Kadhi-Recipe| Punjabi Kadhi Pakora

Punjabi Kadhi Pakora Recipe: A Traditional Delight

Punjabi Kadhi Pakora is a classic North Indian dish, known for its creamy, tangy yogurt-based gravy and deliciously spiced pakoras (fritters). This comforting and hearty dish is often served with steamed rice or roti, making it a staple in Punjabi households. Let’s dive into the recipe and learn how to make this delightful dish step-by-step.

Ingredients

For the Kadhi

• 2 cups yogurt (dahi), whisked
• 4 tablespoons gram flour (besan)
• 4 cups water
• 1 teaspoon turmeric powder (haldi)
• 1 teaspoon red chili powder
• 1 teaspoon ginger, grated
• Salt to taste

For the Pakoras

• 1 cup gram flour (besan)
• 1 small onion, finely chopped
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon red chili powder
• 1/2 teaspoon baking soda
• Salt to taste
• Water, as needed
• Oil for frying

For Tempering

• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon cumin seeds (jeera)
• 1 pinch asafoetida (hing)
• 1 dried red chili
• 8-10 curry leaves
• 2-3 garlic cloves, finely chopped (optional)
• 1 teaspoon fenugreek seeds (methi dana)

Instructions

Making the Pakoras

1. Prepare the batter: In a mixing bowl, combine gram flour, chopped onion, cumin seeds, carom seeds, red chili powder, baking soda, and salt. Gradually add water to make a thick batter.
2. Fry the pakoras: Heat oil in a deep pan. Drop spoonfuls of batter into the hot oil and fry until golden brown. Remove and drain on paper towels. Set aside.

Preparing the Kadhi

1. Mix yogurt and gram flour: In a large bowl, whisk together yogurt and gram flour until smooth. Add turmeric powder, red chili powder, ginger, and salt. Mix well.
2. Cook the kadhi: Pour the yogurt mixture into a large pot. Add water and stir continuously to avoid lumps. Bring to a boil, then reduce the heat and let it simmer for 30-40 minutes, stirring occasionally.

Tempering the Kadhi

1. Heat oil/ghee: In a small pan, heat oil or ghee. Add mustard seeds and cumin seeds. Once they start to splutter, add asafoetida, dried red chili, curry leaves, garlic (if using), and fenugreek seeds. Fry for a few seconds until aromatic.
2. Add tempering to kadhi: Pour this tempering over the simmering kadhi. Stir well and let it simmer for another 5-10 minutes.

Combining Pakoras and Kadhi

1. Add pakoras to kadhi: Gently add the fried pakoras to the kadhi. Let them soak in the gravy for a few minutes before serving.

Serving Suggestions

• Serve Punjabi Kadhi Pakora hot, garnished with fresh coriander leaves.
• It pairs beautifully with steamed basmati rice or jeera rice.
• You can also serve it with roti or naan for a complete meal.

Tips for Perfect Kadhi Pakora

• Use fresh, slightly sour yogurt for a tangy flavor.
• Fry the pakoras on medium heat to ensure they cook evenly and remain soft inside.
• Stir the kadhi continuously while cooking to prevent it from sticking to the bottom of the pot and burning.

Variations

• Vegetable Pakoras: Add grated vegetables like spinach, potato, or zucchini to the pakora batter for a nutritious twist.
• Spicy Kadhi: Increase the amount of red chili powder or add green chilies for an extra spicy kick.

Conclusion

Punjabi Kadhi Pakora is a delicious and comforting dish that brings the authentic flavors of Punjab to your kitchen. With its rich, creamy gravy and flavorful pakoras, it’s sure to be a hit at your dining table. Follow this recipe to recreate this traditional delight and enjoy a taste of Punjab in every bite.