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Pakoras dunked in punjabi kadhi

Punjabi Kadhi

Gari
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.
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Indian
Servings 6 people
Calories 289 kcal

Equipment

Kadai
Mixing Bowl

Ingredients
  

For Fritters (Pakodas)

For Punjabi Kadhi

Onion Tomato Masala:

Tempering:

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.
STORAGE
You can store Punjabi Kadhi in the refrigerator for 3-5 days. But as Punjabi Kadhi is made of Gram Flour & Yogurt, so when stored, it gets thicker. So when reusing, add little water (as needed) and cook it until hot by stirring continuously until lump-free.
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
 
1
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
%
Calcium
 
143
mg
14
%
Vitamin C
 
42
mg
51
%
Vitamin A
 
289
IU
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Curry Recipe, kadhi recipes, popular Indian food, popular recipes, punjabi kadhi
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