Kadhi Pakora is a very comforting, soulful, vegetarian Indian meal. Kadhi is a yogurt and chickpea flour based sauce and is prepared differently in different parts of India. Pakodas are chickpea flour fritters that are added to the kadhi and the combination of kadhi pakoda with some steamed rice is absolutely divine! This is a traditional meal in Punjab and Northern India.

Punjabi Kadhi Pakoda is my utmost favorite – It is spicy, silky, tangy, savory – a perfect meal to warm up your hearts during winter!

I have made spinach and onions pakodas for this kadhi. You can make them plain, or add veggies of your choice.

Hot tip: Make extra pakodas and enjoy with a cup of chai while you wait for your kadhi to cook!

 

Recipe                                             Servings: 2-3                                           Time: 1.5 hours

Ingredients

For pakodas (fritters/dumplings):

• ½ cup besan (chickpea/gram flour)
• 1 Tbsp. rice flour
• 1 onion, thinly sliced
• 2 green chilies, finely chopped
• 1 cup chopped spinach, fresh or frozen
• ½ tsp. ginger garlic paste or grated
• ¼ tsp. turmeric powder
• Salt to taste
• Water
• Oil for deep frying 

For kadhi (yogurt sauce):

• 1 cup yogurt, preferably sour
• ½ cup besan (chickpea/gram flour)
• ¼ tsp. turmeric powder
• 1-2 cups water
• ½ Tbsp. Oil
• ¼ tsp. cumin seeds
• ¼ tsp. fenugreek seeds
• A pinch of Asafetida (hing)
• 5-6 curry leaves
• Salt to taste

For tadka (tempering):

• 2 tsp. ghee (clarified butter)
• 2-3 green chilies, slit
• ¼ red onion thinly sliced
• ½ tsp. mustard seeds
• 2 cloves
• ¼ tsp. paprika (Kashmiri mirch) powder

Method

Pakodas:

1. Mix besan, onion, spinach, green chilies, ginger-garlic paste, turmeric and salt in a bowl. Add water and make thick batter.
2. Heat oil in a deep pan or pot for frying.
3. Add spoonful of batter into hot oil. Fry till it becomes light brown on medium heat.
4. Drain the pakodas on a paper towel and keep it aside.

 

Kadhi:

1. Blend yogurt, besan, ½ cup of water and turmeric powder in a blender.
2. Heat oil in a stockpot or a heavy bottom pan.
3. Add cumin seeds, curry leaves, and fenugreek seeds and let them splutter.
4. Add the yogurt-besan mixture. Bring it to a boil and let it simmer on low-medium heat.
5. Stir in between. Add salt. Cook on medium low heat for 45-50 minutes.
6. Add water if the kadhi thickens up.
7. Add pakodas and let it simmer for another 5-10 minutes.
8. For tadka/ tempering, heat ghee in a small pan on medium heat. Add mustard seeds, green chilies, cloves and paprika and turn the heat off.
9. Add tadka to the prepared kadhi.
10. Serve with steamed rice or chapati!

 

Note:

• You can add more yogurt if you like really sour kadhi.
• You can make kadhi in a slow cooker too. It turns out really creamy.