Yummy Traditional : Veggie
Showing posts with label Veggie. Show all posts
Showing posts with label Veggie. Show all posts

Kadhi Pakora Recipe


Kadhi pakora | Punjabi Kadi Pakoda || How to Make kadhi pakora with step-by-step photos

Kadhi Pakoda is one of the most popular and delicious yogurt-based curries made with gram flour and spices along with crispy pakoda. my all-time favorites are Kadhi and Chawal.it is known as another name is Punjabi Kadhi pakora

Very hard to ignore this dish when hot kadhi pakora is also served at the table with onion salad. whereas I have my personal experience kadhi, nihari and haleem become so tasty when they are served the next day of the cooking


Basically, Punjabi Kadhi is a soupy curry with lots of pakoras in it and is finished off with a curry Patta, zeera, and dry chilies tadka.

A thick, soupy base made with gram flour and yogurt. Pakoras are just begging to soak in all that delicious kadhi. All in all a perfect cozy recipe.AND that beautiful mustardy yellow color, that’s just perfect for fall weather.

If you love pakoras in general, then do check out my recipes of Aloo PakoraOnion Pakodas, and Mixed Vegetable Pakoras.



kadhi pakoda

I remember that day when my mother made me run after the yogurt seller to buy Matka dahi he used to sell yogurt in matka (clay pot) that was very good for making kadhi. it contained a thin consistency with a tangy taste, However, matka Dahi has almost vanished but can be cooked kadhi with store-bought yogurt or homemade yogurt. I made my kadhi from homemade yogurt as well and I have shared already masoor dal kadhi in my previous post


So for the kadhi yogurt base, you basically mix together yogurt, gram flour (besan), water, and a handful of spices. I like to use the hand whisker this is just enough to get a smooth and lump-free curry. But you may use a blender, then can use it. This is the base of the curry, and it is supposed to be thin and runny. Set this aside, while you make the masala for the kadhi.

In a large pot, add some oil, and fry kadhi patta, mustard seeds, and fenugreek

On the other hand, I prepared masala red chili powder, turmeric powder, red chili flakes, and ginger garlic paste You just need to cook this for a few minutes. Then add the kadhi yogurt base, and bring to a boil.



Now reduce the heat to low, and slow cook for at least 1.5 hours while stirring occasionally. Kadhi needs to be cooked long and slow to develop the flavors properly.

For the best result follow my detailed step-by-step photo, 
instructions, and tips above the recipe card


Start with more water: the kadhi has to simmer for a long time for it to develop flavors and become thick and creamy and for that, you need to start with a lot of water.

In this recipe, I added 64g besan, 250g cups of yogurt, and 1.5 liters of water. That might seem like a lot of water but you need it so that the kadhi cooks down to the consistency you are looking for.

In fact, I had to add some water, later on, so I would have very well done with another 1/2 to 1 cup of water.

Use sour yogurt if possible: usually, I prefer using old yogurt for my kadhi. The one that isn’t freshly made and tastes a little sour.

That works best with Punjabi Kadhi. A good kadhi in my opinion should have a little tang and the sour yogurt just does the trick!                    


Do not add salt in the beginning: I prefer adding the salt once the kadhi gets to a boil. I have noticed that sometimes the kadhi splits when you add salt in the beginning. So, let the kadhi cook and add salt once it comes to a boil and has cooked slightly.

Use mustard oil to cook the kadhi: Okay, I know a lot of people do not use mustard oil that often. But in my house, my mom only cooked in this oil. It adds so much flavor of its own. So try making kadhi with mustard oil and see the difference

I didn’t use mustard oil as I hadn’t available at home but I strongly recommend using mustard oil in making kadhi

Don’t need to add lots of ginger garlic paste: adding a little tsp of ginger garlic paste is good enough in ½ kg kadhi, this little amount can enhance the flavor and taste of the kadhi

Add veggies to the pakora: when my mother used to make kadhi, she would make plain pakoras with just besan and basic spices.

But I highly recommend adding onion, green chili, cilantro, and the potato a few spices to the pakora to make it more flavorful.

I also add some baking soda to the batter which makes the pakora soft and airy.

Don’t forget the final tadka and use oil for it: it adds to the flavor and makes the dish pop, so do not skip it! I like using olive oil for the final tadka, adds a lot of flavor and aroma.

And the dry red chili, and cumin seeds along with fresh curry leaves give it a beautiful color on top.

Also, check out my other veggie recipes:

Baingan bharta

Pav bhaji masala

Bihari aloo bhujia

Aloo Matar sabzi

Matar ghugni

Arbi chana dal

Kadhi Kofta

If you have tried this Kadhi Pakora Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen! 







Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.


To begin this recipe firstly take a large bowl, add yogurt, and whisk it a bit. Next, add gram flour and then mix them together. make sure yogurt is at room temperature otherwise, it can split/curdle. Whisk until besan and yogurt are well combined



Then pour 500ml water at this stage and mix up very well until you have a lump-free mixture



The Kadhi mixture should be at a runny consistency. Keep aside



On the other hand in a small bowl combine all spices red chili powder, turmeric powder, red chili flakes, food color, and ginger garlic paste except salt and dissolve them together with a little water



In the large and deep pot, heat the oil on medium-high heat. Put fenugreek seeds, curry leaves, and mustard seeds, Once they started sizzling, add the spice mixture to the pot


Cook the masala for 2-3 minutes on medium flame until the oil is separated, then Pour the kadhi mixture into the pot. mix up well                    


Then pour 1 liter water into the kadhi



Give it to stir well



Constantly keep on stirring until Kadhi comes to a boil


Then lower the heat to low-medium and let it cook for around 50 minutes. Keep stirring it in between


Take all veggies and prepare them all



In a medium-sized bowl combine chopped onion, potato, gram flour, red chili powder, cumin powder, turmeric powder, crushed coriander powder, salt, baking soda, garam masala powder chopped coriander leaves, and green chilies. Stir to mix well



Start adding water little by little from a thick batter. Leave it aside for 10 minutes. this delay method makes the pakora soft and nice



Meanwhile, heat oil in the wok on medium heat to fry the pakora 



After 40-50 minutes add salt to the kadhi mixture



Allow cooking of the kadi further until the mixture starts to thicken 


Check the oil temperature by dropping a tiny pakora batter if the batter instantly comes on top this means the oil is ready to fry

Once the oil is ready to fry mix the pakora batter again for a minute

Drop the 4-5 fritter batter in one batch or according to work capacity using a spoon or hand

Let them fry and turn golden brown from one side and then flip. Cook the other side



Make sure to cook on medium-low heat so that the pakoras cook nicely from the inside too. Cook until pakoras are golden brown from both sides.



Drain on a paper towel.



Closely inspect the pakora how come the nice golden color looks crisp as well



Prepare all pakora the same way



After 30 minutes or so, kadhi would have considerably thickened and completely cooked. turn off the flame

Add fritter into the prepared kadhi and push them down in kadhi so that pakoras can absorb the kadhi soup



Heat oil in a small pan on medium heat, Put cumin seeds, dry red chilies, and curry leaves in the hot oil. Once they started crackling turn off the flame 



Pour Tarka over kadhi and immediately cover the pot with the lid for 2-3 minutes so that tadka aroma can absorb in kadhi very well    



Kadhi pakoda is ready



Transfer to the serving dish



Serve with bagara or Plain boiled rice



Enjoy and Share!



Mooli Paratha Recipe


Mooli Paratha|Radish Paratha || How to make mooli paratha with step-by-step photos and video

Mooli Paratha is a traditional recipe that basically comes from the Punjab side of Pakistan, a very tasty and healthy recipe is a whole wheat flatbread stuffed with grated mooli white radish. It's lightly seasoned with spices and makes a wholesome breakfast or lunch
Today’s paratha is made with mooli or white radish. Mooli paratha is not always everyone’s favorite and that’s because radish has a strong smell/taste I have noticed that not everyone enjoys it but personally I love it.

Mooli paratha has always been one of my favorite parathas so I now make it often. If you get into the technicalities of making parathas, they are all made similarly, But the mooli paratha is one of the most challenging ones to make!

My Latest Video Stuffed Mooli Paratha

Because radish has a high water content when you try to roll it inside a dough, it just releases moisture making it very difficult to roll. this is the reason it is always squeezed as well as possible before stuffing it inside the dough, Mainly is served with raita and garlic chutney.


Prepare this recipe first peel and grate the mooli then put grated mooli in the bowl, sprinkle some salt keep aside


Meanwhile in a bowl put both flour wheat and maida to mix, then add salt and 1 tsp oil. Start kneading the dough by adding some water
Knead to the smooth dough cover it with plastic cling wrap set aside for resting for around 15 minutes


After 15 minutes squeeze out all the excess water from the grated mooli, transfer to another bowl, add all spices mix them together very well  


Divide the dough into equal portions, make smooth balls, and flatten them between your palm
Before you start the rolling, Heat the Tawa on medium flame


Take one flattened ball at a time, dust it into dry flour start rolling, roll into 4 diameters, and keep the edges thinner than the center even you can spread with the help of your fingers

Place 1 portion of Mooli stuffing in the center, gather the edges, and pinch it into the center
Seal it tightly and flatten by pressing very gently, again dust into dry flour rolls very carefully about a 6-inch diameter circle. Keep in mind that rolling stuffed paratha to perfection via practice

Now Place it onto hot Tawa and Cook_After a few seconds you may notice a few bubbles come on top, now time to flip it should have a few brown spots on it cook on another side as well

Apply some butter flip it, and f
ry another side the same way by pressing the spatula

Once cooked from  both sides transfer to the serving plate, and Serve hot with green chutney and raita  

If you have tried this Mooli Paratha Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!







Like Our Videos? Then follow and subscribe to us on youtube for the latest Recipe Video updates.

Chana Masala Recipe


Halwa Puri Chana | Puri Chana || How to make Puri Chana with step-by-step photos...

Halwa Puri Chana is pretty tasty and flavored with mildly spiced that is served with halwa puri

This chana masala will help you to make a very flavorful and delicious chole masala that you can serve with aloo kachoridal kachoriplain kachori,achari kachori, and dal parathathis chana is cooked in a delicious, flavorful, and mildly spiced gravy, this chana masala is simply irresistible and delicious

I prepared in halwa puri ka nashta for that I have posted suji halwa in my last post

Basically, this chana is one of the most popular chana masalas a very soft chickpea with a mild flavor of baking soda makes it a noteworthy taste



Personally, I love this chana, it may be not like a  bazaar chana but I tried my level best when you try it at home then can realize better and find out the similarities between them  

I prepared this chana for halwa puri by applying so simple method without onion, tomatoes, or ginger garlic paste

Initially, I added many spices, onion, tomato, and herbs but never could get the same taste of market one, and this time I used some basic spices and then made it, ultimately I have close to the taste bazaar

For the best result follow my detailed step-by-step photo instructions and tips above the recipe card


If you have tried this Puri Chana then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen! 







Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

how to make puri chana

Firstly soak the chickpeas overnight or at least for 8 hours



Then cook the chana until soft, add a generous pinch of soda-di-carbonate using soda helps to cook them soft and they turn the mouth melting. Cook the chole till soft but not mushy, I am using b simple pot to cook chana you can also cook in the pressure cooker



Once done, remove the lid and check, that the choley is soft-cooked and not remain al dente, if they are all al dente or even slightly hard, cook them again for a while



Separate the cooked chana and chana water, Don’t discard the water. If using canned chickpeas can be skipped these steps


Put the coriander, fennel, and cumin seeds in the pan and slightly dry roast them together for a minute on medium flame, Crush them in the mortar




Next, add red chili flakes, turmeric powder, nigella, black pepper powder



Add baking soda and black salt to the mortar



Mix them together



Pour a little water and dissolve it in the water


Heat the oil in the pot and pour dissolved masala into the oil then cook for 2 minutes until the oil is separated, add boiled chana



And stir to combine well for 2-3 minutes on medium flame Towards the end pour the remaining chana water into the pot



Mix it well. At this stage check the spice level and salt


Once it comes to a boil                  


Cover and let it simmer on a low-medium flame for 18-20 minutes or until the gravy thickens and reaches a desirable consistency 



Turn off the flame



Transfer to the serving bowl 



Chana masala is ready to serve with halwa puri