Punjabi Kadhi Pakora
Punjabi Kadhi Pakora
Prep: 20 mins
Difficulty: Medium
Cook: 40 mins
Serves: 4 - 5 people
Experience the ultimate North Indian comfort food with our Punjabi Kadhi Pakora. This deeply soul-warming dish features crispy, spiced onion fritters submerged in a velvety, tangy yogurt and gram flour gravy.
The secret to a perfect Kadhi lies in the slow simmering process and the earthy, aromatic tempering. With the distinct bitterness of our Fenugreek Seeds and the sharp bite of Wild Black Mustard Seeds, this dish pairs flawlessly with a bowl of steaming basmati rice.
Ingredients
- 1.5 cups sour yogurt (dahi)
- 1 cup gram flour (besan) - divided
- 1/2 tsp Turmeric Powder
- 1 tsp Kashmiri Chilli Powder
- 1/2 tsp Fenugreek Seeds (Methi)
- 1/2 tsp Wild Black Mustard Seeds
- 1 large onion, thinly sliced
- 2 green chillies, chopped
- A pinch of asafoetida (hing)
- 2 dry red chillies (for tempering)
- Oil for deep frying
- Salt to taste
Method
Step 1 Start by making the pakora batter. In a bowl, combine 1/2 cup of gram flour, sliced onions, green chillies, a pinch of salt, and a dash of Kashmiri Chilli Powder. Add just enough water to make a thick, sticky batter.
Step 2 Heat oil in a deep pan. Drop small spoonfuls of the batter into the hot oil and fry until they are crisp and golden brown. Drain the pakoras on a paper towel and set them aside.
Step 3 For the Kadhi, whisk the sour yogurt and the remaining 1/2 cup of gram flour together until completely smooth and lump-free. Add the Turmeric Powder, salt, and about 3-4 cups of water to create a thin, watery liquid.
Step 4 In a large, heavy-bottomed pot, heat 1 tablespoon of oil or ghee. Add the Fenugreek Seeds (Methi) and sauté for a few seconds until fragrant (be careful not to burn them, or they will turn overly bitter).
Step 5 Pour the yogurt and gram flour mixture into the pot. Stir continuously on medium heat until it comes to a rolling boil. Once boiling, lower the heat and let the Kadhi simmer uncovered for 25-30 minutes, allowing it to thicken and the raw flour taste to cook out.
Step 6 Gently drop the fried pakoras into the simmering Kadhi and let them soak for 5 minutes. In a small pan, prepare the final tempering (tadka) by heating ghee, adding Wild Black Mustard Seeds, asafoetida, dry red chillies, and a pinch of Kashmiri Chilli Powder. Pour this sizzling tadka over the Kadhi right before serving!
Chef's Tip: Using yogurt that has slightly soured (left out of the fridge for a few hours) is key to an authentic, tangy Punjabi Kadhi. Stirring continuously until the first boil prevents the yogurt from curdling!
