Punjabi Kadhi Pakora, A traditional punjabi kadhi recipe served as Kadi chawal combination. This quintessential punjabi curry with pakoras is one of most favorite dish in most Punjabi homes.
Today I am sharing this spicy kadhi pakoda with aromatic basmati rice aka kadhi chawal.
This easy-to-make besan curry recipe is prepared with gram flour/ besan in a yogurt base. It’s rich tangy flavor comes from from sour curd and curry leaves.
Punjabi Kadhi is simmered on slow for a long time, so it is slightly thicker in consistency. Pakora are added in last and simmered some more. It is usually served with steamed basmati rice or jeera rice. You can even scoop it with roti or paratha as per your preference.
In authentic punjabi recipe that my mother makes, she adds aloo pyaz pakora. But now I try to experiment more so I try making kadi pakoda with a variety of pakodas.
Still these onion potato pakoras are my favorite too. If I am serving Punjabi Kadhi for dinner then I make some extra batter for pakoras and sneak out some pakoras for tea.
My another recipe of Kadhi pakora has spinach pakora. That version pakoda are shallow fried. Spinach not only enhances the flavor but also makes this pakora curry healthier .
Kadhi Pakora is a perfect meal for days you are bored with regular dal and rice. If you want you can make kadhi pakora plain with yogurt and besan and have it at lunch with rice, aloo sabzi, and papad.
Many regions of India have their own version of dahi Kadhi. In Rajasthan and Gujarat, it is usually considered as a light meal and kadhi is thinner in consistency. Also it is served with khichdi, roti or rice. Most often these both differs from Punjabi Kadhi as it is eaten without pakoras.
Sindhis make their kadhi without dahi/yogurt. Sindhi kadhi is a besan curry and vegetables but no curd at all.
How to Make Punjabi Kadhi Chawal Recipe
Punjabi Kadhi Pakora Nutrition
Punjabi Kadhi is cooked with yogurt as the base, it has a cooling effect that makes it an excellent curry recipe to cook in summers. Besan is naturally high in proteins than wheat flour, has a low GI and vegan option.
Punjabi Kadhi Pakora Recipe Notes
- It is important for the curd to be sour, otherwise it won’t taste that good.
- To make the curd sour instantly I transfered the curd to a bowl and allowed it to rest in room temp for 4-5 hours.
- If you do not have sour curd and no time to follow above step you can add a 1/3rd teaspoon of amchur powder while cooking the kadhi.
- Do not simmer the pakoras too much. If the pakoras are added too early before serving then they may turn mushy and soggy.
Punjabi curry recipes are easy to cook. Few of my other favorite vegetarian recipes you should try
Tamatar Ki tari and
Method
To make Kadhi Pakoda, start with making Kadhi batter first. Take a mixing bowl and add onion, potato and green chili in it. (chopped). After that, add coriander and mint leaves, salt, turmeric powder and black pepper.
after that add red chili powder turmeric and carom seeds. After that add, fenugreek leaves and gram flour.
Mix the dry ingredients and add water to make a batter.
Mix water to make a batter like this. Keep it aside and take another bowl and add curd and salt in it.
Then add red chili powder and turmeric powder and add water in it. Whisk it well.
After whisking slowly add gram flour/besan in it and keep aisde. Now, heat some oil in pan and when it is hot add papad in it.
Fry the papad and keep aside. (We have fried the pakodas for the topping, if you wish, you may skip the step). Then in the same pan (you can take another pan as well), gently pour the pakodas one by one.
Fry the pakodas on low flame.
Deep fry the pakodas until they are golden brown and then keep them aside. Heat oil in a pan and when it starts to smoke add cumin, fenugreek and mustard seeds and red chilies in it.
When the seeds start to pop up add onion in it. Stir the onions until they have a pinkish color and then add curry leaves and ginger garlic paste in it.
Cook for few minutes and then pour besan mixture in the pan. When the mixture is boiled, then carefully add the pakodas in the pan and mix well. Let it simmer on slow heat for 5-10 mins and when it’s cooked switch off the heat and keep aside.
For the tadka, add oil, fenugreek seeds, whole red chilies and red chili powder in a tempering pan and pour them over the kadhi. Serve hot.
Punjabi Kadhi Pakoda
Punjabi Kadhi Pakora, A traditional punjabi kadhi recipe served as Kadi chawal combination. This quintessential punjabi curry with pakoras is one of most favorite dish in most Punjabi homes.
Ingredients
For Pakore
- 100 gram Besan/Gram flour
- 1 tablespoon Coriander leaves
- 1 teaspoon Red chili powder
- Salt to taste
- 1/2 teaspoon Baking powder
- Oil for frying
- 1 small onion sliced
- 1/2 tsp carom seeds ajwain
- 1 small potato thin sliced
- 1 cup fenugreek leaves methi
For Kadhi
- 3 tablespoon Besan/Gram flour
- 1.5 cup Yogurt
- 2 tablespoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Fenugreek seeds methi dana
- 10-11 Curry leaves
- 2-3 Red chili dried
- 1/2 teaspoon Turmeric powder
- Salt to taste
- 1 teaspoon Red chili powder
Instructions
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Take a bowl and mix besan, coriander leaves, red chilli powder, carom seeds salt to taste turmeric powder, methi leaves and make a thick batter.
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While making the batter for the pakoda, add water in small batches so that we get a thick batter for pakodas. When the batter is of thick consistency, keep it aside and proceed with the other step.
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Now, heat some oil in a pan. When the oil is ho enough carefullt, drop a spoonful of pakoda batter in it. Allow the pakodas to fry.
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When one side is cooked then flip and cook from other side as well. Fry all the pakodas until they are golden brown. Allow all the pakodas to fry and when they are done, switch off the heat and keep them aside.
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Now, in a mixing bowl, whisk curd/yogurt and mix besan (chickpeas flour) in it.
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Now heat some oil in another pan. Add mustard seeds and fenugreek seeds in the pan. When the seeds start to pop up then add curry leaves and whole red chili in it.
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Stir-fry for 15-20 secs and then add besan and curd mixture in it. Add small amount at a time and keep stirring it.
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Add salt, turmeric powder and red chilli powder.
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Bring the punjabi kadhi to boil and let it simmer on a slow heat for about 15 minutes. Stir occasionally.
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After 15 mins add the pakodas and simmer the Punjabi kadhi for about 5 more minutes.
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Your kadhi pakoda is ready to serve with rice or paratha.
Recipe Video
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Kadhi Chawal is a regular in my home which we serve with bhajiyas.
I will definitely try this version. 😀