Punjabi Pakora Kadhi

Name: Punjabi Pakora Kadhi
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Kadhi; 1/2 cup besan 55 grams, also known as gram flour; 1.5 cups plain yogurt 360 grams; 1/2 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1 teaspoon coriander powder; 6 cups water 1.4 liters water; 2 tablespoons oil I used and recommend mustard oil; 1/2 teaspoon methi seeds fenugreek seeds; 1/2 teaspoon cumin seeds; 1/4 teaspoon hing also known as asafoetida; 1 small red onion sliced thin; 1 green chili chopped; 1 tablespoon +1 teaspoon chopped ginger; 1 tablespoon +1 teaspoon chopped garlic; 1.25-1.5 teaspoon salt to taste; 2 tablespoons chopped cilantro; For the pakora; 1 cup besan 110 grams; 1 cup thinly sliced onion; 1 green chili chopped; 1/4 cup chopped cilantro; 1/4 teaspoon turmeric powder; 1/8 teaspoon red chili powder; 1/4 teaspoon ajwain; 1/2 teaspoon salt; 2 tablespoons plain yogurt; 2 pinch baking soda; oil for frying; For Tadka

Poonam Joshi @PoonamJoshi19

India

I have learned this recipe with many trial and errors and here I am with the tips that will help you make absolutely lip-smacking kadhi at home!

Poonam Joshi @PoonamJoshi19

India

I have learned this recipe with many trial and errors and here I am with the tips that will help you make absolutely lip-smacking kadhi at home!

Saved

Ingredients

45 mins

4 servings

For Kadhi
1/2 cupbesan 55 grams, also known as gram flour
1.5 cupsplain yogurt 360 grams
1/2 teaspoonred chili powder
1/2 teaspoonturmeric powder
1 teaspooncoriander powder
6 cupswater 1.4 liters water
2 tablespoonsoil I used and recommend mustard oil
1/2 teaspoonmethi seeds fenugreek seeds
1/2 teaspooncumin seeds
1/4 teaspoonhing also known as asafoetida
1small red onion sliced thin
1green chili chopped
1 tablespoon+1 teaspoon chopped ginger
1 tablespoon+1 teaspoon chopped garlic
1.25-1.5 teaspoonsalt to taste
2 tablespoonschopped cilantro
For the pakora
1 cupbesan 110 grams
1 cupthinly sliced onion
1green chili chopped
1/4 cupchopped cilantro
1/4 teaspoonturmeric powder
1/8 teaspoonred chili powder
1/4 teaspoonajwain
1/2 teaspoonsalt
2 tablespoonsplain yogurt
2 pinchbaking soda
oil for frying
For Tadka
1.5 tablespoonsghee or use oil
1/4 teaspooncumin seeds
2-3whole dried red chilies
1/2 teaspoonkashmiri red chili powder

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Steps

45 mins

1

To a large bowl, add 1/2 cup besan and 1.5 cups curd. Make sure the yogurt is at room temperature.
Whisk until besan and curd are well combined.
Add red chili powder, turmeric powder and coriander powder and whisk.
Add 6 cups water and mix until it's all mixed together.
In a large and deep pan, add mustard oil on medium-high heat.
2

Once the oil is hot (make sure oil is heated through else mustard oil gives a raw taste), add the methi seeds and cumin seeds. Let them splutter and then add hing.
Add the sliced onion along with chopped green chili and cook for 2 minutes.
3

Stir continuously until the kadhi comes to a boil, then lower the heat to low-medium and let it cook for around 30 minutes. Keep stirring it in between.
Add salt after the kadhi has been cooking for 15 minutes or so. While the kadhi is cooking, make the pakora.
4

To a large bowl, add 1 cup besan, along withsliced onion, chopped green chili, chopped coriander, turmeric, red chili powder, ajwain and salt.
Add 2 tablespoons curd and mix.
It should not be very runny but not super thick either.
Add 2 pinch of baking soda and mix the batter for a minute using your hands.
5

Make sure to cook on medium-low heat so that the pakoras cook nicely from inside too.
Cook until pakoras are golden brown from both sides.
After 30 minutes or so, kadhi would have considerably thickened and completely cooked. You can little extra water here if kadhi looks too thick to you.
6

Heat ghee in a small pan. Once ghee is hot, add cumin seeds and 2-3 dried red chilies
Once seeds crackle, add 1/2 teaspoon kashmiri red chili powder and turn off the heat immediately. Pour tadka over kadhi.