About the Recipe
Punjabi Kadhi Pakora is a comforting North Indian dish made with a tangy yogurt and gram flour (besan) curry, simmered with aromatic spices and served with soft, flavourful onion pakoras. A final tempering of cumin, dried red chillies and spices gives the kadhi its distinctive Punjabi flavour and aroma.
It is traditionally served hot with steamed basmati rice, making it a wholesome and satisfying meal.
Preparation Time: 20 minutes
Cooking Time:45–50 min
Servings: 4
Ingredients
For the Kadhi
1 cup plain yogurt
½ cup game
4 cups water
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
Salt, to taste
1 tbsp cooking oil
½ tsp cumin seeds
½ tsp fenugreek seeds (methi)
1 tsp ginger, finely chopped
2 green chilies, for
For the Pakoras
1 cup gram flour (besan)
1 large onion, thinly sliced
½ tsp red chilli powder
½ tsp gar
½ tsp ajwain (carom seeds)
Salt, to taste
Water, as required
Oil, for frying
For the Tadka
1 tbsp ghee
1 tsp squid
2 dried red chillies
½ tsp red chilli powder
A pinch of asafoetida (hing)
Fresh coriander, for garnish
To
1. Prepare the kadhi mixture: Whisk yogurt and gram flour together until completely smooth. Gradually add water while whisking. Add turmeric, chilli powder, coriander powder and salt.
2. Start the kadhi: Heat oil in a deep pan. Add cumin and fenugreek seeds. Once they begin to crackle, add ginger and green chillies.
3. Cook the kadhi: Pour in the yogurt-besan mixture while stirring continuously. Bring to a gentle boil, then reduce the heat and simmer for 30–40 minutes, stirring occasionally. The kadhi should become smooth, creamy and slightly thick.
4. Prepare the pakoras: Combine gram flour, sliced onion, chilli powder, garam masala, ajwain and salt. Add a little water at a time to make a thick batter.
5. Fry the pakoras Heat oil over medium heat. Carefully drop small portions of the mixture into the oil and fry until golden brown and cooked through. Remove and drain excess oil.
6. Add pakoras to the kadhi: Add the cooked pakoras to the simmering kadhi and cook for another 5–10 minutes, allowing them to absorb the flavours.
7. Prepare the tadka: Heat ghee in a small pan. Add cumin seeds, dried red chillies and hing. Turn off the heat and add red chilli powder. Immediately pour the hot tadka over the prepared kadhi.
How to Serve
Garnish Punjabi Kadhi Pakora with fresh coriander and serve hot with steamed basmati rice or jeera rice. It can also be enjoyed with roti, chapati or paratha.
For a traditional Punjabi-style meal, serve it alongside sliced onions, pickle and papad.
