What is Kadhi Pakora?
The word ‘kadhi’ is the Hindi term for a thick, stewed curry, while the word ‘pakora’ refers to the gram flour fritters dunked in the curry. Rajma Chawal and Kadhi Chawal are two popular food combinations from North India. There are different versions of kadhi prepared across India. Each region has its take and twist on the regular kadhi recipe. Like in the Kumaon region of Uttarakhand, we have mooli ki jholi (radish kadhi), or there is Rajasthani Kadhi without onion and garlic.
How To Make Pakora
Step 1) To prepare the pakora, combine gram flour, onion, salt, and spices in a bowl (image 1). Mix nicely. Step 2) Add approximately ¼ cup of water to make a thick batter. Whisk the batter nicely using your fingers for 5 minutes (image 2). Step 3) Heat the oil in a deep non-stick pan. Drop spoonfuls of the batter into the hot oil without over-crowding the pan. Deep-fry the pakora over medium heat till they turn crisp from all the sides (images 3 & 4). Transfer pakora to a bowl and set aside.
How To Make Kadhi
Step 1) Whisk together curd, turmeric powder, red chili powder, gram flour and salt along with 2 Cups of water. Make sure no lumps remain in this mixture (images 1, 2 and 3). Step 2) Heat oil in a kadhai. Add cumin seeds, mustard seeds, red chilies, fenugreek seeds, and asafoetida. Saute for 20 – 30 seconds to release the aroma of spices (image 2 below) Step 3) Add curd and gram flour mixture along with water and salt. Stir to combine (images 3 & 4 below). Step 4) Bring kadhi to a boil. Reduce the heat to low and allow the kadhi to simmer for 20 – 25 minutes. Stir at regular intervals. Step 5) Once kadhi thickens, add pakora and stir to combine. Allow the Punjabi kadhi to simmer for 5 – 6 minutes over low heat. Step 6) For second tadka, heat ghee in a small tadka pan. Add cumin seeds and red chilies. Fry for 20 – 30 seconds. Step 7) Pour this tempering over the Punjabi kadhi pakora. Stir to combine. Garnish kadhi with fresh coriander leaves and serve warm.
My Tried & True Tips
Pakoras/Pakoda (Fritters) – I never prefer using baking soda to make the pakora more fluffy. Rather I stick to an old trick – whisking the fritter batter to perfection. Whisk the batter in a clockwise direction for approximately 5 minutes, and you will get the perfectly soft pakora. Another crucial point to remember while making the pakora is to keep the batter thick. When adding water, start with ¼ cup at a time. Perfect Kadhi Texture – Whisk gram flour, curd, spices, and salt until smooth and lump-free. The tempering or tadka comprises ghee, cumin, mustard, fenugreek, asafoetida, red chilies, and curry leaves. While pouring the curd and gram flour batter into the hot pan, continuously stir it clockwise for the next 5 – 6 minutes. Even after adding water, continuously stir it. This way, your kadhi will never have lumps or pieces of curd. While simmering the kadhi, stir it regularly to avoid lump formation. While the kadhi is stewing, add the onion pakora (fritters) and allow them to simmer for a few minutes to absorb the flavor of the curry. The final tempering of ghee, cumin, and chilies towards the end provides a subtle aroma, good taste, and color to the kadhi.
Serving Suggestion
Punjabi Kadhi is an Indian main course dish. Traditionally, it is served with basmati rice. Hence, the name – Kadhi – Chawal. You can serve Punjabi Kadhi Pakora with – Jeera Rice, Phulka or Chapati, or paratha of choice.
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