Punjabi Kadhi Recipe

Kadhi Pakodi (or just kadhi), is a popular North Indian preparation that consists of a thick mildly spicy gravy made of gram flour, yogurt, and spices, with batter fried dumplings, called pakodi, in it. This dish sees slight variations across the North Indian region, with different cooking method and ingredients incorporated in different states. For example, a typical Bihari kadhi mostly has a plain gram flour dumpling; a Gujarati kadhi is slightly sweet in taste; Sindhi kadhi is of a thinner consistency made for a more spice loving palate; while a Punjabi kadhi pakodi features batter-fried onion fritters (pyaaz pakodi) in place of a plain pakodi; and so on.

Served with chapatti or plain steamed rice, the dish is eaten mostly during winter seasons as the yogurt in the kadhi acts as a cooling agent. So get ready to feast on a rich Punjabi kadhi this summer with this recipe.

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Feature Image: Appy Bistro

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Punjabi Kadhi Recipe

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Course

Main Dish

Cuisine

Punjabi

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

For Pakode

• 1 cup besan (gram flour)
• 1 cup yogurt
• 1 small Onion chopped
• 1/4 cup Fenugreek Leaves (Methi) chopped
• 1/2 inch ” ginger piece
• 1/2 tsp ajwain/carom seeds
• 1/2 tsp red chilli powder
• Oil to deep fry
• salt to taste

For Kadhi

• 2 cups yogurt
• 1/2 cup gram flour (besan)
• 1 tsp Turmeric powder
• 1/2 tsp fenugreek seeds
• 1/2 tsp Cumin seeds
• 2 broken dried red chillies
• 1/2 inch ” ginger piece
• 1 tsp red chilli powder
• 2 tbsp Oil
• salt to taste

Course Main Dish Cuisine Punjabi Prep Time 15 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients For Pakode 1 cup besan (gram flour) 1 cup yogurt 1 small Onion chopped 1/4 cup Fenugreek Leaves (Methi) chopped 1/2 inch ” ginger piece 1/2 tsp ajwain/carom seeds 1/2 tsp red chilli powder Oil to deep fry salt to taste For Kadhi 2 cups yogurt 1/2 cup gram flour (besan) 1 tsp Turmeric powder 1/2 tsp fenugreek seeds 1/2 tsp Cumin seeds 2 broken dried red chillies 1/2 inch ” ginger piece 1 tsp red chilli powder 2 tbsp Oil salt to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

For the pakode

1. Place the gram flour in a bowl. Add the onion, fenugreek leaves, ginger, carom seeds, chilli powder and salt, and mix. Add about one-fourth cup of water and mix well.
2. Heat sufficient oil in a non-stick kadai; drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.

For the kadhi

1. Whisk the yogurt well and add the gram flour and whisk thoroughly till smooth. Then add the turmeric powder, salt and three cups of water and mix well.
2. Heat the oil in a non-stick kadhai. Add the fenugreek seeds, cumin seeds, and red chillies, salt and three cups of water and mix well.
3. Now add the ginger and sauté for a minute. Stir in the yogurt mixture, bring to a boil and cook on low heat for about fifteen to twenty minutes, stirring occasionally.
4. Add the chilli powder and fried pakode, and continue to simmer for two to three minutes.
5. Serve hot with steamed rice.