Punjabi Kadhi Pakora recipe is one of the most popular North Indian curry made with gram flour (besan), yogurt and few Indian spices. There are so many different ways to make curry in different parts of the country, but the main key ingredient is besan (gram flour).
In this Punjabi version, the fritters (pakora) are dunked in a tangy yogurt based curry, which gives a nice crunch to the recipe. Gujarati Kadhi has a thin consistency with little sweetness and has no pakoras or vegetables; Rajasthani kadhi uses no onions or no garlic, whereas Sindhi kadhi uses a handful of vegetables. So, there’s no one way to make kadhi. It depends on where you are from India and which type of kadhi you grew up eating.
This Punjabi Kadhi Pakora preparation requires three-steps:
- Make the yogurt based curry.
- Make onion pakoras (fritters). These fritters are dunked in the yogurt-based curry.
- Lastly, garnish with an unbelievably delicious tadka.
Here, I am sharing my favorite way to make Punjabi Kadhi Pakora at home. This traditional Punjabi Kadhi recipe will help you make the perfect Kadhi that you can enjoy with hot steamed rice or naan, tandoori roti or any Indian bread. So what are you waiting for? Grab all the ingredients mentioned below and learn how to make best Punjabi Kadhi Pakora at home.
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Punjabi Kadhi Pakora
- Total Time: 55 mins.
- Yield: 4 1x
Description
Punjabi Kadhi Pakora one of the popular north indian curry recipe made of deep fried pakoras (fritters). These fritters are dunked in a creamy, tangy, and spiced yogurt based gram flour curry. This flavorsome Punjabi Kadhi Pakora served with long grain basmati rice or any Indian bread.
Ingredients
- 300 grams thick sour curd
- Water as required
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 pinch asafoetida
- Salt as required
- 150 grams gram flour (besan)
- 1 cup mustard oil
- 3 medium onions
- A pinch baking soda
- ½ teaspoon carom seeds
- 1 tablespoon ginger
- 1 tablespoon garlic
- 1 teaspoon fenugreek seeds
- 2 green chillies
- 2 dry red chilies
- 1 teaspoon cumin seeds
- Few curry leaves
- Chopped coriander leaves
Instructions
For Onion pakoras
- Take 1 cup (100 grams) besan in a bowl. Add carom seeds, red chilli powder, garam masala powder and salt to taste.
- Now slice 2 medium onions and add them to the mixture. Mix everything together well and set it aside for about 30 minutes. Then add water to make a thick batter and a pinch baking soda. Mix well.
- Place a deep frying pan on flame, add oil and heat it over medium flame. Once it turns hot, pour a tablespoon of batter to the pan.
- Fry the pakoras till they turn crisp and golden brown from both sides. Remove from flame and transfer them over tissue paper to remove excess oil.
For Kadhi-
- In a large bowl, add 300 grams of sour curd. Whisk it nicely till it gets smooth consistency.
- Add 50 grams of gram flour, red chilli powder, garam masala powder, turmeric powder and salt to taste.
- Mix it well all the ingredients properly. Add 3 cups of water and stir continuously to make lump free batter. Keep aside.
- In a large pan, add 2 tablespoons mustard oil, cumin seeds and fenugreek seeds and a pinch of asafoetida.
- Saute well for a minute till you hear the crackling sound of seeds.
- Add 1/3 cup chopped onions to the pan and saute for a minute.
- Then add chopped ginger-garlic, green chilis.
- Add curry leaves and dry red chillies and cook for another 1 minute for a while.
- Add the prepared curd mixture into the pan. Stir continuously on medium-high flame until the kadhi comes to a boil for about 15 minutes. Reduce the flame and let it simmer until it turns thick. Keep stirring it in between.
- Now, add the onion pakoras into the kadhi and mix properly. Cover with a lid and let the pakoras soak properly into the kadhi. Add coriander. You can add little extra water here if kadhi looks too thick to you. Sprinkle some garam masala powder and serve hot!
Notes
- The kadhi get thickens once its cools down. While re-heating, you may need to add little water.
- Add the pakoras to the kadhi 10 to 15 minutes before serving it. Adding them while cooking can make pakora soft and soggy and they break easily.
- Add a pinch baking soda while making pakora batter. It keeps pakora soft from inside and crunchy from outside.
- Additionally, you can air fry pakora instead of deep fry.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Cuisine: North Indian
