Biji style Kadhi Pakoda Punjabi Kadhi Pakora Biji’s Secret Recipe Kadhi Pakora recipe

Ingredients

• ½ inch Ginger, peeled, ginger
• 2 tbsp fresh Coriander leaves
• 2 no. Green chillies, roughly torn
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• Prepared Ginger Green chilli paste
• 2 cup Curd, beaten, curd (yogurt)
• 2 cup Water
• ½ tsp Turmeric powder
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• a pinch of Asafoetida
• 1 tbsp Gram flour
• Salt to taste
• 1 tsp jaggery
• 2 large Onions (peeled & grated)
• 2-4 no. Green chillies, chopped
• 2-3 tbsp fresh Coriander leaves, chopped
• ½ inch Ginger (peeled & grated) Ginger
• a pinch of carom seeds, ajwain
• 2 tbsp Prepared masala
• ½ tsp Turmeric powder
• ¼ tsp Degi red chili powder, Degi Lal Mirch Powder
• 4-5 heaped tbsp Gram flour, gram flour
• Salt to taste
• 2-3 tbsp Mustard oil
• 5-6 no. Fenugreek seeds, methi dana
• 4 no. dry Kashmiri red chillies
• Prepared curd mixture
• 1 cup Water
• Salt to taste
• 1 ½ tsp Prepared masala
• Fried pakoras
• 2-3 heaped tbsp Coriander seeds
• 1 tsp Cumin seeds
• ½ tsp Fennel seeds
• 2-4 no. Black peppercorns
• Salt to taste
• Oil for frying
• Coriander sprig, coriander leaves

Steps

1. In a mortar pestle, add ginger, fresh coriander leaves, green chillies and grind it into coarse paste.
2. Keep it aside for further use.
3. In a bowl, add prepared ginger green chili paste, curd, water and mix it well.
4. Add turmeric powder, degi red chili powder, a pinch of asafoetida, gram flour, salt to taste, jaggery and give it a good mix.
5. Keep it aside for further use.
6. In a bowl, add grated onions, green chillies, fresh coriander leaves, ginger, a pinch of carom seeds, prepared masala, turmeric powder, degi red chili powder, gram flour, salt to taste and mix it well.
7. In a kadai, add oil, once it’s hot, drop prepared mixture balls, fry them until crispy and golden in colour.
8. Transfer it to an absorbent sheet and keep it aside for further use.
9. In a handi, add mustard oil, once it’s smoky hot, add fenugreek seeds, dry kashmiri red chillies and cook it for a minute.
10. Add prepared curd mixture, water and simmer it for at least 15-20 minutes.
11. Finish it with salt to taste, prepare masala, fried pakoras and give it a quick boil.
12. Transfer it to a serving dish and garnish it with coriander sprig.
13. Serve hot with steam rice.
14. In a pan, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, salt to taste and roast them for 2-3 minutes until aromatic.
15. Transfer it to parchment paper and crush it coarsely with the help of a rolling pin.
16. Keep it aside for further use.