Punjabi Kadhi
Punjabi Kadhi is a popular Punjabi food made by cooking gram flour and yogurt mixture in low heat with some spices. It has some vegetable fritters in it, that gives a crunch to the recipe.
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Equipment
Kadai
Mixing Bowl
Ingredients
For Fritters (Pakodas)
- 1 small Potato chopped
- ½ small Onion chopped
- 1 teaspoon Kasuri Methi chopped
- Salt
- 1 cup Gram Flour
- ½ teaspoon Garam Masala Powder
- Red Chilli Powder (as per taste)
- ¼ teaspoon Cumin Powder
- Oil (for frying)
- ¼ cup Water
For Punjabi Kadhi
- 2 cups Yogurt
- ¾ cup Gram Flour
- 1 cup Water
- 1 tablespoon Mustard Seeds
- 10 Curry Leaves chopped
- 1 inch Tamarind
- ½ tablespoon Garam Masala Powder
- Red Chili Powder (as per taste)
- ½ teaspoon Cumin Powder
- ¼ teaspoon Fenugreek Seeds
- 2 tablespoon Oil
- 4 cups Water
Onion Tomato Masala:
- ½ small Onion chopped
- 1 small Tomato chopped
- ½ teaspoon Kasuri Methi
- ¼ teaspoon Kashmiri Red Chili
- ¼ teaspoon Garam Masala Powder
Tempering:
- 2 Whole Red Chilies
- 1 tablespoon Oil
- ½ teaspoon Kashmiri Red Chili Powder
Instructions
For Pakodas:
- Add Gram Flour to the pan, add chopped onions & potatoes to it and mix it up. Potatoes & Onions have a water content so the mixture will become moist.
- Add spices (Garam Masala Powder, Salt, Cumin Powder, & Red Chili Powder) to the bowl and mix everything up.
- Then add water as required to make a thick consistency, I add ¼ cup.
- Take a deep frying pan or kadai (wok), add oil to it. Once oil is hot, drop pakoda batter in it using spoon or your fingers. A pakoda should be around 1 inch in size or as per preference.
- When one side is cooked, then turn them over and fry the other side.
- Fry the pakodas till golden and crispy from both the sides. Remove fried pakodas in a paper towel to remove excess oil. Fry them in batches, to cook them evenly.
For Kadhi
- Add tamarind in boiling water, and let it sit for 15-20 minutes. Remove the pulp from tamarind and strain the liquid.
- Add Gram Flour and Yogurt in a bowl. And mix till batter turns smooth.
- Add water to the bowl and mix everything well.
- Add oil in thick bottomed pan. Add mustard seeds. When they start to splutter, add curry leaves to it. And then add tamarind water mixture to the pan.
- Now set the temperature at medium-low, and add Kadhi batter (gram flour & yogurt) to the pan. Add 4-5 cups of water to the pan.
- Now add fenugreek seeds, red chili powder, garam masala powder, cumin powder, and salt to the pan.
- Stir in between and cook for 15- 20 minutes.
- Now add pakodas in the pan, and close the lid. Let it rest for 10 minutes.
Onion Tomato Masala:
- Add oil in another pan and add onions to it.
- Once onions turn brown, add tomatoes to it. Once tomatoes turn mushy and oil starts to separate, add all the spices (Kashmiri red chilies, garam masala powder) to the onion- tomato mix.
- Add the masala to the prepared Kadhi and mix everything.
For Tempering:
- Add oil to the pan and fry whole red chili. Then add Kashmiri Red Chili Powder.
- Pour tempering over the Kadhi and enjoy it with steamed rice.
Notes
TIPS
- Punjabi Kadhi is supposed to be sour. So, I add sour yogurt (4-5 days old) while making Punjabi Kadhi. If yogurt is not sour enough, you can add Amchur Powder or Tamarind to the Kadhi.
- I always add Curry Leaves to the Kadhi. It gives a nice flavor.
- I also add fenugreek seeds to Kadhi for a little pungent flavor that tastes good.
- Always add vegetable fritters just before serving. If you prefer pakoras soft, you can simmer pakoras with Kadhi for 5 minutes.
- Punjabi Kadhi is thick and creamy in texture. I cook it on low heat, which gives a lovely texture to the Kadhi.
- Always cook Kadhi at low heat. Because Kadhi has yogurt in it, the yogurt will curdle if you cook it at high or medium heat. And you will not get a smooth & creamy texture.
- Adding baking soda to pakoras makes them crispy.
- For authentic flavor, make fritters with onion and potatoes.
- Add more water because as kadhi cooks, it will thicken in consistency.
- I also add some tempering before serving, which gives a unique flavor.
Nutrition Facts
Punjabi Kadhi
Serving Size
6 Servings
Amount per Serving
Calories
289
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
11
mg
4
%
Sodium
74
mg
3
%
Potassium
617
mg
18
%
Carbohydrates
32
g
11
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
12
g
24
%
Vitamin A
289
IU
6
%
Vitamin C
42
mg
51
%
Calcium
143
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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