Whether you’re in the north or anywhere else in the country, Punjabi Kadhi Pakoda is a favourite for all. There are so many different versions of the recipe. No matter whose house you go and try it, you’ll always get a variation of this dish.
I have been meaning to try out Punjabi Kadhi Pakoda for quite some time now. I knew from the beginning that the recipe is pretty easy-peasy. But unless you’ve made it once, it takes some level of motivation to try it out.
So it took me almost four years to finally take the plunge and make it today. Off late, I have been experimenting in my kitchen quite a lot more than usual. Ever since the covid-19 lockdown, there’s only that many activities you can engage in at home. So one of the activity that keeps things interesting at home is cooking. Not just regular cooking, but making something new every other day.
If you follow me on @missnautitales Instagram, you’d know that I share all my meal recipes on IG Stories. So today I thought let me do things a bit different. Let me share the recipe in this blog post. So here you go.
What is Punjabi Kadhi Pakoda?
It is basically a combination of yoghurt with gram flour (besan). Those are you two hero ingredients. If you have these two items at your home, you’re good to go. You can try making this dish today itself 🙂
How Difficult Is This To Make?
Honestly, not all that much. I love cooking dishes which are not too precise in it’s ingredients use. I am no expert, so making recipes which do not follow too many strict guidelines is always a win-win. Luckily Punjabi Kadhi Pakoda is something you can’t really go wrong with. It has basic few steps and yes, of course, there’s a little bit of frying. If that’s doable by you.
So What All Ingredients Do You Need To Make Punjabi Kadhi Pakoda?
Step 1: For The Base Curry (Gravy)
- Besan (gram flour) – Four Tablespoon
- Curd (Homemade, store bought, whatever you have at home) – 1.5 Cup – Decently big bowl should do
- Diced onions. I used one big onion sliced. You can choose to add more or less.
Step 2: To Add Flavour To The Base Curry
- Red Chilli Powder
- Minced Garlic and Ginger (If you don’t have it, that’s fine. You can alternatively also add ginger garlic paste, or simply skip it)
- Turmeric Powder (Haldi)
- Corinader Powder (Dhaniya Powder)
- Cumin Powder (Jeera Powder)
- Add Salt
- In the end add 10 Cups of Water to the mixture
Step 3: For Tadka 1:
- Methi Seeds
- Jeera (Cumin Seeds)
- 2-3 Dry Red Chillis
- Pinch of Asafoetida (Hing)
P.S. If you don’t have some of these ingredients, fret not. Your Punjabi Kadhi Pakoda will still turn out just fine.
Step 4: For The Pakodas:
- Make any pakoda of your liking. For this dish, I chose minced onions and besan mix. That’s it. Added some salt and chilli powder to the mixture. Oh, and I also added a little bit of ketchup to the mix. I don’t know why. But I always do that for any kind of pakodas. It gives not really a sweetness, but balances the taste somehow. Try it. You’ll see.
Step 5: For Final Tempering:
- Coriander Seeds (Dhaniya Seeds)
- Cumin Seeds (Jeera)
- Red Chilli Powder
- Finally, Add Kasturi Methi (Dry methi leaves) on top
Does it feel way too complicated to cook? Don’t think so much. It’s not that bad. Stay with me. You’ll see.
How Do You Make Punjabi Kadhi Pakoda?
All you have to do is follow step 1 to step 5, in the same order. The gravy needs to cook for at least 30 mins plus. Till the time you see the gravy actually thicken. I cooked it on slow heat for about 40 mins.
Now I know following a written recipe is not easy. I myself can’t do it if I don’t see a tutorial. So you can follow this particular YouTube tutorial that I picked this Punjabi Kadhi Pakoda recipe from. It’s super easy once you see the video.
One Key Point To Remember While Making Punjabi Kadhi Pakoda
Do not cover the utensil with a lid while cooking your gravy. Let your gravy cook on it’s own. It will not splutter as long as you cook it in sim (minimum slow heat). The reason for not putting a lid on is so your curd doesn’t curdle. I think. But I was strictly told not to put the lid. So keep that in mind.
My Mother In Law’s Secret Ingredient
The only ingredient that you wouldn’t find in this YouTube tutorial is adding some dried methi leaves i.e. Kasturi Methi towards the end. It is life changing! My mum in law makes the most amazing Punjabi Kadhi Pakoda. Every single time she visited us, that was the one dish I would wait for.
But everybody’s hand is different when it comes to cooking. You can never practically recreate a dish as is. But the one thing I took from her recipe was adding this Kasturi methi in the end. It brings out a nice aroma to the dish, and also lifts the overall look of the plate. So make sure, if you have that ingredient at home, try using it.
I also use Kasturi Methi generously in all my Indian curries like Matar Paneer, Mushroom gravies etc. It gives a nice sort of aftertaste. I don’t know how to explain it though. Just try it, ok?
Punjabi Kadhi Pakoda Final Plating
Kadhi Pakodas are traditionally had with rice. Plain white rice that is. It is a complete dish in itself. Just kadhi with rice. So that makes it pretty easy to plate up for guests or even just for you.
If you want some more vegetarian easy to do recipe ideas, check out the blog post link below. I just published another post on which Instagram accounts to follow for Vegetarian dishes. They are pretty good, and they share quite a few doable recipes.