Punjabi Kadhi Recipe

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl take 1.5 cups sour curd or about 375 grams of curd and whisk it well until smooth.

Step 2

Add 8 tbsp gram flour, ½ tsp red chilli powder, ½ tsp turmeric powder, ½ tsp garam masala powder and 1 tsp salt to the whisked curd.

Step 3

stir and mix everything again.

Step 4

add 3 cups water and stir again.

Step 5

Stir very well to make a smooth mixture without lumps. if there are lumps, then break them with a wired whisk or a spatula or with your fingers. keep the curd mixture aside.

Step 6

Take the 1 cup gram flour/besan in a bowl and add ½ tsp ajwain/carom seeds, ½ tsp red chili powder, ½ tsp garam masala powder and ⅔ tsp salt or as required.

Step 7

Add 1 cup thinly sliced onions.

Step 8

mix everything well and keep aside covered for 30 minutes.

Step 9

this will allow the onions to release their water in the mixture. depending on the water content in the onions, the mixture will become very moist or just about moist.

Step 10

Then accordingly add water as required to make a thick batter. i added ¼ cup water.

Step 11

Heat oil for deep frying in a pan or kadai. with a spoon or with your hands drop the pakora batter in the oil.

Step 12

when the pakoras are partly cooked, then turn over and fry the other side. Fry till the pakoras are crisp and golden.

Step 13

Remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed. fry the pakoras in batches this way. when done keep all of them aside.

Step 14

in another pan or kadai, heat 2 tbsp mustard oil. make sure to use a large bottomed pot so that while boiling, the kadhi does not spill.

Step 15

add the 1 tsp cumin seeds, 8 to 10 methi seeds and a generous pinch of asafoetida. allow the cumin seeds to crackle and the methi seeds to change their color. fry on a low flame, so that these spices do not get burnt.

Step 16

add ⅓ cup chopped onion. stir and saute for 3 minutes on a low flame.

Step 17

then add 1 tbsp chopped ginger/adrak, ¾ to 1 tbsp chopped garlic and 2 green chillies, chopped. stir and saute for a minute.

Step 18

now add 8 to 10 curry leaves, 2 dry red chilies (halved or broken). stir and saute for a minute on a low flame.

Step 19

then add the curd mixture and stir well.

Step 20

increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get browned. time taken to cook the kadhi will be around 14 to 16 minutes.

Step 21

after the kadhi has come to a boil, then lower the flame and simmer the kadhi for more 6 to 7 minutes. the kadhi will thicken.

Step 22

if the kadhi becomes too thick, then add some hot water.

Step 23

now add the onion pakoras in the kadhi. stir gently.

Step 24

cover with a lid and let the onion pakoras be soaked in the kadhi for 8 to 10 minutes.

Step 25

lastly sprinkle some garam masala powder on the punjabi kadhi.

Step 26

serve the punjabi kadhi pakora with steamed rice or cumin rice, topped with few teaspoonfuls of ghee. you could also have kadhi with rotis or parathas. however the combo of kadhi chawal is very popular and taste very good.

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