Punjabi Kadhi Pakoda
Punjabi Kadhi Pakoda is a punchy, sour and spicy curd based dish from North India. It's super refreshing and perfect for summers. Pair it with steamed rice for the ultimate comfort food!
Servings: 6 portions
Equipment
Ingredients
For Besan Mix
- 4 Tablespoons Gram Flour Besan
- 1 Cup Curds Plain Unsweetened Yoghurt
- ¼ Teaspoon Turmeric Powder
- 1 ½ Tablespoons Coriander Powder
- 1 Teaspoon Ginger Garlic Paste
- ¾ Teaspoon Salt
- 3 Cups Water Use An Additional ½ To 1 Cup To Adjust Consistency If Required
For The Kadhi
- 2 Tablespoons Ghee
- 1 Teaspoon Cumin Seeds Jeera
- ½ Teaspoon Fenugreek Seeds Methi Seeds
- 10 Curry Leaves
- 2-3 Whole Dried Red Chillies
- 1 Tsp Asafoetida Hing Powder
- ½ Cup Finely Chopped Onions
- 1 Teaspoon Finely Chopped Garlic
- 1 Teaspoon Finely Chopped Ginger
- ¼ Cup Finely Chopped Tomatoes
For Pakodi
- ½ Cup Sliced Onions
- 1 Green Chilli Chopped
- ¼ Teaspoon Carom Seeds Ajwain
- 1 Tablespoon Chopped Fresh Coriander
- 1 Teaspoon Kashmiri Red Chilli Powder
- ¼ Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- ¼ Teaspoon Salt
- ½ Cup Gram Flour Besan
- ½ Teaspoon Dry Mango Powder
- 2-3 Tablespoons Water
- Oil For Deep Frying
For Tadka Or Tempering:
- 1 Tablespoon Ghee
- 1 Teaspoon Cumin Seeds Jeera
- ½ Tsp Asafoetida Hing Powder
- 2 Whole Dried Red Chillies
- 1 Teaspoon Kashmiri Red Chilli Powder
- 1 Tablespoon Chopped Fresh Coriander
Instructions
For Besan mix:
- Add all the ingredients mentioned under Besan mix except water In a large bowl. Mix well to make a smooth, lump free mixture. Add water to thin out the mixture. Set aside.4 Tablespoons Gram Flour, 1 Cup Curds, ¼ Teaspoon Turmeric Powder, 1 ½ Tablespoons Coriander Powder, 1 Teaspoon Ginger Garlic Paste, ¾ Teaspoon Salt, 3 Cups Water
For Besan Gravy:
- Heat 2 tablespoons of ghee in a large pot or kadai. Add cumin seeds & fenugreek seeds and when they crackle, add curry leaves and whole kashmiri red chillies. Add hing, and cook for 10 seconds.2 Tablespoons Ghee, 1 Teaspoon Cumin Seeds, ½ Teaspoon Fenugreek Seeds, 10 Curry Leaves, 2-3 Whole Dried Red Chillies, 1 Tsp Asafoetida
- Now add finely chopped onions and fry till they turn light golden.½ Cup Finely Chopped Onions
- Add chopped ginger & garlic, fry for 2 minutes and add tomatoes. Fry till the tomatoes become soft and pulpy.1 Teaspoon Finely Chopped Garlic, 1 Teaspoon Finely Chopped Ginger, ¼ Cup Finely Chopped Tomatoes
- Add the besan mix while mixing continuously. Keep stirring the mix till it comes to a boil. If the mixture is not stirred, the kadhi can split.
- Once it comes to a boil, lower the heat to a simmer and cook for 25 minutes, while stirring occasionally.
For pakora
- In a bowl, add all the pakoda ingredients except water & oil and mix them well, preferably with your hand. Add water a tablespoon at a time and mix well to create a light batter that coats all the onions.½ Cup Sliced Onions, 1 Green Chilli, ¼ Teaspoon Carom Seeds, 1 Tablespoon Chopped Fresh Coriander, 1 Teaspoon Kashmiri Red Chilli Powder, ¼ Teaspoon Turmeric Powder, 1 Teaspoon Coriander Powder, ¼ Teaspoon Salt, ½ Cup Gram Flour, ½ Teaspoon Dry Mango Powder, 2-3 Tablespoons Water
Making Pakora - Deep Frying
- Heat oil for frying in a deep kadai. Once the oil is medium hot, take small scoops of the pakodas (the size of limes) and drop them in the oil.Oil For Deep Frying
- Fry on medium heat until they are golden brown. Transfer them to a plate and set aside.
Making Pakora - Air Frying
- Brush the pakodas with oil. Air Fry the pakodas at 170C for 4 minutes on each side, flipping once and brushing the other side with
Adding Pakodas:
- Bring the kadhi to a quick boil if it has cooled down, add the pakodas and simmer for 2 minutes.
Making Tempering/Tadka
- While the kadhi pakori is simmering, heat ghee in a small pan. Add cumin seeds and whole dry red chillies. Once the seeds crackle, take the pan off heat and add Kashmiri red chilli powder, and hing. Immediately pour the tadka over the kadhi. (Don't delay, or the red chilli powder can burn)1 Tablespoon Ghee, 1 Teaspoon Cumin Seeds, ½ Tsp Asafoetida, 2 Whole Dried Red Chillies, 1 Teaspoon Kashmiri Red Chilli Powder
- Garnish with chopped coriander leaves, and enjoy kadhi pakoda with rice!1 Tablespoon Chopped Fresh Coriander
Video
Notes
- The kadhi thickens as it cools, so add water to adjust the consistency while reheating kadhi.
- Kadhi pakoda can be made in advance. Pour the tadka right before serving.
- The tadka / tempering step gives a nice colour and flavour to the kadhi, so do know skip this step.
- Kadhi is best enjoyed piping hot. However, if you have any leftovers, they will stay fresh for up to 3 days when refrigerated.
Nutrition
Calories: 263kcal | Carbohydrates: 17g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 463mg | Potassium: 309mg | Fiber: 4g | Sugar: 5g | Vitamin A: 467IU | Vitamin C: 38mg | Calcium: 99mg | Iron: 2mg