If you are a fan of authentic Indian food, I am sure you will love this wholesome and hearty Punjabi Kadhi Pakora that promises to delight you with every spoonful! This lusciously creamy Punjabi Kadhi, adorned with spinach fritters, is any food lover’s ultimate indulgence.
This savory dish not only tantalizes the taste buds but also satisfies the soul when served with naan, tandoori roti, or steamed rice (chawal).
Some recipes are the essence of regional culture, steeped in traditional flavors, uncovering the secrets of the rich culinary heritage of a region, like this savory dish, Punjabi Kadhi Pakora!
Kadhi is a quintessential comfort food from the heartlands of Punjab, where food is not merely for nourishment but it is a way of life!
What is Punjabi Kadhi Pakora?
‘Kadhi’ or ‘Karhi’ is the term used for slow-cooking or ‘Kadhna’ (a slow-cooked curry), and ‘pakora’ is used for fritters (here, gram-flour fritters).
Together, the term means “A creamy soup-like curry studded with gram-flour fritters.” This is a popular savory dish of the North Indian state of Punjab and is enjoyed throughout the country.
Traditionally, Kadhi is made with sour curd (or buttermilk) and besan as the base ingredients. They are simmered together to yield a creamy sauce-like gravy, and later, fritters/ pakoras, spices, and herbs are added to the Kadhi to enhance its flavor and texture.
A final tempering is done to maximize the deliciousness of the recipe.
Variations of Kadhi
There are many diversified ways of making Kadhi, and every region has its version. In India, you will come across Punjabi Kadhi, Gujarati Kadhi, Rajasthani Kadhi, Maharashtrian Kadhi, and Sindhi Kadhi. And each version has its specialty.
Punjabi Kadhi Pakora – belongs to the North; it has a thick consistency and is always served with pakoras dunked in the Kadhi. This Kadhi is shared in the post today.
Gujarati Kadhi – is a preparation of sweet and slightly sour curd. It has a thin consistency and has no pakoras or vegetables added to it.
Maharashtrian Kadhi – also known as Takachi Kadhi, is the buttermilk Kadhi made without pakoras.
Sindhi Kadhi – is made with lots of vegetables, and tamarind pulp is added for sourness.
Rajasthani Kadhi- also known as Khatta, is made with sour curd and has a very thin consistency.
Reasons You’ll ♡ Punjabi Kadhi Pakora
This authentic Kadhi recipe is sure to become your family favorite. The reasons you will fall in love with this incredibly flavorful Punjabi kadhi are —
- It’s simple and easy to make
- Superbly flavorful and irresistibly delicious
- Fritters add texture and flavor
- Tastes awesome the next day, and
- A make-ahead dish with perfectly harmonizing flavors!
Ingredients for Punjabi Kadhi Pakora
Yogurt — One of the two primary components of this recipe, yogurt forms the base of the batter (yogurt + besan) prepared for this recipe. You can use homemade or store-bought curd. Slightly sour curd/ yogurt works best for this recipe, adding a delicious tanginess to the Kadhi.
Chickpea flour/ Besan — The other major component of this yummy recipe is that it helps thicken the Kadhi and lends flavor and healthiness to the recipe. Ensure the besan is fresh for optimum flavor.
Turmeric — Added to the Kadhi to render it a beautiful yellow color that adds to its charm!
Oil — Neutral-flavoured oil is used for tempering and frying pakoras (fritters). You can use ghee instead of oil to make your recipe more flavourful.
Asafoetida/ hing — A pinch of hing added to the Kadhi brings tons of flavor and aids digestion.
Spices — Fenugreek seeds (Methi dana), mustard seeds, coriander powder, garam masala, dry red chilies – These spices enhance the overall delectability of this Kadhi Pakora recipe with their warm and earthy flavors.
Spinach leaves — These go into the pakora/fritters, making them healthier and crispier.
Onion — Thinly sliced onion adds a distinct flavor to the fritters.
Green chili and red chili — Added for the perfect heat that adds to the delectability of the recipe.
For tempering —
Cumin seeds — An important tempering spice that lends the dish a nutty and warm flavor.
Garlic — This is an absolute taste enhancer, lending the dish an irresistible taste.
Onion — The distinctive sweet pungency of the onions elevates the flavor of the kadhi pakora dish while also lending a delightful crunch.
Kashmiri red chili powder — Adds a beautiful red dash of color that makes the dish look drool-worthy.
For garnishing — Chopped cilantro leaves add contrasting green-colored specs that make the final dish look gorgeously delicious.
Punjabi Kadhi Pakora Recipe tips and variations
Use leftover curd for tangy Kadhi Pakora — A slight tanginess in the dish makes it truly irresistible. Therefore, leftover sour curd is an excellent choice for Panjabi Kadhi Pakora.
Prepping sour curd — Leftover curd already has some sourness that works perfectly for the dish. But if you don’t have sour curd handy, you can still bring in some tanginess to the dish. For this, add ½ a teaspoon of Amchur powder (dry mango powder) or even a teaspoon of lemon juice or vinegar to the Kadhi to make it taste a little tangy.
Creamy Kadhi tastes divine! The lusciously creamy texture of the Kadhi makes it super yummy. For this, always use full-fat yogurt.
Curd or Buttermilk? Well, both work great, though the full-fat curd yields creamier Kadhi. When using buttermilk, remember to add an extra teaspoon of besan (chickpea flour) for every cup of buttermilk.
Use fine-textured besan — For the Kadhi to be smooth and creamy textured, you prefer fine-textured besan over coarse-textured one.
Curd to besan ratio is imperative — It is essential to follow the ratio of the two primary ingredients, besan and curd, which is 2: 1. This means, for every 1 cup of curd/ yogurt, add 2 tablespoons of besan. Adding a lesser amount of besan will result in a runny Kadhi, while adding more will make the Kadhi unusually thicker, with the besan remaining undercooked.
Prevent curdling of curd — Adding a besan-curd mixture to the hot pan may result in curdling the mixture. To prevent this, always ensure —
- The curd is at room temperature.
- The heat is lowered before the curd-besan mixture is added to the pan’s fenugreek seeds and rai mix.
Cook thoroughly — Cook the Kadhi until the raw smell is removed completely. Raw besan or undercooked Kadhi may cause bloating.
Slow cooking is the key — The two essential steps in making the creamiest and most delicious Kadhi are to simmer it long and slow. This allows the flavors to develop and render the recipe its signature taste. Stirring intermittently is also essential to prevent it from burning or sticking to the bottom of the pan.
Use a heavy-bottomed pan/ kadhai — During the course of cooking, Kadhi tends to settle down and may get burned if you are using a thin-bottomed pan/kadhai. Using a thick-bottomed pan/kadhai is safer for carefree cooking. Also, keep stirring the Kadhi at regular intervals for even cooking.
Swapping fritters/ pakoras — Although the authentic Punjabi Kadhi Pakora recipe is complete only with the pakoras, yet some may prefer a quicker option. Boondi may replace pakoras/ fritters if you don’t want to add pakoras.
However, refrain from simmering the Kadhi once you add the boondi and serve immediately because the boondi may disintegrate and become mushy when simmered.
A healthy version of Panjabi Kadhi — You may make this recipe healthier by air-frying the pakoras or cooking them in an ebelskiever/paniyaram or appe pan on medium heat. To cook the pakoras in an appe pan, follow the below-mentioned steps:
- Grease and coat each cavity of the appe pan.
- Add about a tablespoon of batter to each cavity.
- Cover the pan with a lid and cook for 3-4 minutes over medium-low heat.
- Once cooked from one side, drop some oil on the uncooked side and flip over.
- Cook the other side until evenly brown and crispy.
- Remove from pan and set aside.
The magical flavor of fenugreek — Fenugreek seeds add a distinctive sweet, nutty flavor to the classic Punjabi Kadhi Pakora recipe. However, you can swap the fenugreek seeds for dried fenugreek leaves (kasoori methi) if you don’t want them. The best time to add the fenugreek leaves to the simmering Kadhi is towards the end, followed by adding the pakoras.
Add water to adjust the consistency — The Kadhi develops flavor when all the spices and the curd-besan mixture are simmered for some time. Simmering for a long duration will deepen the Kadhi’s color and make it thick. Add ¼ cup water at intervals as the Kadhi thickens to maintain consistency.
For crispy pakoras — Crispy pakoras add a great texture to the recipe, besides the deliciousness. Add less water to the batter to make crispy pakoras and keep it on a thicker consistency.
For light and fluffy pakoras — Adding hot oil to the pakora batter will yield soft and fluffy pakoras with a melt-in-mouth texture. Add 2 tablespoons of hot oil to the batter and let it sizzle (if the batter does not sizzle, the oil is not hot enough for frying). Beat the batter thoroughly until well combined. Now, the batter is ready for the pakoras.
Oil or Ghee? This entirely depends on personal choice! Ghee renders a nutty and buttery flavor and can be substituted for oil if you prefer.
The secret to best tadka — Cooking tadka on low heat will prevent the onions and garlic from burning and turning bitter. So, keep the flame low.
Scalable recipe — This delicious Punjabi Kadhi Pakora recipe can be doubled or tripled to cater to your requirements. Refer to the recipe card for the same.
Let Me Know What You Think!
That plate sure looks tempting, right? So, why wait any longer when we can start right away?
Let’s roll up our sleeves and dive into the magical world of Punjabi cooking to create this delicious Punjabi Kadhi that promises to unleash the joy of eating with every spoonful!
Should you make Punjabi Kadhi Pakora, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
HUNGRY FOR MORE FAMILY-FAVORITE RECIPES? TRY THESE-
Follow the step-by-step instructions to make the best Punjabi Kadhi Pakora Recipe
Punjabi Kadhi Pakora
INGREDIENTS
FOR KADHI
- 1½ cups Yogurt preferably sour
- ½ cup Besan (Chickpea flour/ Gram flour)
- 1 teaspoon Turmeric/ Haldi
- – – Salt to taste
- 5 cups Water
- 1½ tablespoons Oil
- ⅛ teaspoon Hing/ Asafoetida
- ¾ teaspoon Methi dana (Fenugreek seeds)
- ¾ teaspoon Mustard seeds
- 4 – Dry Red chilies
FOR SPINACH PAKORA
- 1 medium Onions peeled, rinsed, and thinly sliced
- 1 cup Spinach leaves chopped
- 1 small Green chili chopped
- ¾ teaspoon Red chili powder
- 1 teaspoon Coriander powder
- – – Salt to taste
- 1 cup Besan
- – – Oil for frying
FOR TADKA (TEMPERING)
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 3 cloves Garlic peeled, rinsed, and finely chopped
- 1 small Onion peeled, rinsed, and finely chopped
- 1 teaspoon Kashmiri Red chili powder
GARNISHES
- – – Chopped cilantro leaves
INSTRUCTIONS
PREPARE THE KADHI BASE
- Combine yogurt and besan in a large mixing bowl. Whisk the two until it forms a lump-free and smooth batter. Add 5 cups of water and mix until combined. Add salt and turmeric to this yogurt mixture. Whisk again until smooth. Set aside.
- Heat oil in a heavy-bottomed pan. Once hot, add asafoetida (hing), methi dana ( fenugreek seeds), rai ( mustard seeds), and dried red chilies.Mix the spices. When the seeds start to crackle and become light brown, stir in the yogurt mixture.
- Lower the heat, and stir the yogurt mixture. Allow the Kadhi to simmer for 30 minutes at low heat. Keep stirring at regular intervals to prevent it from sticking and burning. The Kadhi will thicken and deepen in color as it simmers. Adjust the water if the kadhi becomes thick. Add 1/4 cup of water at a time.
MAKE PAKORAS/FRITTERS
- While the kadhi is simmering, let’s make pakoras.
- Take a mixing bowl and combine sliced onions and chopped spinach. Mix it well with besan, green chilies, red chili powder, and salt. Allow the mixture to sit for 10 minutes. During this rest period, onions will release some water. Now, add water and make a thick batter. Add water slowly as we need a thick batter.
- Heat oil in a kadhai over medium heat. Once the oil is hot, take 2 tablespoons of oil and add it to the pakora batter. Beat the batter until combined. Carefully drop the pakoras in hot oil. Fry the pakoras on medium heat- once they start to brown, flip and cook on the other side until evenly brown.
- Once done, remove them from the oil and set them on a paper towel to drain excess oil. Repeat the process until all the batter has been used. Set aside. Tip — Maintaining medium heat while frying the pakoras is essential. Too hot oil will burn the pakoras from the exterior while the interior remains undercooked. And if the oil is not sufficiently hot, the pakoras will absorb the oil and become soggy.
- Add the pakoras to the simmering kadhi. Bring the Kadhi to a boil. Cover the pan and allow the kadhi to simmer for 8-10 minutes. This way, the pakoras will soak in all the flavors and become soft.
FINAL TEMPERING
- Add oil to a pan. Once hot, add cumin seeds, and as the seeds start to crackle, add minced garlic to the pan.Sauté the garlic for a few minutes until the raw smell disappears. Add onions and give it a good mix. Cook the onions until translucent. Cook the tadka on medium-low heat as the onions may get burn.
- Add Kashmiri red chili powder. Give it a good stir. Cook for a few seconds, then remove the tadka from the heat. Drizzle the tadka over the kadhi. Add chopped cilantro leaves and mix to combine.
- Our Punjabi Kadi pakora is ready to be served.
Is there a way of making these pakodas without the appe pan and not frying? Like all your recipes and a frequent visitor from Quebec.
Thanks for stopping by Jyoti. Yes there is a way, heat 2 teaspoon oil in a nonstick kadhai/pan add 1 tablespoon mixture in that heated pan and drop the pakoda mixture all around the kadhai leaving some gaps in between. Lower the flame, cover and cook till its evenly cooked and crispy form all the sides turning occasionally. Add drops of oil if needed. Non- fried crispy pakodas will be ready.
Didn’t follow the recipe but just the pakora in appe pan concept… brilliant! I hate deep frying so this works
Thank you!
Great recipe, Ruchi. Made the kadhi for dinner. Came out excellent! Love your tip about the wooden spoon! You’re a life saver !
Thanks for trying the recipe Sue. 🙂
Glad to hear that you liked the recipe. Yes, that wooden spoon surely comes in handy. 😉
Hi. I would like to try with the pakoras those who are not having the appe pan then how they Vl make it. Thanks for a nice receipe.
In that case, the only option left is either frying or baking the pakoras.
Thanks!
Dear Ruchi, ahhh this is my favourite dish from childhood! I’m going to attempt to make a vegan version using vegan yoghurt. I currently have no methi leaves though! Is it best to wait until I do? Thank you
Vegan version sounds delicious!
You can skip methi leaves altogether.
Dear Ruchi, I’ve just noticed a possible error in the ingredients; “2 tablespoon Red chili powder”. Should this be teaspoons? Thank you 🙏🏼
Mrs G, I have updated the post.
Thank you for pointing out the typo.
Hi Ruchi,
I forgot to give you a 5 star rating. I have made my vegan version several times using organic coconut yoghurt or organic soya yoghurt instead of cow’s milk curd/butter milk. This avoids the harmful casein that is in animal products so it’s healthier but still delicious too! I couldn’t note any difference in taste from my childhood version. Thank you Ruchi 🙏🏼
Thank you, Mrs. G, for sharing your valuable feedback with me.
I am glad you liked the vegan version.
so yummy!! i love it! i ll definitely try it!!
Thank you!
Its great dish for summers. I added a little kasuri methi and it made it even better. I also love the flavour of ajwain. Great for gut. Specially in this season when digestive problems are very common here in India. Well spinach wasn’t available so i used onions instead. I think it still tasted very good. But i really want to try it with some spinach too and see how that tastes.
Thank you for your lovely feedback, Gemini!
Glad you liked the recipe. 😊
Thanks for sharing this recipe. I don’t cook much Indian food but it turned out fabulous, just like you eat at a Punjabi household. I was a bit wary of adding all the spices because it seems like a lot but your recipe is seasoned well and it turned out great. I will be making this again and again for sure. 😍😋
Thank you, Chelsey, for your kind words. So glad you liked the recipe. 😊
Can we make this in advance ? Like make it all in the morning to be eaten at dinner time?
You sure can! Kadhi will thicken as it cools; therefore, adjust the consistency and salt in the recipe just before serving. Bring it to a boil and serve.