Authentic Punjabi Kadhi PakoraVeg
Experience the authentic taste of North India with this traditional Punjabi Kadhi Pakora. This comforting dish features golden, crispy vegetable fritters simmered in a luscious, tangy yogurt and chickpea flour gravy. Perfectly spiced and finished with a flavorful tempering of ghee, cumin, and red chilies, it pairs beautifully with steamed rice or warm roti. A wholesome, classic meal that brings warmth and traditional flavors to your kitchen table.
Ingredients
For the Base Mixture :
1 cup Chickpea Flour (Besan)
1 cup Yogurt
1 l Water
For the Spice Paste :
1 tsp Cumin Powder
1 tsp Salt
1 tsp Red Chilli Powder
1 tbsp Turmeric Powder
1 tbsp Coriander Powder
For the Curry Base :
1 tbsp Oil
1 tsp Fenugreek Seeds
2 no. (finely chopped) Green Chilli
For the Tadka (Tempering) :
1 tbsp Clarified Butter (Ghee)
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1 tsp Asafoetida Powder (Hing)
2 as needed Dry Red Chilli
Additional :
Pakoras ( as needed)
as needed Fresh Cilantro (roughly chopped)
Instructions
Step 1— Prepare the Base Mixture
1
In a large bowl, combine one cup of chickpea flour (besan) and one and a half cups of yogurt (sour yogurt preferred).
2
Whisk thoroughly until the mixture is smooth and free of lumps. You can add a little water to make whisking easier.
3
Gradually stir in one and a half liters of water to the mixture.
Step 2— Prepare the Spice Paste
1
In a small container, combine one teaspoon of cumin powder, one teaspoon of salt, one teaspoon of red chili powder, one tablespoon of turmeric powder, and one tablespoon of coriander powder.
2
Add a small amount of water to these spices to create a thick, pourable paste.
Step 3— Cook the Curry
1
Heat one tablespoon of oil in a large pot over medium heat.
2
Add one and a half teaspoons of fenugreek seeds (methi dana) and two chopped green chilies, letting them heat up until fragrant.
3
Pour in your prepared spice paste and cook for a couple of minutes.
4
Add the yogurt and chickpea flour mixture to the pot. Stir continuously until the curry reaches its first boil.
5
Once it boils, reduce the heat to medium and continue cooking for 15-20 minutes. The curry is ready when it stops frothing and has reduced to about half its original volume.
Step 4— Add Pakoras and Tadka
1
Once the curry is thickened and cooked, add your prepared pakoras (vegetable fritters) and chopped cilantro.
2
In a separate small pan, heat one tablespoon of ghee.
3
Add half a teaspoon of cumin seeds, half a teaspoon of mustard seeds, half a teaspoon of hing powder, and two to three dried red chilies.
4
Cook until the cumin is golden brown and the mustard seeds begin to pop.
5
Pour this hot tadka over your curry to finish the dish.
