Name: Punjabi Kadhi Pakora
Prep time: 15 min
Cook time: 40 min
Total time: 70 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup Indian-Style Yogurt, sour yogurt, thoroughly whisked; ¼ cup Gram Flour, besan, for kadhi base; ½ cup Gram Flour, besan, for pakoras; 1 Onion, half thinly sliced for pakoras, half finely chopped for tadka; ½ tbsp Ginger-Garlic Paste; 1 Green Chili Pepper, finely chopped; ½ tsp Ground Turmeric, divided; ¾ tsp Red Chilli Powder, divided; ½ tsp Ground Coriander; ¼ tsp Carom Seeds, ajwain, for pakoras; ¼ tsp Fenugreek Seeds, methi dana; ½ tsp Cumin Seeds; 1½ Dried Red Chili Peppers, whole; ⅛ tsp Asafoetida, hing; 2 cup Water, for kadhi base; 1 cup Cooking Oil, for deep frying pakoras; 1 tbsp Mustard Oil, or ghee, for tadka; 1 tsp Salt, divided; ½ tbsp Dried Fenugreek Leaves, crushed dry fenugreek leaves; 1 tbsp Coriander Leaves, chopped

1 hr 10 mintotal

55 min hands-on15 min hands-off

Prep 15 min · Cook 40 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Prepare Kadhi Batter: In a large bowl, whisk the sour curd and the base besan portion until completely smooth and lump-free. Add the measured water, a portion of turmeric, and a portion of red chilli powder. Whisk into a thin, watery liquid. Set aside.
Prepare Pakoras: In another bowl, mix the pakora besan, sliced onions, ajwain, salt, remaining turmeric, red chilli powder, and a pinch of baking soda (optional). Add a little water to make a thick, sticky batter.
Heat frying oil in a kadhai. Drop small spoonfuls of the pakora batter and deep fry on medium heat until golden and crisp. Remove and drain on paper towels.
Make the Kadhi: Heat the mustard oil in a large, heavy-bottomed pot. Add fenugreek seeds (methi dana), cumin seeds, dry red chillies, and asafoetida. Let them splutter.
Add chopped onions, ginger-garlic paste, and green chillies. Sauté until the onions are golden brown.
Turn the heat to the lowest setting. Very slowly, pour the liquid Kadhi batter into the pot while stirring constantly with your other hand.
Increase heat to high and keep stirring non-stop until the Kadhi comes to a full, rolling boil. (If you stop stirring before it boils, the yogurt will curdle).
Once it boils, lower the heat, add salt, and let it simmer uncovered for at least 25-30 minutes. It will reduce, thicken, and the raw besan flavor will vanish.
25–30 min
Drop the fried onion pakoras and crushed kasuri methi into the simmering kadhi. Cook for 5 more minutes so the pakoras absorb the curry.
Garnish with fresh coriander. (Optional: Pour a sizzling tadka of ghee and Kashmiri chilli powder on top before serving).

How to tell it's done

A vibrant yellow, luscious, and creamy yogurt gravy embracing soft, sponge-like onion fritters.

Getting it right

Tip

The hallmark of a great Kadhi is the slow simmering process. It must boil for a minimum of 30 minutes; the longer it simmers (Kad-na), the better it tastes, which is literally how 'Kadhi' gets its name.

What to serve it with

A legendary Sunday afternoon lunch across North India. Kadhi Chawal (served with steaming hot jeera rice) is an unmatched emotion.

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Ingredients