Kadhi Pakora is a gluten-free Indian curry. It is one of the most popular Indian comfort food. Also known as kadhi chawal. Learn how to make Punjabi-style kadhi with pakora.
What is Kadhi Pakora?
The word ‘kadhi’ is the Hindi term for a thick, stewed curry, while the word ‘pakora’ refers to the gram flour fritters dunked in the curry.
Rajma Chawal and Kadhi Chawal are two popular food combinations from North India.
There are different versions of kadhi prepared across India. Each region has its take and twist on the regular kadhi recipe. Like in the Kumaon region of Uttarakhand, we have mooli ki jholi (radish kadhi), or there is Rajasthani Kadhi without onion and garlic.
How To Make Pakora
Step 1) To prepare the pakora, combine gram flour, onion, salt, and spices in a bowl (image 1). Mix nicely.
Step 2) Add approximately ¼ cup of water to make a thick batter. Whisk the batter nicely using your fingers for 5 minutes (image 2).
Step 3) Heat the oil in a deep non-stick pan. Drop spoonfuls of the batter into the hot oil without over-crowding the pan. Deep-fry the pakora over medium heat till they turn crisp from all the sides (images 3 & 4).
Transfer pakora to a bowl and set aside.
How To Make Kadhi
Step 1) Whisk together curd, turmeric powder, red chili powder, gram flour and salt along with 2 Cups of water. Make sure no lumps remain in this mixture (images 1, 2 and 3).
Step 2) Heat oil in a kadhai. Add cumin seeds, mustard seeds, red chilies, fenugreek seeds, and asafoetida. Saute for 20 – 30 seconds to release the aroma of spices (image 2 below)
Step 3) Add curd and gram flour mixture along with water and salt. Stir to combine (images 3 & 4 below).
Step 4) Bring kadhi to a boil. Reduce the heat to low and allow the kadhi to simmer for 20 – 25 minutes. Stir at regular intervals.
Step 5) Once kadhi thickens, add pakora and stir to combine. Allow the Punjabi kadhi to simmer for 5 – 6 minutes over low heat.
Step 6) For second tadka, heat ghee in a small tadka pan. Add cumin seeds and red chilies. Fry for 20 – 30 seconds.
Step 7) Pour this tempering over the Punjabi kadhi pakora. Stir to combine. Garnish kadhi with fresh coriander leaves and serve warm.
My Tried & True Tips
Pakoras/Pakoda (Fritters) – I never prefer using baking soda to make the pakora more fluffy. Rather I stick to an old trick – whisking the fritter batter to perfection. Whisk the batter in a clockwise direction for approximately 5 minutes, and you will get the perfectly soft pakora.
Another crucial point to remember while making the pakora is to keep the batter thick. When adding water, start with ¼ cup at a time.
Perfect Kadhi Texture – Whisk gram flour, curd, spices, and salt until smooth and lump-free.
The tempering or tadka comprises ghee, cumin, mustard, fenugreek, asafoetida, red chilies, and curry leaves.
While pouring the curd and gram flour batter into the hot pan, continuously stir it clockwise for the next 5 – 6 minutes. Even after adding water, continuously stir it. This way, your kadhi will never have lumps or pieces of curd.
While simmering the kadhi, stir it regularly to avoid lump formation.
While the kadhi is stewing, add the onion pakora (fritters) and allow them to simmer for a few minutes to absorb the flavor of the curry.
The final tempering of ghee, cumin, and chilies towards the end provides a subtle aroma, good taste, and color to the kadhi.
Serving Suggestion
Punjabi Kadhi is an Indian main course dish.
Traditionally, it is served with basmati rice. Hence, the name – Kadhi – Chawal. You can serve Punjabi Kadhi Pakora with – Jeera Rice, Phulka or Chapati, or paratha of choice.
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Punjabi Kadhi Pakora Recipe
- Deep Frying Pan
- Heavy Indian Kadhai
Ingredients
Ingredients For Pakora
- 1 Cup gram flour besan
- 1 Cup onion fine chopped
- 1 teaspoon turmeric powder
- 1 tablespoon finely chopped coriander
- ¼ teaspoon red chili powder
- Salt to taste
- Oil for deep frying the
Ingredients For Kadhi
- ⅛ Cup refined oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon fenugreek seeds (methi dana)
- ¼ teaspoon asafoetida (hing)
- 2 Cup curd or yogurt
- ¼ Cup gram flour (besan)
- 500 ml water
- Salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 2 green chili sliced
- 2 tablespoon chopped fresh coriander
Ingredients For Tadka (Tempering):
- 2 tablespoon ghee
- 1 teaspoon cumin seeds (jeera)
- 4 dried red chilies
Instructions
How To Make Pakora (Fritters)
- To prepare the pakora, combine all the ingredients except oil together in a bowl. Mix nicely.
- Add approximately ¼ cup of water to make a thick batter. Whisk the batter nicely using your fingers for 2 – 3 minutes. This way pakoras are more light in texture.
- Heat the oil in a deep non-stick pan. Drop spoonfuls of the batter into the hot oil without over-crowding the pan.
- Deep-fry the pakora over medium heat till they turn crisp from all the sides.
- Drain on an oil absorbent paper and keep aside.
How To Make Kadhi:
- Whisk together curd, turmeric powder, red chili powder, gram flour, and salt along with 1 Cup of water. Make sure the batter is smooth and lump free.
- Heat oil in a kadhai. Add cumin seeds, mustard seeds, asafoetida (hing), and red chilies. Saute for 20 – 30 seconds.
- Add the curd mixture into the kadhai and bring it to a boil. Reduce the heat to low and allow the kadhi to simmer for 20 – 25 minutes. Stir at regular intervals. Taste and adjust the seasoning accordingly.
- Once the Kadhi thickens and the raw taste of gram flour wafts away, add fried pakora, kasuri methi, sliced green chili, and fresh coriander. Stir to combine. Cover and simmer the curry over low heat for 5 – 6 minutes for pakora to absorb the kadhi flavor.
Prepare Tempering:
- Heat ghee in a small tadka pan. Add cumin seeds and red chilies. Cook for 20 – 30 seconds.
- Pour this tempering over the kadhi. Stir to combine. Garnish kadhi with fresh coriander leaves.
- Serve Punjabi Kadhi Pakora with steamed basmati rice.
Recipe Notes:
- I have added chopped onion to the pakora, but you can skip that and make pakora only of gram flour, coriander, and spices.
- In Punjabi-style kadhi, we do not add curry leaves.
- While pouring the curd and gram flour mixture into the hot pan, continuously stir it clockwise for the next 5 – 6 minutes. Even after adding water, continuously stir it. This way, your kadhi will never have lumps or pieces of curd.
- While the kadhi is stewing, add the pakoras and allow them to simmer for a few minutes to absorb the flavor of the curry.
- Adjust the number of chilies according to personal taste preference.
Dr Martin Huang says
Haven try this before. But it’s definitely mouthwatering. Gonna try it soon.
Hina Gujral says
I am sure you will absolutely love it 🙂
Tina says
Hi made your recipe yesterday it was good .I am a malayali but do make a lot of north indian dishes ..thank you for the recipe.
Hina Gujral says
Wow! So nice to read your feedback.