Kadhi Pakora | Kadhi Chawal | Punjabi Kadhi Recipe
Kadhi is a popular Punjabi dish, and also one that falls into the comfort food category for most Indians. It is a dish which consists of deep fried besan (gram flour) fritters which are known as pakoras simmered in a tangy, sour and spiced yogurt-gram flour gravy. Enjoy this healthier kadhi pakora with non-deep fried pakoras.
Servings 4 people
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the pakora
- 1 cup besan (chickpea flour)
- 1 cup finely chopped onion
- 1/ tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp ajwain ( carom seeds)
- pinch of asafoetida (hing)
- handful of chopped cilantro
- 1/4 tsp baking soda
- salt to taste
- about less than 1/2 cup water to make the batter
For the kadhi
- 1 cup sour yogurt
- 1/4 cup besan, sifted
- 3 cups water
- 1/2 tsp turmeric powder
- 1/4 tsp red chilli powder
- Salt to taste
For the first tempering
- 2 tbsp oil ( preferably mustard oil)
- 3/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/8 tsp methi (fenugreek) seeds (do not add too much, as it will make the dish bitter)
- 1/2 tsp crushed coriander seeds
- 2 nos. big garlic cloves, finely chopped
- 2 inch ginger, finely minced
- pinch of asafoetida
- 2 to 3 nos. green chillies, chopped
- 4 to 5 nos. curry leaves
- 1/2 cup thinly sliced onions
For the second tempering
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- 1/2 to 1 tsp red chilli powder
- 4 to 5 nos. curry leaves
- 3 to 4 nos. boriya mirch/ dry red chillies
Instructions
- Add the yogurt in a bowl, whisk to get rid of any lumps.
- Add besan (sifted) along with turmeric and red chilli powder into the yogurt. Whisk well again to make a smooth lump free batter.
- Add water gradually whilst you keep whisking the yogurt - besan mixture. Do not overmix, or you may end up with butter. You can also use a hand blender, but a whisk works just as great!
- Heat oil in a sufficiently large heavy bottomed pot. Add mustard seeds and methi seeds, when mustard seeds splutter and methi turn golden brown add cumin and crushed coriander seeds
- When the cumin seeds crackle, add ginger and garlic, sauté until aromatic.
- Add in asafoetida, green chillies and curry leaves, sauté another 15 seconds. Add sliced onions, sauté until translucent.
- Give the yogurt-besan mixture a quick mix & pour it into this tempering, increase the heat and bring to a boil whilst stirring continuously until it forms a homogeneous mixture. Once it start bubbling, reduce the heat to low, cover the pot and let it simmer stirring occasionally for 30 minutes
- Whilst the kadhi is simmering, let's prepare the pakoras. Heat the paniyaram pan while you prepare the pakora batter. In a bowl add all the ingredients mentioned under- for the pakoras.
- Add water in little increments, 'mix until you have a thick batter.
- Grease the paniyaram pan with few drops of oil in each cavity, drop about a tablespoon of the pakora batter into each cavity. Let it cook for 3-4 minutes on medium low heat.
- Flip and let the other side cook for another 3-4 minutes. Transfer to a plate and set aside.
- After about 30 minutes of simmering, the kadhi would have thickened and the color will darken too. If it is too thick, add little water and boil again. You can add the prepared pakoras to the kadhi now, or else you can also add it at the time of serving the kadhi. If the pakoras sit in the kadhi for too long, they will get soft and mushy.
- Also add finely chopped cilantro, let the kadhi simmer for another 5 minutes.
- For the second tempering- In a small pan, heat ghee, add in cumin seeds, once it splutters add in the curry leaves & red chillies. Switch off the heat and and red chilli powder, mix well and immediately pour this tempering over the kadhi just before serving. Serve hot with rice.