Restaurant like Kadhi Pakora with tadka and perfect rice (Veg, 45 mins.)

Indian cuisine is as diverse as its culture, spanning an array of flavors, spices, and culinary techniques. One such beloved dish that embodies the heart of North Indian comfort food is Punjabi Kadhi Pakora. This dish combines the tangy, spicy flavors of yogurt-based curry with the delightful crunch of fried gram flour dumplings, known as pakoras.

The Rich History of Punjabi Kadhi

Punjabi Kadhi, with its roots in the northern regions of India, particularly Punjab, is not just food but a piece of cultural heritage. It is typically enjoyed with basmati rice, known as kadhi-chawal, and serves as a staple in many households. The dish is particularly revered for its ability to marry simple ingredients into a profoundly satisfying meal.

A Dish for Every Occasion

Whether it’s a lazy Sunday lunch, a festive gathering or just a need for some soul-soothing food pakora fits all occasions. Its versatility and ease of preparation make it a favorite among home cooks across India and beyond.

Kadhi pakora features a yogurt and gram flour (besan) based curry, punctuated with spices and crispy pakoras. It’s a symphony of tangy and savory flavors, enriched with a tempering (tadka) of aromatic spices.

What is Punjabi Kadhi Pakora?

At its core, Punjabi Kadhi Pakora is a curry made from a base of dahi (yogurt) and besan (gram flour). The mixture is combined with spices and water to create a thick, soup-like consistency that is both tangy and savory.

The Role of Pakoras

Pakoras add a delightful texture to this recipe. These are fritters made from onions, gram flour, and spices, deep-fried to golden perfection. When added to the kadhi, they absorb the flavors of the curry while retaining a bit of their crunch.

A Dish of Balance and Flavor

Its preparation involves a careful balance of spices and ingredients to ensure the right consistency and flavor. The curry is often finished with a tadka, a technique of tempering spices in hot oil or ghee to unleash their full aroma and flavor, which is then poured over the curry.

Understanding the Ingredients and Method

Overview of Ingredients

Punjabi Kadhi Pakora is made with ingredients that are staples in an Indian kitchen, making it both accessible and straightforward to prepare. The primary ingredients include yogurt, gram flour, onions, and a selection of spices such as turmeric, mustard seeds, and dried red chilies.

List of Ingredients

• Yogurt (Dahi)
• Gram flour (Besan)
• Onions
• Green chilies
• Mustard oil
• Spices: Turmeric, cumin seeds, mustard seeds, dried red chilies, asafoetida, coriander powder, and carom seeds
• Fresh coriander and ginger paste
• Salt to taste
• Water

Frequently Asked Questions

Q: Can I make kadhi without pakoras? A: Absolutely! It can also be enjoyed without pakoras as a simple yogurt and gram flour soup. You can add fried cumin, asafoetida, and other spices to enhance its flavor without the pakoras.

Q: How can I prevent the yogurt from curdling while cooking kadhi? A: To prevent curdling, always whisk the yogurt well and mix it with room temperature water. Add the mixture gradually to the hot pan and stir continuously at the beginning. Keeping the heat at a moderate level also helps in preventing the yogurt from splitting.

Making Punjabi Kadhi Pakora: Detailed Step-by-Step Guide

Punjabi Curry rice is a rich, flavorful dish that combines tangy yogurt-based curry with hearty, crispy pakoras. Here’s how to make it from scratch:

Preparing the Kadhi Base:

1. Start with the Yogurt Mixture:
   • Take 1 cup of thick yogurt in a large mixing bowl. Ensure the yogurt is at room temperature to help prevent curdling.
   • Using a whisk, beat the yogurt smoothly to eliminate any lumps. This step is crucial for a creamy kadhi.
   • Gradually add about 4 cups of water to the yogurt while continuously whisking to ensure a smooth, homogeneous mixture. This diluted yogurt is the base of your kadhi.
2. Incorporate Gram Flour:
   • Add 3 tablespoons of gram flour (besan) to the yogurt mixture. Whisk thoroughly to incorporate the gram flour into the yogurt, ensuring there are no lumps. The gram flour helps thicken the kadhi, giving it body and texture.
3. Season the Mixture:
   • Mix in 1 teaspoon of turmeric powder and salt to taste. These spices give the kadhi its characteristic yellow color and foundational flavor.

Cooking the Kadhi:

4. Heat the Base:
   • In a large heavy-bottomed pot, pour the yogurt and gram flour mixture. Turn the heat to medium and start cooking the mixture.
   • Stir continuously, especially as the mixture heats up, to prevent the yogurt from curdling. This initial constant stirring is key to a smooth kadhi.
5. Simmer the Kadhi:
   • Once the mixture comes to a boil, reduce the heat to low. Allow it to simmer gently for about 15-20 minutes. Stir occasionally, letting the flavors meld together and the kadhi to thicken slightly.

Preparing the Pakoras:

6. Mix Pakora Ingredients:
   • In a bowl, combine 1 finely chopped large onion, 1-2 finely chopped green chilies (adjust according to taste), 1 tablespoon chopped coriander, 1 teaspoon carom seeds (ajwain), and a pinch of salt.
   • Add 3 tablespoons of gram flour to the mixture. The amount of gram flour can be adjusted based on the moisture content of the onion mixture; the batter should be thick and not too watery.
7. Form and Fry the Pakoras:
   • Heat mustard oil in a deep frying pan or kadhai. Once the oil is hot, drop spoonfuls of the pakora batter into the oil. Fry the pakoras until they are golden brown and crispy.
   • Remove the pakoras from the oil and place them on a paper towel to drain excess oil.

Adding Pakoras to Kadhi:

8. Integrate the Pakoras:
   • Once the kadhi has simmered and thickened to your liking, gently add the fried pakoras to the pot.
   • Let the pakoras soak in the kadhi for about 5-10 minutes before serving. This allows the pakoras to absorb the flavors of the kadhi and soften slightly, enhancing their taste and texture.

Preparing the Tadka:

9. Temper the Spices:
   • In a small skillet, heat a tablespoon of ghee. Add 1 teaspoon of cumin seeds, a pinch of asafoetida, and 2-3 whole dried red chilies.
   • Once the cumin seeds start to sputter and the chilies darken, carefully pour this hot tadka over the kadhi. The tadka enhances the flavor profile of the kadhi, adding an aromatic touch.

Serving:

10. Serve the Kadhi:
    • Punjabi Kadhi Pakora is traditionally served hot with steamed basmati rice. The creamy, tangy kadhi with soft pakoras makes a comforting meal that is both satisfying and delicious.

Things to Remember

• Quality of Ingredients: Fresh and high-quality ingredients are crucial for the best flavors, especially fresh yogurt and gram flour.
• Consistency of Kadhi: The kadhi should be smooth and free of lumps. Whisk the yogurt well and sieve the gram flour if necessary.
• Adjusting Spice Levels: The amount of green chilies and spices can be adjusted to suit your taste preference.

Recipe Card

Print Recipe

Cooking

Kadhi-chawal with Pakori and Tadka

Author: shekharshashank1 Cuisine: Cooking Courses: Cooking Recipe Keys: C Cooking

Prep Time 30 mins Cook Time 30 mins Total Time 1 hr

Calories: 400 kcal

Description

Experience the rich flavors of North India with this authentic Punjabi Kadhi Pakora recipe. This comforting dish pairs tangy yogurt-based curry with crispy onion pakoras, making it a perfect meal for any day of the week.

Ingredients

Servings

For the Kadhi:

• 1 cup Thick Yogurt (Dahi)
• 4 cups Water
• 3 tbsp Gram Flour (Besan)
• 1 tsp Turmeric Powder
• Salt to taste
• 1 tbsp Mustard Oil
• 3-4 Whole Dried Red Chilies
• 1 tsp Cumin Seeds (Jeera)
• ¼ tsp Carom Seeds (Ajwain)
• 1 tsp Mustard Seeds
• 1 tbsp Ginger Paste
• 1 tbsp Dried Fenugreek Leaves (Kasuri Methi)
• ¼ tsp Asafoetida (Heeng)
• 1 tbsp Coriander Powder
• 4 Onions (sliced for kadhi and pakoras)

For the Pakoras:

• 1 Onion (finely chopped)
• 1-2 Green Chilies (finely chopped)
• 1 tbsp Chopped Fresh Coriander
• 1 tsp Carom Seeds (Ajwain)
• ¹⁄₈ tsp Asafoetida (Heeng)
• 1 tsp Cumin Seeds (Jeera)
• 3 tbsp Gram Flour (Besan)
• Salt to taste
• Mustard Oil for frying

Instructions

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1. Prepare the Kadhi Base:

1. Whisk the Yogurt: In a large mixing bowl, whisk 1 cup of thick yogurt until smooth to avoid any lumps.
2. Make the Liquid Mixture: Gradually stir in 4 cups of water to the yogurt. Ensure that the mixture remains smooth.
3. Add Gram Flour and Spices: Mix in 3 tablespoons of gram flour, 1 teaspoon of turmeric powder, and salt to taste. Whisk until the mixture is lump-free. This is your kadhi base.

2. Cook the Kadhi:

1. Heat Oil and Temper Spices: In a large pot, heat 1 tablespoon of mustard oil. Add 3-4 whole dried red chilies, 1 teaspoon of cumin seeds, ¼ teaspoon of carom seeds, and 1 teaspoon of mustard seeds. Wait until they start to crackle.
2. Sauté Aromatics: Add 1 tablespoon of ginger paste and 1 tablespoon of dried fenugreek leaves (kasuri methi) to the oil. Quickly stir in ¼ teaspoon of asafoetida.
3. Cook Onions: Incorporate sliced onions (about 2 onions worth from your total 4) into the pot. Sauté until they turn golden brown, which will infuse the oil with a rich flavor.
4. Combine and Simmer: Pour the yogurt and gram flour mixture into the pot with the onions and spices. Stir continuously for a few minutes after adding to prevent the yogurt from curdling. Lower the heat and let it simmer for about 15-20 minutes, stirring occasionally. The kadhi should begin to thicken.

3. Prepare Pakoras:

1. Mix Pakora Ingredients: In a separate bowl, combine the remaining 2 onions (finely chopped), 1-2 green chilies (finely chopped), 1 tablespoon chopped coriander, 1 teaspoon carom seeds, 1/8 teaspoon asafoetida, 1 teaspoon cumin seeds, and 3 tablespoons of gram flour. Add salt to taste and mix well.
2. Adjust Batter Consistency: Check the consistency of the pakora batter; it should be thick enough to hold its shape but not too dry. Adjust with a little water or more gram flour if needed.
3. Fry Pakoras: Heat mustard oil in a kadhai or deep frying pan. Once hot, carefully drop spoonfuls of the pakora batter into the oil. Fry until each pakora is golden brown and crisp. Remove and drain on paper towels.

4. Combine Pakoras with Kadhi:

1. Add Pakoras to Kadhi: Once the kadhi has simmered and thickened, gently add the fried pakoras to the pot. Let them soak in the kadhi for about 5-10 minutes, allowing them to absorb the flavors and soften slightly.
2. Prepare Tadka (Optional): For an extra layer of flavor, heat a tablespoon of ghee in a small pan, add a few dried red chilies and a pinch of asafoetida, and sauté until aromatic. Pour this tadka over the kadhi.

Nutrition Facts

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 3g15%

Sodium 600mg25%

Total Carbohydrate 45g15%

Dietary Fiber 6g24%

Sugars 7g

Protein 14g29%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Yogurt Temperature: Ensure the yogurt is at room temperature before mixing to help prevent curdling.
• Stirring the Kadhi: Initially, stir the kadhi vigorously as it heats up to ensure it doesn’t split. Once it begins to heat through, you can reduce the stirring frequency.
• Oil Temperature for Pakoras: Make sure the oil is sufficiently hot for frying pakoras; they should immediately sizzle and float to the top, ensuring they cook through and remain crispy.

Keywords: Cooking

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Summary: A Culinary Delight

Punjabi Kadhi Pakora is more than just a dish; it’s a comforting embrace in the form of food. It represents the rich culinary traditions of Punjab and offers a delightful experience with every spoonful.

Bringing Tradition to Your Table

With this recipe, you can bring a taste of Punjab into your kitchen and enjoy the warm, comforting embrace of kadhi pakora with your loved ones. Whether it’s part of a daily meal or a special occasion, kadhi pakora is sure to satisfy.

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