📝 About This Recipe
A quintessential North Indian comfort dish, this Punjabi Kadhi features a silky, tangy yogurt-based gravy thickened with nutty chickpea flour. Nestled within this golden sauce are melt-in-your-mouth onion fritters (pakoras) that soak up the spiced buttermilk broth. Finished with a smoky, aromatic ghee tempering, it offers a complex balance of sour, spicy, and savory notes that define soul food.
🥗 Ingredients
The Kadhi Base
- 2 cups Sour Yogurt (whisked until smooth; slightly aged yogurt works best)
- 1/2 cup Gram Flour (Besan) (sifted to avoid lumps)
- 5 cups Water (room temperature)
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chili Powder (Kashmiri for color)
- to taste Salt
Onion Pakoras (Fritters)
- 1 cup Gram Flour (Besan)
- 1 large Onion (thinly sliced into half-moons)
- 2 pieces Green Chilies (finely chopped)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms)
- 1 pinch Baking Soda (for extra fluffiness)
- as needed Oil (for deep frying)
The Final Tadka (Tempering)
- 2 tablespoons Ghee (or vegetable oil)
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Fenugreek Seeds (Methi) (essential for authentic flavor)
- 3-4 pieces Dried Red Chilies (whole)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded)
- 1/4 teaspoon Hing (Asafoetida)
👨🍳 Instructions
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1
In a large mixing bowl, combine the yogurt and 1/2 cup besan. Whisk vigorously until no lumps remain and the mixture is perfectly smooth.
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2
Gradually add 5 cups of water to the yogurt mixture, along with turmeric, red chili powder, and salt. Whisk well to create a thin, pale yellow liquid.
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3
Pour this mixture into a heavy-bottomed pot. Turn the heat to medium-high and stir constantly until the first boil. This prevents the yogurt from curdling.
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4
Once boiling, lower the heat to a gentle simmer. Let it cook for 35-40 minutes, stirring occasionally. The kadhi should thicken and the raw taste of besan must disappear.
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5
While the kadhi simmers, prepare the pakoras. Mix sliced onions, 1 cup besan, green chilies, ajwain, salt, and a pinch of baking soda in a bowl.
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6
Add water a tablespoon at a time to the pakora mix until you have a thick batter that coats the onions generously.
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7
Heat oil in a kadai or deep pan. Drop spoonfuls of the batter into the hot oil and fry until they are golden brown and crispy. Drain on paper towels.
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8
Check the kadhi consistency; it should be like a thick cream. If it's too thick, add a splash of hot water. Add the fried pakoras into the simmering kadhi.
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9
Prepare the tadka: Heat ghee in a small pan. Add cumin seeds, fenugreek seeds, and dried red chilies. Let them sizzle for 30 seconds.
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10
Add the ginger-garlic paste and hing to the ghee. Fry until the garlic turns golden and fragrant.
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11
Immediately pour this hot, aromatic tempering over the simmering kadhi. Cover the pot with a lid for 2 minutes to trap the smoky flavors.
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12
Garnish with freshly chopped cilantro and serve hot.
💡 Chef's Tips
Always use sour yogurt; if your yogurt is fresh, leave it out on the counter for a few hours to develop tang. Never skip the constant stirring during the initial heating phase, or the yogurt will separate from the water. Cook the kadhi on low heat for a long time; the 'slow-cooked' flavor is what makes it authentic. Add the pakoras only 5-10 minutes before serving so they stay soft but don't turn into mush. If the kadhi thickens too much upon cooling, thin it out with a little warm water before reheating.
🍽️ Serving Suggestions
Serve steaming hot over a bed of Basmati Jeera Rice (Cumin Rice). Pair with crispy Aloo Bhujia or a side of spicy mango pickle. Serve with hot, buttered Garlic Naan or Missi Roti. A side of sliced red onions with lemon and chaat masala adds a refreshing crunch. Enjoy with a tall glass of salty lassi to complement the creamy texture.