Punjabi Kadhi | Fritters in Gram Flour Sauce

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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