cook the kadhi will be around 14 to 16 minutes.
after the kadhi has come to a boil, then lower the flame and simmer the kadhi for more 6 to 7 minutes. the kadhi will thicken. if the kadhi becomes too thick, then add some hot water.
now add the onion pakoras in the kadhi. stir gently.

cover the kadhi with a lid and let the onion pakoras be soaked in the kadhi for 8 to 10 minutes.
lastly sprinkle some garam masala powder on the punjabi kadhi.
serve the punjabi kadhi pakora with steamed rice or jeera rice, topped with few teaspoonfuls of ghee. you could also have kadhi with rotis or parathas.