Punjabi Kadhi with Spinach Pakora – Kadhi Pakora is a Punjabi delicacy made very often in northern households.Made with yogurt, fenugreek seeds, and chickpea flour. Enjoy this recipe with Plain Boiled White Rice or Chapati! A very popular dish in entire South Asia with different regional versions: Rajasthani, Gujarati, Marathi, and Punjabi.
Kadhi is a flavored dish made in different parts of India. The cooking style, some key ingredients vary based on the regions. Punjabi kadhi is easily recognizable because it has Pakodas, fried dumplings made of chickpea flour. The pakoras could be Batata Vada or potato fritters, Zucchini Tots, Spinach Pakoda / fritters (recipe in this post) etc.check out our Instant-pot Punjabi Kadhi recipe
Punjabi Kadhi Pakora is one of the yummiest of food memories from my childhood. It’s different from any other curry you have ever eaten and oh so delicious! This recipe is from my mum’s kitchen and believe me it turns out to be really lip-smacking every time. Sometimes, I don’t even wait for rice to get cooked, rather I end up eating a bowl of Kadhi while tasting itself. Make sure you simmer the kadhi for just a minute or two after adding the pakodas/fritters so that they absorb the flavors but do not become soggy.
The best Kadhi is made with a day or two old yogurt that has gone a bit sour. I usually keep the yogut out of the refrigerator for 8 to 12 hours. If you don’t have sour yogurt, you can make it sour by adding a little lemon juice or Dried mango powder ( Amchran) before cooking.
Making it might seem difficult but trust me it’s not! The only thing you need to worry about is getting the kadhi to the correct consistency because the rest is pretty straightforward. Check out the recipe at the end and when you make it do let me know how it turned out in comments.
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