Kadhi Pakora + Rice

Name: Kadhi Pakora + Rice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Indian (Punjab)
Ingredients: Sour yoghurt: 400g; Besan (chickpea flour): 100g; Turmeric: 1 tsp; Kasuri methi: 1 tsp; Salt: to taste; For pakoras: besan 100g, onion 100g sliced, spinach 50g, salt, red chilli, ajwain 0.5 tsp, oil for frying; For tadka: desi ghee 3 tbsp, dried red chillies 3, mustard seeds 1 tsp, cumin seeds 1 tsp, hing 0.25 tsp, garlic 4 cloves sliced; Sour yoghurt (2–3 days old) is essential; fresh yoghurt makes a flat, sweet kadhi.; Stirring constantly for the first 15 minutes prevents the besan from settling and clumping.; Pakoras should be fried and slightly cooled before adding — hot pakoras disintegrate.; The tadka should be smoking hot when poured for the characteristic sizzle and aroma.

🟢 Veg📊 Medium

Besan-pakoras simmered in a tangy, turmeric-yellow yoghurt curry — a Sunday dinner staple across Punjab that is sour, savoury, and deeply comforting served over steamed rice.

⏱️20 minPrep

🔥45 minCook

🕒65 minTotal

🍽️4Serves

🧺 Ingredients

Sour yoghurt: 400g
Besan (chickpea flour): 100g
Turmeric: 1 tsp
Kasuri methi: 1 tsp
Salt: to taste
For pakoras: besan 100g, onion 100g sliced, spinach 50g, salt, red chilli, ajwain 0.5 tsp, oil for frying
For tadka: desi ghee 3 tbsp, dried red chillies 3, mustard seeds 1 tsp, cumin seeds 1 tsp, hing 0.25 tsp, garlic 4 cloves sliced
Sour yoghurt (2–3 days old) is essential; fresh yoghurt makes a flat, sweet kadhi.
Stirring constantly for the first 15 minutes prevents the besan from settling and clumping.

👩‍🍳 How to make Kadhi Pakora + Rice

Mix pakora batter (thick).
Fry spoonfuls in hot oil until golden.
Drain.
Whisk yoghurt with besan, turmeric, salt, and 1 litre water until smooth.
Heat in a pot, stirring constantly.
Once it begins to boil, reduce to low and simmer 25 minutes stirring every 5 minutes — kadhi thickens and turns golden.
Add kasuri methi.
Slide in pakoras.
Simmer gently — pakoras absorb kadhi and swell.
Do not stir vigorously or they will break.
Heat ghee; add mustard seeds, cumin, hing, dried chillies, garlic until dark.
Pour over kadhi sizzling.

📖 Cultural notes

|---|---|---|---|---| | 380 kcal | 14g | 40g | 18g | 4g | Kadhi Pakora + Rice is Punjab's definitive Sunday meal for vegetarian households — as predictable and comforting as clockwork. The tradition of making kadhi on Sunday is so embedded that Punjabi mothers are judged by the sourness and consistency of their kadhi. The dish is also made during mourning periods when meat is avoided. ---

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