This creamy and tangy Punjabi Kadhi with crisp besan pakoras is a comforting North Indian dish that brings back homely memories. The slow-cooked kadhi, seasoned with two flavorful temperings, is paired with fluffy pakoras for a hearty and satisfying meal.

 

Ingredients

 

For the Kadhi Mixture:

Curd (Yogurt): 1½ cups

Besan (Gram flour): 4 tbsp

Turmeric: ¾ tsp

Red chilli powder: 1 tsp

Salt: To taste

Water: 6 cups

 

For Cooking Kadhi:

Oil: 3 tbsp

Ginger: ½ tbsp, minced

Cumin seeds: 1 tbsp

Coriander powder: 1 tbsp

 

For the Pakoras:

Besan (Gram flour): 1 cup

Salt: To taste

Turmeric: ½ tsp

Red chilli powder: 1 tsp

Cumin seeds: 1 tsp

Baking powder: ¾ tsp

Onion: 1, chopped

Water: ¾ cup (adjust as needed for batter consistency)

Oil: For deep frying

 

For the Final Tempering:

Desi ghee: 1 tbsp

Coriander seeds: 1 tsp

Cumin seeds: 1 tsp

Kashmiri red chilli powder: 1 tsp

 

Method

1.Prepare the Kadhi Mixture

In a bowl, whisk together curd, gram flour, turmeric, red chilli powder, and salt until smooth and lump-free.

Set this aside while you prepare the tadka.

2.Cook the Kadhi

Heat 3 tbsp oil in a large pan. Add minced ginger, cumin seeds, and coriander powder.

Stir the mixture for a quick 30 seconds to release the aroma.

Add the curd mixture and stir continuously until it comes to a boil.

Once it starts boiling, reduce the heat to low. Cook for about 30 minutes, stirring occasionally to prevent the mixture from sticking to the bottom.

3.Make the Pakoras

While the kadhi simmers, mix together besan, salt, turmeric, red chilli powder, cumin seeds, baking powder, and chopped onion in a bowl.

Gradually add water to form a thick batter.

Heat oil in a deep pan and drop spoonfuls of the batter into the hot oil to make pakoras. Fry them until golden and crispy.

Remove and drain the pakoras on a paper towel to absorb excess oil.

4.Assemble the Kadhi Pakora

Taste the kadhi and adjust salt if needed. Transfer the kadhi to a serving bowl.

Add the fried pakoras into the kadhi and let them soak for a few minutes to absorb the flavors.

5.Final Tempering

In a small pan, heat desi ghee. Add coriander seeds, cumin seeds, and sauté for a few seconds.

Add Kashmiri red chilli powder and stir quickly to avoid burning.

Pour this tempering over the kadhi pakora for a beautiful finishing touch.

6.Serve

Garnish with fresh coriander leaves and serve your Punjabi Kadhi Pakora hot with steamed rice or chapatis.

Homely Tip:

For extra crunch, make a few extra pakoras to enjoy on the side with some chutney. If you’re short on time, the kadhi can be prepared a day ahead, and it will taste even better the next day as the flavors meld beautifully!

Nutritional Value (Per Serving, Approx. 1 bowl Kadhi with 2-3 Pakoras):

Calories: ~250

Protein: ~8g

Carbohydrates: ~22g

Fiber: ~3g

Fat: ~12g