Punjabi kadhi recipe, how to make punjabi kadhi pakora recipe | kadhi pakora recipe

Punjabi kadhi recipe with step by step photos.  Easy, tried and tested recipe for traditional punjabi Kadhi pakora. Kadhi is a curd and gram flour based gravy from Punjab and when we need crispy pakoras to it, it becomes kadhi pakora or pakodi kadhi 🙂 Punjabi kadhi pakora is a family favorite that I make on weekends. Punjabi kadhi is usually served with fresh steamed rice, it also goes well with khichdi or rotis too. I particularly like to serve punjabi kadhi with rice and ajwain roti. Though kadhi chawal (kadhi with rice) is the most popular combo, kadhi with roti is also good according to me.

yogurt based curries are very popular across India and there are many variations in kadhi recipes. Just like this punjabi kadhi recipe, we have sindhi kadi, gujarati kadi recipe. Down south mor kuzhmabu is some what close to kadhi recipe.

This dahi kadhi recipe is simplest to make. when you are pressed for time and need to put togther a quick meal, you can easily whip up this punjabi kadhi recipe without pakoras. Just serve plain dhi kadhi with a spicy side dish.

To make creamier and tangy kadhi, here are few tips.

Tips for making perfect punjabi kadhi recipe

1. Good quality fresh gram flour should be used in kadhi recipe

2. Full fat sour curd will yield tangy and flavorful kadhi.

3. Whisk the curd very well and then add the garm flour, spices powders to it. Also make sure to mix and whisk the curd besan mixture very well.

4. The punjabi kadhi is thick and creamy, but not very thick. Add water accordingly.

To make crispy pakoras for kadhi,

1.just sprinkle water to onion-gram flour mixture and mix gently.

2. Make sure the temperature of oil is not smoking while frying pakoras. Also make sure to fry the pakoras in medium flame.

pakoras are totally optional in kadhi recipe. You can just leave out or even use any left over pakoras if you have then handy.

Serve punjabi kadhi with streamed rice or jeera rice or roti. If you are looking for more punjabi recipes do check palak paneer, punabi samosa, pindi chole, tandoori roti, dhaba style dal 

Here is how to make punjabi kadhi recipe with step by step photos.

Step by step punjabi kadhi recipe with photos.

Preparing onion pakoras for kadhi

1. Take thinly sliced onions in a mixing bowl. To that add gram flour, salt, chili powder, caraom seeds. Mix well with fingers.

2. Sprinkle just 3-4 teaspoons water and mix well.

3. heat oil for deep frying. Make small pakoras from the onion mixture and drop in the hot oil. Fry until crisp and golden in medium flame. This recipe yields yummy, crispy onion pakoras thar you can serve as snack or further proceed to add in punjabi kadhi.

Preparing besan curd mixture for punjabi kadhi

1. Take sour curd in a mixing bowl and whisk very well. To that gram flour, turmeric powder, chili powder, ginger garlic paste and mix very well. To that add 2 cups water and whisk well.

Preparing punjabi kadhi recipe with pakoras.

1. Heat 3 teaspoons oil in a pan. Once the oil is hot temper with mustard seeds, methi seeds, cumin seeds, curry leaves, dried chilies and green chilies. You can also add a small cinnamon stick in this step.

2. Slowly add the curd mixture as it will spill all over. Mix well. Season with salt.

3. Cook in medium flame for 15 minutes. It is important to cook for enough time else the raw taste of besan will be felt in kadhi. Once the kadhi has come to a full boil, check for consistency. If it too thick for your liking, add some water and cook further.

4.Now you can either add the pakoras and simmer for 5 minutes or remove kadhi from flame and add pakoras just before serving. serve punjabi kadhi with chawal or rice/ rotis.

Punjabi kadhi pakora recipe card below:

Punjabi kadhi recipe, how to make punjabi kadhi pakora recipe | kadhi pakora recipe

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Harini

punjabi kadhi recipe with pakoras. Tasty, authentic and traditional punjabi kadhi recipe with crispy onion pakoras with step wise photos.

5 from 7 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course main

Cuisine Indian

Servings 6

Calories 139 kcal

1 CUP = 250 ml

Ingredients

  

1x2x3x

• ▢ For onion pakoras
• ▢ 1/2 cup thinly sliced onions
• ▢ 1/2 cup gram flour Besan/ kadalai maavu
• ▢ 1 teaspoon chili powder
• ▢ 1/2 teaspoon carom seeds
• ▢ Salt
• ▢ 3-4 teaspoons water
• ▢ Oil for deep frying
• ▢ For kadhi mixture:
• ▢ 1 cup full fat sour curd
• ▢ 6 tablespoons gram flour
• ▢ 1 teaspoon kashmiri red chili powder
• ▢ 1/4 teaspoon turmeric powder
• ▢ 1 teaspoon crushed ginger garlic
• ▢ A pinch of asafoetida
• ▢ 2 cups water
• ▢ For preparing punjabi kadhi recipe with pakoras
• ▢ 3 teaspoons oil
• ▢ 1 teaspoon mustard seeds
• ▢ 1/2 teaspoon cumin seeds
• ▢ 1/4 teaspoon methi seeds/ vendhayam/ fenugreek seeds
• ▢ 2 green chilies
• ▢ 2 dried red chilies
• ▢ 10-15 curry leaves
• ▢ Salt
• ▢ coriander leaves for garnishing

Instructions

 

• How to make recipe:
• Preparing onion pakoras for kadhi
• Take thinly sliced onions in a mixing bowl. To that add gram flour, salt, chili powder, caraom seeds. Mix well with fingers.
• Sprinkle just 3-4 teaspoons water and mix well.
• heat oil for deep frying. Make small pakoras from the onion mixture and drop in the hot oil. Fry until crisp and golden in medium flame. This recipe yields yummy, crispy onion pakoras thar you can serve as snack or further proceed to add in punjabi kadhi.
• Preparing besan curd mixture for punjabi kadhi
• Take sour curd in a mixing bowl and whisk very well. To that gram flour, turmeric powder, chili powder, ginger garlic paste and mix very well. To that add 2 cups water and whisk well.
• Preparing punjabi kadhi recipe with pakoras.
• Heat 3 teaspoons oil in a pan. Once the oil is hot temper with mustard seeds, methi seeds, cumin seeds, curry leaves, dried chilies and green chilies. You can also add a small cinnamon stick in this step.
• Slowly add the curd mixture as it will spill all over. Mix well. Season with salt.
• Cook in medium flame for 15 minutes. It is important to cook for enough time else the raw taste of besan will be felt in kadhi. Once the kadhi has come to a full boil, check for consistency. If it too thick for your liking, add some water and cook further.
• Now you can either add the pakoras and simmer for 5 minutes or remove kadhi from flame and add pakoras just before serving. serve punjabi kadhi with chawal or rice/ rotis.

Notes

1. You can make kadhi thick or thin as per your preference.
2. You can make plain punjabi kadhi without pakoras.

Nutrition

Calories: 139kcal

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