Punjabi Kadhi Pokaras


Punjabi Kadhi Pokaras

Punjabi kadhi pakoras are prepared by frying pakoras and blending with curd/yogurt
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 3 people


For preparing pakoras:

  • 1/2 cup Gram flour Kadala Mavu/Besan
  • 1/4 cup Potato finely chopped
  • 1/4 cup Onion finely chopped
  • 1/2 tsp Carom seeds powdered, Ayamodakam
  • 1/2 tsp Ginger finely chopped
  • 1 no Green chilly finely chopped
  • 1/2 tsp Red chilly powder
  • 1/4 tsp Baking powder
  • Oil For deep frying
  • Salt As reqd

For preparing tadka:


  • For preparing punjabi kadhi pakoras, first mix together ingredients for preparing pakoras: gram flour, potato, onion, carom seeds, ginger, green hilly, red chilly powder, baking powder, little water and required salt.
  • Mix well and make small balls with the entire thick batter.
  • Heat oil in a kadhai and fry pakoras to a golden brown color. Keep this aside.
  • For preparing kadhi, beat yogurt and mix gram flour in it. Take care so that no lumps are formed.
  • Add turmeric powder, required salt and 1 1/2 cup water to the kadhi mixture and keep this aside.
  • For preparing tadka, heat oil/ghee in a frying pan and splutter fenugreek seeds. Add red chilly, asafoetida powder and stir for a few seconds in low heat.
  • Stir in previously prepared kadhi mixture and simmer for 10 minutes, stirring occasionally.
  • Add the fried pakoras to the hot kadhi and simmer for a few seconds. Do not boil.
  • Yummy and mouth watering punjabi kadhi pakoras is ready. Serve hot with rice or chappatis.
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