Hearing the name of Punjabi Kadhi Pakora instantly brings to mind steaming hot rice topped with a generous tempering of ghee. However, a common complaint while preparing it at home is that the pakoras turn out hard or the gravy lacks that authentic dhaba-style depth of flavor. If you often face the same issue, these kitchen tips shared by Bollywood filmmaker and choreographer Farah Khan can come in handy. Farah frequently shares easy and homemade culinary tricks through her vlogs. While making Punjabi kadhi pakora, she highlighted three small yet significant points. These include mixing curd into the pakora batter, adding crushed raw garlic to the kadhi, and simmering it slowly on low heat. The best part is that these methods do not require any special ingredients or complicated cooking techniques.
An Easy Way to Make Pakoras Soft
Pakoras taste best in kadhi when they are golden and crispy on the outside while remaining soft on the inside. According to Farah Khan, mixing a little curd into the gram flour batter can be beneficial for this texture. Prepare the batter by combining gram flour, finely chopped onions, salt, and spices of your choice along with some curd. Finally, add a pinch of baking soda and ensure the batter is not too runny. The curd and proper consistency help keep the pakoras soft even after frying. Instead of frying them on very high heat, it is better to cook them in medium-hot oil until they turn golden brown.
The Magic of Raw Garlic Tempering
The flavor of kadhi is not built by sour curd and spices alone. Farah Khan suggests incorporating crushed raw garlic into the base of the kadhi. Adding a little crushed garlic while preparing the mixture of curd and gram flour introduces a distinct aroma and depth of flavor. Afterward, cook the kadhi thoroughly with the tempering. A classical tempering of cumin, asafoetida, fenugreek seeds, and onions deepens its taste even further.
Low Heat is the Most Crucial Step
Turning up the flame to finish making kadhi quickly is the most common mistake. Once the curd and gram flour mixture goes into the pot, let it simmer gently on low heat. This eliminates the raw taste of the gram flour and allows the spices to blend deeply into the gravy. Even after the kadhi comes to a boil, keep it simmering for a while. Stir it occasionally so that the gram flour does not stick to the bottom of the vessel.
Final Tempering and Serving
Once the kadhi is fully cooked, prepare a fresh tempering by heating ghee and adding cumin, asafoetida, curry leaves, green chilies, dried red chilies, and a bit of kasuri methi. You can also add red chili powder if desired. The aroma of this piping hot tempering poured over the kadhi will instantly fill your entire kitchen. Now, drop the prepared pakoras into the kadhi and leave them for a few minutes so they soak up the gravy thoroughly. Served alongside hot steaming rice, this homemade Punjabi kadhi pakora can turn an ordinary lunch into a special meal.
