Skip to main content

Cook with Budgett

Cook with Budgett


Cook with Budgett is ready to welcome you on this beautiful journey of simply best yet tasty recipes

Crispy veg cutlet recipe | Cook with Budgett

 Crispy Veg Cutlet Recipe  Cook with Budgett - Simply best yet tasty recipes is all set to again amaze you with outstanding recipes quoted as Crispy Vegetable Cutlet also called as veg cutlet is a crisp, tender patty made with the help of a mixture of hearty veggies made out of fresh herbs and breadcrumbs.  This crispy veg cutlet recipe stands as a popular snack in Indian cuisine and there are plenty of ways to make them and enjoy them. These vegan vegetable cutlets are basically pan-fried to keep it healthy and fully nourished, but as you prefer you can shallow it fry. While there are many words to quote what a cutlet is, but let's stick to the Indian and our version of the cutlet. There are both non-vegetarian versions and vegan as well plant-based versions of cutlets in Indian cuisine. In either way, the cutlet is always still found to be breaded and fried. Cook with Budgett recipe is a veggie cutlet that is suitable for both vegetarians and vegans as well. A crispy veg cutlet i

Punjabi Kadhi With Onion Pakora | Cook with Budgett


Picture Courtsey - Dassana's Veg Recipes

Cook with Budgett here comes again with simply best yet tasty recipes which are Punjabi Kadhi recipes which is a family legacy recipe.

 This fantastic Punjabi Kadhi Pakora Recipe is my mother's treasured or secret recipe of making the Punjabi Kadhi with onion pakora and now I would like to break this secrecy open and love to share with you happiness in order to multiply it. It is one of the recipes she has been making for ages and cherished by all of us till now.

About this recipe

                                             Picture Courtsey - Archana's Kitchen 

For this recipe of Punjabi Kadhi Pakora, the Hindi word “Kadhi” denotes a yogurt sauce that has been slow-cooked for quite some time. The word “pakora” means fritters made from gram flour (besan). In this recipe, the fritters are made with onions and gram flour.

We all love kadhi, the craving of it never ends that sour taste with some tinge of spice comes our taste buds get activated by that to have it in our belly be it with or without pakora. 

How to make Punjabi Kadhi Pakora

We will first begin with making the curd slurry which we can say gravy part as well, then coming over to the onion pakora and then finally joining up the two and making the kadhi pakora.

Making curd slurry or gravy of Punjabi Kadhi

1. In a bowl take around 2 cups sour curd or about 400 grams of curd max. Whisk it well till it gets smooth enough.

2. Add 9 tbsp gram flour (besan), Half tsp of red chili powder, half tsp of turmeric powder, Half tsp garam masala powder, and 2 tsp salt to the whisked curd.

3. Stir up and mix everything well again.

4. Add 3.5 cups water and stir it again.

5. Stir it very well to make a smooth mixture make sure that lumps are not visible. If there are lumps, then break them with a wired whisk or we say hand blender or a spatula and last we can do with fingers as well. Set the curd slurry aside.

                                               Picture Courstey - Spoon Fork and Food

Making now Onion pakora for our Punjabi Kadhi

1. Take 2 cup gram flour (besan) into a bowl and then add half tsp of ajwain/carom seeds, Half tsp of red chili powder, Half tsp of garam masala powder, and 1 tsp salt or as required according to your taste.

2. Add 2 cups of thinly sliced onions. About 3 medium to large onions, sliced, approx 160 grams of onions.

3. Now mix everything well and keep aside make sure it's covered for around approximately 35 minutes.

4. Due to this the onions will get time to release their water into the mixture. It also depends on the water content in the onions, but anyhow we gonna do it as necessity need to be done that's how

Cook with Budgett simply best yet tasty recipe will be achieved, due to it the mixture will become very moist or just about moist.

5. Then accordingly add water as per your requirement that you want to make a thick batter out of it or not. Add a quarter cup of water. You can also skip adding water if the mixture is too moist.

6. Heat up the oil for deep frying in a pan or kadhai. with a spoon or by your hands and drop the pakora batter into the fully heated oil.

7. When the pakora is starting to fry partly, turn around and fry it from the other side.

8. Fry till the pakora are crisp and golden in color.

9. Now remove the fried pakora and place them over a kitchen paper towel so that extra oil gets absorbed. Fry the pakora into the batches this way. When done with keeping all of them aside on a plate.

                                                 Picture Courtsey - Envato Element

Making kadhi recipe, We Believe in best spices to make our recipes, So Everest is the one that hits our shore.

1. In another pan or kadhai, heat 3 tbsp mustard oil. Make sure to use a large bottomed pot(which has a flat surface, not like the upward parabola) so that while cooking, the kadhi does not spills out.

2. Add 2 tsp cumin seeds, 9 to 11 fenugreek seeds/methi seeds, and a sweet pinch of asafoetida (hing)/ not too much, just a little. Allow the cumin seeds to dance into the pan and the fenugreek seeds as well till the change in their color visible. 

Fry on a low-medium flame, so that these spices do not get burnt as well, be very cautious about it.

3. Add a quarter cup of chopped onion. Stir and saute it up for 4 minutes on a low-medium flame.

4. Then add 2 tbsp chopped ginger, 1 tbsp chopped garlic, and 3 green chilies, chopped. Stir and sauté for a minute.

5. Now add 9 to 11 curry leaves, 3 dry red chilies (halved or broken).

6. Stir and sauté for a minute on a low-medium flame.

7. Then add the curd slurry/gravy we made according to the above instructions.

8. Stir very well.

9. Increase the flame to medium-high and bring the kadhi to a boil comes. Keep on stirring often so that our Punjabi Kadhi doesn't get burned at the bottom. Time taken to cook kadhi will be around 15 to 17 minutes.

10. After the kadhi comes to a boil, then lower down the flame and simmer it for again 7 to 8 minutes. Do stir at frequent times. The kadhi will automatically thicken up. If it becomes too thick, then add some hot water into it.

Making kadhi pakora

12. Now add the onion pakora which we have already made to our Punjabi Kadhi. Stir gently.

13. Cover it with a lid and let the onion pakora be soaked in it for around 9 to 11 minutes.

14. Lastly, sprinkle some garam masala powder over the top of Punjabi Kadhi.

15. Garnish it with coriander leaves & serve Punjabi Kadhi Pakora hot with any of maybe it's steamed rice or jeera rice, topped with teaspoonfuls of ghee.

We can also serve it with roti or paratha as well. However, the combination of Kadhi Chawal is amazing and very popular which tastes very good as well.

                                                 Picture Courtsey - the saute lover

Tips by Cook with Budgett 

  • Curd (yogurt): Use fully fatty sour curd or sour yogurt made out of whole milk. If the curd is not sour, then our Punjabi Kadhi will not be sour and it will result in losing up of its charm. To make the curd sour, you can add 1 teaspoon amchur powder (dry mango powder) or a bit of lemon juice into it.
  • Fats: Use mustard oil if it's possible to fry the onion pakora. Mustard oil leaves out a pungent sharp taste and adds irresistible flavor to the kadhi. If you do not have mustard oil, then use a neutral oil like if we say it's sunflower oil.
  • Baking Pakora instead of frying: You could also bake the onion pakora instead of deep-frying it.
  •  Make sure the oven is preheated at 180 degrees Celsius before baking the onion pakora and bake it until the pakora is crisp and golden in color. For baking, pakora adds 2 to 3 tablespoons of oil into the batter and does not make the batter very moist but keeps it a bit wet and watery. 
  • Curry leaves: Don’t skip the curry leaves part, as you will feel something is the missing vibe from your Punjabi Kadhi Pakora Recipe.
  • Besan: Use good quality gram flour (besan).Like TATA Sampann which we used in making.

Hope you would have liked the recipe comment down below and let us know and don't forget to subscribe to us. Join our Instagram handle @cookwithbudgett. Learn more as we have our Grocery Store as well where you can purchase.


Cook with Budgett

Cook with Budgett
Simply best yet tasty recipes

Ingredients You Want. Just Name It.

Ingredients You Want. Just Name It.
Budgett - Healthy. Sasta. Kirana

All Time's Favourite's