Make kadhi pakora recipe Punjabi style at home, It is basically a yogurt and gram flour based curry that has soft pakoras in it. Usually, it is served with rice.
Kadhi Pakora is one of the famous North-Indian food.
I really love eating kadhi chawal (rice), at least once a week my mum makes kadhi rice for lunch. Delhi people love kadhi-chawal and rajma chawal, there are many famous stalls in the market selling this. Whenever I visit Lajpat Nagar market most of the time I eat kadhi or rajma rice because it’s the ultimate comfort food and a filling lunch too.
Try these famous North-Indian comfort food at your home and let me know your feedback.
Quick Jump
- Ingredients
- How to make kadhi pakora Punjabi style
- Top tips
- FAQs
- Other recipes you might like
- Recipe card
Ingredients
Yogurt– Use sour yogurt.
Gram flour– Use good quality gram flour or chickpea flour.
Veggies– Onions, potatoes, green chili, coriander leaves, curry leaves, and lemon. spinach or kale can also be used in pakoras.
Spices– Fenugreek seeds, coriander seeds, dried red chili, cumin seeds, red chili powder, turmeric powder, salt, and mango powder.
Other- Asafoedita, mustard oil.
How to make kadhi pakora Punjabi style
Pakora for kadhi
In a bowl add roughly chopped potatoes, onion, green chili, coriander leaves, red chili powder, dried mango powder (amchur powder), turmeric powder, salt, and gram flour.
Mix it well and then add water to it. Mix it again and do not add all the water at once add it little by little then mix.
It should be moist and slightly thick.
Keep it aside for 10 to 15 minutes. After 15 minutes add lemon juice to the pakora mixture and mix it well.
(Note- Adding lemon juice to the pakora batter will ensure that less oil is absorbed while frying, This is my mother’s secret tip, you can use it whenever frying pakoras.)
Heat the oil in a deep bottom pan or kadhai and drop off a spoonful of batter in the medium-hot oil. Deep fry the pakora in medium hot oil at medium flame by turning it over a couple of times until it turns golden and slightly brown.
(Note- Do not overcrowd the pan while frying otherwise you may find difficulty in turning and it may not evenly cook as well.)
Once fried transfer it to a kitchen paper towel so that excess oil can be absorbed by it and repeat the same process for the rest of the batter.
Punjabi kadhi
In a big bowl add yogurt and whisk it well until smooth.
Add gram flour(besan) to it and mix it well. Then add water to it and again mix it well until smooth, the batter should be lump-free. Keep it aside.
In a pan or kadhai heat mustard oil. Once the oil is hot add fenugreek seeds (methi dana) in it, let the fenugreek seeds turn black, and once it has turned black take it out and discard. Fenugreek seeds have released their flavor in the oil.
In the same oil add mustard seeds, cumin seeds, coriander seeds, dried red chili, green chili, curry leaves, asafoetida (hing), red chili powder, salt, and turmeric powder. Mix it well and cook it at medium flame.
Then add yogurt-gram flour mixture and water to it. Mix it well.
Now boil the kadhi by stirring it more often. After 2 to 3 boils lower the flame to simmer and add fried pakora, dry mango stick (khatai) garam masala, and dried mango powder (Amchur powder) to it.
(Note- Dried mango stick also known as khatai in Hindi is optional.)
Cover and cook it at low flame for 8 to 10 minutes. It will become slightly thick and the pakoras will become soft. Turn off the flame after 10 minutes and it’s ready to serve.
Serve it with steamed rice or ghee rice.
Top tips
- If you don’t like to have onion or want to make kadhi without onion and garlic then skip chopped onion in pakoras and the rest of the process will be the same. You can also add chopped spinach to the pakoras mixture.
- Adding lemon juice to the pakora batter is optional but if you want your pakora to absorb less oil while frying then make sure to add it.
- You can use homemade or store-bought yogurt as well. Use sour yogurt for kadhi.
- If you don’t have mustard oil, feel free to use canola oil, ghee, extra light olive oil, or refined oil.
- Try not to skip curry leaves, You can use fresh as well as dried curry leaves. If it’s not available then you can omit it.
- If the kadhi becomes thick add little water to it and reheat it.
FAQs
Kadhi pakora in English will be called curry with fritters.
How can I thicken my kadhi?
In this case, you need to make a yogurt-gram flour mixture again. Mix yogurt and gram flour until smooth make sure its lump free then add this mixture to the warm kadhi, remember that the kadhi should not be hot it should be warm as the mixture will form into lumps if adding it in the hot kadhi.
Now boil the kadhi for a good 12 to 15 minutes by stirring more often so that it does not tastes raw. At last, you will get the desired consistency.
Can we reheat kadhi?
Yes, If it’s thick add little water then reheat.
Can I make kadhi without pakora?
Why not? many times I make kadhi without pakora mostly on lazy days and yes it tastes good but at the same time, it feels like something is missing!
Other recipes you might like
Recipe card
Kadhi pakora recipe punjabi style
kadhi is basically a yogurt and gram flour based curry that has soft pakoras in it. Usually, it is served with rice.
Ingredients
Pakora
- 1 medium size onion
- 1 medium size potato
- 2 green chilli
- 1 tablespoon Coriander leaves
- 1 teaspoon salt
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon dried mango powder
- 1/4 teaspoon turmeric powder
- 1/2 lemon
- 1/2 cup gram flour
Kadhi
- 1 cup Yogurt
- 1/2 cup gram flour
- 1/2 cup water
- 2 tablespoon mustard oil
- 1/2 teaspoon fenugreek seeds (methi dana)
- 1/2 teaspoon mustard seeds (rai)
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon hing
- 1 teaspoon salt
- 1/2 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 3 cup water
- 1/2 teaspoon dried mango powder
- 1/2 teaspoon garam masala
Instructions
Pakora for kadhi
In a bowl add roughly chopped potatoes, onion, green chili, coriander leaves, red chili powder, dried mango powder (amchur powder), turmeric powder, salt, and gram flour.
Mix it well and then add water to it. Mix it again and do not add all the water at once add it little by little then mix.
Mix the batter nicely, It should be moist and slightly thick.
Keep it aside for 10 to 15 minutes. After 15 minutes add lemon juice to the pakora mixture and mix it well.
(Note- Adding lemon juice to the pakora batter will ensure that less oil is absorbed while frying, This is my mother's secret tip, you can use it whenever frying pakoras.)
Heat the oil in a deep bottom pan or kadhai and drop off a spoonful of batter in the medium-hot oil. Deep fry the pakora in medium hot oil at medium flame by turning it over a couple of times until it turns golden and slightly brown.
(Note- Do not overcrowd the pan while frying otherwise you may find difficulty in turning and it may not evenly cook as well.)
Once fried transfer it to a kitchen paper towel so that excess oil can be absorbed by it and repeat the same process for the rest of the batter.
How to make kadhi
In a big bowl add yogurt and whisk it well until smooth.
Add gram flour(besan) to it and mix it well. Then add water to it and again mix it well until smooth, the batter should be lump-free. Keep it aside.
In a pan or kadhai heat mustard oil. Once the oil is hot add fenugreek seeds (methi dana) in it, let the fenugreek seeds turn black, and once it has turned black take it out and discard. Fenugreek seeds have released their flavor in the oil.
In the same oil add mustard seeds, cumin seeds, coriander seeds, dried red chili, green chili, curry leaves, asafoetida (hing), red chili powder, salt, and turmeric powder. Mix it well and cook it at medium flame.
Then add yogurt-gram flour mixture and water to it. Mix it well.
Now boil the kadhi by stirring it more often. After 2 to 3 boils lower the flame to simmer and add fried pakora, dry mango stick (khatai) garam masala, and dried mango powder (Amchur powder) to it.
(Note- Dried mango stick also known as khatai in Hindi is optional.)
Cover and cook it at low flame for 8 to 10 minutes. It will become slightly thick and the pakoras will become soft. Turn off the flame after 10 minutes and it's ready to serve.
Serve it with steamed rice or ghee rice.
Notes
- If you don't like to have onion or want to make kadhi without onion and garlic then skip chopped onion in pakoras and the rest of the process will be the same. You can also add chopped spinach to the pakoras mixture.
- Adding lemon juice to the pakora batter is optional but if you want your pakora to absorb less oil while frying then make sure to add it.
- You can use homemade or store-bought yogurt as well. Use sour yogurt for kadhi.
- If you don't have mustard oil then feel free to use canola oil, ghee, extra light olive oil, or refined oil.
- Do not skip curry leaves, You can use fresh as well as dried curry leaves. If it's not available then you can omit it.
- If the kadhi becomes thick add little water to it and reheat it.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 212Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 123mgCarbohydrates: 33gFiber: 5gSugar: 10gProtein: 11g
All information presented is intended for informational purposes only.
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