Kadhi pakora | Punjabi Kadi Pakoda || How to Make kadhi pakora with step-by-step photos
Kadhi Pakoda is one of the most popular and delicious yogurt-based curries made with gram flour and spices along with crispy pakoda. my all-time favorites are Kadhi and Chawal.it is known as another name is Punjabi Kadhi pakora
Very hard to ignore this dish when hot kadhi pakora is also 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.
I remember that day when my mother made me run after the yogurt seller to buy Matka dahi he used to sell yogurt in matka (clay pot) that was very good for making kadhi. it contained a thin consistency with a tangy taste, However, 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 and 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 a smooth and lump-free curry. But you may use a blender, then 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
On 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.
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
Start with more water: the kadhi has to simmer for a long time 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 of yogurt, and 1.5 liters of water. That might seem like 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 tastes 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!
Do not add salt in the beginning: I prefer adding the salt once the kadhi gets to 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 a little 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 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, and cumin seeds along with fresh curry leaves give it a beautiful color on top.
Also, check out my other veggie recipes:
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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
Then pour 500ml water at this stage and mix up very well until you have a lump-free mixture
The Kadhi mixture should be at a runny consistency. Keep aside
On the other hand in a 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
In the large and deep pot, heat the oil on medium-high heat. Put fenugreek seeds, curry leaves, and mustard seeds, Once they started sizzling, add the spice mixture to the pot
Cook the masala for 2-3 minutes on medium flame until the oil is separated, then Pour the kadhi mixture into the pot. mix up well
Then pour 1 liter water into the kadhi
Give it to stir well
Constantly keep on stirring until Kadhi comes to a boil
Then lower the heat to low-medium and let it cook for around 50 minutes. Keep stirring it in between
Take all veggies and prepare them all
In a medium-sized bowl combine chopped onion, potato, gram flour, red chili powder, cumin powder, turmeric powder, crushed coriander powder, salt, baking soda, garam masala powder chopped coriander leaves, and green chilies. Stir to mix well
Start adding water little by little from a thick batter. Leave it aside for 10 minutes. this delay method makes the pakora soft and nice
Meanwhile, heat oil in the wok on medium heat to fry the pakora
After 40-50 minutes add salt to the kadhi mixture
Allow cooking of the kadi further until the mixture starts to thicken
Check the oil temperature by dropping a tiny pakora batter if the batter instantly comes on top this means the oil is ready to fry
Once the oil is ready to fry mix the pakora batter again for a minute
Drop the 4-5 fritter batter in one batch or according to work capacity using a spoon or hand
Let them fry and turn golden brown from one side and then flip. Cook the other side
Make sure to cook on medium-low heat so that the pakoras cook nicely from the inside too. Cook until pakoras are golden brown from both sides.
Drain on a paper towel.
Closely inspect the pakora how come the nice golden color looks crisp as well
Prepare all pakora the same way
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 pakoras can absorb the kadhi soup
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
Pour Tarka over kadhi and immediately cover the pot with the lid for 2-3 minutes so that tadka aroma can absorb in kadhi very well
Kadhi pakoda is ready
Transfer to the serving dish
Enjoy and Share!