Punjabi Kadhi Pakora is a classic North Indian dish made with gram flour (besan) and yogurt-based curry, served with crispy gram flour fritters (pakoras). This comforting and flavorful dish is a staple in Punjabi households and is best enjoyed with steamed rice or jeera rice.
What is Punjabi Kadhi Pakora?
Punjabi Kadhi Pakora is a tangy and spiced yogurt-based curry thickened with besan and cooked with aromatic spices. Soft and fluffy pakoras made from gram flour, onions, and spices are added to the kadhi, making it a wholesome dish.
Ingredients for Punjabi Kadhi
For the Kadhi:
1 cup yogurt (curd)
3 tbsp gram flour (besan)
2.5 cups water
1 tsp turmeric powder
1 tsp red chili powder
1 tsp salt (or to taste)
1 tsp coriander powder
1 tsp garam masala
For the Pakoras:
1 cup gram flour (besan)
1 small onion (finely chopped)
1 tsp ajwain (carom seeds)
1/2 tsp salt
1/2 tsp red chili powder
1/4 tsp turmeric powder
Water as needed (for batter consistency)
Oil for deep frying
For Tempering (Tadka):
2 tbsp ghee or oil
1 tsp mustard seeds
1 tsp cumin seeds
2 dry red chilies
1/2 tsp fenugreek seeds (methi)
1 tbsp ginger-garlic paste
A pinch of asafoetida (hing)
Fresh coriander leaves for garnish
Step-by-Step Instructions
Step 1: Prepare the Pakoras
In a mixing bowl, combine besan, chopped onions, ajwain, salt, red chili powder, and turmeric powder.
Gradually add water to form a thick batter.
Heat oil in a deep pan and drop spoonfuls of batter into hot oil.
Fry until golden brown and crisp. Drain on a paper towel and set aside.
Step 2: Make the Kadhi
In a large bowl, whisk yogurt and besan together until smooth.
Add water, turmeric, red chili powder, coriander powder, salt, and mix well.
Heat oil or ghee in a pan, add mustard seeds, cumin seeds, fenugreek seeds, and dry red chilies.
Once they splutter, add ginger-garlic paste and asafoetida, sauté for a few seconds.
Pour in the yogurt-besan mixture and stir continuously to prevent curdling.
Bring it to a boil and simmer for 15-20 minutes until it thickens.
Step 3: Add Pakoras to Kadhi
Add the fried pakoras to the simmering kadhi and cook for another 5 minutes.
Sprinkle garam masala and mix gently.
Garnish with fresh coriander leaves.
Serving Suggestions
Punjabi Kadhi Pakora is best served hot with steamed rice, jeera rice, or chapati. Pair it with mango pickle or papad for an authentic Punjabi meal.
Tips for Perfect Punjabi Kadhi
Use sour yogurt for an authentic tangy taste.
Stir continuously while cooking to prevent curdling.
Fry pakoras on medium heat for a crispy texture.
Allow pakoras to soak in the kadhi for 5-10 minutes for better absorption of flavors.
Health Benefits of Punjabi Kadhi Pakora
Rich in Probiotics: Yogurt-based kadhi aids digestion and gut health.
Protein-Packed: Besan (gram flour) is a great plant-based protein source.
Low in Gluten: Besan is naturally gluten-free, making this dish ideal for gluten-sensitive individuals.
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