Punjabi Kadhi Pakora (Yogurt-Based Curry with Fritters)

A tangy and flavorful North Indian dish featuring fried fritters (pakoras) in a creamy yogurt-based curry. A comforting and satisfying meal.

Prep Time

20 minutes

Total Time

60 minutes

Calories

420 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.66/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1cupPlain Yogurt (Full Fat)(Slightly sour yogurt works best)

£0.60

0.5cupBesan (Gram Flour/Chickpea Flour)(For the Kadhi (Curry))

£0.30

4cupsWater(For the Kadhi (Curry))

1tablespoonGinger-Garlic Paste(Freshly made is best)

£0.15

1teaspoonTurmeric Powder

£0.05

0.5teaspoonRed Chili Powder(Adjust to taste)

£0.03

1teaspoonCoriander Powder

£0.04

To tasteSalt

£0.01

2tablespoonsVegetable Oil(For Kadhi Tempering)

£0.05

For FryingVegetable Oil(For Frying Pakoras)

£0.05

0.5teaspoonMustard Seeds(For Kadhi Tempering)

£0.03

0.5teaspoonCumin Seeds(For Kadhi Tempering)

£0.04

2Dried Red Chilies(For Kadhi Tempering, broken into pieces)

£0.10

8Curry Leaves(For Kadhi Tempering)

£0.20

0.3teaspoonAsafoetida (Hing)(For Kadhi Tempering)

£0.08

0.5cupBesan (Gram Flour/Chickpea Flour)(For the Pakoras (Fritters))

£0.30

0.5mediumOnion(Finely chopped for Pakoras)

£0.15

1Green Chilies(Finely chopped for Pakoras)

£0.10

2tablespoonsCilantro (Coriander Leaves)(Chopped for Pakoras)

£0.30

To tasteSalt(For Pakoras)

£0.01

0.3teaspoonRed Chili Powder(For Pakoras (optional))

£0.03

a pinchBaking Soda(For Pakoras (optional, makes them softer))

£0.01

Total Cost

£2.63

£0.66 per serving

Instructions

1.
**Preparing the Kadhi (Curry):**
2.
1. In a large bowl, whisk together the yogurt, 1/2 cup besan, and 4 cups of water until smooth and lump-free. You can use a blender for a smoother consistency.
3.
2. Add ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt to the yogurt mixture. Mix well.
4.
3. Heat the mixture in a large pot over medium heat, stirring constantly to prevent the yogurt from curdling. Bring to a simmer.
5.
4. Reduce the heat to low and let the kadhi simmer for at least 20-25 minutes, stirring occasionally. The longer it simmers, the thicker and more flavorful it will become. It should thicken slightly.
6.
**Making the Pakoras (Fritters):**
7.
5. While the kadhi is simmering, prepare the pakoras. In a separate bowl, mix together the remaining 1/2 cup besan, chopped onion, green chilies, cilantro, salt, red chili powder (optional), and baking soda (optional).
8.
6. Add enough water, a little at a time, to form a thick batter. The batter should be of dropping consistency. Don't overmix.
9.
7. Heat oil in a deep frying pan or wok over medium-high heat.
10.
8. Carefully drop spoonfuls of the batter into the hot oil. Fry the pakoras until they are golden brown and crispy on all sides. Drain on paper towels.
11.
**Tempering and Assembling:**
12.
9. In a small pan, heat 2 tablespoons of vegetable oil over medium heat.
13.
10. Add mustard seeds and cumin seeds. When they start to splutter, add dried red chilies, curry leaves, and asafoetida (hing). Sauté for a few seconds until fragrant.
14.
11. Pour the tempering into the simmering kadhi. Stir well.
15.
12. Gently add the fried pakoras to the kadhi. Let them soak for a few minutes to absorb the flavor.
16.
13. Serve the Punjabi Kadhi Pakora hot with rice or roti (Indian bread). Garnish with fresh cilantro, if desired.

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My Notes

Nutrition Information

Nutrition per serving (300g)

420 kcal / 1757 kJ

Carbs

35g

13% of RDA

Fat

25g

36% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Adjust the amount of red chili powder to your spice preference.

For a richer kadhi, you can add a tablespoon of ghee (clarified butter) along with the vegetable oil for tempering.

Simmering the kadhi for a longer time intensifies the flavor and helps the yogurt thicken properly.

Make sure the oil is hot enough when frying the pakoras, otherwise, they will absorb too much oil.

Don't add the pakoras to the kadhi too early, as they will become soggy. Add them just before serving.

Some variations include adding chopped potatoes, spinach, or fenugreek leaves to the pakora batter.

Cooking Equipment

Mixing Bowls

Deep Frying Pan/Wok

Large Pot

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of red chili powder to your spice preference.

For a richer kadhi, you can add a tablespoon of ghee (clarified butter) along with the vegetable oil for tempering.

Simmering the kadhi for a longer time intensifies the flavor and helps the yogurt thicken properly.

Make sure the oil is hot enough when frying the pakoras, otherwise, they will absorb too much oil.

Don't add the pakoras to the kadhi too early, as they will become soggy. Add them just before serving.

Some variations include adding chopped potatoes, spinach, or fenugreek leaves to the pakora batter.

Punjabi Kadhi Pakora (Yogurt-Based Curry with Fritters)

Ingredients

Instructions