Description
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.
Ingredients
Units
Scale
To make the Pakoda
- 150g Besan/ Gram Flour
- 2 Onion
- 3 Green Chilli
- 1/4 Tsp. Red Chilli Powder
- 1/4 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
- 1/2 Tsp. Turmeric Powder
- 1/2 Tsp. Red Chilli Powder
- 1/2 Tsp. Coriander Powder
- 1 Tsp. Salt or to taste
- 2 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
- 1/2 Tsp. Coriander Seed
- 1 Tsp. Kasuri Methi
- 2 Dry Red Chilli
- 1/2 Tsp. Fenugreek seed
- 1/2 Tsp. Mustard Seed
Tempering
- 1 Tsp. Mustard Oil
- 1/4 Tsp. Mustard Seed
- 5 Curry Leaves
- 1 Dry Red Chili
Instructions
Pakoda/ Fritter:
- 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.
Tempering:
- 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.
Notes
- 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
Nutrition
- 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