Punjabi Kadhi Recipe
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Punjabi Kadhi Pakora

Punjabi Kadhi Pakora is a gluten-free Indian curry prepared with gram flour and yoghurt (curd). is an ultimate definition of homemade comfort food. Learn how to make Punjabi style kadhi chawal in few simple steps. 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: kadhi pakora, Punjabi kadhi chawal
Servings: 6
Author: Hina Gujral


For the pakora (fritters)

  • 1 Cup gram flour besan
  • 1 medium-size onion fine chopped
  • 1 teaspoon turmeric powder
  • 1 tablespoon finely chopped coriander
  • 1/4 teaspoon red chili powder
  • Salt to taste
  • Oil for deep frying the

Ingredients for the Kadhi

  • 2 Cup yogurt dahi
  • 4 tablespoon gram flour besan
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 - 3 dry red chilies broken into halves
  • 1 teaspoon cumin seeds jeera
  • a pinch of asafoetida hing
  • Salt to taste
  • 1 tablespoon ghee


How To Make Pakora (Fritters) For Kadhi:

  • To prepare the pakora, combine all the ingredients except oil together in a bowl. Mix nicely.
  • Add approximately 1/4 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 2 Cups of water. Make sure no lumps remain in this mixture.
  • Add the curd mixture in a kadhai and bring it to boil.
  • Reduce the heat to low and allow the kadhi to simmer for 5 - 10 minutes.
  • Stir at regular intervals. Taste and adjust the seasoning accordingly.
  • Once the Kadhi is almost done add the pakora. Cook for 5 more minutes. Turn off the heat.
  • Heat ghee in a small tadka pan. Add cumin seeds and red chilies. Cook for less than a minute.
  • Pour this tempering over the kadhi. Stir to combine.
  • Garnish kadhi with fresh coriander leaves. 
  • Serve Kadhi Pakora with steamed basmati rice.