Authentic Punjabi Pakora Kadhi Recipe
45 minutes
686 reads
About Authentic Punjabi Pakora Kadhi Recipe
Dive into the rich culinary heritage of Punjab with this authentic Pakora Kadhi recipe. This comforting and flavorful dish features crispy, golden pakoras swimming in a tangy yogurt-based gravy. The pakoras, made with a blend of gram flour, vegetables, and aromatic spices, offer a delightful contrast to the creamy, spiced kadhi.This recipe delivers a truly satisfying experience, showcasing the perfect balance of textures and tastes. The earthy aroma of carom seeds infuses the pakoras, while the yogurt-based curry adds a unique depth of flavor. Serve hot with steamed rice or roti for an unforgettable culinary journey.Perfect for a weeknight dinner or a special occasion, this Punjabi Pakora Kadhi is sure to become a family favorite. Its simple yet elegant flavors will transport you to the heart of Punjab with every bite.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Pakoras
- 1 cup Gram Flour all-purpose flour can be substituted but besan provides a more authentic flavor and texture., besan
- 1 medium Onion finely chopped
- 1 medium Potato peeled and diced
- 1/2 cup Cauliflower finely grated
- 1 tsp Carom Seeds ajwain
- 1/2 tsp Chili Powder adjust to taste, red
- 1/2 tsp Baking Powder
- 1 tsp Salt to taste
- 1/4 cup Coriander finely chopped (cilantro)
- 1/2 cup Oil for deep frying
- 2 Chili finely chopped, green
For the Kadhi
- 1 cup Yogurt plain, thick
- 2 tbsp Gram Flour besan
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder adjust to taste, red
- 2 Chili broken into pieces, dried, red
- 1/2 tsp Cumin Seeds
- 1/2 tsp Fenugreek Seeds methi
- 1/2 tsp Mustard Seeds rai
- 1/4 tsp Asafoetida hing
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Coriander Powder
- 1.5 tsp Salt to taste
- 4 cup Water
- 2 tbsp Oil for tempering
Instructions
Prepare the Pakoras
- Combine gram flour, chopped onion, diced potato, grated cauliflower, carom seeds, red chili powder, baking powder, salt, and coriander leaves in a bowl. Add enough water to form a thick batter. Heat oil in a pan and deep fry spoonfuls of the batter until golden brown and crispy. Remove and drain on paper towels.
Make the Kadhi
- In a separate pan, whisk together yogurt, gram flour, turmeric powder, red chili powder, and salt with 4 cups of water until smooth.
Temper the Kadhi
- Heat oil in a small pan. Add dried red chilies, asafoetida, cumin seeds, mustard seeds, and fenugreek seeds; let them splutter. Add ginger and garlic paste, sauté briefly. Stir in coriander powder and red chili powder, sauté for a minute.
Combine and Simmer
- Pour the tempering into the yogurt mixture and cook over medium heat, stirring continuously until the gravy thickens. Add the fried pakoras and simmer for another 5-7 minutes. Adjust salt and serve hot with steamed rice or roti.
Recipe Notes
Expert Tips for the Best Punjabi Pakora Kadhi
- For extra crispy pakoras, let the batter rest for 15-20 minutes before frying.
- To prevent the kadhi from curdling, ensure the yogurt is at room temperature and add it to the flour mixture gradually while whisking constantly.
- Adjust the amount of chili powder to your preferred spice level.
- Garnish with fresh coriander leaves before serving for an added touch of freshness and color.
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Recipe Nutrition
Calories: 350kcalCarbohydrates: 5gProtein: 2gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gSodium: 1710mgSugar: 3g
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Such a lovely dish! Thanks for sharing.
This looks so inviting! Thank you.
Looks so appetizing! Thank you for posting.
This looks amazing! Thanks for sharing.