Punjabi Kadhi is one of the most popular Indian recipes loved by almost everyone. Onion and potato pakoras (fritters) are dunked in yogurt & gram flour-based tangy curry.
While growing up, we used to go to Gurdwara near our place. Every Sunday, they served Kadhi Chawal, Rajma Masala & Chole. I always used to prefer eating my favorite Kadhi Chawal.
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With the authentic Kadhi recipe, they also used to add onion-tomato tadka on the top. That tadka makes their Kadhi Chawal so unique and delicious & so unforgettable. So I incorporated my Mom's Kadhi recipe and added the tempering to make them extra special.
If you have some old yogurt lying around and is really sour in flavor. Instead of throwing it away, make good use of it by making this Punjabi Kadhi Pakora. It goes great with some steamed white rice.
The post contains Helpful Tips & Tricks to make Punjabi Kadhi Recipe. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card, or you can also click Recipe Card from the Table of Contents below.
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WHAT IS PUNJABI KADHI PAKORA?
Punjabi kadhi Pakora is made from two words, Kadhi & Pakora. Kadhi (also commonly referred to as Kadhna) means a slow cooking process. And Pakoras are fritters. So Kadhi Pakora is fritters added to the curry made by slow-cooking yogurt & glam flour batter.
Many restaurants serve the Kadhi with just gram flour fritters. But the authentic flavor comes by dunking potato & onion fritters in the curry.
It is a tangy curry and has a velvety texture, and it is made by adding sour yogurt. But if the yogurt is not sour enough, you can add tamarind pulp or amchur powder.
INGREDIENTS
Making Kadhi is a two-way process. So the ingredients that you need for:
Kadhi
- Base Ingredients: The basic ingredients for any kadhi recipe is yogurt, gram flour, water, and tamrind pulp. Though tamarind is optional, you only add tamrind if the yogurt is not sour enough. Though I like tamarind flavor so I also use tamrind pulp everytime when making Punjabi Kadhi.
- Tadka: I also like adding onion-tomato masala (tadka) in the recipe. This brings the dhaba-style flavor.
- Spices: Just some basic ingredients you need (garam massala, salt, amchur powder, roasted cumin powder, red chili powder, and methi seeds/fenugreek seeds).
- Tempering: For tempering you'll need mustard seeds, curry leaves, cumin seeds, and whole red chili.
Pakoras
- Base Ingredients: The basic ingredient you will need to make pakoras are gram flour, onion, tomatoes.
- Spices: Spices that I use are garam masala pwoder, red chili powder, salt, and roasted cumin seeds.
See the recipe card for quantities.
HOW TO MAKE PUNJABI KADHI
Check the recipe card below for the full recipe, but you refer here for step-by-step photo instructions.
Step 1- Make Pakora
- The first step is to make onion & potato fritters/ pakoda for the kadhi. Some people also make plain gram flour fritters, but if you want authentic taste then make onion-Potato fritters.
- Add onion and potatoes in a bowl. Add gram flour, and spices (garam masala powder, red chili powder, roasted cumin powder, and salt). You can also add baking soda and cilantro.
- Mix everything and slowly add water until it is semi-dried in consistency.
Step 2 - Frying the Pakoras
- Add oil in the Kadai. When oil is hot add dollop of pakora batter.
- When one side is golden in color, flip the pakoras. Fry other side until it is cripy & golden in color.
- Once pakoras are fried, remove them and place them over paper towel.
You can add some Baking Soda in th pakora batter to make them crispy. Just add a pinch of baking soda in the batter.
Step 3 - Kadhi Batter
- In a big bowl add gram flour, yogurt, and water (if needed).
- Whisk all the ingredients until it is smooth and free from any lumps.
Step 4 - Cook Kadhi
- Take a big pot and add oil in the pot. When oil is hot, add mustard seeds. When they splutter, then add curry leaves and tamarind pulp.
- At low-heat, add Kadhi Batter and water. Mix it until it is free from any lumps.
- Add spices (garam masala powder, roasted cumin powde, turmeric powder, red chili powder, methi seeds/ fenugreek seeds, and salt).
- Cover the pot with the lid and let it simmer at low-heat for 15-20 minutes.
- When raw smell of gram flour disappears then make onion tomato masala.
Step 5 - Onion Tomato Masala
- Add oil in the pan. When oil is hot, add onions and cook fro 2-3 minutes or until they start to change the color.
- Then add tomatoes and cook for 3-5 minute sor until they turn mushy.
- Add Kashmiri Red Chili Powder, Kasuri Methi, and Garam Masala Powder.
- Mix this onion-tomato masala in the kadhi.
Always cook Kadhi at low heat. Because therwise, the yogurt will curdle and you won't get the velvety smooth texture.
Step 6 - Make Tempering
- Add oil int the pan. When oil is hot add whole red chili.
- Add Kashmiri Red Chili Powder, and Cumin Seeds.
Step 6 - Layering
- Add Pakoras in the Kadhi when it is hot. Pour the temepring over the Kadhi and serve with some white rice.
PRO TIPS
- Punjabi Kadhi is supposed to be sour. So, I add sour yogurt (4-5 days old) while making Punjabi Kadhi. If yogurt is not sour enough, you can add Amchur Powder or Tamarind to the Kadhi.
- I always add Curry Leaves to the Kadhi. It gives a nice flavor.
- I also add fenugreek seeds to Kadhi for a little pungent flavor that tastes good.
- Always add vegetable fritters just before serving. If you prefer pakoras soft, you can simmer pakoras with Kadhi for 5 minutes.
- Punjabi Kadhi is thick and creamy in texture. I cook it on low heat, which gives a lovely texture to the Kadhi.
- Always cook Kadhi at low heat. Because Kadhi has yogurt in it, the yogurt will curdle if you cook it at high or medium heat. And you will not get a smooth & creamy texture.
- Adding baking soda to pakoras makes them crispy.
- For authentic flavor, make fritters with onion and potatoes.
- Add more water because as kadhi cooks, it will thicken in consistency.
- I also add some tempering before serving, which gives a unique flavor.
VARIATIONS
There are some variations you can try:
- Gujrati Kadhi: It is a little sweet in flavor and thin in consistency. It does not have any pakoras in it.
- Rajasthani Kadhi: It has a tangy flavor and it is thin in consistency.
- Sindhi Kadhi: It is made by adding veggies like spinach, methi, etc and have a sour flavor from tamarind pulp.
- Maharashtri Kadhi: It is made by buttermilk and thin in consistency. It also doesn't have any pakoras in it.
WHAT TO SERVE KADHI PAKORA WITH?
you can serve Punjabi Kadhi Pakora with steamed white rice, brown rice, poori, or paranthas.
STORAGE
You can store Punjabi Kadhi in the refrigerator for 3-5 days. But as Punjabi Kadhi is made of Gram Flour & Yogurt, so when stored, it gets thicker. So when reusing, add little water (as needed) and cook it until hot by stirring continuously until lump-free.
FREQUENTLY ASKED QUESTIONS
Cook Kadhi at low heat and slow cook for 15-20 minutes. The Kadhi has yogurt, so if you cook at high or medium heat, Kadhi will cuddle. So to prevent this, always cook at low heat.
You can add less oil when making Kadhi Recipe. You can make pakoras in the air fryer or add a little oil to the appam pan. Add some oil to the pakora batter when making pakoras in the air fryer.
Yes, you can make it vegan using Vegan yogurt made from coconut milk or almond milk.
Yes, you can use buttermilk instead of yogurt to make Punjabi Kadhi.
1. Gram Flour is gluten-free; it makes a good substitute for wheat flour.
2. Good for digestive health and also helps in nutrient absorption.
3. Both Gram Flour & Yogurt are rich in Calcium, hence suitable for bone health.
4. Good in Diabetes as it reduces blood sugar & Insulin.
5. It is mainly consumed in cold weather and helps prevent cold & cough.
In short, eaten in moderate quantities, this delicious dish also gives you several health benefits.
OTHER PUNJABI RECIPES
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Punjabi Kadhi
Ingredients
- 1 small Potato chopped
- ½ small Onion chopped
- 1 teaspoon Kasuri Methi chopped
- Salt
- 1 cup Gram Flour
- ½ teaspoon Garam Masala Powder
- Red Chilli Powder (as per taste)
- ¼ teaspoon Cumin Powder
- Oil (for frying)
- ¼ cup Water
- 2 cups Yogurt
- ¾ cup Gram Flour
- 1 cup Water
- 1 tablespoon Mustard Seeds
- 10 Curry Leaves chopped
- 1 inch Tamarind
- ½ tablespoon Garam Masala Powder
- Red Chili Powder (as per taste)
- ½ teaspoon Cumin Powder
- ¼ teaspoon Fenugreek Seeds
- 2 tablespoon Oil
- 4 cups Water
- ½ small Onion chopped
- 1 small Tomato chopped
- ½ teaspoon Kasuri Methi
- ¼ teaspoon Kashmiri Red Chili
- ¼ teaspoon Garam Masala Powder
- 2 Whole Red Chilies
- 1 tablespoon Oil
- ½ teaspoon Kashmiri Red Chili Powder
Equipment
Method
- Add Gram Flour to the pan, add chopped onions & potatoes to it and mix it up. Potatoes & Onions have a water content so the mixture will become moist.
- Add spices (Garam Masala Powder, Salt, Cumin Powder, & Red Chili Powder) to the bowl and mix everything up.
- Then add water as required to make a thick consistency, I add ¼ cup.
- Take a deep frying pan or kadai (wok), add oil to it. Once oil is hot, drop pakoda batter in it using spoon or your fingers. A pakoda should be around 1 inch in size or as per preference.
- When one side is cooked, then turn them over and fry the other side.
- Fry the pakodas till golden and crispy from both the sides. Remove fried pakodas in a paper towel to remove excess oil. Fry them in batches, to cook them evenly.
- Add tamarind in boiling water, and let it sit for 15-20 minutes. Remove the pulp from tamarind and strain the liquid.
- Add Gram Flour and Yogurt in a bowl. And mix till batter turns smooth.
- Add water to the bowl and mix everything well.
- Add oil in thick bottomed pan. Add mustard seeds. When they start to splutter, add curry leaves to it. And then add tamarind water mixture to the pan.
- Now set the temperature at medium-low, and add Kadhi batter (gram flour & yogurt) to the pan. Add 4-5 cups of water to the pan.
- Now add fenugreek seeds, red chili powder, garam masala powder, cumin powder, and salt to the pan.
- Stir in between and cook for 15- 20 minutes.
- Now add pakodas in the pan, and close the lid. Let it rest for 10 minutes.
- Add oil in another pan and add onions to it.
- Once onions turn brown, add tomatoes to it. Once tomatoes turn mushy and oil starts to separate, add all the spices (Kashmiri red chilies, garam masala powder) to the onion- tomato mix.
- Add the masala to the prepared Kadhi and mix everything.
- Add oil to the pan and fry whole red chili. Then add Kashmiri Red Chili Powder.
- Pour tempering over the Kadhi and enjoy it with steamed rice.
Nutrition
Notes
- Punjabi Kadhi is supposed to be sour. So, I add sour yogurt (4-5 days old) while making Punjabi Kadhi. If yogurt is not sour enough, you can add Amchur Powder or Tamarind to the Kadhi.
- I always add Curry Leaves to the Kadhi. It gives a nice flavor.
- I also add fenugreek seeds to Kadhi for a little pungent flavor that tastes good.
- Always add vegetable fritters just before serving. If you prefer pakoras soft, you can simmer pakoras with Kadhi for 5 minutes.
- Punjabi Kadhi is thick and creamy in texture. I cook it on low heat, which gives a lovely texture to the Kadhi.
- Always cook Kadhi at low heat. Because Kadhi has yogurt in it, the yogurt will curdle if you cook it at high or medium heat. And you will not get a smooth & creamy texture.
- Adding baking soda to pakoras makes them crispy.
- For authentic flavor, make fritters with onion and potatoes.
- Add more water because as kadhi cooks, it will thicken in consistency.
- I also add some tempering before serving, which gives a unique flavor.
foodgoggle says
That gravy looks so amazing, saved on to our site.
Monumetric says
Thank You