Kadhi Recipe | Punjabi Kadhi Pakora (Big Kadhai)
Punjabi Kadhi Pakora is ek classic North Indian dish, jo tangy yogurt-based curry aur crispy pakoras ke saath banti hai. Is dish ko khane ka mazaa tab hota hai jab garma-garam chawal ke saath serve kiya jaye. Kadhi Pakora sirf ek comfort food nahi hai, balki iska unique blend of flavors har kisi ka dil jeet leta hai. Yahaan hum share kar rahe hain ek traditional Punjabi Kadhi Pakora recipe jismein hum “big kadhai” ka use karenge taaki pakoras deep fry karne mein asani ho. Aur methi patta ko bhi pakoron mein daal kar uska flavor aur bhi enhance kiya gaya hai.
Ingredients for Kadhi Pakora
Pakoras ke liye:
- 1 cup besan (gram flour)
- 1/2 cup methi patta (finely chopped)
- 1/2 tsp ajwain (carom seeds)
- 1/4 tsp red chili powder
- 1/4 tsp turmeric powder
- Salt to taste
- Water as needed
- Oil for deep frying (big kadhai mein fry karne ke liye)
- 2 cups curd (sour)
- 1/2 cup besan (gram flour)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin seeds
- 1/2 tsp fenugreek seeds (methi daana)
- 1 tbsp ginger-garlic paste
- 2-3 green chilies (slit)
- Salt to taste
- Water as needed
- 2 tbsp oil or ghee
Tempering ke liye:
- 2 tbsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2-3 dried red chilies
- 8-10 curry leaves
- A pinch of asafoetida (hing)
Method to Make Punjabi Kadhi Pakora
Step 1: Pakoras Banaana (Using Big Kadhai)
Pakoras ke liye sabse pehle ek bowl mein besan, methi patta, ajwain, red chili powder, turmeric powder, aur namak daal kar achhe se mix karein. Dheere-dheere pani daal kar ek smooth batter bana lein. Yah dhyaan rahe ki batter zyada patla nahi hona chahiye.
Ab big kadhai mein oil garam karein. Jab oil achhe se garam ho jaye, toh chhote-chhote pakore batter se bana kar fry karen. Golden brown hone tak pakoron ko fry karte rahein. Jab pakore crisp ho jayein, toh unhein tissue paper par nikaal kar oil soak hone ke liye rakh dein.
Step 2: Kadhi Tayaar Karna
Kadhi ke liye ek bade bowl mein curd aur besan ko mix karein taaki koi lumps na bane. Phir is mixture mein haldi, lal mirch powder, dhaniya powder aur namak daal kar achhe se mix karein. Pani daal kar ek thin consistency wali kadhi bana lein.
Ab ek deep pan ya big kadhai mein thoda oil ya ghee garam karein. Jeera aur methi daana daal kar crackle hone dein. Phir adrak-lehsun ka paste aur slit ki hui hari mirch daal kar fry karein jab tak achhi khushboo aane lage. Ab ismein kadhi ka mixture daal dein aur medium flame par 15-20 minutes tak continuously stir karte hue pakayein. Kadhi tab tak pakni chahiye jab tak woh achhi tarah se thicken na ho jaye aur raw besan ka taste chala na jaye.
Step 3: Pakoron Ko Kadhi Mein Add Karna
Jab kadhi thik ho jaye, toh fried pakoras ko kadhi mein daal kar 5-7 minutes tak aur pakayein taaki pakore kadhi ke saath achhe se soakh ho jayein.
Step 4: Tempering (Tadka Lagana)
Ab tempering ke liye ek chhoti kadhai mein ghee garam karein. Rai, jeera, sukhi lal mirch, curry patta aur hing daal kar tadka lagayein. Is tadke ko kadhi ke upar daal dein.
Step 5: Serve Kadhi Pakora
Garma-garam Punjabi Kadhi Pakora ko chawal ya phulka ke saath serve karein. Aap is dish ko kisi bhi family gathering ya lunch/dinner mein serve kar sakte hain.
Table: Quick Ingredients Overview
| Category | Ingredients |
|---|---|
| Pakora Batter | Besan, methi patta, ajwain, red chili powder, turmeric, salt |
| Kadhi Mixture | Curd, besan, turmeric, red chili powder, coriander powder, cumin seeds, methi daana, ginger-garlic paste, green chilies, salt, water |
| Tempering | Ghee, mustard seeds, cumin seeds, dried red chilies, curry leaves, hing |
FAQs
Q1: Kadhi ko thik kaise banayein?
A1: Kadhi ko thik banane ke liye aap besan aur curd ka proper ratio maintain karein. Agar kadhi zyada patli lag rahi ho, toh aap thoda besan pani mein gholein aur kadhi mein add karein, aur 5-7 minutes aur pakayein.
Q2: Methi patta pakoron mein kyun daalte hain?
A2: Methi patta pakoron mein daalne se ek unique aur slightly bitter flavor aata hai jo kadhi ke tangy taste ko balance karta hai. Isse pakoron ka texture aur swad bhi enhance hota hai.
Q3: Big kadhai ka use kyun zaroori hai?
A3: Big kadhai ka use pakoron ko fry karne ke liye isliye kiya jata hai taaki oil evenly distribute ho aur pakore acche se crispy fry ho sakein. Big kadhai mein fry karna asaan hota hai aur pakore evenly cook hote hain.
Q4: Kadhi mein pakore soggy kyun ho jaate hain?
A4: Agar pakore ko zyada der tak kadhi mein chhoda jaye, toh woh soggy ho jaate hain. Isse bachne ke liye pakore ko serve karte waqt hi kadhi mein daalein ya fir thode time pehle add karein.
Q5: Kadhi mein aur kya add kiya ja sakta hai?
A5: Aap kadhi mein alag flavors ke liye sarson ke beej, methi daana, ya phir dahi ke saath achaar ke masale ka bhi use kar sakte hain. Isse kadhi ka swad aur badh jaata hai.
Conclusion
Punjabi Kadhi Pakora ek simple aur flavorful dish hai jismein “big kadhai” ka use pakore fry karne ke liye zaroori hota hai. Methi patta aur traditional masale isse aur bhi special bana dete hain. Agar aap garma-garam aur satisfying comfort food chaahte hain, toh is kadhi pakora recipe ko zaroor try karein aur apne loved ones ke saath enjoy karein!
