Kadhi Pakora with Aloo
Tangy yogurt gravy with gram flour dumplings and fried potato slices.
About this dish
Originating from the agricultural heartland of Punjab, this dish is a staple Sunday lunch, often prepared in large iron kadhais. Unlike its thinner Gujarati cousin, the Punjabi version is thick, sour, and robustly spiced with a heavy tempering. What distinguishes this specific variation is the addition of fried potatoes alongside the traditional besan dumplings, offering a textural contrast that is beloved in Amritsari households.
Ingredients
The Yogurt Base
- 250g (1 cup) Thick sour yogurt, whisked until smooth
- 50g (1/2 cup) Besan (Gram flour), sifted
- 1.2 Liters (5 cups) Water
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- Salt to taste
For Pakoras and Aloo
- 100g (1 cup) Besan
- 1 medium Onion, thinly sliced
- 2 medium Potatoes, sliced into 5mm rounds
- 1/2 tsp Ajwain (Carom seeds)
- 1/4 tsp Baking soda
- Oil for deep frying
The Tadka (Tempering)
- 2 tbsp Ghee
- 1/2 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds (Methi)
- 2 Dried red chilies
- 1/2 tsp Hing (Asafoetida)
- 1 tbsp Ginger-garlic paste
Method
- 1
Whisk the Slurry
In a large mixing bowl, combine the sour yogurt and 50g of besan. Whisk vigorously to ensure no lumps remain, then gradually pour in 1.2 liters of water while continuing to whisk. Add the turmeric and red chili powder, stirring until the mixture is a uniform pale yellow color.
- 2
Slow Simmer the Kadhi
Pour the mixture into a deep heavy-bottomed pot over medium-high heat. Stir constantly until it reaches the first boil to prevent the yogurt from curdling. Once boiling, reduce heat to low and simmer for 30-40 minutes; it should thicken to a velvety consistency and lose the raw taste of flour.
- 3
Prepare the Pakora Batter
Mix 100g besan, sliced onions, ajwain, and a pinch of salt in a bowl. Add water tablespoon by tablespoon until you have a thick, dropping consistency batter. Let it rest for 10 minutes to allow the onions to release moisture, then whisk in the baking soda just before frying.
- 4
Fry the Potatoes
Heat oil in a kadhai over medium heat until it reaches 180°C. Deep fry the potato slices in batches until they are golden brown and crisp, roughly 3-4 minutes per batch. Drain on paper towels and set aside.
- 5
Fry the Pakoras
Drop small spoonfuls of the onion batter into the hot oil. Fry until they turn a deep golden brown, ensuring the center is cooked through, which takes about 5 minutes. Remove and drain; do not add them to the kadhi yet to keep them from becoming too mushy.
- 6
Infuse the Tadka
In a small pan, heat 2 tbsp of ghee until shimmering. Add mustard seeds and fenugreek seeds; once they crackle, add the dried red chilies, hing, and ginger-garlic paste. Sauté for 30 seconds until the raw garlic aroma vanishes and the ghee turns fragrant.
- 7
Combine and Temper
Check the thickness of the simmering kadhi; if it is too thick, add a splash of hot water. Pour the hot tadka directly into the simmering yogurt base, which will sizzle and release a powerful aroma. Stir gently to incorporate.
- 8
Final Assembly
Five minutes before serving, add the fried pakoras and the fried potato slices to the simmering kadhi. Allow them to soak for just a few minutes so they absorb the tangy liquid but retain some structural integrity. Garnish with chopped coriander.
- 9
Resting Period
Turn off the heat and cover the pot for 5 minutes. This allows the spices to penetrate the pakoras deeply. The gravy will thicken further as it cools slightly.
Notes & variations
- Use yogurt that is at least 2-3 days old for the signature tangy Punjabi flavor.
- If you don't have ajwain, use cumin seeds in the pakoras, though the flavor profile will shift.
- Leftovers thicken significantly; reheat with a splash of warm water and a fresh pinch of salt.
- For a vegan version, use cashew-based yogurt and oil instead of ghee for the tempering.
Serve with
Steamed basmati rice (Jeera rice) and a side of sliced raw onions with lemon.
Cook's note
Whisk the pakora batter for 5 minutes by hand to incorporate air; this makes them light and spongy without needing much soda.