Punjabi Kadhi Recipe

INGREDIENTS

(1 cup = 250 ml)

For Kadhi mixture:

1.5 cups of sour curd (khatta dahi)
3 cups water
½ tsp red chilli powder
½ tsp turmeric powder
½ tsp garam masala powder
1 pinch of Hing
Salt as per taste
8 tbsp. besan
Mustard oil/ Sunflower oil for frying pakoras

For Onion Pakoras:

2 medium to large onions
1 cup besan
½ tsp red chilli powder
½ tsp turmeric powder
½ tsp garam masala powder
½ tsp ajwain
Salt as per taste
1/4th cup water

For Punjabi Kadhi:

1 small to medium onion
1 tbsp. chopped ginger
1 tbsp. chopped garlic
8-10 fenugreek seeds
2 green chillies, chopped
2 red chillies, broken
1 tsp cumin seeds (jeera)
1 pinch of Hing
8-10 curry leaves
2 tbsp mustard oil
1 tsp Catch Garam Masala

Accompaniments with Punjabi Kadhi:

  1. The most popular accompaniment is steamed rice or jeera rice
  2. Hot rotis / parathas

INSTRUCTIONS

Making curd mixture for Kadhi:

  1. In a bowl, take the sour curd and whisk it well until smooth.
  2. Add 8 tbsp. besan, 1/2tsp. Catch red chilli powder, ½ tsp. Catch turmeric powder, ½ tsp. Catch garam masala powder and 1 salt to the whisked curd.
  3. Add 3 cups of water and stir well.
  4. Make sure there are no lumps and stir the mixture well.
  5. If necessary, use a blender. However, make sure not to overdo it.

Making Onion Pakoras:

  1. Take 1 cup besan in a bowl, add ½ tsp ajwain, ½ tsp. Catch red chilli powder, ½ tsp Catch garam masala powder, and salt as required.
  2. Add 1 cup thinly sliced onions
  3. Mix everything well and keep aside for 30 mins.
  4. This will allow the onions to release water. Accordingly add some water to the mixture, to make a thick batter.
  5. Heat oil for deep frying in a kadhai. Fry the pakora mixture.
  6. Fry until the pakoras are crisp and turn golden.
  7. Place them on a tissue to get rid of the extra oil after frying.

Making Punjabi Kadhi Pakora:

  1. In another pan, heat 2 tbsp mustard oil.
  2. Add 1 tsp cumin seeds, 8-10 fenugreek (methi) seeds, and 1 pinch of Catch hing. Allow the cumin seeds to crackle and the methi seeds to change colour. Fry on a low flame.
  3. Add 1/3rd cup chopped onions. Fry and sauté on a low flame.
  4. Add 1 tbsp chopped ginger, 1 tbsp chopped garlic and 2 green chillies. Let the mixture sauté on a low flame.
  5. Now, add the curry leaves and the red chillies.
  6. Add the curd mixture and let it boil.
  7. Increase the flame and let the mixture boil.
  8. If the Kadhi becomes too thick, then add some water.
  9. Now, add the pakoras.
  10. Cover the lid and let the pakoras be soaked in the Kadhi for 10 minutes.
  11. Lastly, sprinkle some Catch garam masala powder on the Kadhi.
  12. Your delectable Punjabi Kadhi is ready to eat.

Recipe Notes/Suggestions:

  1. Try using sour curd for a better taste. If you do not have sour curd, then add some dry mango powder in the Kadhi.
  2. Use mustard oil for frying the pakoras as it adds a sharp taste to the Kadhi.
  3. You could also bake the pakoras if you want to avoid frying them.
  4. The onion pakoras can be prepared before-hand and kept aside.

Other than the Punjabi Kadhi recipe, there are some other easy vegetarian recipes that you can try making at home too, like:

  1. Besan Gatta Curry
  2. Gujrati Kadhi
  3. Andhra Cucumber Dal-Dosakaya
  4. Kadhi Pakora

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