How to make Punjabi Pakorewali Kadhi - Onion and fenugreek pakoras in a thick yogurt and gram flour gravy – perfect to eat with hot steamed rice.

This recipe is from the book Cooking with Love.

Main Ingredients : Gram flour, Yogurt (दही)

Cuisine : Punjabi

Course : Dals and Kadhis

Punjabi Pakorewali Kadhi Recipe Card

Punjabi Pakorewali Kadhi

This is what I eat when I am home after a long business trip, because kadhi chawal is home to me, especially when my mother makes it. Deep-fried onion and fresh fenugreek fritters in a yogurt and gram flour gravy – this basic ingredient recipe is fit for any day of the week. Punjabi kadhis are thicker than the ones prepared in most other states. Also Punjabis are mostly roti or bread eaters but when there is kadhi, it is definitely chawal that accompanies it.

For more recipes related to Punjabi Pakorewali Kadhi checkout Gujarati Kadhi, Besan Ke Shahi Gatte, Vadya Cha Kalvan, Vegetable Kadhi . You can also find more Dals and Kadhis recipes like Sev ni Kadhi, Konkani Varan, Sprouted Hara Chana Amti, Moongan Ji Dal.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Punjabi Pakorewali Kadhi Recipe

  • Gram flour 1 cup

  • Yogurt 1 cup

  • Onion chopped 1 small

  • Fenugreek leaves (methi) chopped 1/4 cup

  • Ginger grated 1/2 inch piece

  • Carom seeds (ajwain) 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Oil to deep fry

  • For kadhi

  • Yogurt 2 cups

  • Gram flour (besan) 1/2 cup

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Oil 2 tablespoons

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Dried red chillies broken 2

  • Ginger chopped 1/2 inch piece

  • Red chilli powder 1 teaspoon


Step 1

For the pakore, place the gram flour in a bowl. Add the onion, fenugreek leaves, ginger, carom seeds, chilli powder and salt, and mix. Add about one-fourth cup of water and mix well.

Step 2

Heat sufficient oil in a non-stick kadai; drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.

Step 3

For the kadhi, whisk the yogurt well. Add the gram flour and whisk thoroughly till smooth. Add the turmeric powder, salt and three cups of water and mix well.Heat the oil in a non-stick kadai. Add the fenugreek seeds, cumin seeds, and red chillies, salt and three cups of water and mix well.

Step 4

Heat the oil in a non-stick kadai. Add the ginger and sauté for a minute. Stir in the yogurt mixture, bring to a boil and cook on low heat for about fifteen to twenty minutes, stirring occasionally. Add the chilli powder and fried pakore, and continue to simmer for two to three minutes.

Step 5

Serve hot with steamed rice.