Kadhi Pakoda Recipe - Yummy Traditional

Kadhi Pakoda Recipe

                                                            
kadhi-pakoda-recipe-with-step-by-step-photos


Kadhi pakoda | Punjabi Kadi Pakoda || How to make kadhi pakoda with step by step photos


Kadhi Pakoda is one of the most popular and delicious yogurt based curry made with gram flour and spices along with crispy pakoda. my all-time favorite kadhi and chawal .it is known as another name is Punjabi kadhi pakora

Very hard to ignore this dish when hot kadhi pakoda also is served at the table with onion salad. whereas I have my personal experience kadhi, nihari and haleem become so tasty when they are served the next day of the cooking

 

Basically, Punjabi Kadhi is a soupy curry with lots of pakoras in it, and is finished off with a curry Patta,zeera, and dry chilies tadka.

A thick, soupy base made with gram flour and yogurt. Pakoras are just begging to soak in all that delicious kadhi. All in all a perfect cozy recipe.AND that beautiful mustardy yellow color, that’s just perfect for fall weather.

Between if you love pakoras in general, then do check out my recipes of Aloo PakoraOnion Pakodas, and Mixed Vegetable Pakoras.

                         

 

kadhi pakoda

I remembered that day when my mother made me run after the yogurt seller to buy Matka dahi he used to be sell-out yogurt in matka (clay pot) that was very good for making kadhi.it contained a thin consistency with a tangy taste, However, Now matka Dahi has almost vanished but can be cooked kadhi with store-bought yogurt or homemade yogurt. I made my kadhi from homemade yogurt as well as I have shared already masoor dal kadhi in my previous post

FOR THE KADHI YOGURT BASE:

So for the kadhi yogurt base, you basically mix together yogurt, gram flour (besan), water, and a handful of spices. I like to use the hand whisker this is just enough to get smooth and lump-free curry. But you may use a blender, then you can use it. This is the base of the curry, and it is supposed to be thin and runny. Set this aside, while you make the masala for the kadhi.

In a large pot, add some oil, and fry kadhi patta, mustard seeds, and fenugreek

The other hand I prepared masala red chili powder, turmeric powder, red chili flakes, and ginger garlic paste You just need to cook this for a few minutes. Then add the kadhi yogurt base, and bring to a boil.

                            

punjabi-kadi

Now reduce the heat to low, and slow cook for at least 1.5 hours while stirring occasionally. Kadhi needs to be cooked long and slow to develop the flavors properly.


For the best result follow my detailed step by step photo, 
instructions, and tips above the recipe card



RECIPE NOTES:

Start with more water: the kadhi has to simmer for a long time in order for it to develop flavors and become thick and creamy and for that you need to start with a lot of water.

In this recipe, I added 64g besan, 250g cups yogurt, and 1.5-liter water. That might seems a lot of water but you need it so that the kadhi cooks down to the consistency you are looking for.

In fact, I had to add some water, later on, so I would have very well done with another 1/2 to 1 cup of water.

Use sour yogurt if possible: usually, I prefer using old yogurt for my kadhi. The one that isn’t freshly made and is tasting a little sour.

That works best with Punjabi kadhi. A good kadhi in my opinion should have a little tang and the sour yogurt just does the trick!                    

kadi-pakoda

Do not add salt in the beginning: I prefer adding the salt once the kadhi gets a boil. I have noticed that sometimes the kadhi splits when you add salt in the beginning. So, let the kadhi cook and add salt once it comes to a boil and has cooked slightly.

Use mustard oil to cook the kadhi: Okay, I know a lot of people do not use mustard oil that often. But in my house, my mom only cooked in this oil. It adds so much flavor of its own. So try making kadhi with mustard oil and see the difference

I didn’t use mustard oil as I hadn’t available at home but I strongly recommend using mustard oil in making kadhi

Don’t need to add lots of ginger garlic paste: adding little just tsp of ginger garlic paste is good enough in ½ kg kadhi, this little amount can enhance the flavor and taste of the kadhi

Add veggies to the pakora: when my mother used to make kadhi, she would make plain pakoras with just besan and basic spices.

But I highly recommend adding onion, green chili, cilantro, and the potato a few spices to the pakora to make it more flavorful.

I also add some baking soda to the batter which makes the pakora soft and airy.

Don’t forget the final tadka and use oil for it: it adds to the flavor and really makes the dish pop, so do not skip it! I like using olive oil for the final tadka, adds a lot of flavor and aroma.

And the dry red chili, cumin seeds along with fresh curry leaves give it a beautiful color on top.

Also, check out my other veggie recipes:

Baingan bharta

Pav bhaji masala

Bihari aloo bhujia

Aloo Matar sabzi

Matar ghugni

Arbi chana dal

Kadhi Kofta


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kadi-pakoda


To begin this recipe firstly take a large bowl, add yogurt and whisk it a bit. Next, add gram flour and then mix them together. make sure yogurt is at room temperature otherwise it can split/curdle. Whisk until besan and yogurt are well combined

                             

whisk-the-yogurt-and-add-gram-flour

Then pour 500ml water at this stage and mix up very well until you have a lump-free mixture

                       

pour-the-water-kadhi-mixture

Kadhi mixture should be at a runny consistency. Keep aside

                 

kadhi-consistency-should-runny

On the other hand in the small bowl combine all spices red chili powder, turmeric powder, red chili flakes, food color and ginger garlic paste except salt and dissolve them together with a little water

                           

dissolve-spices-with-water

In the large and deep pot, heat the oil on the medium-high heat. Put fenugreek seeds, curry leaves, and mustard seeds, Once they started sizzling, add spice mixture in the pot


sizzle-bagar

And cook the masala for 2-3 minutes on medium flame until oil is separated, then Pour kadhi mixture into the pot.mix up well                    

cook-masala

Then pour 1-liter water more into the kadhi

                   

pour-water

Give it to good stir well

                 

stir-well.kadi

Constantly keep on stirring until kadhi comes to a boil

                           
keep-stirring-kadhi

Then lower the heat to low-medium and let it cook for around 50 minutes. Keep stirring it in between


                                          
let-the-kadhi-cook


Take all veggies and prepare them all

                        

cut-the-veggies

In a medium-size bowl combine chopped onion, potato, gram flour, red chili powder, cumin powder, turmeric powder, crushed coriander powder, salt, baking soda, gram masala powder chopped coriander leaves, and green chilies. Stir to mix well

                        

combine-gram-flour-with-powder-spices-and-herbs

Start adding water little by little from a thick batter. Leave it aside for 10 minutes. this delay method makes the pakoda soft and nice

                     

make-pakoda-batter



Meanwhile, heat oil in the wok on medium heat to fry the pakoda 

                        

heat-oil

After 40-50 minutes add salt into the kadhi mixture

                             

add-salt-in-the-kadhi

Allow cooking the kadi more further until the mixture started to thicken 


                                          
cook-more-kadhi


Check the oil temperature by dropping a tiny pakoda batter if the batter instantly comes on top this means oil is ready to fry

Once the oil is ready to fry then mix the pakoda batter again for a minute

And drop the 4-5 fritter batter in one batch or according to wok capacity using spoon or hand

Let them fry and turns golden brown from one side and then flip. Cook the other side

                       

fry-pakoda


Make sure to cook on medium-low heat so that the pakoras cook nicely from inside too. Cook until pakoras are golden brown from both sides.

             

fry-pakoda-until-golden-brown

Drain on a paper towel.

                     

drain-the-pakoda-on-paper

Closely inspect the pakoda how come the nice golden color and looking crisp as well

                 

crispy-pakoda

Prepare all pakoda the same way

                      

prepare-all-pakodas-on-tissue

After 30 minutes or so, kadhi would have considerably thickened and completely cooked.turn off the flame

Add fritter into the prepared kadhi and push them down in kadhi so that pakodas could absorb the kadhi soup

                          

put-pakoda-in-the-kadhi



Heat oil in a small pan on medium heat, Put cumin seeds, dry red chilies, and curry leaves in the hot oil. Once they started crackling turn off the flame 

                  

sizzle-the-spices



Pour tarka over kadhi and immediately cover the pot with the lid for 2-3 minutes so that tadka aroma could absorb in kadhi very well    

                      

pour-tadka-over-kadhi



Kadhi pakoda is ready

                 

kadhi-pakoda-is-done

Transfer to the serving dish

                        

transfer-to-the-serving-dish

And serve with bagara or Plain boiled rice

                       

serve-kadhi-with-the-rice

If you have tried this kadhi then don’t forget to rate the recipe. You can also follow me on FacebookInstagram and Pinterest





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kadhi-pakoda

                                


                                                         

 

Kadhi Pakoda is one of the most popular and delicious yogurt-based curry made with gram flour and spices along with crispy pakoda. my all-time favorite kadhi and chawal...

Ingredients for kadhi:

  1. 250g,homemade yogurt sour/stale
  2. 8 tbsp, gram flour
  3. 1.5-liter water
  4. 1/4 cup, oil

For spices:

  1. 1 tsp, red chili powder
  2. ½ tsp, turmeric powder
  3. 1/7 tsp, yellow food color optional
  4. Salt to taste
  5. 1 tsp, ginger garlic paste
  6. ½ tsp, red chili flakes
  7. 3-4, fresh curry leaves
  8. ¼ tsp, fenugreek seeds
  9. ¼ tsp, mustard seeds

For pakoda batter:

  1. 1 cup, gram flour
  2. 1 medium-size, onion sliced
  3. 2 medium-size, potato thin sliced
  4. 4-5 pcs, green chilies chopped
  5. 2 tbsp, fresh coriander leaves chopped
  6. 1 tsp, red chili powder
  7. ½ tsp, crushed red chili
  8. 1 tsp, crushed coriander powder
  9. ½ tsp, turmeric powder
  10. ¼ tsp, baking soda
  11. Salt to taste
  12. ½ tsp, cumin powder
  13. ½ tsp, gram masala powder
  14. Oil as required for frying

For tempering:

  1. 1 tsp, cumin seeds
  2. 5-6, dry red chilies
  3. 6-7, fresh curry leaves
  4. 100ml,oil
How to make the kadhi pakora?

  1. To begin this recipe firstly take a large bowl, add yogurt and whisk it a bit
  2. Next, add gram flour and then mix them together to make sure yogurt is at room temperature otherwise it can split/curdle
  3. Whisk until besan and yogurt are well combined
  4. Then pour 500ml water at this stage and mix up very well until you have a lump-free mixture
  5. Kadhi mixture should be at a runny consistency
  6. Keep aside
  7. On the other hand in the small bowl combine all spices red chili powder, turmeric powder, red chili flakes, food color, and ginger garlic paste except salt and dissolve them together with a little water
  8. In the large and deep pot, heat the oil on the medium-high heat
  9. Put fenugreek seeds, curry leaves, and mustard seeds
  10. Once they started sizzling, add spice mixture in the pot, and cook the masala for 2-3 minutes on medium flame until oil is separated
  11. Pour kadhi mixture into the pot. mix up well
  12. Then pour 1-liter water more into the kadhi, 
  13. Give it to good stir well
  14. Constantly keep on stirring until kadhi comes to a boil
  15. Then lower the heat to low-medium and let it cook for around 50 minutes
  16. Keep stirring it in between
  17. Take all veggies and prepare them all
  18. In a medium-size bowl combine chopped onion,potato,gram flour,red chilli powder,cumin powder,turmeric powder,crushed coriander  powder,salt,baking soda,gram masala powder chopped coriander leaves and green chilies
  19. Stir to mix well
  20. Start adding water little by little from a thick batter
  21. It should not be very runny but not super thick I added 3 tbsp water
  22. Leave it aside for 10 minutes this delay the method makes the pakoda soft and nice
  23. Meanwhile, heat oil in the wok on medium heat to fry the pakoda After 40-50 minutes add salt into the kadhi mixture
  24. Allow cooking the kadi more further until the mixture started to thicken
  25. Check the oil temperature by dropping a tiny pakoda batter if the batter instantly comes on top this means oil is ready to fry
  26. Once the oil is ready to fry then mix the pakoda batter again for a minute 
  27. And drop the 4-5 fritter batter in one batch or according to wok capacity using spoon or hand
  28. Let it fry and turn golden brown from one side and then flip
  29. Cook the other side
  30. Make sure to cook on medium-low heat so that the pakoras cook nicely from inside too.
  31. Cook until pakoras are golden brown from both sides.
  32. Drain on a paper towel.
  33. Prepare all pakoda this way
  34. After 30 minutes or so, kadhi would have considerably thickened and completely cooked. turn off the flame
  35. Add fritter into the prepared kadhi and push them down in kadhi so that pakoda could absorb the kadhi soup
  36. You can little extra water here if kadhi looks too thick to you.
  37. Heat oil in a small pan on medium heat
  38. Put cumin seeds, dry red chilies, and curry leaves in the hot oil
  39. You can break the red chilies for extra heat
  40. Once they started crackling turn off the flame  
  41. Pour tarka over kadhi and immediately cover the pot with the lid for 2-3 minutes so that tadka aroma could absorb in kadhi very well
  42. Kadhi pakora is ready
  43. Transfer to the serving dish
  44. And serve with bagara or Plain boiled rice
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