PUNJABI PAKORA KARDHI



Thought of treating you guys with this golden glory, ‘Punjabi Pakora Kardhi’. Made it yesterday for my daughter, as it’s her favourite dish. I still can’t forget the day when she was just 5, she came back home from school and had 3 plates of Kardhi and chawal (rice) and was still asking for more! Her dire love for this dish has become a memorandum in the family, and I hope you can make similar memories with this dish for yourself!

 

SERVES: 6

PREP TIME: 15 minutes

COOKING TIME: 45 minutes

TOTAL TIME: 1 hour



INGREDIENTS


For Kardhi:

  • 1 ½ litre Laban/Buttermilk

  • ¾ cup Besan (Gram Flour)

  • 4 cups Water

  • 2 tsp Salt

  • 1 ½ tsp Turmeric

For Tempering:

  • 1 tsp Coriander Seeds

  • ½ tsp Methi (fenugreek) seeds

  • 4-5 Whole Red Chillies

  • 2 tsp Coriander Powder

  • ½ tsp Red Chilli Powder

  • 2 Green Chillies

  • 1 large Onion, chopped

  • 4 cloves Garlic

  • 1” piece Ginger, chopped

  • ½ tsp Garam Masala

  • 1 tsp Kasuri Methi (dried fenugreek)

  • 1 tsp Green coriander, chopped (to garnish)

  • ½ tsp Salt

  • 3 tbsp Oil

For Pakoras:

  • 1 medium Onion, chopped finely

  • 1 small Potato, chopped finely

  • 1 Green Chilli, chopped

  • ¾ cup Besan (Gram Flour)

  • 1 tsp Coriander seeds (hand crushed)

  • ½ tsp Pomegranate seeds (anar dana)

  • 1 tsp Ginger, finely chopped

  • 1 tsp Salt

  • ¼ tsp Red Chilli Powder

  • ½ tsp Ajwain (Carom Seed)

  • 1 tsp Coriander Powder

  • ¼ tsp Garam Masala

  • ½ cup (approx.) Laban

  • ½ cup (approx.) Water

  • 1 ½ cup Oil (for frying)

  • 1 tbsp Chopped Coriander leaves



METHOD


To Make Kardhi:

  1. In a large deep cooking pot, pour laban, add besan, 2 tsp salt and turmeric.

  2. With a wire whisker, whisk them together and make lump free batter; add water and mix well.

  3. Simmer on a low flame for 25-30 minutes, stirring frequently.