Kadhi-Chawal with Kale Pakoras

Kadhi-Chawal with Kale Pakoras

Kadhi-Chawal with Kale Pakoras

Winter is here and comfort food to warm the heart is what the doctor ordered. Kadhi-Chawal fits the bill. It is made all over India with different recipes; bringing to you today our very own Punjabi Kadhi but with a twist.-Kadhi-Chawal with Kale Pakoras. 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 Kale pakoras to the chickpea flour and sour yoghurt gravy. It is eaten either with boiled rice or roti. Kadhi is a simple, quick, comfort meal in winter in Punjab as it is eaten sizzling hot.

Kale the Superfood

Kale the Superfood

This is my mom’s recipe for making traditional Punjabi kadhi with pakoras.  Mom used to make onion and potato fritters that we used to pounce on before they landed in the kadhi. But I make kale fritters to up the nutrition quotient. Here’s where we get to the true superfood in the recipe. A handful of kale added to make the pakoras add a nutritious punch. I find every excuse to use my garden fresh Kale.  Kale provides a truckload of vitamins and minerals; this superfood is packed with phytonutrients such as flavonoids and glucosinolates as well

Kadhi-Chawal with Kale Pakoras

Kadhi-Chawal with Kale Pakoras

I love kadhi, with pakoras or with vegetables. Fritters are fried in oil and to avoid that I make kadhi only with vegetables too. Kadhi is usually made with leftover curds that are a couple of days old. 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 us women like the slightly sour and tangy taste.

For kadhi with spinach, pakoras check out this recipe. Rajma-Chawal is another typical Punjabi recipe.

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 water and whisk well ensuring a smooth and thin consistency.

Kadhi Mix
Kadhi

Ingredients for the Kale pakoras or Fritters

1 cup gram flour, besan or chickpea flour

1 green chilli, chopped

1 cup chopped kale

1 tbsp. chopped cilantro

Salt to taste

Red chilli powder to taste

½ tsp. Ajwain or caraway seeds

1 tsp garlic paste

½ cup of 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

For the Kadhi

Simmering Kadhi

Mix all the kadhi ingredients’ and bring to boil, stirring all along. Let it simmer for at least 2 hours till you get a homogenous, slightly thick consistency. Keep stirring once in a while to ensure consistency.

For the Pakoras

Kale chopped
Kale leaves
Kale Pakoras
Kale Pakoras

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.

For the Tempering

Kadhi-Chawal with Kale Pakoras

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. Kadhi-Chawal with Kale Pakoras is ready to serve with steamed rice or roti.

Kadhi-Chawal with Kale Pakoras
Kadhi-Chawal with Kale Pakoras
Print Recipe
Kadhi-Chawal with Kale Pakoras
Print Recipe
Instructions
  1. Mix all the kadhi ingredients' and bring to boil, stirring all along. Let it simmer for at least 2 hours till you get a homogenous, slightly thick consistency. Keep stirring once in a while to ensure consistency.
  2. 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.
  3. 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.
Recipe Notes
  1. Use store-bought buttermilk  to make instant kadhi
  2. Use spinach or onion or potatoes for different fritters.

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