Punjabi Kadhi recipe


Punjabi Kadhi recipe



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Introduction

 

Ah, Punjabi Kadhi Pakora! The very mention of it transports me back to my childhood, to those rainy afternoons at my Masi Ji's house. I still remember sitting cross-legged on the kitchen floor, watching her expertly blend ingredients, the rich aroma of spices wafting through the air. Masi Ji’s Punjabi Kadhi Pakora wasn’t just food; it was an experience, a tradition passed down through generations. I’m thrilled to share this cherished recipe with you, exactly how Masi Ji made it!

 

Growing up, Kadhi Pakora was more than just a dish; it was a family ritual. My Masi Ji, with her old, seasoned kadai, would prepare the kadhi in three meticulous parts: the crispy pakoras, the tangy kadhi mix, and finally, the aromatic tadka. Her kitchen was a symphony of sounds and smells, with the crackling of frying pakoras and the sizzle of spices in hot oil. This recipe has always held a special place in my heart, and I'm excited to bring a piece of my childhood to your table.

 

I’ve always believed that a recipe carries the essence of the person who created it. My Masi Ji's Kadhi Pakora is no different. Each time I make it, I’m reminded of her patience, her love for cooking, and the joy she found in feeding others. It’s a connection to my roots, and I hope it becomes a cherished part of your culinary journey too.

 

Now, let’s dive into the recipe and recreate that magic!

 

 

 

Ingredients of Punjabi Kadhi Pakora

 

For Punjabi Kadhi

  • 2 tbsp Mustard oil
  • 1 Dry red chilli
  • 1 tsp Mustard seeds
  • ½ tbsp Jeera (cumin seeds)
  • 1 tsp Hing (asafoetida)
  • ½ cup Chopped onion
  • 1 tsp Ginger, chopped
  • 1 tsp Green chilli, chopped
  • 1 tbsp Kasoori methi (dried fenugreek leaves)
  • 1 tsp Turmeric powder
  • 1 ½ tsp Red chilli powder
  • ½ tbsp Coriander powder
  • 1 cup Sour curd
  • Water, as required
  • 2 tbsp Besan (gram flour)
  • 1 tbsp Salt
  • 1 tbsp Pounded masala (see below)

 

For Pakora

  • 1 cup Chopped onion
  • ½ tsp Chopped ginger
  • ½ tsp Chopped green chilli
  • 1 tbsp Chopped coriander
  • ¼ cup Buttermilk
  • ¾ cup Besan (gram flour)
  • Water, as required
  • Oil, for deep frying

 

For Pounded Masala

  • 14-15 Black peppercorns
  • 1 tsp Ajwain (carom seeds)
  • ½ tbsp Jeera (cumin seeds)
  • 1 Dry red chilli

 

 

 

Instructions of Punjabi Kadhi Pakora

 

Step 1: Prepare the Pounded Masala

Dry roasting and grinding black peppercorns, ajwain, jeera, and dry red chili to make pounded masala for Punjabi Kadhi Pakora.

  1. Dry Roast Spices: Heat a pan on low flame. Add black peppercorns, ajwain, jeera, and dry red chilli. Dry roast until aromatic.
  2. Grind the Spices: Transfer the roasted spices to a mortar & pestle and pound them into a fine powder. Set the pounded masala aside.

 

Step 2: Make the Pakoras

Mixing chopped onion, ginger, green chili, coriander with besan and buttermilk batter, ready to fry for Punjabi Kadhi Pakora.

  1. Mix Ingredients: In a mixing bowl, combine chopped onion, chopped ginger, chopped green chilli, and chopped coriander. Add red chilli powder and salt. Pour in the buttermilk and mix well.
  2. Add Gram Flour: Gradually add besan to the mixture and stir until a thick batter forms. Add a little water if necessary to achieve the right consistency.
  3. Deep Fry Pakoras: Heat oil in a deep pan. Once hot, drop small portions of the batter into the oil. Fry the pakoras until they are golden brown and crispy. Remove them and set them on a paper towel to drain excess oil.

 

Step 3: Prepare the Kadhi Base

Sautéing onions, ginger, green chili, and kasoori methi in mustard oil for Punjabi Kadhi Pakora.

  1. Heat Oil and Add Spices: Heat mustard oil in a large pan or kadai. Add the dry red chilli, mustard seeds, jeera, and hing. Let them crackle and become aromatic.
  2. Sauté Onions: Add the chopped onions to the pan and sauté until they turn golden brown.
  3. Add Aromatics: Stir in the chopped ginger, chopped green chilli, and kasoori methi. Sauté for another minute to release their flavors.

 

Step 4: Incorporate the Spices

Adding turmeric powder, red chili powder, and coriander powder to the sautéed onion mixture for Punjabi Kadhi Pakora.

  1. Add Dry Spices: Sprinkle in the turmeric powder, red chilli powder, and coriander powder. Cook the mixture for a minute, allowing the spices to toast and blend.

 

Step 5: Prepare and Cook the Kadhi Mixture

Whisking sour curd, besan, water, and spices mixture for cooking Punjabi Kadhi Pakora.

  1. Mix Curd and Besan: In a separate bowl, whisk together the sour curd, water, besan, salt, and additional red chilli powder until smooth. Ensure there are no lumps in the mixture.
  2. Cook the Kadhi: Pour the curd mixture into the pan with the sautéed spices and onions. Stir continuously to avoid lumps and cook for 8-10 minutes, or until the kadhi thickens.

 

Step 6: Final Touches

Adding pounded masala and fried pakoras to the cooked kadhi mixture for Punjabi Kadhi Pakora.

  1. Add Pounded Masala and Pakoras: Once the kadhi has thickened, stir in the prepared pounded masala and the fried pakoras. Cook for another 1-2 minutes, allowing the flavors to meld and the pakoras to soak in the kadhi.

 

Step 7: Serve

Garnishing and serving Punjabi Kadhi Pakora with rice and chapati.

  1. Garnish and Serve: Your Punjabi Kadhi Pakora is now ready to serve. Enjoy this flavorful dish hot, paired with steamed rice or chapati.

 

 

 

About Punjabi Kadhi Pakora

 

Punjabi Kadhi Pakora is a classic North Indian dish that combines deep-fried gram flour fritters (pakoras) simmered in a tangy yogurt-based curry. This dish is a staple in Punjabi households, known for its rich and creamy texture and the contrasting flavors of the crispy pakoras and the sour kadhi. The dish is typically served with steamed rice, making it a comforting meal perfect for any occasion.

 

The recipe for Punjabi Kadhi Pakora involves three main components: the pakoras, the kadhi mixture, and the tempering or tadka. The pakoras are made from a simple batter of besan (gram flour), onions, and spices, fried until golden and crispy. The kadhi itself is a blend of sour yogurt, besan, and spices, cooked until it thickens into a rich curry. The final touch is the tadka, a sizzling mix of spices in mustard oil, which is poured over the kadhi for an added layer of flavor and aroma.

 

What makes Punjabi Kadhi Pakora unique is the balance of textures and flavors. The crispiness of the pakoras, the tanginess of the kadhi, and the robust spices from the tadka come together to create a dish that’s both hearty and deeply satisfying. Whether you’re reminiscing about childhood meals or exploring new culinary traditions, Punjabi Kadhi Pakora is a dish that brings warmth and comfort to your table.

 

 

 

Cooking Tips

 

  • Yogurt Sourness: Ensure that the yogurt you use is sufficiently sour. If it’s not, leave it out overnight to sour naturally. This will give the kadhi its characteristic tangy flavor.
  • Consistency Matters: Stir the kadhi mixture continuously while bringing it to a boil to prevent lumps from forming. The key to a smooth kadhi is a uniform consistency, which can be achieved by whisking the mixture thoroughly before cooking.
  • Crispy Pakoras: Make sure your pakora batter is thick enough to hold shape but not too dense. Fry them in hot oil until they’re golden brown to achieve the perfect crispy outside and soft inside.
  • Spice Balancing: Adjust the spices according to your taste. If you prefer a spicier kadhi, increase the amount of red chili powder or add extra green chilies.
  • Simmer for Flavor: Allow the pakoras to simmer in the kadhi for a few minutes to absorb the flavors and soften slightly. This will also ensure that the kadhi thickens and the flavors meld together.
  • Tadka Timing: Add the tadka just before serving to retain its robust flavors and aromatic qualities. Pour it over the kadhi and let it infuse for a few minutes before serving.

 

 

 

Pairing Guide

 

  • Steamed Rice: Punjabi Kadhi Pakora pairs perfectly with plain steamed rice. The soft texture of the rice complements the creamy kadhi and provides a neutral base to balance the dish’s robust flavors.
  • Chapati or Naan: For a bread option, chapati or naan can be an excellent choice. The mild taste of these breads complements the rich flavors of the kadhi without overpowering them.
  • Side Dishes: Consider serving the kadhi with a side of pickled vegetables or a fresh cucumber salad to add a bit of crunch and contrast to the meal.
  • Beverages: A cool glass of buttermilk or a sweet lassi makes for a refreshing accompaniment, helping to balance the spice and sourness of the kadhi.

 

 

 

Frequently Asked Questions

 

1. What is Punjabi Kadhi Pakora?

Answer: Punjabi Kadhi Pakora is a traditional North Indian dish consisting of gram flour fritters (pakoras) simmered in a tangy yogurt-based curry. It's known for its rich, creamy texture and the contrast between the crispy pakoras and the sour kadhi.

 

2. How do you make Kadhi Pakora from scratch?

Answer: To make Kadhi Pakora, prepare pakoras by mixing gram flour, chopped onions, and spices, then deep-frying them. Simmer a mixture of sour yogurt, gram flour, and spices to create the kadhi. Add the pakoras to the kadhi and finish with a tadka (tempering) of spices.

 

3. Can I use fresh yogurt for Kadhi Pakora?

Answer: Fresh yogurt can be used, but it’s better if it’s slightly sour. If your yogurt is fresh, you can leave it out overnight to develop the sourness that gives kadhi its characteristic tangy flavor.

 

4. What is the best way to serve Kadhi Pakora?

Answer: Kadhi Pakora is best served hot, typically with steamed rice or chapati. It can also be paired with a refreshing beverage like buttermilk or lassi to balance the meal.

 

5. How do I prevent the kadhi from curdling?

Answer: To prevent curdling, whisk the yogurt thoroughly with gram flour before adding it to the pot, and stir continuously while bringing the mixture to a boil. Avoid adding cold yogurt directly to the hot pot.

 

6. Can I make Kadhi Pakora vegan?

Answer: Yes, you can make Kadhi Pakora vegan by using dairy-free yogurt or buttermilk and replacing the eggs in the pakora batter (if used) with a flaxseed or chia seed mixture.

 

7. How long can I store Kadhi Pakora in the fridge?

Answer: Kadhi Pakora can be stored in the fridge for up to 3 days. Reheat it gently on the stove, adding a little water if needed to restore its consistency.

 

8. Why do my pakoras turn soggy in the kadhi?

Answer: If the pakoras are turning soggy, it might be because they’re not fried until crisp or because they’re left in the kadhi for too long. Ensure the pakoras are golden brown and crispy before adding them to the kadhi and simmer them for just a few minutes.

 

9. Can I freeze Kadhi Pakora?

Answer: Yes, Kadhi Pakora can be frozen, but it’s best to freeze the kadhi and pakoras separately to maintain their texture. Thaw and reheat them separately before combining and serving.

 

10. What is the difference between Punjabi Kadhi and other regional kadhis?

Answer: Punjabi Kadhi is characterized by its thick, creamy consistency and the addition of pakoras. Other regional variations, such as Gujarati kadhi, are typically thinner and may have a sweeter taste due to the addition of sugar or jaggery.