Punjabi Kadhi | Fritters in Gram Flour Sauce
The letter K reminds me of Kadhi-BlogchtterA2Z2023. Punjabi Kadhi | Fritters in Gram Flour Sauce is easy, but it is difficult to make a small quantity. So make it and eat the leftover cold kadhi, which is yummier than the piping hot one. People all over India make Kadhi-Chawal with different recipes; this is the Punjabi version.
What is Kadhi?
A preparation of curds, besan and pakoras (fritters) Punjabi kadhi-pakora makes an appetizing Sunday lunch when served with plain steamed rice. I added pakoras to the chickpea and sour yoghurt gravy. We eat it either with boiled rice or roti. Kadhi is a simple, quick, comfort meal in winter in Punjab as we eat it sizzling hot.
Punjabi Kadhi | Fritters in Gram Flour Sauce
This is my mother’s recipe for making traditional Punjabi kadhi with pakoras. All of us loved the kadhi she made and relished it every time. We used to gobble the onion and potato fritters, mom used to make before they landed in the kadhi. But I make spinach fritters to up the nutrition quotient. Since the kids started watching Popeye, I made spinach famous for making them. This leafy green is dense in vitamins and minerals, low in calories and versatile in cooking.
I love kadhi, with pakoras or with vegetables. We fry fritters in oil and to avoid that I make kadhi only with vegetables too. The curds have to be sour to make a yummy kadhi and a great idea is to buy the masala buttermilk from the market, which makes a great kadhi. I have seen that kadhi is a hot favourite with women more than men. I guess we women like the slightly sour and tangy taste. We usually make Kadhi with leftover curds that are a couple of days old.
INGREDIENTS (for the Kadhi)
2 cups slightly sour yoghurt
4 tbsp gram flour
1 tsp. ginger-garlic paste
½ tsp. turmeric
Salt to taste
1 tsp. red chilli powder
Mix all the ingredients with 4 cups of water and whisk well, ensuring a smooth and thin consistency.
Ingredients (for the pakoras) Fritters
1 cup gram flour, besan or chickpea flour
Red chilli powder to taste
1 green chilli, chopped
Salt to taste
1 cup chopped spinach
1 tbsp. chopped cilantro
½ tsp. Ajwain or caraway seeds.
1 tsp garlic paste
½ cup water
Oil for frying
Ingredients for the Tempering
1 tbsp Oil
2 Dried red chillies
Curry leaves (optional)
1 tsp mustard seeds
½ tsp red chilli powder
Coriander leaves for garnishing
METHOD
Mix all the kadhi ingredients and bring to a boil, stirring all along. Let it simmer for at least 2 hours until you get a homogenous, slightly thick consistency. Keep stirring once in a while to ensure consistency.
Mix all the Pakora ingredients to form a thick batter. Take a spoon and pour the batter into the hot oil. Fry pakoras or fritters till they are golden brown and remove on a paper towel. Add them to the simmering kadhi, turning off the heat. Transfer the kadhi to a bowl.
Take a small pan for tempering. Heat oil and add the dry red chillies, add the mustard seeds, washed curry leaves and red chilli powder. Drizzle over the piping hot kadhi, garnish with coriander leaves and serve with steamed rice or roti.
If you liked my Punjabi Kadhi | Fritters in Gram Flour Sauce do leave a note below.
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I am a big Punjabi kadhi fan. And yes, market masala buttermilk is a perfect option. I also do the same. The sourness comes out perfect. For pakoras, I have seen people making palak or onion pakoras for kadhi. They gives a good variation to the plain besan pakora. Kadhi shawl is always one of my comfort food options.
I love punjabi kadhi and used to make it often in India. it has been long here since I made it. thanks for reminding me this amazing recipe Harjeet. will surly make it this weekend. you have shared recipe with great details and amazing images.
I used to be in a hostel in Varanasi when I was doing my MBA and once in a week it was compulsory to have kadhi in lunch. I cant explain you mam how pathetic it was in taste that I started believing that its a worthless recipe. Several years passed I completed studies and started working and in in some years time got married and shifted to Noida. Over here my maid used to make this dish although she was z Bihari. Finally I understood the real taste of Kadhi and its yum. Thanks for this wonderful Recipe
Kadhi is my mother’s favorite dish but the interesting part is that she has never made it herself and she doesn’t like the kadhi from outside. She likes what my father makes for her, his special recipe. Even now she asks my father to make it for her whenever she craves for it. And, we eat it for the whole week.
Wow you are quite creative with your cooking. Perhaps I should visit you again and taste some of your hand made delicious dishes.
Kadhi and rice is one of my go to supper any time. I also add pakodas in the kadhi but have never tried the palak ones. Would definitely try this out. Thank you for this yummy recipe.
Kadhi chawal is one.of.the favourite comfort foods that I make frequently at home. Will try out your way of doing it
I absolutely love Punjabi Kadhi. The combination of crispy pakodas soaked in a tangy Kadhi is a match made in culinary heaven. This reminded me of Kadhi made by my mom… it’s been a while since I have had it. Will try your recipe, Harjeet!
Aah !! Can smell it from here. I simply love them and it’s my comfort food after rice and dalma(Odia dish) for me. I cook them quite often and my in-laws too love them especially cooked by me.Though I don’t use spinach in them.
This is such a dose of nostalgia. My mom made the best Punjabi kadhi and we loved having it with rice. It was our winter comfort food. Your recipe is slightly different. Will give it a try.
Wow this looks really good and easy to make. I am sure my son would enjoy this, however, i have never tried making kadhi at home. I will gve this a try.
I too love besan kadi and loved the detailed receive.
U should definitely try out making videos for the same. As you love cooking and food 😋
Kadhi chawal is my favorite dish . I also add pakodas in the kadhi but have never tried the palak ones. Would definitely try this out. Thank you for this yummy recipe.