Punjabi Kadhi Pakode Wali (Write For Us Contest Entry - 107)

Punjabi Kadhi Pakora has a real tangy edge to it that cuts through the depth of the pakoras brilliantly. Once the pakoras are fried they are...

Punjabi Kadhi Pakora has a real tangy edge to it that cuts through the depth of the pakoras brilliantly. Once the pakoras are fried they are added to the gravy to soak in all the goodness and served hot with rice. A thick gravy helps to coat the pakoras well and soak in the spices.
Kadhi is best made with sour buttermilk. This buttermilk imparts a unique flavour to the kadhi. Using sour yoghurt is only second best.This is proper winter comfort food for me.
The punjabi kadhi is different from the other versions of kadhi. The punjabi kadhi is thicker and creamier and other kadhi versions are little thinner.


    For Onion Pakoras / Fritters:
  • Besan / Gram Flour - 2 cups
  • Water - 1 cup
  • Onions - 4(medium, sliced)
  • Ajwain / Carom seeds - 1 teaspoon
  • Red Chili powder - 1 teaspoon
  • Turmeric powder - One-Fourth teaspoon
  • Garam Masala powder - Half teaspoo
  • Asafoetida / Hing - A pinch
  • For Curd Sauce / Kadhi:
  • Curd - Made from half litre milk
  • Besan / Gram flour - 1 cup
  • Water - 4 cups
  • Red Chili powder - 2 teaspoons
  • Turmeric powder - One and half teaspoons
  • Garam Masala powder - 1 teaspoon
  • Salt - As per taste
  • For Tempering:
  • Onions - 1(medium sized, chopped)
  • Tomatoes - 1(chopped)
  • Crushed Ginger-Garlic - One and half tablespoon
  • Cumin seeds - 1 teaspoon
  • Curry leaves - 2 sprig
  • Green Chilies - 2
  • Vegetable Oil / Ghee - 3 tablespoons
  • Asafoetida - A pinch


Onion Pakoras Preparation:

Mix gram flour in a bowl with carom seeds, red chilli powder, turmeric powder, garam masala powder and salt.
Add onions to the bowl and pour a little water. We need not have to add too much water as the onions will release water later.
Mix the onions with gram flour very well and keep aside for some 20-30 minutes.

After 20-30 minutes, the onions would have released enough water to make the batter liquidy. If the batter still feels dry, then add some water to it. Check the salt and spices. Add more if required.
Heat oil for deep frying the pakoras. Spoon the batter into the hot oil.
Fry the pakoras till they are crisp and golden brown.

Drain on kitchen paper napkins or tissues. Keep the pakoras aside.

Curd Sauce / Kadhi Preparation:

In a big pan, add the curd. Whip it well to make it smooth and add the spice powders - turmeric powder, red chili powder, garam masala powder and salt.

Mix the spice powders with the curd. Now add the gram flour to the spiced curd. Pour water and mix the contents well. Make sure there are no lumps. Use a wooden spoon or spatula to dissolve the lumps into the curd. You can use a blender to make this mixture but make sure you don't over do it. You will get butter instead of curd.
Now in a large deep pan, heat ghee. Add cumin seeds, mustard seeds and let them sizzle. Then add chopped garlic, ginger, green chilies and onions. Saute for while and then add tomatoes. After they are cooked add all the other spices along with curry leaves. Saute the mixture and add little water to combine them. Now pour our liquid curd mixture.

Bring the whole kadhi to a boil first and then simmer for 8-10 minutes. Boil them till the raw smell of the gram flour goes off. So the punjabi kadhi is now ready. Add the fried onion pakoras to the hot kadhi.

Cover and close the pan. Let the onion pakoras be soaked in the kadhi for few minutes. Garnish with coriander leaves and serve the punjabi kadhi pakora.

Serving Options:

Serve the Punjabi Kadhi Pakode Wali with hot steamed rice topped with few teaspoonfuls of ghee.

Contributed By: Manjula Bharath


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