Punjabi Kadhi Pakoda Yogurt Fritter Curry

Method

1. 1

   Make the onion pakoda batter and fry: Mix gram flour, chopped onion, chopped green chilli, red chilli powder, baking soda and salt with enough water to make a thick dropping batter. Heat oil for deep frying. Drop spoonfuls of batter into the hot oil — make them slightly larger than bite-sized. Fry on medium heat for 3 to 4 minutes until golden. Drain on paper towels. Keep aside.

2. 2

   Make the kadhi mixture: Whisk yogurt completely smooth. Add gram flour and whisk until no lumps. Add 3 cups water gradually while whisking. Add turmeric and salt. Push through a strainer if lumps remain.

3. 3

   Cook the kadhi: Pour the yogurt mixture into a heavy pot on medium heat. Stir continuously as it heats to prevent lumps. Once it boils it will froth — reduce to medium-low. Cook stirring every 2 minutes for 15 minutes until the gram flour is fully cooked (no raw taste) and the kadhi has thickened. Punjabi kadhi is thicker than Gujarati kadhi.

4. 4

   Add the pakoda: Add the fried pakoda to the simmering kadhi. Cook on low heat for 5 minutes so the pakoda absorbs the flavour and softens slightly.

5. 5

   Make the final tadka: Heat 2 tbsp ghee in a pan until very hot. Add mustard seeds — wait for them to pop. Add cumin seeds and fenugreek seeds — stir 10 seconds (fenugreek seeds give a slight bitterness characteristic of Punjabi kadhi). Add asafoetida, curry leaves and dried red chilli. Stir 15 seconds.

6. 6

   Add sliced onion to the tadka: Add the sliced onion. Cook on medium heat stirring for 8 minutes until deep golden.

7. 7

   Add ginger and red chilli powder: Add ginger paste — stir 1 minute. Add red chilli powder — stir 30 seconds on low heat.

8. 8

   Pour the hot tadka into the kadhi: Pour the entire pan of hot tadka with the fried onion directly into the simmering kadhi. It will sizzle dramatically. Stir gently.

9. 9

   Final simmer: Let the combined kadhi simmer on low for 5 minutes. Add garam masala. Taste and adjust salt.

10. 10

    Serve with rice: Scatter coriander leaves on top. Serve with steamed white rice. The Punjabi kadhi chawal (kadhi with rice) is one of the most eaten meal combinations in Punjab and across North India.

11. 11

    Note: Punjabi Kadhi Pakoda is distinct from other regional kadhis — it is notably thicker, tangier and uses fenugreek seeds in the tadka which give it a slight bitterness that balances the sour yogurt. The pakoda absorbs the kadhi as it simmers and becomes soft and flavoured throughout. Kadhi Chawal (kadhi with rice) is the most common weekday lunch across Punjab, Haryana and Rajasthan.