Description
Transform your meal with our irresistible Punjabi Kadhi recipe. Learn the authentic method, ingredient tips, and serving suggestions for a truly unforgettable dining experience.
Ingredients
Units
Scale
Ingredients for Punjabi Kadhi
- 2 cups Yogurt
- 1/2 cup Besan (chickpea flour / gram flour)
- 7 cups Water
- 2 tbsp Oil
- 1/4 tsp Hing / Asafoetida
- 1 tsp Cumin Seeds
- 1/4 tsp Fenugreek seeds/ methi dana
- 1 tsp Coriander Seeds/ crushed
- 1 Onion/medium chopped
- 1 tsp Ginger-garlic Paste
- 2-3 Green chili
- 1 tsp Turmeric powder
- Salt as per taste
- 1 tsp Coriander Powder
- 1/2 tsp Red Chilli powder
- 1/2 tbsp Kasuri Methi
Tempering:
- 2 tbsp Ghee
- 2 Dry Red Chilies
- 1 tsp Red Chilli Powder
- Handful chopped coriander leaves
Ingredients for Pakora
- Oil for Frying
- 1 cup Besan
- 1 Sliced medium Onions
- 2 Thinly Sliced Green chilies
- 1/4 tsp Carom seeds/Ajwain
- 1 tsp Cilantro leaves
- Salt as per taste
Instructions
Step 1 - Prepare the yogurt mix
- Combine the yogurt and besan, then add water. Mix thoroughly and set aside.
Step 2 - Make Kadhi
- In a deep pot, warm oil and add asafoetida, crushed coriander seeds, and fenugreek seeds. Stir briefly.
- Add chopped onions and cook until slightly transparent. Add ginger and garlic, sautéing for 2 minutes.
- Add green chilies, salt, turmeric, red chili powder, and coriander powder. Cook for around 30 seconds.
- Pour in the yogurt mixture and bring to a boil, stirring constantly.
- Reduce heat, cover, and let simmer for 20 minutes on low. Stir occasionally.
Step 3 - Make Pakora
- Begin by heating oil in a pan for frying.
- Combine all ingredients in a spacious mixing container, gradually adding 3-4 tablespoons of water as needed. The result should be a dense, adhesive batter.
- To check if the oil is sufficiently hot, drop a small amount of batter into it. The batter should immediately bubble and rise to the surface.
- Adjust the heat to medium, then carefully drop small portions of the batter into the oil. You can use either a tablespoon or your fingers for this step.
- Cook the pakoras until golden brown. Once done, place them on a kitchen towel to remove excess oil.
Step 4 : - Add Pakora to the Kadhi and Tempuring
- Add pakoras to the Kadhi
- Heat ghee in a pan.
- Add whole red chillies and whole red chili and chopped cilantro.
- Pour over the Punjabi kadhi pakora. Serve hot!
Notes
When preparing Punjabi Kadhi Pakora, watch out for these common pitfalls:
- Overbeating the pakora batter
- Not whisking the yogurt mixture thoroughly
- Overcrowding the pan while frying pakoras
- Adding pakoras to the kadhi too early
- To check if the oil is sufficiently hot, drop a small amount of batter into it. The batter should immediately bubble and rise to the surface
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 45 minutes
- Cuisine: Indian
Nutrition
- Serving Size: 1