Punjabi Kadhi With Onion Pakora Recipe

Kadhi is a hot and soupy dish made with yogurt and gram flour as the main ingredients. It’s preparation varies regionally throughout India. Gujarat has it’s own way, so does Punjab.

Here’s a recipe for my version of Punjabi Kadhi along with some mouth watering Onion Pakoras (Onion bhaji or onion fritters). Dive in and enjoy. 🙂

Punjabi Kadhi With Onion Pakoras: Vegetarian Indian Recipes

Total time: 45 min

Serves: 3-4

Here’s what you need:

For the Kadhi:

  • 1/2 cup besan (chick pea flour)
  • 1 1/2 cup sour yogurt, beaten
  • 4 cups water
  • 1 tsp red chilli powder
  • 1 tsp dry mango powder
  • 1 tsp coriander powder
  • 1 inch piece of ginger, shredded
  • 1/2 tsp Asafoetida
  • 4-5 whole black pepper
  • 1/2 tsp mustard seeds
  • 1/2 tsp black salt
  • 1 tomato, pureed
  • 3-4 cloves of garlic finely chopped
  • 1 large onion, thinly sliced
  •  1 tsp oil
  • 8-10 curry leaves
  • 1-2 bay leaves
  • 2-3 dried red chillies

For the Pakoras:

  • 1 big onion, thinly sliced
  • 1/2 cup besan
  • 2 tbsp rice flour
  • 2-3 green chillies, chopped
  • 1/2 cup coriander leaves, chopped
  • 1 tsp coriander powder
  • 1/2 tsp carom seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder or to taste
  • Salt to taste
  • Oil for frying

Here’s what you do:

For the Punjabi Kadhi:

  • Mix salt, red chilli powder, turmeric, dry mango powder, coriander cumin powder, shredded ginger with the yogurt for 15-20 min and keep aside.
  • Add besan to this mixture and beat really well. Make sure there are no lumps. Add in some water to get consistency (~1/4 th cup).
  • In a pan, dry roast the cumin seeds, bay leaves, whole black pepper and mustard seeds. When they splutter, add the minced garlic and tomato puree. Saute for some time on low flame.
  • Now pour in this curd mixture and the remaining water and mix it well. Keep the flame to medium-high. When the Kadhi starts boiling, turn the flame to low .
  • Let the kadhi simmer for the next 30 min and keep stirring after every 4-5 min to avoid lumps.
  • To prepare the tadka, in another pan, add 1 tbsp oil. Once heated, add in the mustard seeds and asafoetida and stir for a few seconds.
  • Add in the curry leaves, dried red chilies, whole black pepper. Roast on low flame for 20 seconds.
  • Drizzle this tadka over the simmered Kadhi and turn off the flame.
  • Optional – Heat oil in the same pan and roast onion till brown. Garnish the kadhi with Kasuri Methi and fried onions

For the Pakoras:

  • Mix all the ingredients in a bowl except oil
  • Add in a little water just enough to mix everything together. Mix it with your hands.
  • Add 1 tbsp oil to add some extra crunch
  • Heat oil for frying. Take a spoonful of the prepared mixture and deep fry till crunchy and brown.

To serve:

  • Top off the kadhi with some freshly fried onion pakoras and fresh coriander leaves finely chopped
  • Serve with rice or rotis/parathas.

Quick Tip:  Sour the yogurt, better the kadhi will taste.

Feel free to leave some comments – ideas, opinions, suggestions, compliments or questions. That keeps me motivated. Thanks for dropping by.

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