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Punjabi Kadhi Pakora Recipe with Mustard Oil

Made with a tart yogurt-based curry (kadhi) and fried gram flour fritters (pakoras), Punjabi Kadhi Pakora is a classic North Indian meal. This meal is comforting and tasty because of the spices and distinctive taste of mustard oil. Using Double Hiran Mustard Oil improves the real taste of this Punjabi classic. Here on this blog, we will walk you through how to create Punjabi Kadhi Pakora using mustard oil for best effects.

Ingredients

Punjabi Kadhi Pakora using mustard oil calls for the following ingredients:

For the Pakoras:

• 1 cup gram flour (besan)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Water as needed
• Double Hiran Mustard Oil for deep frying

For the Kadhi:

• 2 cups yogurt, whisked
• 1/2 cup gram flour (besan)
• 4 cups water
• 2 tablespoons Double Hiran Mustard Oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1 pinch asafoetida (hing)
• 2 dried red chilies
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Prepare the Pakoras

1. Combine in a mixing bowl gram flour, cumin seeds, turmeric powder, red chili powder, and salt.
2. For a thick batter, add water gradually.
3. In a deep fry pan set over medium heat, warm Double Hiran Mustard Oil.
4. Spoon batter drop-wise into hot oil, fry until pakoras are crispy and golden brown.
5. After removing the pakoras, drain them on paper towels. Save aside.

2. Prepare the Kadhi

1. In a separate bowl, whisk together yogurt and gram flour until smooth.
2. Add water to the yogurt mixture and whisk again to avoid lumps.
3. Heat Double Hiran Mustard Oil in a large pot over medium heat.
4. Add mustard seeds, cumin seeds, and fennek seeds. Let them splutter.
5. Add asafoetida and dried red chilies. Sauté for a few seconds.
6. Add turmeric powder, red chili powder, and salt. Stir well.
7. Slowly pour in the yogurt mixture, stirring continuously to prevent curdling.
8. Bring the kadhi to a boil, then reduce the heat and simmer for 20–30 minutes until it thickens slightly.

3. Combine the Pakoras with the Kadhi

1. Add the fried pakoras to the kadhi and simmer for another five to ten minutes so the pakoras might absorb the flavors.
2. Stir in garam masala and simmer for still another minute.

4. Serve

1. Garnish with fresh coriander leaves.
2. Serve hot with steamed rice or chapati.

Health Benefits

Using Double Hiran Mustard Oil in your Punjabi Kadhi Pakora improves the taste as well as health aspects. Rich in monounsaturated and polyunsaturated fats—which are good for heart health—mustard oil Omega-3 and omega-6 fatty acids included there also help lower inflammation and boost digestion.

Conclusion

Making Punjabi Kadhi Pakora with mustard oil is ultimately a great approach to savor a traditional Indian meal. Double Hiran Mustard Oil has many health advantages but also a unique taste. Try this simple and classic recipe right now to bring Punjabi Kadhi Pakora’s real taste into your house using mustard oil’s goodness.