Grandma’s Authentic Punjabi Kadhi Pakora Recipe: A Comforting Delight

Introduction

There’s nothing quite like the comforting aroma of simmering Punjabi Kadhi Pakora wafting through the kitchen on a lazy afternoon. This traditional North Indian dish, loved for its tangy yogurt-based curry and crispy gram flour fritters, is a staple in Punjabi households. The beauty of this dish lies in its simplicity and deep-rooted connection with home-style cooking. Whether you’re craving a soulful lunch or preparing a festive thali, Kadhi Pakora is a perfect fit.

In this blog, we will walk you through an authentic Punjabi Kadhi Pakora recipe, step-by-step, just like our grandmothers used to make. We’ll also share useful tips and variations to suit your taste.

Ingredients

For the Kadhi (Yogurt Curry):

• 1 cup sour curd (preferably 1–2 days old)
• 3 tbsp besan (gram flour)
• 1 tsp turmeric powder
• ½ tsp red chili powder
• Salt to taste
• 3 cups water
• 1 tbsp mustard oil
• ½ tsp methi seeds (fenugreek)
• 1 tsp cumin seeds
• 1 pinch hing (asafoetida)
• 1 dried red chili
• 1 finely chopped green chili
• 1 tsp ginger paste
• A handful of curry leaves

For the Pakoras (Fritters):

• 1 cup besan
• 1 chopped onion
• 1 chopped green chili
• 1 tbsp chopped coriander
• ½ tsp ajwain (carom seeds)
• Salt to taste
• Water (as needed)
• Oil for deep frying

Instructions

Step 1: Preparing the Kadhi Mixture

1. In a mixing bowl, whisk together curd, besan, turmeric, red chili powder, salt, and water.
2. Ensure there are no lumps. The batter should be smooth and thin.

Step 2: Tempering the Kadhi

1. Heat mustard oil in a deep pan until it begins to smoke (this removes bitterness).
2. Add methi seeds, cumin seeds, hing, and dried red chili.
3. Once they crackle, add green chili, curry leaves, and ginger paste. Sauté for 30 seconds.
4. Pour the curd mixture into the pan and stir continuously to avoid curdling.
5. Cook on low-medium heat for 20–25 minutes, stirring occasionally, until the kadhi thickens and changes to a rich yellow color.

Step 3: Preparing the Pakoras

1. In a bowl, mix besan, chopped onions, green chilies, ajwain, coriander, and salt.
2. Add water slowly to make a thick, spoon-drop consistency batter.
3. Heat oil in a kadhai for deep frying.
4. Drop spoonfuls of the batter into hot oil and fry until golden brown and crisp.
5. Drain on paper towels.

Step 4: Final Assembly

1. Once the kadhi is cooked and fragrant, gently drop in the pakoras.
2. Let them simmer in the kadhi for 5 minutes to soak the flavors.
3. Turn off the heat and let it rest.

Serving Suggestions

Serve hot with steamed rice or jeera rice. Add a dollop of ghee on top for extra richness. Pair with mango pickle, papad, and sliced onions for a complete Punjabi meal.

Pro Tips

• Sour curd gives kadhi its authentic tang. If your curd isn’t sour, add a teaspoon of amchur or lemon juice.
• Add spinach or methi leaves to pakora batter for a healthier twist.
• For a creamier texture, blend the curd and besan mixture well before cooking.
• Always cook kadhi on low flame to prevent it from curdling.

Variations

• Gujarati Kadhi: Sweeter and thinner with jaggery and no pakoras.
• Sindhi Kadhi: Made without curd but includes lots of veggies.
• Low-oil version: Air-fry the pakoras or shallow fry with minimal oil.

Nutritional Information (Approx. per serving)

• Calories: 320 kcal
• Protein: 12g
• Fat: 18g
• Carbs: 25g
• Fiber: 4g

Conclusion

Punjabi Kadhi Pakora is not just a dish—it’s an emotion tied to family, warmth, and tradition. With this detailed recipe, you can recreate that magic in your own kitchen. Whether you’re new to Indian cooking or a seasoned foodie, this recipe promises satisfaction with every spoonful.

Try it out, and let the soulful flavors of Punjab bring a smile to your face!