It's been a long I have not written a North-Indian recipe. As a matter of fact, it actually took one bowl full of a badly made bowl full of Kadhi to come up with this post :). The Punjabi Kadhi that I ordered the other day for office lunch was significantly worse. It was enough to boost me to make the Kadhi Pakoda just the way I like it. I was not at all happy with the thing that came from the nearby restaurant. It was a bland curry prepared with under-fried Pakoda. Needless to say, no way like the Punjabi Kadhi I prefer.
I returned home in the evening and gathered all the ingredients required for Punjabi Kadhi. While Cooking I was remembering our Delhi days. We were there for more than 6 years. Pasta, in fact, was born in Gurgaon. We made several friends there and have several memories to cherish. The neighbors, colleagues, and friends were amazing and helpful. The neighboring aunties were happy to teach me the North-Indian delicacies those days 🙂 .
Punjabi Kadhi aka Kadhi Pakoda
Kadhi Pakoda is for sure one of my favorite North-Indian delicacies. I have had both with and without an onion version of Kadhi Pakoda. However, I prefer to cook it with onion, and a bit spicy. It works well for my palate and for my family as well. In fact, Pasta loves Kadhi with steamed rice. She may not remember the Gurgaon days however, she cherishes the flavors of North India for sure.
I learned the recipe I have shared here from the neighboring auntie during our stay in Gurgaon. I used to have Punjabi Kadhi from my colleague's lunch boxes also. That Kadhi was a bit different with no onion and no garlic and also less spicy. Similarly, I used to have the Rajasthani Kadhi Pakoda and Sindhi Kadhi at the office also. All the versions were equally good yet different. I must mention the Kadhi Badi from Bihar that was a staple during my two years of stay in Gaya and Patna.
Punjabi Kadhi aka Kadhi Pakoda!
Now that I am done with my Kadhi tell, let me share a brief about Kadhi Pakoda.
Punjabi Kadhi aka Kadhi Pakora is a curry prepared with Curd and Besan aka Gram flour along with Pakoda or Fritters and not to mention a famous North-Indian delicacy. The pakoda is also prepared with Besan. In addition, some other spices are used as tempering. All in all, Kadhi is really easy to make and is a comforting side dish.
Kadhi Pakoda from Debjanir Rannaghar!
I prefer mine spicy and tangy and hence I use sour curd. I generally purchase or curdle the milk a day before the ger extra sour curd. In addition to this, I prefer to use onion in the curry which is however optional. I, in fact, make the Pakoda with onion as well. You may completely skip onion while making the curry. I do use whole spices as tempering in addition to Curry leaves and Kasuri Methi. Ghee and Mustard Oil are a must in my kitchen while making Kadhi.
I was planning to write less about the secondary things in this post but ended up including those as well. Then again a friend of mine reminded me Debjanir Rannaghar is incomplete without the banter. Not to mention it is incomplete without mentioning people who are part of our lives in one way or another. In other words, it is all about life stories. Moreover, Debjani's food blog is incomplete without Mehebub and Pasta and the places where we grew up as a family.
Here's how I make Punjabi Curry at home!Print
Punjabi Kadhi aka Kadhi Pakoda is a famous North Indian vegetarian side dish prepared with Curd and Gram Flour where Pakoda is cooked in a gravy prepared with curd and Besan.
To make the Pakoda
- 150g Besan/ Gram Flour
- 2 Onion
- 3 Green Chilli
- ¼ Tsp. Red Chilli Powder
- ¼ Tsp. Baking Soda
- 1 Tsp. Salt or to taste
- 100ml Mustard Oil (for frying fritters)
To Make the Kadhi
- 200g Sour Curd
- 2 Tbsp. Besan
- 1 Onion
- 1 Tsp. Garlic Paste
- 20 Curry Leaves
- 2 Green Chilli
- ½ Tsp. Turmeric Powder
- ½ Tsp. Red Chilli Powder
- ½ Tsp. Coriander Powder
- 1 Tsp. Salt or to taste
- 2 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
- ½ Tsp. Coriander Seed
- 1 Tsp. Kasuri Methi
- 2 Dry Red Chilli
- ½ Tsp. Fenugreek seed
- ½ Tsp. Mustard Seed
- 1 Tsp. Mustard Oil
- ¼ Tsp. Mustard Seed
- 5 Curry Leaves
- 1 Dry Red Chili
- Finely chop the onion and also the green Chillies.
- Take Besan along with Onion Green Chilli Red Chilli Powder, Baking Soda, and Salt in a bowl.
- Mix everything using your fingers or a beater.
- The Onion will release moisture and hence a batter can be prepared.
- If required add very little water to prepare a thick batter.
- Now heat oil in a Pan.
- Pour a small amount of the batter over the oil and start frying on the low flame from both sides.
- In a medium-sized pan, 4-5 fritters can be fried in one go.
To Make Kadhi Pakoda:
- Take Curd in a bowl and beat with a spoon to make a lump-free mixture.
- Add Besan followed by Salt, Turmeric Powder, Red Chili Powder, and Coriander Powder and mix thoroughly.
- Mix in 3 cups of water to dilute the mixture.
- Heat 2 Tbsp. Oil in a Pan and temper the Oil with Coriander Seed, Kasuri Methi, Dry Red Chilli, Fenugreek seed, Mustard Seed, and curry leaves.
- Add Onion and fry for a minute followed by Garlic paste and cook for a minute.
- Now pour the liquid and start cooking over medium flame.
- Once started boiling add fried Pakoda and cook till reached the desired consistency.
- Switch the flame off.
- Heat oil and temper it with Mustard Seed, Curry Leaves, and Dry Red Chilli and pour the tempering over the Kadahi Pakora.
- Mix everything and Serve Punjabi Kadhi with steamed Rice.
- Sour Curd gives added flavor to the dish.
- I prefer to use Curd with fat content instead of low-fat Curd while making Kadhi.
- Fritters can be shallow-fried, however, I prefer deep-fried fritters while making Kadhi,
- Onion is completely optional, however, I prefer mine with Onion.
- Both Coriander powder and Coriander seed are optional however make the kadhi more flavorful.
- Tempering added in the last stage is optional as well, however, it makes the Kadhi more flavorful.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: North Indian
- Serving Size: 100g
- Calories: 301
- Sugar: 11.1g
- Sodium: 630mg
- Fat: 13.9g
- Saturated Fat: 2.8g
- Carbohydrates: 31.3g
- Fiber: 6.9g
- Protein: 10.3g
North Indian Delicacies from Debjanir Rannaghar
- Methi Paratha (Also known as Fenugreek leaves stuffed flatbread)
- Restaurant-style Paneer Makhanwala (Also known as Butter Paneer)
- Matarwale Baingan ka Bharta (Also known as Aubergine mishmash with Peas)
- Gajar Ka Halwa (also known as Gajrela or Carrot Halwa)
Have you tried Punjabi Kadhi Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at firstname.lastname@example.org. Similarly, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.