Welcome to spiciest.com, the world full of spiciest dishes. We are here with another Authentic Punjabi Kadhi Pakora: Stovetop and Instant Pot Recipe which is a popular dish that combines a tangy yogurt-based curry with deep-fried gram flour dumplings called pakoras. It is a comforting and flavorful dish that is enjoyed with steamed rice or roti. In this article, we will learn how to prepare authentic Punjabi Kadhi Pakora using both stovetop and Instant Pot methods.
Punjabi Kadhi Pakora is a traditional Punjabi dish that is made by cooking yogurt with besan (gram flour) and spices. The kadhi is then seasoned with a tempering of spices, which enhances its flavor. Pakoras, which are deep-fried fritters made with gram flour and onions, are added to the kadhi to make it more delicious and satisfying.
Ingredients with Quantity
For Pakora Kadhi Spice Mix:
- 12-15 Curry leaves (Curry patta)
- 2 tbs Coriander seeds (Sabut dhania)
- 1 & ½ tbs Cumin seeds (Zeera)
- 12-15 Button red chillies (Sabut lal mirch)
- 1-2 Cinnamon sticks (Darchini)
- 4-5 Cloves (Laung)
- 1 Black cardamom (Badi elaichi)
- ½ tsp Black peppercorns (Sabut kali mirch)
To Prepare Kadhi:
- 2 & ½ Cups Yogurt (Dahi)
- ¾ Cup Gram flour (Basin)
- 1 & ½ tsp or to taste Red chilli powder (Lal mirch powder)
- 1 tsp Turmeric powder (Haldi powder)
- 1 small Onion paste (Pyaz)
- 1 tbs Ginger garlic paste (Adrak lehsan paste)
- ½ tbs or to taste Salt (Namak)
- 8 Cups Water
- 1 & ½ Cup Gram flour (Basin)
- ½ Cup or as required Water
- 2 medium sliced Onion (Pyaz)
- 2-3 Chopped Green chilies (Hari mirch)
- 1 & ½ tsp Ginger garlic paste (Adrak lehsan paste)
- 1 tsp or to taste Salt (Namak)
- ½ tsp Turmeric powder (Haldi powder)
- 2-3 tbs Chopped Fresh coriander (Hara dhania)
- 1tbs dried Fenugreek (Methi)
- Cooking oil or Mustard oil for deep frying
To Prepare Tadka (Optional):
- ¼ Cup or as required Cooking oil or Mustard oil
- 1 small sliced Onion (Pyaz) Optional
- 3 cloves sliced Garlic (Lehsan)
- 7-8 Button red chillies (Sabut lal mirch)
- 1 tsp Cumin seeds (Zeera)
- 10-12 Curry leaves (Curry patta)
Preparation of Authentic Punjabi Kadhi Pakora: Stovetop and Instant Pot Recipe
Step 1: Making Pakora Kadhi Spice Mix
- Take a frying pan and put curry leaves in it, and roast for 1-2 minutes on low flame.
- Then add other spices like coriander seeds, cumin seeds, button red chilies, cinnamon sticks, cloves, black cardamom, black peppercorns into the pan and dry roast them until they gave fragrant.
- Then set roasted spices aside and let them cool.
- Then take spice mixer and add cooled dry roasted spices and grind them well.
- The Pakora kadhi spices are ready and set aside for later use.
Step 2: Cooking Kadhi
- Take a deep pot and add yogurt and gram flour in it. Then wisk those with a whisker until well combined and no guts are left. Make a homogenous mixture.
- Then add other spices like pakora kadhi spice mix (reserved 1 tbs for pakora for better flavor), red chili powder, turmeric powder, onion paste, ginger garlic pasteinto the yogurt mixture and mix well. Then add water and again mix to make homogenous mixture.
- Turn on the flame and bring it to boil on high flame for 2 minutes.
- Then cover the pot and cook for 1-2 hour on low flame or until the kadhi become light thick. But don’t forget to stir the kadhi mixture in between cooking.
- If required more water then add lukewarm water.
Step 3: Making Pakoray
- Take a large bowl and add gram flour, sliced onion, chopped green chilies, ginger garlic paste, salt, turmeric powder, prepared pakoray kadhi spice mix (1 tbs), fresh coriander, dried fenugreek and water, and mix them well to make a thick paste.
- You can also add roasted & crushed pomegranate dry seed in it to enhance flavor.
- Take a deep pot add mustard oil in it and heat it on high flame until foam comes on the surface then turn off the flame. And let it cool.
- The again put the oil pot on stove and heat on low medium flame. Fry pakoras of the prepared mixture on low flame until cooked from inside and light golden from outside and crispy.
- You can also use cooking oil instead of mustard oil. Simple heat it and fry pakoray.
- Take out them in a strainer. Then add them in prepared kadhi.
- Mix it, then cover kadhi pot & simmer cook for 8-10 minutes on low flame.
- Now the Punjabi kadhi pakora is ready.
Now it’s time to prepare tadka for Authentic Punjabi Kadhi Pakora: Stovetop and Instant Pot Recipe.
Take a frying pan, add cooked mustard oil (that is used for making pakora) or cooking oil in it. Add garlic clove in it, mix well & fry until light golden on low flame. Then add other ingredients button red chilies, cumin seeds, curry leaves, mix well and fry until color changes and gave fragrant.
Dish out the prepared Punjabi kadhi pakora into serving dish and spread the prepared tadka.
Serve Punjabi Kadhi Pakora hot with steamed rice or roti according to your taste. It pairs well with a side of pickle or papad, you can also fry some fresh green chilies to enhance flavor. You can also garnish it with some fried pakoras for an extra crunch.
As gram flour is made of Bengal gram, so it is also a source of protein. Which helps us to keep us healthy and strong.
Q1: Can I use vegetables instead of pakoras in Punjabi Kadhi?
Yes, you can add vegetables like spinach, fenugreek leaves, or potatoes in the kadhi instead of pakoras for a healthier variation.
Q2: Can I use sour yogurt for making Punjabi Kadhi Pakora?
Yes, using slightly sour yogurt is better as it adds a tangy flavor to the kadhi. However, you can also use fresh yogurt if you prefer a milder taste.
Q3: Can I store leftover Punjabi Kadhi Pakora?
Yes, you can store leftover kadhi pakora in an airtight container in the refrigerator for up to 2-3 days but taste may change. Reheat it before serving.
Q4: What can I do if my kadhi turns out too thick?
If your kadhi turns out too thick, you can add some lukewarm water or more whisked yogurt to adjust the consistency. Heat it for a few minutes until it reaches the desired consistency and flavor remain same.
Q5: Can I make Punjabi Kadhi Pakora without onion and garlic?
Yes, if you prefer to avoid onion and garlic, you can omit them from the pakora batter and the tadka. The kadhi will still have a delicious flavor