Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Lunch

Punjabi Kadhi Pakora

Traditional Recipe 1: Punjabi Kadhi Pakora recipe

🧺 Ingredients

• Besan (gram flour): 120g
• Yogurt (full-fat): 480ml
• Water: 960ml
• Mustard oil: 30ml
• Salt: 15g
• Turmeric powder: 5g
• Red chili powder: 2.5g
• Mustard seeds: 5g
• Cumin seeds: 5g
• Fenugreek seeds: 2g
• Ginger (fresh, minced): 25g
• Green chilies: 2
• Curry leaves: 15g
• Besan for pakoras: 480g
• Onions (finely sliced): 300g
• Baking soda: 1.25ml
• Oil for frying: 300ml

👩‍🍳 How to make Punjabi Kadhi Pakora

1. Whisk yogurt (480ml) and water (960ml) together. Add gram flour (120g) slowly, whisking until smooth (no lumps). Add salt and turmeric.
2. Heat mustard oil (30ml) in a large pot over medium heat (170°C).
3. Temper with mustard seeds (5g), cumin seeds (5g), fenugreek seeds (2g), and minced ginger (25g). Toast for 1 minute until fragrant.
4. Pour in yogurt mixture gradually, stirring constantly to avoid lumps. Add green chilies (2).
5. Bring to gentle simmer over medium heat (160°C). Stir every 2 minutes to prevent sticking. Cook for 25 minutes until thickened and aroma changes from raw flour to toasted.
6. For pakoras: Mix besan (480g), sliced onions (300g), salt, and baking soda (1.25ml) in a bowl. Let rest 10 minutes to release moisture from onions.
7. Heat oil (300ml) in a deep pan to 175°C (oil should shimmer and haze slightly). Drop spoonfuls of pakora batter into hot oil.
8. Fry for 3-4 minutes, turning halfway, until golden-brown and crispy. Oil should bubble around edges.
9. Add fried pakoras to kadhi. Simmer another 10 minutes. Visual cue: kadhi should coat the back of a spoon.
10. Garnish with curry leaves (15g) and serve hot with steamed basmati rice.

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