Punjabi Kadhi Pakoras
Punjabi kadhi is a bit tangy, spicy, and full of flavors. I’m making it with buttermilk, that’s how it’s originally made, but you can also make it with yogurt.
Servings: 8
Calories: 625kcal
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
Note:
- 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.
Nutrition
Calories: 625kcal | Carbohydrates: 31g | Protein: 13g | Fat: 51g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 768mg | Potassium: 677mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1037IU | Vitamin C: 45mg | Calcium: 287mg | Iron: 2mg