Chef’s Nectar, “ Punjabi Kadhi Pakora”


Punjabi Kadhi

Kadhi or karhi is a dish originating from the Indian subcontinent mostly every where it has it own version and method of preparation, I have made a North Indian most famous and common home made dish Punjabi Kadhi which is rich with tangy flavor and loved by everyone at home. Kadhi consists of a thick gravy based on chickpea flour, and contains vegetable fritters called pakoras, to which dahi is added to give it a bit of sour taste. It is often eaten with boiled rice or roti.

Ingredients for making the Punjabi Kadhi.

for kadhi mixture

  • 1.5 cups full fat sour curd or khatta dahi or yogurt or 375 gram sour curd
  • 3 cups water
  • ½ teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • 1 generous pinch of asafoetida(hing)
  • Salt to taste
  • 40 grams of besan
  • mustard oil for shallow frying or deep frying pakoras

Making of onion pakoras

  • 150 gms of onions
  • 1 cup besan (gram flour)
  • ½ teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon ajwain (carom seeds)
  • ⅔ to ¾ teaspoon salt or add as required
  • ¼ cup water or add as required

Making of punjabi kadhi

  • 1 small to medium onion or ⅓ cup chopped onions
  • 1 tablespoon chopped ginger
  • ¾ to 1 tablespoon chopped garlic
  • 8 to 10 fenugreek seeds (methi seeds)
  • 2 green chillies, chopped
  • 2 red chillies, broken
  • 1 teaspoon cumin seeds
  • a generous pinch of asafoetida(hing)
  • 8 to 10 curry leaves or 1 sprig curry leaves
  • 2 tablespoons mustard oil

Method of making the Punjabi Kadhi

making curd mixture

  • In a bowl take 1.5 cups sour curd or about 375 grams of curd. Whisk it well till smooth
  • Add 8 tbsp gram flour, ½ tsp red chilli powder, ½ tsp turmeric powder, ½ tsp garam masala powder and 1 tsp salt to the whisked curd.
  • Stir and mix everything again, Add 3 cups water and stir well to avoid lumps.

Making of onion pakoras for punjabi kadhi

  • Take the 1 cup gram flour/besan in a bowl and add ½ tsp ajwain/carom seeds, ½ tsp red chili powder, ½ tsp garam masala powder and ⅔ tsp salt or as required.
  • Add 1 cup thinly sliced onions, Mix everything well and keep aside covered for 30 minutes.
  • This will allow the onions to release their water in the mixture. Depending on the water content in the onions, the mixture will become very moist or just about to moist.
  • Then accordingly add water as required to make a thick batter. I added ¼ cup water.
  • Heat oil for deep frying in a kadai. And one by one fry the pakoras on a medium flame.fry till the pakoras becomes golden brown.
  • Remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakoras in batches this way. When done keep all of them aside.

Making of Punjabi kadhi

  • In a kadhai heat oil then, Add 3 to 4 pieces of broken red chilly cook a little without burning it then add 1 tsp cumin seeds, 8 to 10 methi seeds and a generous pinch of asafoetida. Allow the cumin seeds to crackle and the methi seeds to change their color, Add ⅓ cup chopped onion. Stir and saute for 3 minutes on a low flame.
  • Then add 1 tbsp chopped ginger/adrak, ¾ to 1 tbsp chopped garlic and 2 green chillies, chopped. Stir and saute for a minute.
  • Now add 8 to 10 curry leaves, 2 dry red chilies (halved or broken). Stir and saute for a minute on a low flame.
  • Then add the curd mixture and Stir very well. Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the bottom does not get browned. Time taken to cook the kadhi will be around 14 to 16 minutes.
  • After the kadhi has come to a boil, then lower the flame and simmer the kadhi for more 6 to 7 minutes. The kadhi will thicken.
  • If the kadhi becomes too thick, then add some hot water.
  • Now add the onion pakoras in the kadhi. Stir gently, Cover with a lid and let the onion pakoras be soaked in the kadhi for 8 to 10 minutes, sprinkle some garam masala powder on the punjabi kadhi.
  • Serve the punjabi kadhi pakora with steamed rice or cumin rice, topped with few teaspoonfuls of ghee. You could also have kadhi with rotis or parathas.

Please Note: Punjabi Kadhi best goes along with Steam rice. It’s my personnel favorite dish from the childhood.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: