Punjabi Kadhi is a delectable recipe that is made from sour yoghurt and gram flour. It is made in almost every north Indian state and each and every state has its own version and slight twist of taste. The main components i.e., the gram flour and sour yoghurt is same in all versions and generally the additions of spices and its consistency is what basically differs between them.
I being a south Indian had never tasted kadhi before marriage! I got the opportunity to taste it only after I got married to my punjabi hubby. My in-laws prepared it for me..and when I tasted it for the first time..I fell in love with this dish.
What I am going to share through this post is the punjabi kadhi that we usually make at home. It is usually more thicker and creamier than other versions of the same. We love to have fried pakoras in the kadhi and therefore, I will be sharing the recipe of the same. Preparing it is a bit lengthy process but at the same time its quite simple too.
Making this recipe is divided in two parts- one is to fry the pakoras, and the second is preparing the kadhi. For making the pakoras I usually prefer onions, since it lends a crunchier feel to the pakoras. You can even substitute onions with palak or methi. The yoghurt used for making the kadhi should be very sour, or it will taste a bit bland.
Some other punjabi recipes that I have shared in my blog are palak paneer, sarson ka saag, makke ki roti, punjabi chole.
Ingredients required for Punjabi Kadhi Recipe:
For the pakoras :
Onion – 2 bigg (sliced or chopped)
Gram flour/Besan – 1 cup
Red chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Carom seeds/Ajwain – 1/4 tsp
Salt – As per taste
Water – As required
For the kadhi :
Sour yoghurt – 1 cup
Gram flour/Besan – 1/2 cup
Red chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Salt – As per taste
Water – As required
For the tempering :
Ingredients for Tempering
Green chillies – 3 -4 (chopped finely)
Dry red chillies – 2-3
Curry leaves – 2-3 stems
Fenugreek seeds/Methi seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Mustard seeds – 1/4 tsp
Asafoetida – 1/2 tsp
How to make Punjabi Kadhi:
Making the pakoras :
- Take 1 cup gram flour in a bowl.
- Add enough water and mix it to make a thick batter.
- Now add the spices and carom seeds.
- Add the sliced/chopped onions.
- Mix evenly and adjust salt. (If you like the pakoras to be crunchier, add little to no water and if you want softer pakoras, add a bit more water to the batter. However, the batter should not be too runny.)
- Heat enough oil in a pan. Drop the pakora batter with a spoon or using your hands.
- Deep fry until the pakoras are crisp and golden in colour.
- Remove it on a blotting tissue to remove the excess oil.
Preparing the Kadhi :
- Whisk the sour yoghurt in a bowl.
- Add the gram flour, red chilli powder and turmeric powder.
- Whisk it very well until no lumps remain.
- Now add about 3 cups of water and again whisk it. The batter should be very thin and runny.
- Heat 2 tbsps of oil in a wide and deep pan. Crackle mustard seeds, cumin seeds and fenugreek seeds.
- Now add the curry leaves, green chillies and dry red chillies.
- Add asafoetida. (This ingredient is very integral to this dish and lends a unique flavour to it, so never skip adding this).
- Now add the kadhi mix. Add more water if required because it thickens very quickly.
- Adjust salt.
- Simmer on medium heat for about 10-12 minutes. It will now begin to thicken and turn creamier.
- Add the fried pakoras. Simmer for further 6-7 minutes till the pakoras absorb some of the kadhi and turn soft. (Always add pakoras just before serving or else they will turn too soft and will break up).
- Serve hot kadhi along with steaming rice and enjoy!!
Useful Tips:
- Use only sour yoghurt for making kadhi.
- Adding too much water to the pakora mix will not yield crispy pakoras.
- Don’t skip adding asafoetida.
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