Punjabi Kadhi [with Onion Fritters]

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A fusion of chickpea flour, curd, aromatic spices and deep fried pakodas (fritters), Punjabi Kadhi makes for a perfect Sunday lunch and goes well with plain boiled or steamed rice. Tangy flavor and smooth & silky texture of this delicious delicacy is simply to die for. Here is its step by step recipe. Hope you like it !

Punjabi Kadhi



Ingredients (For Kadhi)

Sour curd/yogurt -  3 cups
Gram flour/ chickpea flour (besan) - 5 to 6 tbsp
Mustard seeds (rai) - 1 tsp
Fenugreek seeds (methi daana) - 1/2 tsp
Cumin (jeera) - 1 tsp
Slit green chilies - 2 to 3
Salt - to taste
Turmeric powder - 1/4 tsp
Oil - 1/2 tbsp
Water - 1 to 2 cups or as needed


Punjabi Kadhi


Ingredients (For Pakodas)

Finely chopped onions - 1 cup
Chickpea flour (besan) - 3 to 4 tbsp
Finely chopped green chilies - 2
Dried pomegranate powder - 1 tsp
Finely chopped coriander - a handful
Coriander powder (dhaniya powder) - 1 tsp
Red chili powder - 1 tsp
Crushed fenugreek (kasoori methi) - 1 to 2 tsp
Salt - to taste
Water - 1 to 2 tbsp or as needed to make a batter
Oil - for frying

Punjabi Kadhi



Ingredients (For Tempering)

Oil - 1 tbsp
Dried red whole chilies - 1 to 2
Finely chopped garlic - 1 tsp
Cumin - 1/2 tsp
Red chili powder - 1 tsp
Mustard seeds - 1/2 tsp
Garam masala powder - 1/2 tsp
Curry leaves - 4 to 5


Punjabi Kadhi


Method (For Pakodas)

1. Add chopped onions, green chilies, salt and dry spices in a bowl. Let them sit for 10 minutes. Onions would release some moisture. Now add besan little by little and mix together to make a very thick batter. Use a tbsp of water if needed.
2. Heat oil in a wok. Take little portions of the onion batter and shape into little balls. Gently slide them into medium hot oil and fry until they turn crisp and golden.
3. Dish out on an absorbent paper and keep the pakodas aside till we make the kadhi.

Punjabi Kadhi


Method (For Kadhi)

1. Make a smooth batter of curd and gram flour. Make sure it is lump free.
2. Heat little oil in a wok and add in mustard seeds, fenugreek seeds, cumin, green chilies and let them crackle.
3. Add in turmeric and pour in the gram flour batter stirring it continuously.
4. Let the kadhi boil for about 1 hour on slow flame. Keep stirring in between so that it doesn't stick to the bottom of the wok.
5. Once the kadhi has reduced to almost three-fourth, add salt and mix nicely. (If it gets too thick, adjust the consistency by adding some water).
6. Now, take the kadhi off the flame, add in pakodas.
7. For tempering, heat some oil and add in chopped garlic. When garlic is about to turn golden, add whole dried red chilies along with mustard seeds and cumin. As soon as mustard seeds crackle, turn the flame off. Add red chili powder and curry leaves.
8. Pour the tempering over kadhi and garnish with some garam masala powder.
9. Serve it hot with some steamed rice.

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