Punjabi Kadhi Recipe

Punjabi Kadhi Recipe | Traditional Kadhi Pakora Recipe with Tadka

Punjabi Kadhi is a soul-soothing dish made with gram flour (besan), yogurt, and deep-fried pakoras, flavored with aromatic spices and tempered with a sizzling tadka. Whether you’re looking for Punjabi Kadhi Recipe, curious about Punjabi Kadhi Kaise Banaen, or want to recreate Punjabi Kadhi by Ranveer Brar or Punjabi Kadhi Recipe by Kunal Kapoor, this detailed guide has you covered.

Ingredients for Punjabi Kadhi

For Kadhi:

2 cups curd (yogurt), slightly sour
1/2 cup gram flour (besan)
4 cups water
1 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds (methi)
2-3 dried red chilies
10-12 curry leaves
1 tbsp oil or ghee
Salt to taste

For Pakoras (Fritters):

1 cup gram flour (besan)
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp carom seeds (ajwain)
1 small onion (thinly sliced)
Water (to make batter)
Salt to taste
Oil (for deep frying)

For Tadka (Tempering):

2 tbsp ghee
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2-3 dried red chilies
1/4 tsp red chili powder
A pinch of asafoetida (hing)

Step-by-Step Punjabi Kadhi Recipe

Step 1: Prepare the Pakoras (Fritters)

In a mixing bowl, combine gram flour, turmeric powder, red chili powder, carom seeds, sliced onion, and salt.
Gradually add water to make a thick batter.
Heat oil in a deep frying pan. Drop small portions of the batter into the hot oil using a spoon or your fingers.
Fry the pakoras until golden brown. Remove and drain on a paper towel.

Step 2: Make the Kadhi Base

In a large bowl, whisk curd and gram flour together until smooth and lump-free.
Add turmeric powder, red chili powder, and 4 cups of water. Mix well.

Step 3: Cook the Kadhi

Heat 1 tbsp oil or ghee in a deep pan. Add cumin seeds, mustard seeds, fenugreek seeds, dried red chilies, and curry leaves. Let them splutter.
Pour the curd-besan mixture into the pan and stir continuously to avoid curdling.
Add salt and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, stirring occasionally.

Step 4: Add Pakoras to the Kadhi

Gently add the prepared pakoras into the simmering kadhi. Let them soak and absorb the flavors for 5-10 minutes.

Step 5: Prepare the Tadka (Tempering)

Heat ghee in a small pan. Add cumin seeds, mustard seeds, dried red chilies, and a pinch of asafoetida.
Once aromatic, turn off the heat and add red chili powder.
Pour the sizzling tadka over the kadhi. Cover immediately to retain the aroma.

Serving Suggestions for Punjabi Kadhi

Serve hot Punjabi Kadhi with steamed basmati rice or jeera rice for a comforting meal.
Pair it with phulka or paratha for a wholesome experience.

Tips for Making Perfect Punjabi Kadhi

Whisk Properly: Ensure the curd and gram flour mixture is lump-free for a smooth kadhi.
Simmer Slowly: Slow cooking enhances the flavors.
Crispy Pakoras: Fry pakoras just before adding to the kadhi to maintain a good texture.
Customize Tadka: You can add garlic or ginger to the tempering for additional flavor.

FAQs About Punjabi Kadhi Recipe

Punjabi Kadhi Kaise Banaen?

Punjabi Kadhi is made by cooking a curd and gram flour mixture with spices and adding pakoras, topped with a flavorful tadka.

What Makes Punjabi Kadhi Special?

The combination of tangy kadhi, crispy pakoras, and aromatic tempering gives it a rich and authentic flavor.

Is This Recipe Similar to Ranveer Brar’s or Kunal Kapoor’s Kadhi?

Yes, this recipe incorporates the traditional techniques and flavors emphasized by chefs like Ranveer Brar and Kunal Kapoor.

How Many Calories Does Punjabi Kadhi Have?

A single serving of kadhi with pakoras contains approximately 250–300 calories, depending on the portion size and oil used.

Prepare this Punjabi Kadhi Tadka Recipe and savor the authentic taste of North India. It’s perfect for any occasion, bringing warmth and comfort to your dining table. Enjoy the richness of this classic dish with your family!