Punjabi Kadhi Pakora, Home-Style
Tangy sour yogurt gravy thickened with gram flour and studded with crisp onion pakoras, a comforting home lunch across Chandigarh's Punjabi households.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Heavy pot
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 17 g
- carbs
- 22 g
- fibre
- 4 g
- protein
- 10 g
- calories
- 280 kcal
Instructions
- 1
Whisk the yogurt, gram flour, turmeric and enough water together. Make a smooth, thin batter for the kadhi (yogurt curry) base.
- 2
Mix the remaining gram flour, sliced onion, chilli powder and salt with a little water. Form a thick pakora (fritter) batter.
- 3
Deep fry small spoonfuls of the pakora batter until golden and crisp. Drain and set aside.
- 4
Pour the yogurt-gram flour mixture into a heavy pot. Bring to a gentle boil, stirring continuously so it does not split.
- 5
Simmer on low heat for 25–30 minutes until the kadhi thickens.
- 6
Heat ghee (clarified butter) in a small pan. Sizzle the mustard seeds, cumin seeds and curry leaves in the hot fat.
- 7
Pour the sizzling spiced oil over the simmering kadhi.
- 8
Add the fried pakoras to the kadhi just before serving. This helps them stay slightly crisp.
Chef's tips
Keep stirring the kadhi while it comes to a boil to stop the yogurt splitting. Simmer on low heat for a smooth texture.
Ingredient substitutions
- gram flour → besan is the standard choice, no easy substitute
Storage
Refrigerate kadhi (without pakoras) for up to 3 days; add fresh pakoras when reheating.
Reheating
Reheat on low flame, stirring frequently.
Common mistakes to avoid
- •Boiling the kadhi too vigorously at first, which can make the yogurt curdle.
Serving suggestions
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