A beloved North Indian comfort food featuring tangy yogurt and chickpea flour curry with soft, spiced fritters. This creamy, savory dish is a weekend lunch staple, best enjoyed with steamed rice.
Prep20 min
Cook45 min
Servings4
Serving size: 1 bowl
345cal
9gprotein
29gcarbs
23g
Ingredients
1.5 cup Besan (1 cup for pakoras, 0.5 cup for kadhi)
2 cup Sour Yogurt (Full-fat, whisked until smooth)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Finely chopped)
0.5 tsp Ginger Paste
0.75 tsp Turmeric Powder (0.25 tsp for pakoras, 0.5 tsp for kadhi)
1 tsp Red Chili Powder (0.5 tsp for pakoras, 0.5 tsp for kadhi)
1.75 tsp Salt (0.75 tsp for pakoras, 1 tsp for kadhi, or to taste)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Punjabi Kadhi Pakora, Steamed Basmati Rice and Roasted Papad
Tangy, gut-friendly Kadhi Pakora with fluffy rice – a soul-satisfying comfort food that's simply delicious!
This punjabi and north_indian dish is perfect for lunch or dinner. With 705.1999999999999 calories and 20.38g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.125 tsp Baking Soda (A small pinch)
4.5 cup Water (Approx. 0.5 cup for pakora batter, 4 cups for kadhi)
2 cup Vegetable Oil (For deep frying)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.5 tsp Fenugreek Seeds
0.25 tsp Asafoetida
2 pcs Dried Red Chilies (Broken in half)
1 sprig Curry Leaves
1 inch Ginger (Peeled and julienned)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Pakora Batter (15 minutes)
In a mixing bowl, combine 1 cup besan, finely chopped onion, green chili, ginger paste, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and baking soda.
Gradually add about 1/2 cup of water while whisking vigorously to form a thick, smooth, and lump-free batter. The consistency should be like thick pancake batter. Whisk for 2-3 minutes to incorporate air, which makes the pakoras light.
Cover and let the batter rest for 10-15 minutes.
2
Fry the Pakoras (10 minutes)
Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
Fry the pakoras, turning occasionally, for 4-5 minutes per batch, until they are golden brown and crisp.
Use a slotted spoon to remove the pakoras and drain them on a plate lined with paper towels. Set aside.
3
Prepare and Cook the Kadhi (25 minutes)
In a large, heavy-bottomed pot, whisk 2 cups of sour yogurt until completely smooth.
Add 1/2 cup besan, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt. Whisk again until no lumps remain.
Slowly pour in 4 cups of water, whisking continuously to create a smooth, thin mixture.
Place the pot on medium heat and bring it to a boil, stirring constantly to prevent the mixture from splitting or sticking to the bottom. This will take about 5-7 minutes.
Once it reaches a rolling boil, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The kadhi will thicken, change to a deeper yellow color, and the raw taste of besan will disappear.
4
Combine Kadhi and Pakoras (5 minutes)
Gently add the fried pakoras to the simmering kadhi.
Allow them to cook in the kadhi for another 5 minutes on low heat. This helps the pakoras absorb the flavors and become soft.
Turn off the heat. The kadhi is now ready for tempering.
5
Prepare the Tempering (Tadka) (3 minutes)
Heat 2 tbsp of ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter.
Add cumin seeds, fenugreek seeds, and asafoetida. Sauté for 30 seconds until fragrant.
Add the broken dried red chilies, curry leaves, and julienned ginger. Cook for another 30 seconds, being careful not to burn the spices.
Turn off the heat and immediately stir in the garam masala.
6
Finish and Serve
Pour the hot tempering over the kadhi pakora. You will hear a satisfying sizzle.
Garnish with fresh chopped coriander leaves.
Let the kadhi rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with steamed basmati rice or roti.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
