Punjabi Kadhi Recipe
Gram flour fritters dunked in the yogurt based gravy giving one of the most delicious thing called "Kadhi Pakoda"
Ingredients
For Pakora
- 1 Cup Gram flour / Besan
- 1 Tbsp Dried Fenugreek Leaves / Kasuri Methi
- 1/2 Tsp Salt
- 1/4 Tsp Red Chilli Powder
- 1/2 Tsp Roasted Cumin Powder
- Oil for deep frying
For Kadhi
- 1 Kg Yogurt
- 1/2 Cup Gram flour / Besan
- 2 Onion Medium size, thinly sliced
- 1/3 Tsp Asafoetida
- 1/2 Tsp Cumin Seeds
- 1/2 Tsp Fenugreek seeds / methi daana
- 5 Dried Red Chillies
- 1 Tsp Coriander Powder
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Red Chilli Powder
- 1/2 Tsp Kashmiri Red Chilli Powder
- 1/2 Tsp Dry Mango Powder / Amchur Optional
- 1 Tsp Salt
- 1/3 Tsp Garam Masala Powder
- 2 Tbsp Oil
Instructions
- First of all, mix all the ingredients of pakora (gram flour, dried fenugreek leaves, salt, red chilli powder, roasted cumin powder) in a mixing bowl and make a smooth batter of it. It should neither be runny nor thick otherwise pakora will not turn out good. Beat the batter for few minutes as this will result in nice soft pakoras.
- Now heat sufficient oil in a Kadai or pan for deep-frying them, make the batter a pakora shape and drop in oil to deep fry. Similarly make all pakoras with the batter and keep them on kitchen towel to soak out extra oil.
- Whisk the yogurt for 1-2 minutes to make it smooth and creamy. I used the hand blender, you can also use a whisker. Avoid over whisking as it may lead to butter formation.
- If your yogurt is not sour, you can add amchur powder to it now and then add gram flour/ besan to it and again whisk it so that it is completely mixed in yogurt without forming any lumps.
- Take a big wide open Kadhai/pan and put it on medium flame. Keep water and whisked yogurt ready by your side. Now add oil to the pan and when pan is warm add asafoetida, fenugreek seeds and cumin seeds. Once they splutter add 2-3 dried red chilli and onions and fry them till they are pinkish brown in colour. Now add turmeric powder, coriander powder and red chilli powder to it and sauté for a minute.
- Add the whisked yogurt with one hand and continuously stir it with other hand and increase the flame to high. Don't stop stirring anytime otherwise your yogurt will curdle and your kadhi would be spoilt. Add water and continuously stir it till it gets first boil. After first boil, lower the heat and let it cook for 7-8 minutes.
- Add salt and pakoras to the kadhi and let it cook for 3-4 minutes more. Add garam masala now and switch off the flame.
- Now for tempering take 1 teaspoon oil in a big spoon or ladle and heat it. Add rest of the dried red chilli and Kashmiri mirch powder. Fry them for one minute and pour on the kadhi.
- Serve your kadhi hot and enjoy with rice or roti.
Notes
- You can skip adding kasuri methi / dried fenugreek leaves to the pakoras and can make simple pakoras. Personally I love kasuri methi flavour so I tend to add it.
- If possible (and if you not averse to mustard oil), try using mustard oil to make kadhi and frying pakoras as this will result in more flavourful kadhi.
- Adding amchur powder is entirely your choice if you like your kadhi to be sour.
- Always use big wide pan to make kadhi as when it starts boiling it makes froth which can result in spilling over if using small pan.
- Add salt only after kadhi starts boiling.
Nutrition
Nutrition Facts
Punjabi Kadhi Recipe
Amount Per Serving
Calories 517
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 26mg9%
Sodium 847mg37%
Potassium 699mg20%
Carbohydrates 36g12%
Fiber 5g21%
Sugar 16g18%
Protein 16g32%
Vitamin A 203IU4%
Vitamin C 6mg7%
Calcium 257mg26%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.