Kadhi is a mixture of yogurt (dahi), water, and gram flour (besan), which has been simmered for quite some time, Punjabi kadhi is a kadhi flavored with onions, garlic, ginger, and green chilies. When Punjabi kadhi is combined with gram flour fritters it becomes a very popular dish known as Punjabi kadhi pakora. Kadhi pakoda is best served with rice to make a complete and heavenly meal.
Kadhi is all about the correct ratio of gram flour, yogurt, and water. This recipe takes some time but gives perfect and flavorful Punjabi kadhi. Sour curd gives the best results. Onions are added to the pakoda, which gives a very good bite. I like to add a tempering of oil and Kashmiri red chili powder which gives a nice flavor and gorgeous color to the kadhi pakoda recipe.
Another kadhi recipe is Sindhi kadhi. Absolutely divine kadhi! Find its recipe here.
Likewise, another Punjabi recipe is whole masoor dal recipe. Find it here.
1. In a mixing bowl add 1 and ½ cup yogurt, 3 tbsp gram flour (besan), 1 tsp red chili powder and ¼ tsp turmeric powder.
2. Mix it very well.
3. Add in 4 cups water. Keep aside.
4. Heat 2 tbsp oil. Add 1 tsp mustard seeds (raie) and ¼ tsp fenugreek seeds (dana methi). Cook on low flame till mustard seeds crackle.
5. For some heat and flavor add 2 broken red chilies.
6. Add ½ sliced onion. And cook till onions brown.
7. Next goes in 1 tsp garlic paste. Cook for 2 minutes.
8. Time to add 2 tsp ginger chili paste. Cook for 1 minute. (I have used finely chopped ginger and green chilies, but I find paste gives a better texture and flavor to kadhi).
9. Reduce the flame and add in the yogurt and gram flour mixture.
10. Keep stirring till the mixture comes to a boil.
11. Let it simmer. Meanwhile, prepare the pakoda. To make the batter, in a mixing bowl add 1 cup gram flour (besan), 1 sliced onion, 1 chopped green chili, 1 tsp red chili powder, ¼ tsp turmeric powder, salt to taste and a pinch of baking soda.
12. Add water as much required to make a thick batter.
13. Heat enough oil. Add in portions of the batter and fry on medium heat.
14. Till golden brown.
15. Okay, always make some spare because few will vanish before becoming a part of Punjabi kadhi pakoda (haha)
16. Coming back to the kadhi, simmer it well for 40-50 minutes.
17. Add in salt to taste.
18. Dunk in the pakodas.
19. Simmer for 10-12 minutes.
20. Prepare final tempering. Heat 1 tsp oil. .Add 1 tsp Kashmiri red chili powder. (It will give a gorgeous look without adding any heat.)
21. Bon appétit!
PREP TIME 10 minutes
COOK TIME 60 minutes
TOTAL TIME 1 hour 10 minutes
For Kadhi:
For Pakoda:
For tempering:
1. In a mixing bowl add 1 and ½ cup yogurt, 3 tbsp gram flour (besan), 1 tsp red chili powder and ¼ tsp turmeric powder.
2. Mix it very well.
3. Add in 3 cups water. Keep aside.
4. Heat 2 tbsp oil. Add 1 tsp mustard seeds (raie) and ¼ tsp fenugreek seeds (dana methi). Cook on low flame till mustard seeds crackle.
5. For some heat and flavor add 2 broken red chilies.
6. Add ½ sliced onion. And cook till onions brown.
7. Next goes in 1 tsp garlic paste. Cook for 2 minutes.
8. Time to add 2 tsp ginger chili paste. Cook for 1 minute. (I have used finely chopped ginger and green chilies, but I find paste gives a better texture and flavor to kadhi).
9. Reduce the flame and add in the yogurt and gram flour mixture.
10. Keep stirring till the mixture comes to a boil.
11. Let it simmer. Meanwhile, prepare the pakoda. To make the batter, in a mixing bowl add 1 cup gram flour (besan), 1 sliced onion, 1 chopped green chili, 1 tsp red chili powder, ¼ tsp turmeric powder, salt to taste and a pinch of baking soda.
12. Heat enough oil. Add in portions of the batter and fry on medium heat.
13. Till golden brown.
14. Okay, always make some spare because few will vanish before becoming a part of Punjabi kadhi pakoda (haha).
15. Coming back to the kadhi, simmer it well for 40-50 minutes.
16. Add in salt to taste.
17. Dunk in the pakodas.
18. Simmer for 10-12 minutes.
19. Prepare final tempering. Heat 1 tsp oil. .Add 1 tsp Kashmiri red chili powder. (It will give a gorgeous look without adding any heat.)
20. Bon appétit!
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