Punjabi Kadhi Pakora
Tangy sour-yogurt and gram flour curry simmered slowly with crisp onion pakoras dunked in — everyday comfort in Punjabi homes.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Kadhai
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 16 g
- carbs
- 20 g
- fibre
- 3 g
- protein
- 9 g
- calories
- 260 kcal
Instructions
- 1
Whisk the yogurt, besan (gram flour), turmeric, salt and water together. Whisk until you have a smooth, thin batter.
- 2
In another bowl, mix besan, sliced onion and salt into a thicker batter for pakoras (fritters).
- 3
Deep-fry small spoonfuls of the onion batter until golden and crisp. Set them aside.
- 4
Bring the yogurt-besan mixture to a boil in a heavy pot. Stir constantly so the yogurt does not split.
- 5
Lower the heat. Simmer gently for 25-30 minutes until the kadhi (spiced yogurt sauce) thickens.
- 6
Heat ghee (clarified butter) in a small pan. Sizzle the mustard seeds, cumin, fenugreek and dried red chilli in the hot ghee.
- 7
Pour the sizzling spiced ghee over the kadhi. Drop the fried pakoras into the pot.
- 8
Simmer for 5 more minutes until the pakoras soften slightly. Serve hot.
Chef's tips
Use sour yogurt for the best tangy flavour, or add a squeeze of lemon if your yogurt is fresh. Keep stirring constantly until the kadhi boils so it does not split.
Ingredient substitutions
- ghee → mustard oil
Storage
Refrigerate up to 2 days; pakoras soften further on storing.
Reheating
Reheat gently on low flame, stirring often.
Common mistakes to avoid
- •Boiling the yogurt mixture without stirring constantly, which makes it split.
- •Dropping the pakoras in too early, which makes them soggy and mushy.
Serving suggestions
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