Punjabi Kadhi With Pakoras

  • on January 29, 2021
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Punjabi Kadhi With Pakoras


For Pakoras

  • 1 Cup Gram Flour (Besan)
  • Spinach, Cauliflower, Potatoes (cut into bite size)
  • 3/4 teaspoon Carom seeds (ajwain)
  • 1/2 Medium Onion (finely chopped)
  • 1/2 tablespoon Turmeric powder
  • Salt (to taste)
  • 1 teaspoon Red Chilli
  • Baking soda a pinch
  • Oil (for deep-frying)

For Kadhi

  • 1 1/2 Cup Yogurt (Sour)
  • 4 tablespoon Gram Flour (Besan)
  • 1 tablespoon Ginger-Garlic-Green Chilli Paste
  • 5-6 Garlic cloves
  • 5 Black Peppercorns
  • 1 teaspoon Cumin Seeds
  • 1/2 teaspoon Fenugreek seeds (methi dana)
  • Asafoetida a pinch
  • 1/2 tablespoon Ginger (chopped)
  • 4 Dried Red Chillies (broken)
  • 1 Medium Onion (sliced)


  1. To make pakoras, combine spinach leaves, cauliflower and potatoes,carom seeds, onion, gram flour, ¼ teaspoon turmeric powder, salt, ½ teaspoon red chilli powder and baking soda in a bowl. Mix well using sufficient water to make a soft mixture.
  2. Heat sufficient oil in a kadai. Drop small portions of gram flour mixture into the hot oil and deep-fry till golden. Drain on absorbent paper and set aside.
  3. To make kadhi, combine yogurt, gram flour, ginger-garlic-green chilli paste, remaining red chilli powder, remaining turmeric powder and salt in a bowl. Add 500 ml water and whisk well. Add 500 ml water and whisk again.
  4. Heat oil in a deep non-stick pan, add cloves, peppercorns, cumin seeds, fenugreek seeds and sauté for a minute.
  5. Add asafoetida, chopped ginger and red chillies, mix and sauté.
  6. Add onion and sauté till the onion Mix well and sauté for 5 minutes.
  7. Whisk the yogurt mixture and add to the pan. Stir to mix and cook for 16-18 minutes, stirring continuously so that there are no lumps.
  8. Place pakoras in a serving dish and pour the kadhi on top. Serve hot with rotis or rice.




Article Categories:
Dhalls/Lentils · Punjabi Kadhi

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