Punjabi Kadhi-Pakode

Friday, October 24, 2008

Punjabi cuisine is as rich as its culture. Delectable Makki Di Roti & Sarson Da Saag, not to mention the paranthas with spicy pickles & yogurt, or the comforting Rajma Chawal & the tall glass of cold Lassi topped with Cream or Malai, Punjabi cuisine is truly a gastronomic delight

One such Punjabi dish we all love is the Punjabi Kadhi Pakode. Kadhi is a thick gravy of sour yogurt & chickpea flour simmered into a perfect consistency & seasoned with yummy spices. What makes the Punjabi Kadhi unique is the additon of Pakodes/fritters.

Kadhi - Chawal is such a comforting dish that once you get hooked to it, you will yearn for more.
My husband, who is ever fond of yogurt based gravies, just loves kadhi-pakode. We make this whenever we are bored of the regular Dal/Rasam/Sambar stuff ..

Here is how I made it:

Preparation Time: 30 mins

For the Kadhi:

  • Chickpea flour/Besan - 1/2 cup

  • Yogurt - preferably sour - 2 cups

  • Red chilli powder - 1 tsp

  • Turmeric - 1/2 tsp

  • Mustard seeds - 1 tsp

  • Cumin seeds - 1 tsp

  • Nigella seeds/Kallonji - 1/2 tsp

  • A pinch of Hing/Asafoetida

  • Kasuri Methi/Dry Fenugreek Leaves - 1 tbsp

  • A few curry leaves

  • 2 green chillies

  • salt as per taste

  • oil - 2 tsp


  • Mix sour yogurt & chickpea flour in a large bowl & make sure no lumps are formed

  • Heat oil in a large wok/kadhai, add mustard seeds, cumin seeds & kallonji

  • Once the seeds pop & splutter, add turmeric, red chilli powder & a pinch of hing

  • Add the chickpea flour & yogurt mixture & cook on very low heat, keep stirring often

  • Add salt & dry fenugreek leaves & mix well. Let it simmer until the mixture is of a custard like consistency. This will take about 25 mins

  • While the kadhi is simmering away to a perfect consistency, Here's how you make the fritters,

For Pakodes/Onion fritters

  • 2 onions - finely chopped

  • 1 cup chickpea flour/besan

  • 2 green chillies - finely chopped

  • 1 tsp - red chilli powder

  • 1 tsp - black pepper powder

  • A pinch of baking soda

  • Salt as per taste

  • Oil for deep frying


  • Mix all the ingrdients in a large bowl, add about 2 tbsp of water & make a batter. Make sure you add very little water as the batter should be fairy dry

  • Heat oil in a wok, To check if the temprature is right, drop a bit of batter into the oil, if it floats & sizzles on top, its time to fry the pakodes

  • Drop dollops of batter into oil & deep fry until golden brown

Dunk the pakodes into the kadhi & cook fo another 2 minutes.

Just before serving, temper with red/green chillies, a pinch of asafoetida & curry leaves. Close the lid immediately, for the flavours to infuse.

Serve with HOT steamed rice .. Enjoi !!!

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