Served warm with rice this comforting Kadhi chawal meal is something you don’t want to miss. Sharing how to make the best Punjabi kadhi recipe at home using a stovetop and Instant pot.
Hope you enjoy this Punjabi Kadhi Pakora recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
I learned this recipe from my MIL and over the years added my tweaks that I learned from my friends. Super excited to share with you all!! Every region in India has its own Kadhi version and is so different in terms of flavors and consistency. Some add fritters (pakoras) like in the Punjabi kadhi pakora recipe I’m sharing today. Sindhi Kadhi has lots of vegetables and is spicy whereas Gujrati Kadhi on the other hand is sweet and has neither pakora nor veggies just like the Maharashtrian Kadhi (“Takachi kadhi”) which I grew up eating. As you see, all these kadhi recipes use the same base ingredients but still have their own unique flavors and textures. Kadhi served with long grain basmati rice is a popular meal known as Kadhi Chawal and is on the menu of most North Indian homes, dhaba’s, restaurants, and roadside vendors. Basically, you get the picture, it is truly comfort food. Kadhi Pakora is made by tempering besan (gram flour) and sour yogurt mixture with basic spices, and aromatics. It is then simmered until it is thick and creamy. Simmering is an important step for making kadhi as we need the besan to cook well with no raw taste or smell left to it. Typically pakoras are made with just gram flour but I prefer mine with some onions and cilantro as it not only adds some crunch but a lot of flavors too. Finally, a second tempering made in ghee, spices, and curry leaves is added to Kadhi that brings this dish beautifully together. Curry leaves are not traditional in Punjabi recipes but trust me on this, add it to your second tempering and you will never make it any other way.
Base ingredients: Yogurt, besan (chickpea flour or gram flour), turmeric, salt, and water. First Tempering: ghee or oil, asafoetida (hing), seeds (mustard seeds, cumin seeds, and fenugreek seeds), dry red chilies. Aromatics and spices: ginger, garlic, onion, salt. Second tempering: ghee (preferred), cumin seeds, Kashmiri red chili powder, garam masala, curry leaves (don’t skip these)
For pakora:
Base ingredient: Gram flour or besan or chickpea flour and water. Spices: ajwain (carom seeds), red chili powder, turmeric powder, coriander powder, amchur powder, salt and pepper Others: onions, cilantro, and baking soda. highly recommend adding these.
For making Punjabi Kadhi :
1 to 3 - In a mixing bowl add the yogurt and whisk until smooth. To this, add the chickpea flour (besan), salt, and turmeric powder and whisk again until smooth
4 - Add 5 cups of water and mix until well combined. Keep aside.
5- In a thick bottomed cooking pot, add oil, once hot add the mustard seeds. When the seeds start to splutter add the asafoetida (hing), cumin seeds, and fenugreek seeds. This is the first tempering
6 - Once the seeds become light brown add the onions with some salt and saute until onions are translucent.
7 - Stir in the ginger-garlic and cook until raw smell disappears.
8 - Lower the heat, give the yogurt besan mixture a quick stir, and then add it. Mix until well combined.
9 - Increase the heat slowly to medium and let the mixture come to a boil while stirring continuously to prevent it from sticking and curdling.
10 - Lower the heat, cover, and let it simmer for 15-20 mins.
11 and 12 - As the Kadhi simmers, it will thicken and the color deepens. If you feel the need add more water, add ½ cup at a time. I added a total of 1 cup.
While the kadhi simmers make pakoras. The more the kadhi simmer the better it tastes. Just make sure to keep stirring in between and adjusting the water.
Then cancel saute mode. Give the yogurt besan mixture a quick stir, and add it to the pot. Mix until well combined.
Close the lid with the vent to venting. Select soup mode, less and less pressure, and time it for 15 mins. (It will take some time to preheat before the timer for 15 mins starts).
While the Kadhi cooks make pakoras. Once done allow the pin to drop and open. Mix well.
14 - Let this mixture sit for 5-10 mins. Onions will ooze some water.
15 and 16 - Then add the besan and mix again. Add water as required to make a batter (not too thick or too runny). I added about ½ cup of water.
Add a generous pinch of baking soda and mix a few times to incorporate it. It helps make the pakora light and fluffy.
Heat oil in a wok (kadhai) on medium heat. Once hot add 1-2 tablespoon of hot oil to the of batter.
Test oil by adding a drop of batter to the oil. It should float to the top which indicates the oil is ready for frying.
17 - Mix the batter well and using a cookie scoop add the batter to the hot oil.
18 and 19 - Fry on medium heat. Flip when one side is golden. Cook both sides until golden brown.
20 - Drain and remove on a tissue paper to absorb excess oil. Keep aside.
You can make these pakoras ahead of time and refrigerate for a day or two or freeze for longer use.
While they soak make the Second tempering.
22 and 23 - Add ghee or oil in a pan and once hot add the cumin seeds, allow these to splutter. Turn the heat to low and add rest of the ingredients like spices (red chili powder, garam masala), whole red chilies, curry leaves.
24 - Give it a good mix and make sure not to burn the spices as it will make them bitter.
Transfer the kadhi to serving bowl and add the tempering to the kadhi and garnish with some cilantro and serve!!
Add boondi just before serving and get kadhi to a boil. They will swell and soak up the liquid and turn soft. If you like it crispy, add some more on top before serving.
The boondi usually comes salted, so use less salt when making kadhi with boondi.
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