Punjabi Style Kadhi Pakora Recipe – Traditional, Creamy & Delicious Very Easy Recipe Urdu Video With English Ingredients List
Punjabi Style Kadhi Pakora is a classic Pakistani and Punjabi dish made with yogurt, gram flour (besan), spices, and delicious homemade pakoras. This traditional kadhi has a rich, tangy flavor and a smooth, thick texture that becomes even more delicious when served with rice.
The secret to making a tasty Kadhi Pakora is to cook the yogurt and gram flour mixture slowly while stirring it properly, and then add freshly fried pakoras before finishing it with a simple cumin and whole red chili tempering.
If you love traditional Pakistani food, this easy Punjabi Kadhi Pakora recipe is definitely worth trying.
The secret to making a tasty Kadhi Pakora is to cook the yogurt and gram flour mixture slowly while stirring it properly, and then add freshly fried pakoras before finishing it with a simple cumin and whole red chili tempering.
If you love traditional Pakistani food, this easy Punjabi Kadhi Pakora recipe is definitely worth trying.
Kadhi Pakora Ingredients List For 5 To 8 Persons((Karhi Preparation)) Gram Flour ............ 150 Grams Onion ..................... 100 Grams Tomatoes ................ 100 Grams Garlic Paste ............ 1\2 Tbs Ginger Paste ........... 1\2 Tbs Green Chilies ......... 4 Pieces Cooking Oil ........... 70 Grams Yogurt .................... 500 Grams Salt ........................ 1 Tbs or By Your Taste Red Chili Powder ... 1 Tbs Cumin ..................... 1/4 Tbs Turmeric Powder .... 1/4 Tbs Dry Fenugreek ........ 1/4 Tbs Water ...................... 3 Littre ((Pakora Preparation)) Gram Flour ............. 150 Grams Potatoes .................. 100 Grams Onion ...................... 100 Grams Spinach ................... 100 Grams Cooking Oil ............ For Fry Salt .......................... 1\2 Tbs or By Your Taste Red Chili Powder .... 1\2 Tbs Cumin ...................... 1/4 Tbs Coriander Powder .... 1/4 Tbs ((Tarka Preparation)) By Your Choice Cooking Oil Whole Red Chillies Cumin |
How to Make Punjabi Style Kadhi Pakora Step By Step Recipe
Step 1: Prepare the Yogurt and Besan Mixture
Take 500 grams of yogurt in a large bowl and add 125 grams of gram flour (besan).
Mix the yogurt and besan very well until completely smooth.
Mixing the besan properly with the yogurt before adding water helps prevent lumps from forming in the kadhi.
Now gradually add approximately 1 liter of water and mix well.
Keep this mixture aside.
Step 2: Prepare the Kadhi Base
Take a large cooking pot and add approximately 70 grams (about ½ cup) of ghee or cooking oil.
Heat it lightly and add 100 grams of finely chopped onion.
Cook the onion over medium heat until its edges become lightly golden brown.
Now add 100 grams of peeled and chopped tomatoes along with 1 tablespoon of ginger and garlic paste.
Cook until the tomatoes become approximately 50% soft.
Step 3: Add the Yogurt Mixture
Once the tomatoes have softened, add the prepared yogurt and besan mixture to the pot.
Now add another 2 liters of water, making approximately 3 liters of water in total.
Add: Kasuri methi, cumin, turmeric powder, red chili powder, salt
Mix everything well.
Step 4: Cook the Kadhi Carefully
Cook the kadhi over medium heat until it starts boiling.
This is a very important step. Keep stirring the kadhi gently and continuously while it is coming to a boil.
It may take approximately 10–15 minutes.
Do not stop stirring during this stage because the kadhi can stick to the bottom of the pot or develop lumps.
Once the kadhi starts boiling, reduce the heat.
Cover the pot and cook the kadhi slowly for approximately 1½ to 2 hours, stirring occasionally and checking the consistency.
After approximately 2½ hours of cooking, the kadhi should have reached a thick and rich consistency.
You can cook it longer if you prefer a thicker kadhi. However, remember that kadhi becomes somewhat thicker after cooling.
Step 5: Prepare the Pakora Mixture
While the kadhi is cooking, prepare the pakoras.
Take 150 grams of gram flour (besan) in a bowl.
Add: salt or according to taste, red chili powder, cumin, coriander Powder.
Mix the dry ingredients.
Now add a small amount of finely chopped potato, onion, and spinach.
You can adjust these vegetables according to your taste. If you do not like any of them, you can simply leave them out.
Mix everything together.
Step 6: Rest the Pakora Mixture
Do not add water immediately.
The salt and spices will cause the vegetables to release some moisture.
Let the mixture rest for approximately 5 minutes.
After 5 minutes, check the mixture and gradually add water as needed to prepare a suitable pakora batter.
The batter should be thick enough to hold its shape when added to the hot oil.
Step 7: Fry the Pakoras
Heat ghee or cooking oil in a pan.
Add small portions of the pakora mixture using your hands or a spoon.
For Kadhi Pakora, it is better to make small-sized pakoras because they become larger after absorbing the kadhi.
Fry them over medium heat for approximately 1–2 minutes, turning them when needed.
Cook until both sides become lightly brown or reach your preferred level of browning.
Remove the pakoras and keep them aside.
Step 8: Add Pakoras to the Kadhi
After approximately 2½ hours of cooking, the kadhi should have reached a thick and rich consistency.
You can cook it longer if you prefer a thicker kadhi. However, remember that kadhi becomes somewhat thicker after cooling.
Now add the freshly fried pakoras to the cooked kadhi.
Mix gently so the pakoras are coated with the delicious kadhi.
Step 9: Prepare the Tadka
For the final tempering, heat a small amount of ghee or cooking oil in a small pan.
Add a little cumin seeds and a few whole round red chilies.
Fry them briefly until fragrant.
Pour this hot tadka over the Kadhi Pakora.
Your delicious Punjabi Style Kadhi Pakora is now ready to serve!
Take 500 grams of yogurt in a large bowl and add 125 grams of gram flour (besan).
Mix the yogurt and besan very well until completely smooth.
Mixing the besan properly with the yogurt before adding water helps prevent lumps from forming in the kadhi.
Now gradually add approximately 1 liter of water and mix well.
Keep this mixture aside.
Step 2: Prepare the Kadhi Base
Take a large cooking pot and add approximately 70 grams (about ½ cup) of ghee or cooking oil.
Heat it lightly and add 100 grams of finely chopped onion.
Cook the onion over medium heat until its edges become lightly golden brown.
Now add 100 grams of peeled and chopped tomatoes along with 1 tablespoon of ginger and garlic paste.
Cook until the tomatoes become approximately 50% soft.
Step 3: Add the Yogurt Mixture
Once the tomatoes have softened, add the prepared yogurt and besan mixture to the pot.
Now add another 2 liters of water, making approximately 3 liters of water in total.
Add: Kasuri methi, cumin, turmeric powder, red chili powder, salt
Mix everything well.
Step 4: Cook the Kadhi Carefully
Cook the kadhi over medium heat until it starts boiling.
This is a very important step. Keep stirring the kadhi gently and continuously while it is coming to a boil.
It may take approximately 10–15 minutes.
Do not stop stirring during this stage because the kadhi can stick to the bottom of the pot or develop lumps.
Once the kadhi starts boiling, reduce the heat.
Cover the pot and cook the kadhi slowly for approximately 1½ to 2 hours, stirring occasionally and checking the consistency.
After approximately 2½ hours of cooking, the kadhi should have reached a thick and rich consistency.
You can cook it longer if you prefer a thicker kadhi. However, remember that kadhi becomes somewhat thicker after cooling.
Step 5: Prepare the Pakora Mixture
While the kadhi is cooking, prepare the pakoras.
Take 150 grams of gram flour (besan) in a bowl.
Add: salt or according to taste, red chili powder, cumin, coriander Powder.
Mix the dry ingredients.
Now add a small amount of finely chopped potato, onion, and spinach.
You can adjust these vegetables according to your taste. If you do not like any of them, you can simply leave them out.
Mix everything together.
Step 6: Rest the Pakora Mixture
Do not add water immediately.
The salt and spices will cause the vegetables to release some moisture.
Let the mixture rest for approximately 5 minutes.
After 5 minutes, check the mixture and gradually add water as needed to prepare a suitable pakora batter.
The batter should be thick enough to hold its shape when added to the hot oil.
Step 7: Fry the Pakoras
Heat ghee or cooking oil in a pan.
Add small portions of the pakora mixture using your hands or a spoon.
For Kadhi Pakora, it is better to make small-sized pakoras because they become larger after absorbing the kadhi.
Fry them over medium heat for approximately 1–2 minutes, turning them when needed.
Cook until both sides become lightly brown or reach your preferred level of browning.
Remove the pakoras and keep them aside.
Step 8: Add Pakoras to the Kadhi
After approximately 2½ hours of cooking, the kadhi should have reached a thick and rich consistency.
You can cook it longer if you prefer a thicker kadhi. However, remember that kadhi becomes somewhat thicker after cooling.
Now add the freshly fried pakoras to the cooked kadhi.
Mix gently so the pakoras are coated with the delicious kadhi.
Step 9: Prepare the Tadka
For the final tempering, heat a small amount of ghee or cooking oil in a small pan.
Add a little cumin seeds and a few whole round red chilies.
Fry them briefly until fragrant.
Pour this hot tadka over the Kadhi Pakora.
Your delicious Punjabi Style Kadhi Pakora is now ready to serve!
Perfect Punjabi Kadhi Pakora Urdu Recipe Video
Serving Ideas
Punjabi Kadhi Pakora tastes especially delicious with:
- Steamed white rice
- Zeera rice
- Plain basmati rice
- Roti
- Naan
- Salad and pickles
Some Tips for Perfect Punjabi Kadhi Pakora
1. Mix yogurt and besan properly:Always mix the yogurt and besan thoroughly before adding water. This helps prevent lumps.
2. Keep stirring while bringing the kadhi to a boil:
This is one of the most important steps. Continuous gentle stirring helps prevent the kadhi from sticking to the bottom and becoming lumpy.
3. Cook the kadhi slowly:
Slow cooking gives the kadhi a richer and more traditional flavor.
4. Don't make the pakoras too large:
Small pakoras work better because they expand after being added to the kadhi.
5. Add water gradually to the pakora batter:
The vegetables release some water after being mixed with salt, so wait a few minutes before adding additional water.
6. Adjust the consistency:
You can cook the kadhi longer if you prefer a thicker consistency. Keep in mind that it will become slightly thicker as it cools.
Frequently Asked Questions
Can I use sour yogurt for Kadhi Pakora?Yes. Slightly sour yogurt can give Kadhi Pakora a delicious traditional tangy flavor.
Why does my Kadhi become lumpy?
Kadhi can become lumpy if the besan is not mixed properly with the yogurt or if the mixture is not stirred properly while coming to a boil.
Mix the yogurt and besan until smooth and keep stirring during the initial cooking stage.
Why should I stir Kadhi continuously at the beginning?
Continuous stirring while the kadhi is coming to a boil helps prevent the mixture from sticking to the bottom and developing lumps.
How long should Punjabi Kadhi be cooked?
For a richer traditional flavor, this recipe cooks the kadhi for approximately 2 to 2½ hours, including the initial boiling stage.
Can I make the pakoras without spinach?
Yes. Spinach is optional. You can adjust the vegetables according to your taste.
Can I make the pakoras bigger?
You can, but smaller pakoras are recommended for kadhi because they expand after absorbing the kadhi.
What should I serve with Kadhi Pakora?
Kadhi Pakora is traditionally served with rice. Plain basmati rice, steamed rice, or jeera rice are excellent choices.
Can I make Kadhi Pakora thicker?
Yes. Simply cook it for a little longer until it reaches your desired consistency.
Remember that the kadhi will become slightly thicker after cooling.
Final Thoughts
This Punjabi Style Kadhi Pakora is a delicious traditional recipe with a rich yogurt and gram flour base, flavorful spices, soft vegetables, crispy homemade pakoras, and a simple cumin and red chili tadka.
The slow cooking process gives the kadhi a wonderful depth of flavor, while the pakoras make it hearty and satisfying.
Serve it hot with steamed rice for a comforting and complete Pakistani or Punjabi-style meal.
Try this easy Punjabi Kadhi Pakora recipe at home and enjoy a delicious traditional meal with your family!
This Punjabi Style Kadhi Pakora is a delicious traditional recipe with a rich yogurt and gram flour base, flavorful spices, soft vegetables, crispy homemade pakoras, and a simple cumin and red chili tadka.
The slow cooking process gives the kadhi a wonderful depth of flavor, while the pakoras make it hearty and satisfying.
Serve it hot with steamed rice for a comforting and complete Pakistani or Punjabi-style meal.
Try this easy Punjabi Kadhi Pakora recipe at home and enjoy a delicious traditional meal with your family!
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