🍲 Classic Punjabi Kadhi with Pakoras

Tangy yogurt and gram flour curry with spiced onion fritters (pakoras), slow-cooked and tempered to perfection.

🧂 Ingredients
For the Kadhi:
1 cup sour curd (yogurt), whisked

¼ cup besan (gram flour)

½ tsp turmeric powder

1 tsp red chili powder

Salt to taste

3½–4 cups water

1 green chili, slit

1-inch ginger (grated)

½ tsp methi seeds (fenugreek seeds)

1 tsp cumin seeds

1 pinch hing (asafoetida)

1 tbsp oil or ghee

For the Pakoras (Onion Fritters):
1 cup sliced onions

½ cup besan (gram flour)

1 tsp ajwain (carom seeds)

½ tsp chili powder

½ tsp turmeric

Salt to taste

Water as needed (to make a thick batter)

Oil for deep frying

For the Final Tempering:
1 tbsp ghee or oil

½ tsp mustard seeds

2 dried red chilies

5–6 curry leaves

½ tsp red chili powder

👩🍳 Instructions
1. Make the Kadhi Base
In a mixing bowl, whisk together curd, besan, turmeric, chili powder, and salt. Add water and whisk till smooth with no lumps.

In a heavy-bottomed pan, heat oil/ghee. Add methi seeds, cumin seeds, hing, and green chili.

Add grated ginger and sauté for 30 seconds.

Pour in the kadhi mixture and bring to a boil. Then lower heat and simmer uncovered for 30–40 minutes, stirring occasionally, until thick and flavorful.

2. Prepare the Pakoras
In a bowl, mix onions with salt and let sit for 10 minutes to release moisture.

Add besan, ajwain, turmeric, chili powder, and mix well to form a sticky batter. Add minimal water if needed.

Heat oil in a pan. Drop spoonfuls of batter and deep fry until golden and crisp.

Remove and drain on a paper towel.

3. Add Pakoras to Kadhi
Once kadhi is thickened, add the pakoras and simmer for 5–10 minutes so they absorb the flavors.

Optionally, reserve a few pakoras to add just before serving for a mix of soft and crispy textures.

4. Finish with Final Tempering
Heat ghee or oil in a small pan. Add mustard seeds, red chilies, and curry leaves.

Once they splutter, turn off the heat and add red chili powder.

Pour this tempering over the kadhi just before serving.

🍽️ To Serve:
Serve piping hot with:

Steamed basmati rice

Jeera rice

Roti or paratha

Sliced onions and green chutney on the side

🌿 Pro Tips:
Use sour curd for authentic Punjabi tang.

Slow cooking develops deep flavor — don’t rush it!

Add a pinch of garam masala at the end for extra warmth (optional).

🥄 Homestyle. Heartfelt.
Welza Besan & Whole Spices – Perfect for rustic Indian classics like Kadhi Pakora.