Loading...
A comforting Punjabi classic featuring soft, spongy chickpea flour dumplings (pakoras) simmered in a tangy, spiced yogurt and gram flour gravy. Perfect with steamed rice.
Prepare the Pakora Batter
Fry the Pakoras
Perfectly fluffy, long-grained basmati rice with a beautiful aroma. This simple, foolproof recipe is the heart of any Punjabi meal, ready to soak up rich curries and dals.
A hearty and flavorful Punjabi curry made with red kidney beans simmered in a rich, aromatic tomato and onion gravy. This classic comfort food is best enjoyed with steamed rice, making it a beloved staple in North Indian homes.
A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
A unique and robust Punjabi chicken curry where tender chicken pieces are simmered in a thick, spicy gravy made from chicken mince. This rich and flavorful dish is a true delight for meat lovers, perfect with naan or roti.
A comforting Punjabi classic featuring soft, spongy chickpea flour dumplings (pakoras) simmered in a tangy, spiced yogurt and gram flour gravy. Perfect with steamed rice.
This punjabi recipe takes 65 minutes to prepare and yields 4 servings. At 337.49 calories per serving with 8.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Kadhi Base
Cook the Kadhi
Combine Kadhi and Pakoras
Prepare the Tempering (Tadka)
Garnish and Serve
Add chopped spinach (palak) or fenugreek leaves (methi) to the kadhi while it simmers for extra nutrition and flavor.
For a more pungent flavor, add 2-3 cloves of thinly sliced garlic to the tempering and fry until golden brown.
You can replace the yogurt and water with an equal amount of sour buttermilk (chaas) for a lighter consistency.
For a lower-fat version, cook the pakoras in an air fryer or a paniyaram/appe pan with minimal oil until golden and cooked through.
Besan (gram flour) is an excellent source of plant-based protein, which is crucial for muscle building, tissue repair, and overall body function.
The yogurt used in kadhi is a natural probiotic. It introduces beneficial bacteria to your digestive system, which can improve gut health and aid digestion.
Yogurt is packed with calcium, a mineral that is essential for maintaining strong bones and teeth, and plays a role in nerve function and muscle contraction.
Besan provides complex carbohydrates that release energy slowly, helping to maintain stable blood sugar levels and keeping you full for longer.
Kadhi usually curdles for three main reasons: 1) The yogurt was added to a very hot pan. 2) The heat was too high before the mixture came to a boil. 3) It was not stirred continuously until the first boil. Always start on medium heat and stir constantly.
The secret to soft pakoras is a well-aerated batter. Whisk the besan batter vigorously for at least 3-4 minutes to incorporate air. Adding a pinch of baking soda also helps. Frying on consistent medium heat ensures they cook evenly without becoming hard.
It's a moderately healthy dish. The base of yogurt and besan is rich in protein, calcium, and probiotics. However, the deep-fried pakoras add a significant amount of fat and calories. To make it healthier, consider making the pakoras in an air fryer.
A typical serving of homemade Kadhi Pakora (around 1.5 cups) contains approximately 420-460 calories, primarily from the besan, yogurt, and the oil absorbed during frying.
Yes, you can make a vegan version by replacing the dairy yogurt with a plant-based sour yogurt (like cashew or peanut curd) and using oil instead of ghee for the tempering.
Store leftover Kadhi Pakora in an airtight container in the refrigerator for up to 2 days. The kadhi will thicken considerably. To reheat, gently warm it in a pan over low heat, adding a splash of hot water to adjust the consistency as needed.