Punjabi Pakora Kadhi Recipe

Punjabi Pakora Kadhi is a comforting and classic North Indian dish featuring soft, spiced chickpea flour dumplings pakoras simmered in a creamy, tangy yogurt-based curry kadhi. The kadhi is tempered with aromatic spices like mustard seeds, fenugreek, and dried red chilies, which infuse it with a distinct flavor and fragrance. Served hot with steamed rice or roti, this wholesome meal is a staple in Punjabi households, especially during rainy days or family gatherings. Its balance of tanginess, warmth, and subtle heat makes it a beloved comfort food across generations.

For Pakora Ingredients

3 Tablespoon coriander seeds

2 Cup curd

1/3 Cup besan

1 Tablespoon turmeric powder

3 Tablespoon coriander seeds (crushed)

1/2 Tablespoon red chili powder

1 Tablespoon ginger garlic paste

Salt to taste

For Kadhi

1 Tablespoon ghee

1 Tablespoon cumin seeds

1/2 Tablespoon fenugreek seeds

4-5 NOS black pepper corns

2-3 NOS whole Kashmiri red chilies

1 Medium size onions (sliced)

1 Tablespoon hing

2 Medium size potato (diced)

A small handful fresh coriander

For Final Tadka

1 Tablespoon ghee

1 Tablespoon cumin seeds

1 Tablespoon hing

1-2 NOS whole Kashmiri red chilies

1 Tablespoon coriander seeds

1 Tablespoon red chili powder

Step:1

First we’ll start by crushing the coriander seeds in mortar pestle , add and coarsely crush them , you can also use mixer grinder by using pulse mode and grind them coarsely . We will use this crushed coriander seeds for making the pakoda and the kadhi and also in the final tadka

Step:2

Let’s first start by making the curd mixture for kadhi , first take a bowl , add curd , further add besan , turmeric powder , crushed coriander seeds ,red chili powder , ginger garlic paste and salt to taste , mix well and further add water , mix well and make sure to make a lumpfree mixture and keep it aside for making the kadhi

Step:3

To make the kadhi , set a kadhai or wok on medium heat , add the ghee , let the ghee heat enough , add jeera , methi seeds , sabut kalli mirch , sabut Kashmiri red chili , pyaaz and hing stir and cook on high flame for 1-2 minutes

Step:4

Now add potatoes and cook until the onions turn translucent , this may take around 2-3 minutes . Addition of potato is totally optional . As the onions turn translucent , add the curd mixture to the wok , make sure to stir once before adding , turn the flame to high flame and bring to a boil

Step:5

Once the kadhi comes to a boil , slow down the heat to low flame , cover and cook for 30-35 minutes . Make suree to stie in regular intervals

Step:6

After cooking for 30-35 minutes , you can see the kadhi has cooked along with potatoes , you can check the salt at this stage and adjust as per your taste . Also adjust the consistency of kadhi as per your preference by adding hot water

Step:7

As the kadhi seems to be cooked perfectly , add freshly chopped coriander leaves . You can serve the hot kadhi by adding the pakoras 10 minutes before doing so the poakoras will be soft enough , keeping them for long time in the kadhi will make them soggy . You can elevate the flavour of the kadhi by adding

For Pakora Ingredients

2-3 Medium size onions (sliced)

1-2 NOS green chilies (chopped)

1/2 Tablespoon carrom seeds (crushed)

A small handful fresh coriander (chopped)

1 Medium size potato (chopped/small diced)

1 Tablespoon Kashmiri red chili powder

1/4 Tablespoon turmeric powder

1 Tablespoon coriander seeds (crushed)

Salt to taste

1 Cup besan

1/4 Tablespoon baking soda

1 Tablespoon dry mango powder

As needed water

Step:1

Now take a bowl and add all the ingredients for making the pakora , mix it well while squeezing the mixture , the moisture from the onions will help to bind the mixture . Further add little water and mix well , make sure to add very little water as the mixture needs to be combined well , and should not be anywhere pasty or thick batter

Step:2

Set oil in wok on medium heat , and now roughly shape the mixture and drop it in hot oil , let the pakora fry on medium heat , until light golden brown in colour

Step:3

Once the colour turns light golden brown in colour , remove it over a sieve and let it rest for 5-6 minutes , by the time increase the flame to high heat and let the oil heat well

Step:4

Once the oil is hot enough , add the half fried pakoras and flash fry them for 15-20 seconds or until they turn crisp and golden brown , make sure to not fry them for a longer time as they may turn dark and give bitter taste . Remove it over a sieve so the excess oil drains off keep it aside to be used to serve with the kadhi

Punjabi Pakora Kadhi Recipe