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How to Make Punjabi Kadhi: A Step-by-Step Guide

Punjabi Kadhi is a popular North Indian dish consisting of a tangy yogurt-based curry with deep-fried fritters (pakoras) dunked in it. It’s a delicious and flavorful vegetarian dish, perfect for a comforting meal.

Here’s a brief overview of the dish:

Ingredients:
For the Kadhi:
  • Yogurt (sour curd)
  • Besan (gram flour)
  • Water
  • Turmeric powder
  • Red chili powder
  • Coriander powder
  • Salt
  • Mustard seeds
  • Cumin seeds
  • Fenugreek seeds
  • Hing (asafoetida)
  • Curry leaves
  • Green chilies (optional)
For the Pakoras:
  • Besan (gram flour)
  • Chopped vegetables (onions, potatoes, green chilies, etc.)
  • Water
  • Red chili powder
  • Coriander powder
  • Turmeric powder
  • Salt
  • Oil for deep frying

Instructions:

  1. Make the pakora batter: In a bowl, combine besan, chopped vegetables, spices, and water to form a thick batter.
  2. Deep fry the pakoras: Heat oil in a pan and spoonfuls of the batter into the hot oil. Fry until golden brown and crispy. Drain on paper towels.
  3. Make the kadhi: Whisk together yogurt, besan, water, and spices to form a smooth batter.
  4. Temper the kadhi: Heat oil in a pan, add mustard seeds, cumin seeds, fenugreek seeds, hing, curry leaves, and green chilies (if using). Let them crackle.
  5. Add the yogurt mixture: Pour the yogurt mixture into the pan and bring it to a boil.
  6. Simmer and adjust consistency: Simmer the kadhi for 10-15 minutes, or until it reaches your desired consistency. Add water if it becomes too thick.
  7. Gently add the pakoras: Add the fried pakoras to the kadhi and simmer for a few minutes to allow the flavors to combine.
  8. Serve hot: Garnish with chopped coriander leaves and enjoy with steamed rice or roti.

Punjabi Kadhi is a versatile dish that can be enjoyed for lunch or dinner. It’s also a great option for potlucks and gatherings. You can find many variations of this recipe, so feel free to experiment and find your perfect version!

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