Punjabi Kadhi Pakora
Tangy yogurt gravy with onion fritters and a whole spice tempering.
About this dish
Unlike the thinner, sweeter Gujarati version, Punjabi Kadhi is thick, intensely tangy, and robustly spiced. It features 'Pakoras' (onion fritters) submerged in a simmering yogurt-gram flour gravy. The hallmark of a great Punjabi Kadhi is its long cooking time—traditionally simmered for hours until a thin layer of oil forms on top—and the final 'tadka' of dried red chillies and kasuri methi.
Ingredients
The Kadhi Base
- 250g (1 cup) Sour Curd (Yogurt), whisked
- 60g (1/2 cup) Besan (Gram Flour)
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1.5 liters Water
- 1 tsp Salt
The Pakoras (Fritters)
- 1 cup Besan (Gram Flour)
- 2 medium Onions, thinly sliced
- 2 Green Chillies, chopped
- 1/2 tsp Carom Seeds (Ajwain)
- 1/2 tsp Salt
- A pinch of Baking Soda
- Oil for deep frying
The Final Tempering
- 2 tbsp Ghee
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds (Methi Dana)
- 2 Dried Red Chillies
- 1/2 tsp Hing (Asafoetida)
- 1 tsp Kasuri Methi
- 1/2 tsp Kashmiri Red Chili Powder (for color)
Method
- 1
Preparing the Slurry
In a large bowl, whisk the sour yogurt and besan together until no lumps remain. Slowly add the water, turmeric, and red chili powder, whisking continuously to create a thin, uniform liquid. The quality of Kadhi depends on this lump-free base.
- 2
The First Boil
Pour the mixture into a deep, heavy-bottomed pot. Turn the heat to high and bring to a boil, stirring constantly. If you stop stirring before the first boil, the yogurt might curdle and separate.
- 3
The Long Simmer
Once it boils, lower the heat to minimum. Let the Kadhi simmer for at least 40-45 minutes. It will gradually thicken and the raw taste of besan will disappear. Stir every 10 minutes to prevent the bottom from scorching.
- 4
Making Pakora Batter
While the Kadhi simmers, mix the pakora ingredients (except oil) in a bowl. Add just enough water to make a thick, dropping consistency. Beating the batter for 2 minutes by hand incorporates air, making the pakoras light and spongy.
- 5
Frying the Pakoras
Heat oil in a kadhai. Drop small spoonfuls of the batter into the hot oil. Fry on medium heat until they are golden brown and crisp. Drain and set aside. Do not add them to the Kadhi yet.
- 6
Adding Pakoras to Kadhi
Once the Kadhi has reached a creamy consistency, add the salt. Then, add the fried pakoras about 10 minutes before you plan to serve. This allows them to soak up the gravy without becoming completely mushy.
- 7
The Final Tadka
Heat ghee in a small pan. Add mustard seeds, cumin, fenugreek seeds, and dried red chillies. When they sizzle, add hing and kasuri methi. Turn off the heat and stir in the Kashmiri chili powder (this provides the vibrant red color).
- 8
The Grand Finish
Immediately pour this hot tempering over the simmering Kadhi. You should hear a loud sizzle. Cover the pot instantly to trap the aromatic smoke from the spices for 5 minutes.
Notes & variations
- Sour yogurt is essential; if your yogurt is fresh, leave it out at room temperature for 6-8 hours to sour.
- If the Kadhi becomes too thick after adding pakoras, add a little hot water to adjust.
- Do not add salt at the beginning; adding it after the Kadhi has thickened prevents the yogurt from curdling.
- Fenugreek seeds (methi dana) provide the quintessential bitter-sweet Punjabi aroma; do not skip them.
Serve with
Serve with Steamed Basmati Rice (Kadhi-Chawal) and a dollop of ghee.
Cook's note
For the softest pakoras, add a tablespoon of the hot simmering Kadhi gravy into the pakora batter before frying.