Punjabi Kadhi Pakora
Punjabi Kadhi Pakora is a classic North Indian dish featuring a tangy yogurt-based curry with gram flour-based fritters. The rich and spicy kadhi, combined with crispy pakoras, makes it a comforting and flavorful meal often enjoyed with steamed rice.
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Ingredients
- 500 gramsyogurt (plain, full-fat)
- 125 gramsgram flour (besan)
divided into 75g for pakora batter and 50g for kadhi
- 600 mlwater
divided into 400ml for kadhi and 200ml for pakora batter
- 50 gramsspinach leaves
finely chopped, optional for pakoras
- 1 wholegreen chili
finely chopped
- 1 teaspooncumin seeds
- 1 teaspoonmustard seeds
- 1 pinchasafoetida (hing)
- 1 teaspoonturmeric powder
- 1 teaspoonred chili powder
- 1 ½ teaspoonssalt
adjust to taste
- 1 pinchbaking soda
- 3 tablespoonsfresh coriander leaves
chopped, for garnish
- 350 mloil
for deep frying pakoras
Instructions
Prepare the kadhi batter: In a mixing bowl, whisk together 500 grams of yogurt and 50 grams of gram flour until smooth and free of lumps. Gradually add 400 ml of water while whisking to form a smooth batter.
Add turmeric powder, red chili powder, salt, and asafoetida to the yogurt-gram flour mixture. Mix well and set aside.
Prepare pakora batter: In another bowl, combine 75 grams of gram flour with 200 ml water to form a thick but flowing batter.
Add finely chopped green chili, chopped spinach (optional), a pinch of baking soda, and a pinch of salt to the pakora batter. Mix well and set aside for 10 minutes.
Heat oil in a deep frying pan over medium heat for pakoras.
Drop small spoonfuls of the pakora batter into the hot oil and fry until golden brown and crisp, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
In a heavy-bottomed pan, heat 1 teaspoon mustard seeds and 1 teaspoon cumin seeds on medium heat until they splutter.
Slowly pour the yogurt and gram flour kadhi batter into the pan while stirring continuously to prevent lumps.
Bring the kadhi to a gentle boil and then reduce heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally.
Add the fried pakoras to the simmering kadhi and cook for an additional 5 minutes to let the flavors meld.
Garnish with chopped fresh coriander leaves before serving.
