Punjabi Kadhi Recipe : Yogurt Curry with fried vegetable dumplings ( Pakoras)


I am very excited to share my recipe for Punjabi Kadhi. I dont remember the exact origins of this recipe, but I know its a mixture of my mother in laws recipe and my additions. Punjabi Kadhi is a favorite dish in our house, especially on a rainy day. It is made from a yogurt curry with a nice tangy creamy taste, and fried Pakoras made with chick pea flour ( called besan) and vegtables. You can add any kind of vegetables to Pakoras you like. In my family we love gobi ( cauliflower) and aloo ( potato)  and onion. It is a bit time consuming to fry the Pakoras, so I usually save it as a special treat. I know that I will always get a smile from my husband when he sees and smells this heart warming dish.  WORD OF WARNING , watch out for thieving husbands and kids who try to steal the Pakoras while you are making them, you may find your whole batch missing before you ever get to put them in the curry. The Kadhi tastes wonderful with Basmati rice or a nice warm Roti. I hope you enjoy.



For Pakoras:

The fried Pakoras, they can be made small like in this picture, or larger like in the picture in the finished product. Its based on personal taste.

This is the general consistency of the Pakora batter, make sure it has no lumps,

•Gram flour (besan, chickpea flour) 3/4 cup
•Onion ,finely chopped 1 medium
•Fenugreek leaves (methi),chopped 1/2 cup
•Ginger,grated 1 inch piece
•Carom seeds (ajwain) 1 teaspoon
•Red chilli powder 1 teaspoon
•Baking powder 1/4 teaspoon
•Salt to taste
•Oil to deep fry


For Kadhi:
•Yogurt 1 cup
•Gram flour (besan) ( made of chickpea flour) 1/4 cup
•Turmeric powder 1 teaspoon
•Salt to taste
•Oil 2 tablespoons
•Fenugreek seeds (methi dana) 1/2 teaspoon
•Cumin seeds 1/2 teaspoon
•Dried red chillies,broken into 2 2
•Black peppercorns 6
•Onion ,chopped (optional) 1 medium
•Ginger,chopped 1/2 inch piece
•Red chilli powder 1 teaspoon


Cooking instructions
Mix all the pakora ingredients together in a bowl. Add about half a cup of water. Use a whisk to get all the lumps out of the mixture, it is very important that the pakora mixture is a consistent consistency. You want the mixture to be just thick enough to hold the onions and any other finely chopped veggies together for frying, but no thicker or it will not cook through.  Heat sufficient oil in a kadai/Wok/Pan, drop small portions of the besan Pakora mixture and deep fry till golden brown, making sure to turn if necessary. I always check the first one and cut it in half to make sure that it is cooked through because uncooked besan does not taste good. Drain and place on paper towel, and save for later. Make sure to guard against thieving hands . For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and three cups of water. Heat two tablespoons of oil in a kadai/pan. Add fenugreek seeds, cumin seeds, black peppercorns and red chillies. Stir-fry for half a minute. Add onions and ginger and stir-fry for a minute or as long as needed for the onions to cook through. Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes. Serve hot with steamed rice.


Tina Goulart-Rallhan's photo.

The Finished Product!!


2 thoughts on “Punjabi Kadhi Recipe : Yogurt Curry with fried vegetable dumplings ( Pakoras)

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