Pakore Ki Karhi Recipe

Preparation Time
Difficulty Moderately easy
Occasion Bonefire Party
Recipe Type Lunch, Vegetarian
Cuisine West India

Bring an authentic punjabi touch to your table by serving this mouthwatering traditional punjabi pakoda kadi recipe. The gram flour based pakodas are deep fried and then simmered in a thick curd based curry recipe. Relish with steamed rice.

Ingredients

Ingredient Quantity Calories Fat Cholestrol
Moong Dal 100 gram 329
Salt 1 as required 0
Curd 200 gram 122 6.6
Red Chili Powder 1 teaspoon 14.4 0.21
Red Chili 2 nos 14.4 0.14
Coriander Seeds 1 teaspoon 12 0.72
Cinnamon 4 nos 104
Turmeric Powder 1 teaspoon 0.72 0.2
Soda 0.25 teaspoon 0
Oil 2 cup 4392 617.32 0
Mustard seed 0.5 teaspoon 23.45 0.35
Oil 2 tablespoon 483.84 68 0
5495.81 693.54 0

Preparation Method

  1. 1 Soak the dal for 5-6 hours. Strain it and grind in a grinder.
  2. 2 Strain the Curd through a strainer. Add 1tsp Salt, ½ tsp.
  3. 3 Red Chili Powder, ½ tsp. Coriander Seeds, 2 tsp. Moong Dal paste and Haldi. Mix well and keep aside.
  4. 4 Now take the dal and add ½ tsp Salt, ½ tsp. Red Chili Powder, ½ tsp. Coriander Seeds and Soda. Mix well.
  5. 5 Heat Oil in a kaCurd and fry pakories of small size to a golden brown color.
  6. 6 Now heat Oil in a kaCurd and put the tadka of Mustard, Asafoetida powder and Cinnamon.
  7. 7 Add the mixture of Curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes.
  8. 8 Finally put the tadka of Red Chili Powder. Serve hot it with Shahi Gatte and Missi Roti.

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