Punjabi Kadhi Pakora

4.91 from 20 votes

Kadhi Pakora is the ultimate comfort food that is hearty and soul-satisfying. You don’t have to be an expert to make this flavorsome Punjabi Kadhi Pakora; simply gather the ingredients, allow it to simmer, and the food is ready and on the table in an hour.

Prep: 20

Cook: 40

Total: 1

Course: Main Course

Cuisine: Indian

Servings:

Calories: 382kcal

Author: Ruchi

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

US Customary - Metric

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.

Video

Notes

Frequently Asked Questions

Can I make Punjabi Kadhi Pakora Vegan?

Yes, you can! Using plant-based yogurt instead of regular yogurt will turn your recipe vegan. Follow the rest of the steps as given in the recipe.

Can I store the leftover Punjabi Kadhi?

Yes, the leftover Kadhi Pakora can be stored in the refrigerator for a day. Transfer the cooled Kadhi Pakora to an air-tight container and store it in the fridge.

To serve — Add 2 -3 tablespoons of water to a pan/ kadhai and transfer kadhi to it. Now, reheat it on the stovetop, garnish it with chopped coriander, and serve it hot!

Can I make this recipe in advance?

Certainly! You can make this recipe a day ahead. In fact, the Kadhi Pakora recipe tastes better the next day when the flavors have melded well together!

Nutrition