The name says it all – Healthy Punjabi Kadhi with non-fried pakoras. This recipe needs no explanation – a staple food in every household. Wanted to create a healthy yet delicious kadhi for my family, so took a break from the classic version (deep fried pakodas) and choose to test my all-time- favorite APPE PAN to prepare healthy pakodas. This recipe will probably be my go-to recipe from now on.
Also try slow cooker version of Palak Paneer, Punjabi lobia masala, Punjabi kadhi, langarwali dal, onion-tomato masala, Ghee in slow cooker.
Not only were these pakodas delicious and crispy they were super soft and soaked up well. Instead of curd, buttermilk can be used to prepare kadhi. Whisk besan and curd to form a smooth batter, do not over beat or else curd will turn into butter. Make sure there are no lumps in the kadhi.
While kadhi is boiling don’t forget to place a wooden spoon over your pan – read more on this tip. Had a lot of kadhi spills in the past but now this tip is a life saver and comes in really handy. Hosting a dinner party- prepare these pakodas well in advance and toss them in the kadhi just before serving and give it a final boil. After adding pakodas, kadhi may become thick – no worries add 1/4 cup of water and adjust your seasonings.
While preparing tadka/tempering play along with the ingredients. I prefer to flavor kadhi with garlic but if not a garlic fan you can choose to leave that out. Taste your kadhi before adding Amchur powder,because if sour curd or buttermilk was used to prepare kadhi then kadhi would have that sour aftertaste and adding amchur powder will make it more tangy.
Enjoy warm kadhi with hot chapatis or over bed of warm steamed rice. Check out our other appe pan recipes – Veggie Kofte and Sabudana Vada.
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Healthy Punjabi Kadhi with non-fried pakoras
Ingredients
FOR KADHI
- 1.5 cup Curd or Buttermilk
- 3/4 cup Besan (Chickpea flour/ Gram flour)
- 1 teaspoon Methi dana (Fenugreek seeds)
- 1/2 teaspoon Turmeric/ Haldi
- Salt to taste
- 1 tablespoon Oil
- 3 cups Water
FOR PAKODA - MAKES 12-15 PAKODAS
- 1 cup Besan
- 1 cup Chopped Spinach leaves
- 1 medium Sliced Onions
- 2 tablespoon Red chili powder
- 2 teaspoon Kastoori methi/ dried fenugreek leaves
- Salt to taste
- 2 tablespoon Oil
FOR TADKA (TEMPERING)
- 1 small Onion,chopped
- 2-3 cloves of Garlic, chopped
- 3-4 pieces of Whole red Chilies
- A pinch of Hing (asofetadia) (optional)
- 1 teaspoon Cumin seeds
- 1.5 teaspoon Coriander powder (sukha dhaniya)
- 1.5 teaspoon Garam Masala Powder
- 1 teaspoon Red chili powder
- 1.5 teaspoon Amchur Powder (Mango Powder) (optional)
Instructions
- Assemble all the ingredients for kadhi.
- In a big bowl combine curd, besan, salt and turmeric. Whisk it well till it looks like a smooth batter. Blend thoroughly and make sure there are no lumps in the kadhi. Do not overdo (whisk) the curd as it will result into butter.
- Add water and set it aside. Heat oil in a kadhai and add fenugreek seeds and as they start to sputter pour in kadhi mixture, mix and lower the flame. Allow it to simmer on medium low flame. Make sure to keep a wooden spoon over it to avoid spills. (see link above)
- Meanwhile let's prepare pakodas for the kadhi.
- Clean, wash and chop Spinach leaves.
- In a bowl combine chopped spinach with sliced onions, besan and spices.
- Add water slowly to make a thick batter. The batter should not be too watery.
- Heat and grease an appe pan.
- Drop 1 tablespoon batter in each depression...
- Cover and cook for 2-3 minutes on low flame.
- Uncover, turn the pakodas, cover and cook again from the other side for 2-3 minutes.
- Crispy appe pan pakodas are ready. In between keep checking on the boiling kadhi.
- If frying the pakoras - Heat oil in a kadhai, when hot add pakoda batter in hot oil and deep fry at medium heat until crisp and brown.
- Boil kadhi for 20-30 minutes. Once done add in the pakodas and mix. Cover and let the pakodas soak in hot kadhi for 10 minutes. Take it off the flame.
- Assemble ingredients for tempering.
- In a pan heat oil/ghee. Add cumin seeds and whole red chilies. Once cumin seeds start to sputter add in chopped garlic and saute till it changes its color to light pink. Stir in chopped onions.
- Saute till onions are translucent. Add in all the spices except amchur powder and mix.
- Pour this hot tadka over kadhi, adjust seasoning and if using amchur powder, mix in now.
- If kadhi is too thick at this point, add 1/4 cup of water and mix. Adjust seasonings.
- Serve hot with steamed rice.
shveta says
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.
Ruchi says
In that case, the only option left is either frying or baking the pakoras.
Thanks!
Sue says
Great recipe, Ruchi. Made the kadhi for dinner. Came out excellent! Love your tip about the wooden spoon! You’re a life saver !
Ruchi says
Thanks for trying the recipe Sue. 🙂
Glad to hear that you liked the recipe. Yes, that wooden spoon surely comes in handy. 😉
Madraasi_Kadi says
Didn’t follow the recipe but just the pakora in appe pan concept… brilliant! I hate deep frying so this works
Ruchi says
Thank you!
Jyoti says
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.
RK says
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.