Authentic Punjabi Kadhi Pakora with Warm Steamed Basmati Rice

Name: Authentic Punjabi Kadhi Pakora with Warm Steamed Basmati Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Punjabi
Ingredients: 2 cups sour yogurt (dahi); 1/2 cup gram flour (besan) for the kadhi; 1 tsp turmeric powder; 1 tsp red chili powder; 4 cups water; Salt to taste; 1 cup gram flour (besan) for pakoras; 1 medium onion, finely sliced; 1 green chili, chopped; 1/2 tsp ajwain (carom seeds); Oil for frying pakoras; 2 tbsp ghee; 1 tsp cumin seeds; 1 tsp mustard seeds; 1/2 tsp fenugreek seeds (methi dana); 2 dried red chilies; 1 pinch asafoetida (hing); 1 sprig curry leaves; 1 tsp kasuri methi (dried fenugreek leaves)

Tangy and spiced yogurt curry simmered with crisp onion fritters, creating a comforting North Indian classic. Best enjoyed hot over fragrant steamed rice for a truly soulful meal.

Photo by Muhammad Khawar Nazir on Pexels

60min Total Time

4 Servings

Punjabi Cuisine

Recipe

In a bowl, whisk together sour yogurt, 1/2 cup gram flour, turmeric, red chili powder, and water until smooth with no lumps.

In a separate bowl, mix the ingredients for the pakoras: 1 cup gram flour, sliced onions, green chili, ajwain, salt, and a little water to form a thick batter.

Heat oil in a pan and drop spoonfuls of the pakora batter, frying until golden brown and crispy. Drain on paper towels and set aside.

In a heavy-bottomed pot, pour the yogurt-gram flour mixture and bring it to a boil, stirring continuously to prevent curdling. Reduce heat and simmer for 25-30 minutes.

Gently drop the fried pakoras into the simmering kadhi and cook for another 5 minutes so they absorb the flavors.

In a separate small pan, heat ghee for the tempering. Add cumin seeds, mustard seeds, fenugreek seeds, dried red chilies, asafoetida, and curry leaves.

Let the spices crackle, then stir in crushed kasuri methi before pouring the hot tempering directly over the kadhi.

Serve the bubbling hot Punjabi Kadhi Pakora alongside a generous portion of warm steamed basmati rice.

Ingredients

2 cups sour yogurt (dahi)

1/2 cup gram flour (besan) for the kadhi

1 tsp turmeric powder

1 tsp red chili powder

4 cups water

Salt to taste

1 cup gram flour (besan) for pakoras

1 medium onion, finely sliced

1 green chili, chopped

1/2 tsp ajwain (carom seeds)

Oil for frying pakoras

2 tbsp ghee

1 tsp cumin seeds

1 tsp mustard seeds

1/2 tsp fenugreek seeds (methi dana)

2 dried red chilies

1 pinch asafoetida (hing)

1 sprig curry leaves

1 tsp kasuri methi (dried fenugreek leaves)

*This AI-generated recipe may contain inaccuracies.