Punjabi kadhi pakora is a bit tangy, spicy, and full of flavors curry that is traditionally served with crispy pakoras or fritters, making it a comforting dish that warms the soul. The distinct tanginess comes primarily from the buttermilk (lassi), which not only enhances the flavor but also adds a subtle creaminess to the curry. In addition, the crispy pakoras, made from gram flour and a variety of spices, provide a delightful contrast in texture, elevating the overall experience of the dish. Each bite offers a perfect balance of flavors and can be enjoyed with steamed rice or roti, turning an ordinary meal into a feast.
Ingredients for Kadhi pakoras
Buttermilk or Yogurt
Punjabi Kadhi is made with buttermilk or yogurt. I used old buttermilk because it is a bit sour and gives kadhi its tanginess. If your Kadhi is not tangy, add some lemon juice at the end to make it taste good. If you would like to use yogurt then add more water to make it the thinner consistency.
Besan or Chickpea Flour
Besan is used in the kadhi and also to make pakoras. I prefer using a smaller quantity of besan because as the kadhi is going to cook, it will thicken. In the beginning, kadhi will be runny, but it will thicken up after cooking.
Garlic and spices
To make the kadhi I only use whole garlic but no ginger, I also prefer using whole spices such as cumin, coriander, and caraway seeds. Once kadhi is cooked, you can strain it and take out the whole spices easily.
Ingredients for Pakoras
Onions and spinach
Some people like to make pakoras for kadhi only with besan, but I like to make mine with onions and a little bit of spinach. Trust me onion pakoras make it even better.
Besan
I have mentioned the amount for besan but use your judgment as you are mixing, you should be able to see the vegetables while making the batter. Also, adjust the quantity of water, don’t make the pakora batter too thick or too thin. Add a little bit of water at a time.
How to store leftover Kadhi Pakoras?
Any leftovers can stay in a refrigerator for up to three days. I think Kadhi tastes better the next day. Enjoy it with paratha or puri!
What to serve with Kadhi Pakoras?
Kadhi pakoras burst with flavor when paired with white rice, homemade roti, and parathas, creating a delightful combination of tastes and textures that transforms every bite into a joyful experience. The crispy pakoras and creamy kadhi complement each other perfectly, while the fluffy rice and warm, fresh roti provide a comforting and satisfying base.
The next morning, I enjoy paratha, kadhi, and chai for breakfast. This hearty meal not only kickstarts my day but also evokes warm memories. Enjoying this meal becomes a cherished ritual that warms both my heart and stomach, making it a beloved choice for breakfast.
Punjabi Kadhi Pakoras
Ingredients
Ingredients for kadhi
- 7 cups buttermilk
- 3 cups water
- 1 tsp salt
- 1 tsp red chili powder cayenne
- 1/2 tsp turmeric
- handful garlic cloves
- 1 small onion roughly sliced
- 1 tsp red chili flakes
- 1 tbsp coriander seeds
- 1 tsp caraway seeds
- 1/2 cup chickpea flour
- 1 tsp cumin
Ingredients for Pakoras
- 1.5 large onion
- 1/2 cup spinach
- 1 cup besan
- 1 tsp red chili flakes
- 1 tsp fenugreek leaves
- 3/4 tsp salt
- 3/4 tsp red chili or to taste
- 1 tsp cumin seeds
- 1 tsp crushed coriander seeds
- 1 tsp pomegranate seeds optional
- 1/2 cup water to make your batter or as required
- oil for deep frying
Ingredients for tarka
- 1/2 cup oil
- 5-6 whole red chilies
- 1 tsp cumin seeds
Instructions
Prepare kadhi
- In a container, mix all of the ingredients of kadhi.
- Transfer it to a pot, and cook it on high flame until it comes to a boil. Do not cover the pot, and carefully watch it.
- Once it comes to a boil, lower the heat and let it simmer for 40 minutes or until you have your required consistency.
- While simmering the kadhi, cover it with a lid but leave it a little open. It will prevent it from boiling.
- Mix it occasionally while cooking. Once kadhi is cooked about halfway, strain it, to separate any big pieces.
Make Pakoras
- Peel and thinly slice onions, cut your spinach.
- Wash onions and spinach and leave them in a strainer, for a couple of minutes to drain excess water.
- Now add all the ingredients mentioned for pakoras spices and besan (chickpea flour).
- Use a little water at a time to make the batter.
- Heat oil in a pan and fry a spoonful of onion mixture at a time on medium heat.
- Once golden brown from one side, cook on the other side and add it to the kadhi.
Temper the Kadhi
- For tempering, heat 1/2 cup of oil, add red chilies and cumin seeds. Let it cook for 1-2 minutes and then pour it over the kadhi.
- Enjoy it with homemade roti or white rice.
Video
Notes
- If your kadhi is not tangy, you can add the juice of a lemon.
- Keep your curry thinner because it’ll thicken up after cooking.