Karhi pakoda with aaloo and cauliflower

“Kadhi-Pakoda with potato and cauliflower” is one of the best beloved Punjabi dish that brings a wholesome and satisfying meal.  In traditional Punjabi cuisine, kadhi is a staple, often prepared during family gatherings or special occasions.

Fried potato, cauliflower and pakoda (fritters) in the kadhi adds heartiness, making the dish more filling and nutritious. Served with Steamed Rice or soft Chapati, this meal offers a balance of flavours and nutrients, making it not only delicious but also a complete, comforting dish for any occasion.

The yogurt and besan (gram flour) kadhi is slow-cooked with spices like turmeric, fenugreek, and cumin to create a smooth and flavourful base. Once the golden pakoras, potato and cauliflower are added, they soak in the tangy flavours, making this dish a comforting and wholesome delight.

Ingredients:

For Karhi:

• Besan (gram flour): half cup
• Curd/yogurt: 1 cup (sour)
• Salt: 1 tablespoon
• Water: 4 cup
• Turmeric powder: 1 teaspoon
• Ginger: 1 inch (grated)
• Clove: 2-4 no.
• Cumin seed: 1 teaspoon
• Red chilli: 2 no.
• Bay leaf: 1 no.

For pakoda:

• Potato: 2no. (Medium)
• Cauliflower: 200 gm (as per your choice)
• Onion: 1no. (Big size)
• Green chilli: 2 no.
• Besan (gram flour): half cup
• Water: half cup
• Meetha soda (Sodabicarb): 1 pinch
• Salt: half teaspoon
• Oil: for deep frying

For seasoning:

• Ghee: 2 tablespoon
• Red chilli powder: 1 teaspoon
• cumin: 1 teaspoon
• black mustard seed: 1 teaspoon

Preparation:

1. Beat curd, mix gram flour in a big bowl and blend them thoroughly.
2.  Ensure that there are no lumps or (you can mash it with the help of sieve)
3. Chop onion into small pieces.
4. Cut green chilli into small pieces.
5. Cut cauliflower into large pieces.
6. Cut potato into one fourth inch Slice.

For making pakoda:

1. Take a bowl. Put Besan, salt, half onion, green chilli and Meetha soda; make a smooth batter.
2.  Heat oil in a frypan; let oil starts to smoke, drop small size of ball from batter. (Either helps of your hand or spoon).
3. Deep fry the ball till golden brown. Keep aside.
4. Repeat this till all batter is finished.
5. Deep fry all cauliflower and potato. Keep aside.

For making Karhi:

1. Take another fry pan, heat 2 tablespoon oil in it.
2.  Put red chilli, cumin, bay leaf, and clove. Sputter for few seconds.
3.  Add grated ginger and onion, stir fry onion on high flame for a minute.
4. Put mixture (curd and Besan) in the fry pan; add turmeric stir continuously.
5.  Add water, if needed.
6. Bring it to boil; stir continuously, so that it does not cuddle.
7.  Add salt; simmer for 15-20 minutes and stir occasionally.
8. Put fritters (pakoda) and fried potato and cauliflower into Karhi, boil it.

Now Karhi- Pakora with Aaloo and cauliflower is ready.

For seasoning:

1. Ghee: 2 table spoon
2. Red chilli powder: 1 tea spoon

Method:

1. Take a small fry pan.
2. Put ghee, when smoke begins to come, put off the flame; add red chilli powder.
3. Spread this seasoning all over the Karhi pakora.
4.  Mouth watering Karhi-Pakora with Aaloo and Cauliflower is ready to be served.
5. Serve with steamed  rice or Jeera Rice (Cumin Rice).

 

 

 

Karhi pakoda with aaloo and cauliflower by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.