Punjabi Kadhi Pakoda Recipe

Kadhi is an absolutely classic Indian traditional dish which is enjoyed all over India with its truly blissful taste. Kadhi is actually yogurt and gramflour (besan) curry which contains deep fried besan balls. The Punjabi Kadhi pakoda in particular has comparatively thick texture and contains mild but flavorful spices that add to the whole taste.

Kadhi pakoda is actually an amalgamation of variety of spices too. The assortment of various spices like asafetida (heeng), clove (laung), dry red chillies (sukhi lal mirch) and many more come together to create an unparalleled flavor. This sour and slightly spicy dish can be equally enjoyed with rice or plain chapattis.

A small but very important tip for making delicious Punjabi Kadhi lies in its yogurt. Take sour yogurt as it provides a pleasurable sour taste to kadhi. Garnish with fresh coriander leaves and red-green chilies to get a mouth-watering look. And yes! Do not forget to keep a glass of lassi along while serving this yummy dish as it will complete your Punjabi cuisine.

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Punjabi Kadhi

Traditional Punjabi dish, that is a must in every celebration. One of the most popular dishes from the Punjabi Cuisine that is loved by others as well.
Course Lunch
Cuisine Punjabi
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Anju Bhagnari

Ingredients

Kadhi base

  • Onion 1
  • Red chillies 2 (whole)
  • Methi dana ½ teaspoon
  • Grated Ginger ¼ teaspoon
  • Cumin seeds 1 teaspoon
  • Hing 2 pinches
  • Garam masala powder ¼ teaspoon
  • Fresh curry leaves 10
  • Oil 1 tablespoon

Kadhi Mixture

  • Sour Curd 1 cup
  • Besan 3 heaped tablespoons
  • Water 3 cups ( Can be adjusted )
  • Ginger-Garlic-Green Chilli paste 1 teaspoon
  • Red chilli powder ½ teaspoon
  • Salt to taste
  • Haldi powder ¼ teaspoon

Kadhi pakoda

  • Besan 1 cup
  • Green chilli 1
  • Onion 1
  • Green coriander leaves 1 teaspoon
  • Red chilli powder ½ teaspoon
  • Salt to taste
  • Water as needed
  • Oil 2 cups (for deep frying)

Instructions

  1. Ready the Pakodas first - In a bowl take the Besan.
  2. Chop the onion and green chilli finely and add to it. Add the green coriander leaves after chopping. Add the salt and red chilli powder.

  3. Adding water little by little make a thick paste-like batter.
  4. Let it rest for 10 minutes.
  5. Take oil for deep frying in a thick bottom pan. Heat on medium flame.

  6. Lower the flame once hot. With a spoon, drop batter in the oil.

  7. Deep fry both sides till golden brown in colour. Remove in a steel sieve to drain off the excess oil.

  8. Ready all pakodas and keep aside.
  9. To make the Curd Mixture- In a deep bowl, take the Sour Curd.
  10. Add salt, red chilli powder, haldi, Ginger-Garlic-green chilli paste and Besan.
  11. With a fork, give a whisk. Now add half the quantity of the water.

  12. Blend with a hand blender only for a few seconds so that it becomes a homogeneous mixture.
  13. Add the remaining water and again give a blitz for a few seconds. Keep aside till we ready the base.

  14. To make the Base-Take 1 teaspoon oil in a thick bottom pan. Heat on low flame.

  15. Add the mustard seeds, cumin seeds, hing,grated ginger, fresh curry leaves, whole red chillies and the sliced onion.

  16. Saute till the onion turns translucent. Add the Curd-Besan mixture.

  17. Now, stir it continuously till you get the desired consistency and thickness of the Kadhi.
  18. If thick consistency is desired, cook for longer time. To keep thinner consistency, cook for about 7 to 10 minutes.

  19. Also, water can be added to adjust consistency as per preference. However, the Kadhi thickens quite a bit with time so watch it accordingly.

  20. Add in the ready Pakodas and bring to a boil. Shut off the flame.

  21. Cover with a lid and let stand till the pakodas soak in the flavors. Lastly, sprinkle the garam masala powder.

  22. Serve hot with boiled rice.

Recipe Notes

The Kadhi thickness can be reduced at any point by adding boiling water to it

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