Kadhi Pakora Recipe | Punjabi Kadhi Recipe | Recipe for Kadhi Pakoda with detailed photo and video recipe. Perhaps one of the most popular North Indian curry recipes, made with chickpea flour, sour yoghurt, and spices. It is typically served as a side dish to the choice of rice recipes, but can also be served with roti and chapati. Unlike other indian dal recipes, it is known for its combination of curry with deep-fried pakoras.
Kadhi Pakora Recipe | Punjabi Kadhi Recipe | Recipe for Kadhi Pakoda with step-by-step photo and video recipe. Besan or chickpea flour-based recipes are very common across India. It is generally used in various snack recipes that utilise a besan batter for deep-fried snack coating. However, it can also be used in other recipes, such as the Punjabi kadhi recipe, where besan and yoghurt are mixed to form a thick and creamy curry.
When we talk about Punjabi curries, we always think of some exotic paneer or vegetable-based curries. The Punjabi cuisine is also famous for its lentil-based curries. However, it also includes other types of curries made with unusual ingredients. Kadhi Pakoda is one such unique recipe where a creamy yoghurt and besan mixture is cooked to a dal-like consistency. Later, just before serving, it is topped with deep-fried vegetable dumplings similar to south indian vegetable-based sambar recipes. The addition of besan helps to achieve a creamy consistency, complemented by a sour taste from the yoghurt. It is also loaded with spices like garam masala and fenugreek to have the necessary spice heat.
Furthermore, some additional tips, suggestions and variations to the Punjabi kadhi recipe. Firstly, the pakoras used in this recipe are specific to this recipe and are not the crispy onion pakoras. You need to make it smooth and soft so that it can be easily cut and scooped, even after deep-frying. Secondly, the choice of yoghurt or curd is critical for this recipe. It has to be sour in taste, and do not use fresh curd for this recipe. Also, before mixing it with the besan, whisk it to a smooth consistency. Lastly, if you plan to serve the kadhi later, you can add the pakoras 5 minutes earlier and bring them to a boil. Additionally, you may need more salt than a typical curry due to the combination of curd and besan.
Finally, I request that you check my other detailed Curry Recipes Collection alongside this post on Punjabi Kadhi Recipe. It mainly includes my other detailed recipes, such as kadhi, Gujarati kadhi, dahi kadhi, sol kadhi, dum aloo, rajma, dosa kurma, biryani gravy, potato curry for masala dosa, and poori masala. Furthermore, some additional recipe categories like,
About Kadhi Pakora
Kadhi Pakora is a classical North Indian dish known for its rich flavour and creamy texture. It combines tangy yoghurt and chickpea flour, forming a smooth and thick curry base. The mixture thickens beautifully as it cooks, giving a velvety finish. Soft pakoras made with gram flour add a fluffy texture and soak up the gravy perfectly. Every spoonful delivers warmth and comfort, featuring mild spices and golden-fried fritters. This dish is popular as a quick and easy curry across India. It pairs beautifully with both rice and roti, making it a multipurpose meal. The thick and creamy consistency allows it to serve as both a soup and a light appetiser. Its semi-thick texture and earthy aroma make it a delight for everyday cooking.
This recipe stands out for its speed and simplicity. Yoghurt and chickpea flour form the protein-rich base that thickens naturally without long cooking. The creamy consistency develops in minutes as the mixture simmers. Soft pakoras add a satisfying bite, turning the curry into a hearty meal. Even leftover pakoras can be added without affecting taste or texture. The dish needs no pressure cooking, just a quick whisk of curd and besan. The blend of tangy, spicy, and creamy flavours brings comfort in every bite. It serves as a perfect weekday curry or festive dish. Its easy preparation and multipurpose nature make it ideal for any meal.
Fun Fact:
Traditionally, Punjabi households used leftover pakoras in Kadhi the next day, turning an ordinary curry into a celebrated weekend meal.
Chef Tips for Kadhi Pakora
The classical Multipurpose Kadhi Pakora Recipe – Restaurant Style is a creamy and tangy yoghurt-based curry with soft gram flour fritters. It is simple to prepare, rich in protein, and pairs well with both rice and roti
- Whisk: Combine curd and besan until smooth. This prevents lumps and ensures an even, creamy consistency
- Spice Addition: Mix turmeric, chilli powder, and salt in the curd mixture. Early seasoning helps flavours blend better during cooking
- Simmer: Cook the kadhi on a low flame. Slow simmering enhances thickness and gives a rich texture
- Pakoras Frying: Make small, soft pakoras and fry on medium heat. This keeps them light and spongy, allowing them to soak up the curry well.
- Tempering: Add a final tadka of cumin, mustard, and red chilli in ghee. It deepens flavour and gives an authentic restaurant-style aroma.
FAQs
- How can I prevent kadhi from curdling?
Whisk curd and besan properly before heating. Always cook on low heat and stir continuously until the mixture thickens. - Why is my kadhi too thin?
Simmer the kadhi for a longer period to reduce excess water. You can also mix a small spoon of besan slurry and cook for a few minutes. - When should I add pakoras to kadhi?
Add them just before serving to keep them soft but intact. If you prefer them extra soft, soak briefly in warm water before adding. - Can I store kadhi pakora overnight?
Yes, refrigerate the kadhi in an airtight container. Reheat on low flame and add a little water if it thickens too much. - What makes kadhi thick and creamy?
Besan and curd together create natural thickness. Slow cooking helps the mixture turn smooth and creamy.
Video Recipe
Recipe Card for Punjabi Kadhi Pakora
Kadhi Pakora Recipe | Punjabi Kadhi Pakoda
Ingredients
For kadhi:
- ½ cup besan / gram flour
- 1 tsp turmeric
- ½ tsp chilli powder
- 2 cup curd
- 4 cup water
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp cumin
- ¼ tsp methi
- 1 tsp coriander seeds, crushed
- pinch hing
- 1 inch ginger, grated
- 2 chilli, finely chopped
- few curry leaves
- 1 tbsp salt
- 2 tbsp coriander, finely chopped
- 2 tbsp kasuri methi, crushed
For pakora:
- 2 cup besan / gram flour
- ½ tsp turmeric
- ½ tsp chilli powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- 2 tbsp kasuri methi, crushed
- pinch hing
- ½ tsp salt
- water, for batter
- ¼ tsp baking soda
- oil, for frying
For tempering:
- 1 tbsp ghee
- ½ tsp cumin
- 2 dried red chilli, broken
- pinch hing
- pinch chilli powder
Instructions
- Firstly, in a bowl take ½ cup besan, 1 tsp turmeric, ½ tsp chilli powder and 2 cup curd.
- Whisk and mix well making sure there are no lumps.
- Add 4 cup water and prepare a smooth watery consistency mixture. Keep aside.
- In a large kadai heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 tsp coriander seeds, pinch hing.
- Also add 1 inch ginger, 2 chilli, few curry leaves. Splutter the tempering.
- Pour in the besan curd mixture and mix well.
- Keep stirirng till the besan and curd mixture are well combined, and starts to thicken.
- when the mixture comes to a boil, add 1 tbsp salt and mix well.
- Stir occasionally, and boil for 15 to 20 minutes or until the raw flavour of besan is gone.
- The mixture will turn glossy, adjust the consistency as required. Keep aside.
- To prepare the pakoda, in a bowl take 2 cup besan.
- Add ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, 2 tbsp kasuri methi, pinch hing and ½ tsp salt.
- Mix well, ensuring all the spices are well combined.
- Now add water slowly, and prepare a smooth lump free batter.
- Also add ¼ tsp baking soda and mix well till the batter is light and fluffy.
- Wet your hands with water, and pinch off a ball-sized piece of dough.
- Drop in hot oil, keeping the flame on medium.
- Stir occasionally, until the pakoda turns golden brown and crisp.
- Drain off to remove excess oil.
- Drop the pakoda into the kadi.
- To prepare the tempering, heat 1 tbsp ghee. Add ½ tsp cumin, 2 dried red chilli, pinch hing, pinch chilli powder.
- Pour the tempering over the kadhi.
- Also add 2 tbsp coriander, 2 tbsp kasuri methi and mix well.
- Finally, enjoy Kadhi Pakora Recipe with jeera rice.
Nutrition
How to make Kadhi Pakora with Step-by-step Photos
- Firstly, in a bowl take ½ cup besan, 1 tsp turmeric, ½ tsp chilli powder and 2 cup curd.
- Whisk and mix well making sure there are no lumps.
- Add 4 cup water and prepare a smooth watery consistency mixture. Keep aside.
- In a large kadai heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 tsp coriander seeds, pinch hing.
- Also add 1 inch ginger, 2 chilli, few curry leaves. Splutter the tempering.
- Pour in the besan curd mixture and mix well.
- Keep stirirng till the besan and curd mixture are well combined, and starts to thicken.
- When the mixture comes to a boil, add 1 tbsp salt and mix well.
- Stir occasionally, and boil for 15 to 20 minutes or until the raw flavour of besan is gone. The mixture will turn glossy, adjust the consistency as required. Keep aside.
- To prepare the pakoda, in a bowl take 2 cup besan.
- Add ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, 2 tbsp kasuri methi, pinch hing and ½ tsp salt.
- Mix well, ensuring all the spices are well combined.
- Now add water slowly, and prepare a smooth lump free batter.
- Also add ¼ tsp baking soda and mix well till the batter is light and fluffy.
- Wet your hands with water, and pinch off a ball-sized piece of dough.
- Drop in hot oil, keeping the flame on medium.
- Stir occasionally, until the pakoda turns golden brown and crisp. Drain off to remove excess oil.
- Drop the pakoda into the kadi.
- To prepare the tempering, heat 1 tbsp ghee. Add ½ tsp cumin, 2 dried red chilli, pinch hing, pinch chilli powder.
- Pour the tempering over the kadhi.
- Also add 2 tbsp coriander, 2 tbsp kasuri methi and mix well.
- Finally, enjoy Kadhi Pakora Recipe with jeera rice.
Notes
- Firstly, make sure to use sour curd to have a balance in flavours.
- Also, add the pakoda just before serving to have crunchy bites.
- Additionally, do not compromise on the cooking time of the kadhi. Otherwise, it tastes raw and has an unpleasant odour.
- Finally, the Punjabi Kadhi Pakora Recipe tastes great when served hot.