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Explore Punjabi Kadhi Pakora Recipe | Authentic Kadhi Pakora | Chef Sanjyot Keer with 614,305 views, 11,187 likes, and 200 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe for Punjabi pakora kadhi Prep time: 15-20 minutes Cooking time: 30-35 minutes Serves: 4-5 people For pakora Ingredients: Fresh Methi ½ cup (chopped) Fresh coriander 2 tsp (chopped) Onions ¼ cup (chopped) Ajwain 1 tsp Red chilli powder 1 tsp Turmeric powder ¼ tsp Coriander seeds 1 tbsp (crushed) Besan 1 cup baking soda ¼ tsp Green chillies 1 tbsp (chopped) Salt to taste Water as required Method: Take a mixing bowl, add all the ingredients & mix well. Further add water as required so the mixture comes together & binds well to make pakora. Dip your fingers in water and shape them to make small size pakoras. Set oil for deep on medium high heat for Deep frying. Drop the shaped pakoras one by one and deep fry them until crisp & golden brown in colour. Keep aside to be served along with the kadhi. For making the kadhi Ingredients: Sour curd 3 cup Besan ½ cup Red chilli powder 1 tbsp Ginger garlic paste 1 tbsp Turmeric 1 TSP Salt to taste Water 1 litre Oil 2 tbsp Whole Spices: Jeera 1 TSP Methi ½ TSP Crushed coriander 1 tbsp Black pepper corn 4-5 nos. Whole Kashmiri red chillies 1-2 nos. Hing 1 TSP Onions ½ cup (sliced) Raw Potato ½ cup (diced) Fresh coriander (chopped) Method: In a bowl add sour curd, besan, red chilli powder, ginger garlic paste, turmeric powder, salt & water, whisk well to ensure there are no lumps. Set a pan on medium heat, add oil, and the whole spices. Stir for a minute on medium high flame. Further add hing & stir for a minute. Now add onions, stir & cook on medium heat until it turns translucent. Further add Potatoes and cook for 3-4 minutes on medium flame while stirring. Now whisk the curd & besan mixture once again and pour it into the pan, stir well & bring to a boil. Keep stirring in intervals and cook for 20-30 minutes, after cooking for this long the kadhi will thicken in texture. You can adjust the consistency of the kadhi as per your preference by adding hot water as required. Add freshly chopped coriander leaves and stir once again. Now, add the fried pakoras just 10 minutes before serving, so the pakora doesn't gets soggy if kept for too long. After adding the pakora stir & cook for 2-3 minutes. Your Punjabi kadhi pakora is ready, serve hot with hot steaming rice. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ

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