Punjabi Kadi Pakoda | Kadhi Pakora | Recipe to make kadhi pakora | How to make Punjabi Kadi Pakoda | Kadi Pakoda recipe with step by step instructions

A quintessential comfort food Punjabi Kadi Pakoda | Kadhi Pakora served  with Steamed rice is a soul satisfying Indian meal. This kadhi recipe is authentic, easy to make and so very  delicious.

Though being Sindhi we love our style of Sindhi kadi, but this one has my heart.  Here crispy, deep-fried onion fritters (pakora) are added into creamy, thick, tangy yogurt gravy (aka kadhi).

The tempering (tadka) on top enhances the flavor of this kadhi pakora even more.

Punjabi Kadi Pakoda | Kadhi Pakora ultimate comfort food

A bowl of warm kadhi pakora with steamed rice (kadhi chawal) is the ultimate comfort food for many Indians.

The term ‘kadhi’ comes from the word ‘Kadhna’ means slow cooking or to simmer. This Punjabi kadhi is slow-cooked for at least 30 minutes and then deep fried fritters are added to it.

This kadhi (gravy) is made from sour yogurt (or leftover buttermilk) and besan/gram flour along with some spices.

The spices may vary depending on the region. There are many kadhi varieties such as Gujarati kadhi, Maharashtrian kadhi, Rajasthani kadhi, etc.

What is Pakoda/pakora in Punjabi Kadi Pakoda | Kadhi Pakora?

Pakoda is deep-fried fritters made from besan, onion, some spices,herbs and other vegetables.

However, the recipe of pakora, every household has its own version of making it. We Sindhi’s have this Pakoda/pakora as a snack with tea.

Here I have made these pakoras with onion,herbs and some spices. You can add spinach, methi leaves or potatoes also.

Or you can skip adding pakora to the kadi and add ready-made salty boondi for a change.

You can have a look at my other main course recipes –

Gwar ki sabzi/ cluster beans curry

Suran ki sabzi/ Indian yam curry

Baingan ka bharta

Baigan Achaari

Mushroom do pyaza

Rajma masala

Paneer masala

Kamal kakdi sabzi/ Lotus stem curry

Palak paneer

Lobia masala /Black eyed peas curry

Alu matar tamatar

Mushroom matar

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Print Recipe

Punjabi Kadi Pakoda | Kadhi Pakora

A quintessential comfort food Punjabi Kadi Pakoda | Kadhi Pakora served  with Steamed rice is a soul satisfying Indian meal. This kadhi recipe is authentic, easy to make and so very  delicious.

Prep Time20 minutes mins

Cook Time45 minutes mins

Course: Main Course

Cuisine: North Indian Recipes

Keyword: kadhi pakora, kadi pakoda, pakora kadi, punjabi kadhi, Recipe to make kadhi pakoda

Servings: 5

Author: Lata Lala

Ingredients

To make kadhi

• 1.5 cup (375 grams) Sour curd
• 8 tablespoons (40 grams) Besan/gram flour
• 3 cups or add as required water
• 1/2 tsp methi seeds
• 1 onion sliced
• 1 tsp ginger green chillies minced
• 3 garlic cloves minced
• 1/2 tsp red chili powder
• 1 tsp salt
• 1/4 tsp turmeric powder
• 1 tsp coriander powder

For Onion Pakora

• 2 thinly sliced onions or 2 medium to large onions (150 grams)
• 1 cup besan gram flour
• 1 green chili minced
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• To taste salt
• 2 tsp Fresh coriander leaves chopped
• 1/4 cup water or add as required
• Oil for frying pakoda

For tadka/tempering

• 1 tbsp Ghee/clarified butter
• 1 tsp Mustard seeds
• 1 tsp Red chilli powder
• 1 Garlic clove chopped
• 5-7 curry leaves
• 1 Whole red chilli
• 1 pinch Asafoetida
• Handful of coriander leaves for garnishing

Instructions

To make kadhi

• Whisk besan/gram flour and curd in a large bowl until it is smooth and lump-free.
• Add around 2 cups of water and whisk well. If you still see some lumps use hand blender to blend well.
• Now in a thick bottom vessel heat oil, add methi seeds. Saute for few  seconds or until they get a slight golden color.
• Next, add mustard seeds and let them splutter. When it start crackle, add minced green chili-ginger. Saute for a while and next add minced garlic.
• On a low flame keep sauteing till the raw aroma of ginger, chilli and garlic goes away.
• Now add turmeric powder, coriander powder and red chili powder.  Saute well.
• Now add sliced onion with pinch of salt. When the onions turn translucent and acquire pink color,  add the curd-besan mixture to this. Keep stirring it constantly on a low heat.
• Make sure to stir the kadhi continuously until it comes to the first boil.
• You can then lower the heat after that and and let it cook. You don’t need to stir it all the time after that.
• After a while add salt and let it boil for 20-25 minutes.
• In between if you feel the kadhi is turning thick, add hot water.
• After 25 minutes, kadhi would have considerably thickened and completely cooked.
• You can add required amount of hot water here if kadhi looks too thick to you.

To make Pakoda

• Meanwhile in another bowl whisk  besan and add all the ingredients listed.
• Mix everything well and set aside covered for 15 minutes. The batter should be of thick consistency as onion and coriander leaves will leave water.
• Next, heat oil on medium heat for deep frying pakoda. Then with a help of a spoon carefully drop the batter in the oil to make small roundels.
• After a while turn the pakoda upside down and cook further on medium heat.
• When pakoda turns crisp and golden in color, place them on a kitchen paper towel so that extra oil is absorbed. Fry the remaining pakora in batches this way.
• After that, add these pakoda directly to the prepared kadhi and stir gently. Cover with a lid and let it simmer for 10 minutes.

For tadka/tempering

• Heat ghee in a small tadka pan. Once heated add ghee. Add mustard seeds and curry leaves, let it splutter.
• Add chopped garlic and saute till it turns pink.
• Next add whole red chillies and saute for a while.
• In the last add pinch of asafoetida/hing and red chili powder.
• Switch off the flame and pour this on kadi pakora
• Garnish with coriander leaves and serve hot with Steamed rice. You can serve this kadhi with roti or paratha.

Step by step instructions and pictorial presentation to make Punjabi Kadi Pakoda | Kadhi Pakora

Whisk besan/gram flour and curd in a large bowl until it is smooth and lump-free.

Add around 2 cups of water and whisk well. If you still see some lumps use hand blender to blend well.

Now in a thick bottom vessel heat oil, add methi seeds. Saute for few  seconds or until they get a slight golden color.

Next, add mustard seeds and let them splutter. When it start crackle, add minced green chili-ginger. Saute for a while and next add minced garlic.

On a low flame keep sauteing till the raw aroma of ginger, chilli and garlic goes away.

Now add turmeric powder, coriander powder and red chili powder. Saute well.

Now add sliced onion with pinch of salt. When the onions turn translucent and acquire pink color,  add the curd-besan mixture to this. Keep stirring it constantly on a low heat.

Make sure to stir the kadhi continuously until it comes to the first boil.

 You can lower the heat after that and let it cook. You don’t need to stir it all the time after that.

After a while add salt and let it boil for 20-25 minutes.

In between if you feel the kadhi is turning thick, add hot water.

After 25 minutes, kadhi would have considerably thickened and completely cooked.

You can add required amount of hot water here if kadhi looks too thick to you.

To make Pakoda

Meanwhile in another bowl whisk  besan and add all the ingredients listed.

Mix everything well and set aside covered for 15 minutes. The batter should be of thick consistency as onion and coriander leaves will leave water.

Next, heat oil on medium heat for deep frying pakoda. Then with a help of a spoon carefully drop the batter in the oil to make small roundels.

After a while turn the pakoda upside down and cook further on medium heat.

When pakoda turns crisp and golden in color, place them on a kitchen paper towel so that extra oil is absorbed. Fry the remaining pakora in batches this way.

After that, add these pakoda directly to the prepared kadhi and stir gently. Cover with a lid and let it simmer for 10 minutes.

For tadka/tempering

Heat ghee in a small tadka pan. Once heated add ghee. Add mustard seeds and curry leaves, let it splutter.

Add chopped garlic and saute till it turns pink.

Next add whole red chillies and saute for a while. In the last add pinch of asafoetida/hing and red chili powder.

Switch off the flame and pour this on kadi pakora.

Garnish with coriander leaves and serve hot with Steamed rice. You can serve this kadhi with roti or paratha.

Top tips to make best kadhi pakora

1. Always use sour curd to make this kadhi. If it’s fresh and not sour, leave the curds over the counter for few hours before making kadhi pakoda.

2. Another option is to add lemon juice or dry mango powder to taste in the end just before serving.

3. The kadhi thickens as it cools down. So while re-heating you may need to add hot water.

4. Add the pakoras to the kadhi 10 to 15 minutes before serving it.

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