Today, I’m sharing one of my favourite Kari pakora Recipe recipes with you today, the Punjabi Style Kadhi Pakora recipe.#KariPakora #Kari#Pakora#FoodiyaPunjabi Kadhi is a soupy curry with lots of pakoras in it, and is finished off with tadka. It’s like a Pakistani dumpling soup, but of course with a very different flavour profile. A thick, soupy base made with gram flour and yogurt. Promise it’s not as weird as it sounds! Pakoras that are just begging to soak in all that delicious karhi. All in all a perfect cozy recipe. AND that beautiful mustardy yellow color, that’s just perfect for fall weather. So if you’re feeling blue, make this kadhi pakora recipe, and fill up a bowl with white rice and lots and lots of karhi.कढ़ी रेसिपी Kadhi کڑہی پکوڑا Kadhi or karhi is a dish originating from the Indian subcontinent. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with boiled rice or roti.In Pakistan, it is usually served with boiled rice and naan. Thari people commonly refer Kadhi with the name of Raabro or Khaatiyo. In Northern Pakistan, in and around Hazara region of Khyber Pakhtunkhwa province, Kadhi is prepared with a variety of additives at a time. These include chicken Kadhi, kaddu (pumpkin) Kadhi, sarson (mustard leaves) kadhi are some of the more famous varieties. In Karachi & Hyderabad, Sindh, apart from plain kadhi, a variety of vegetables such as okra, aubergine and drumstick beans may be added. In Pakistan, Kadhi, by default, implies that Pakodas are included. It is eaten with chapatis or plain boiled rice.In Northern India, pakoras are added to the gram flour gravy and sour yogurt is added to add flavor to it. They are eaten either with boiled rice or roti. In Gujarat and Rajasthan, it is usually served with khichdi, roti, paratha or rice. It is considered a light food. Gujarati and Rajasthani kadhi differs from the Uttar Pradesh variety. Traditionally, it is little sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish include the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi. In Punjab, kadhi is a simple, quick winter meal. Made from besan (Gram flour) to thicken the consistency, and adding pakoras, it is eaten with either long-grain basmati rice or, more commonly, with a roti.In Western India specially in Maharashtra kadhi is made with Kokum which is very famous in Coastal Maharashtra. In Haryana, a popular variation is called haryanvi hara choley kadhi. In Purvanchal (eastern Uttar Pradesh and western Bihar), it is called Kadhi-Badi because Pakoda which is added in the kadhi is basically small badi or vadi made simply out of chickpea flour, no vegetables are added to make it a standard pakoda. In Southern states, it is seasoned with sauteed asafoetida, mustard seeds, cumin, and fenugreek. The Sindhi diaspora in India usually make kadhi by first roasting the chickpea flour and adding vegetables to the chickpea gravy. It is called kadhi because of the use of curry leaves, which are called kadhi patta in Sindhi.Try this recipe and share your experience in comments below. We try to bring unique and amazing food recipes for you.Share, Like & Subscribe our channel.YouTube https://www.youtube.com/foodiyaFacebook https://www.facebook.com/foodiyaofficialInstagram https://www.instagram.com/foodiyaofficialTiktok https://www.tiktok.com/@Foodiya
