Simple Gluten Free Kitchen

Punjabi Kadhi Pakora (Updated Post with Air Fryer Spinach Pakora)

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The word “Kadhi” should not be confused with  ‘curry‘ which means a gravy of onions and tomatoes. They are entirely different dishes with different flavors. Kadhi is slow cooking of yogurt or buttermilk thickened with besan (chana daal flour) which is later tempered with spices cooked in mustard oil. There are numerous versions of making kadhi and each family has their own preferences and cooking style. In Punjab, where I hail from kadhi is always made with pakodas ( fritters). And those, who have tried punjabi kadhi, agree with me that it taste most amazing and they yearn for more. It is one of the few dishes besides rajma chawal that I grew up eating mostly for Sunday lunch. Served piping hot with steamed rice, papad, pickle and cucumber salad I could not think of more satisfying summertime meal. My mom always made it in double quantity, enough for two meals and it actually tasted better the next day.

Made Kadhi Video with air fryer pakoras

 

 

One of the reasons I enjoy Punjabi version of kadhi is because it is thicker, packs a punch and has a real tangy taste to it. To get that proper taste of kadhi, the yogurt or buttermilk used should be sour but does not smell bad. If it is not sour enough, it can be left out of the fridge for 6-8 hours or overnight (depending on the climate). The yogurt is then mixed with besan  and cooked on high heat, stirring the whole time until it starts to boil. This is to ensure that the yogurt does not curdle. After it comes to boil, the kadhi is then simmered on low heat until it gets creamy. If the kadhi gets too thick while cooking, water can be added to adjust the consistency.

 

 

As I said above Punjabi kadhi must have pakoras / pakodas and they are usually made with onions and potatoes but I prefer to use a mix of different greens or just spinach. Once the pakoras are fried they are added to the simmering kadhi to soak in all the goodness.

If the thought of frying scares you, then you can omit the pakoras or prepare air fryer pakoras. There are pluses and minuses of making pakoras in the air fryer. On the plus side, it’s the fewer calories and they taste good. But! The texture is different due to the nature of cooking and use of minimal oil. You have to simmer them in kadhi to soften a bit and my family was surprised how good they taste. So, whether you want to deep fry or air fry the choice is yours. I am air frying the pakoras for kadhi since I got this gadget and loving it. That’s why I thought to update my post and make a video.

 

 

 

 

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Punjabi Kadhi Pakora (Updated Post with Air Fryer Spinach Pakora)

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 4-5 servings

An absolutely delicious and soulful Punjabi dish consisting of airfryer pakoras (fritters) in a creamy, tangy and spicy yogurt based sauce, thickened with besan (bengal gram flour)

Ingredients

    Ingredients for kadhi:
  • 4 cups homemade yogurt or 1 l buttermilk (leave it out for few hours to become sour)
  • 1/2 cup besan (Bengal gram flour)
  • 3 cups (+-) water
  • 1/2 tsp turmeric powder
    • Ingredients for pakoras/ pakodas:
  • 1 bunch spinach (just leaves) 4 cups chopped
  • 1 1/4 cup besan ( start with 3/4 cup besan and then keep adding as required)
  • 2-3 tbsp yogurt (if deep frying you can use water instead)
  • 3/4 tsp crushed coriander seeds (optional)
  • 1/2 tsp garam masala
  • 1/2 tsp red chilli powder
  • 1 tsp minced ginger
  • salt to taste
  • oil for air frying or frying
    • Tempering:
  • 4 tbsp olive oil or mustard oil
  • 1 1/2 tbsp ginger and garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 3/4 tsp crushed coriander seeds
  • 1/2 tsp methi seeds(fenugreek)
  • 2 dry red chilies
  • 1 large tomato, chopped (used to bring color as well a little more tanginess but skip if your yogurt is too sour)
  • 2 tsp kasuri methi (dry fenugreek leaves)

Instructions

  1. To make Air fryer pakoras, mix the pakora ingredients.
  2. Lay aluminum foil in the Air fryer basket. Crimp the foil on the edges so that it doesn't fly around and touch the element.
  3. Using a bamboo skewer poke holes in the foil. Spray with cooking spray.
  4. Dip your fingers in water and grab pakora mixture and place it in the air fryer basket leaving 1/2" space.
  5. Set the temperature for 10 minutes at 350.
  6. When one side is done. Take the basket out and flip the pakoras with tongs or spoon (make sure they don't break).
  7. Air fry for another 6-7 minutes. Similarly make the next batch.
  8. Take sour yogurt or buttermilk in a large bowl.
  9. Add sifted besan (chana daal flour) and turmeric powder, beat together to get a smooth mixture without lumps. Add water and whisk again.
  10. Pour the yogurt besan mixture in a heavy bottom and wide mouth wok or pot. Place it on high heat, stirring continuously, till it comes to boil.
  11. Reduce the heat and let it simmer uncovered for 15 minutes.
  12. Stir occasionally and scrape sides of the wok from time to time.
  13. Add pakodas. Continue cooking for another 15 minutes till the pakoras get soft and the kadhi reaches a creamy consistency but not too creamy since it will further thicken as it cools.
  14. Heat oil on medium heat (if using mustard oil, heat mustard oil to a smoking point, then reduce heat to medium).
  15. Add dry red chili pieces, crushed coriander and methi seeds. Let them pop and get golden (10 -15 seconds).
  16. Add ginger and garlic paste and fry until fragrant and pale brown. Add turmeric powder, rub kasoori methi between your palms and add it to the tempering.
  17. Cook for 30 seconds and immediately pour this over the kadhi and mix.
  18. Serve the kadhi with steamed rice or pulao.

Notes

Any cooking oil can be used for tempering but the flavor that mustard oil provides cannot be substituted. Although, according to Health Canada, you are not supposed to cook with it because it might be contaminated with argemone oil, a toxic oil which can cause serious illness and sometimes death when consumed. However, Indians have been cooking with it for centuries and I have not heard of any dangerous effects in any way. So, it's up to you to make a decision whether to use it or not.

https://www.simpleglutenfreekitchen.com/2021/07/punjabi-kadhi-pakora.html

 

 

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Reader Interactions

Comments

  2. MY FAVOURITE DISH!!! I love this stuff and we make it with pakora too. I love onion pakoras in mine and love how they are crispy and soggy at the same time. I don’t make it often because I am the only one who likes it…my kids will eat the pakoras separately and the dahi kadhi separately. My mother used to make it for me all the time.
    Looking at yours now, I am seriously craving it. I should make it but I am out of dahi and don’t want to wade through our surprise snow storm to get some.
    Thanks for the reminder Balvinder, your looks SO good and pappad too..yum ( I fried some last night too)

    Nazneen

    Reply

    • Nazneen you don’t have to go out in snow to get yogurt. I am sure you know how to make dahi at home. I do not fry papads, they are done in microwave without a drop of oil. Click on the word, papad and it will take you to one of my post. Try them and your kids will love it plain or with salsa.

      Reply

  5. I love this dish. I can eat the pakoras as such without waiting for the gravy. Your pictures look very inviting and are tingling my taste buds. I have not prepared this dish for a long time, so this is a timely reminder. I normally, do not cook with mustard oil, but have eaten a lot of food cooked in it and had no problem.

    Reply

    • I love kadhi like crazy and pakodas in it make it more enticing. Well, I don’t always cook with mustard oil but there are some dishes that taste good only in this oil.

      Reply

  7. OMG!!!! I am really drooling over the yogurt gravy. Like you said, there’s many versions and I have made a few types but not like your version. Sorry am not really keen on the pakora but will want to add some veges into the gravy. Yum!!! Have a new recipe for this weekend.

    Reply

  8. I made punjabi kadhi today. when I lived in Chandigarh, as a young newly married girl of 21 yrs, the neighborhood aunties used to spoil me with food and cooking lessons. Kadhi was one of the things I learned!

    I could dive into your kadhi.. looks sooooooo good !

    Reply

    • Ansh! You reminded me of my life in Chandigarh, it was different from yours ,though. I graduated from Govt. college for women years ago. So, those aunties might have taught you the punjabi way of making kadhi. Did you make pakodas?

      Reply

  9. Another delicious and unusual dish , Bal ! The pakodas look so yummy on its own but I’m sure it will be really good with that tasty kadhi 😀

    Reply

  12. this looks amazing! I would love to give these a try! I have been meaning to emaik you about hoisin sauce. There is a great hoisin sauce that is gluten free that I use and even used before going GF! its that good. When I get to the pantry I will email you the brand

    Reply

  15. A few years ago I did an Indian cookery course in London. On the course were a few young (I think Punjabi but maybe Gujarati) girls who had migrated to the UK for marriage before learning how to cook. The one dish they all wanted to learn how to make was Kadhi. Thankyou for posting your version it reminds me of those lessons.

    Reply

    • I am glad that I refreshed your cooking course. Liz, every region of India has their own version of kadhi but Punjabi kadhi is thicker than the one made in Gujarat or any other place. It also has fritters and if you ever find kadhi on a restaurant menu it would be Punjabi kadhi. In fact most of the food that you find in restaurants is from Punjab side even South Indian restaurants have punjabi dishes.

      Reply

  16. Thks for introducing Kadhi! If u didn’t mention, I would’ve thought they’re the same cause they do share some similarity! So have u join my Int’l Giveaway? U seemed to always missed the boat. Lol!

    I’m back from Penang, Pardon me if I’m slow in going thru your posts the next few weeks as I’ll be tied up with my reviews; but I’ll be back to catch up. Thks for coming by during my absence! xoxo

    Reply

  17. It’s a new dish for me. I might confused this dish with curry, but you mentioned that “Kadhi” is not same as curry! I’m still learning a lot of Indian dishes from you and other Indian blogger friends. 🙂 Looks delicious!

    Reply

  18. Hi Balvinder, very interesting recipe and it’s something new to me. But it look inviting and mouth watering. Nice plating.

    P/S Refer to your inquiry in my posting, the orange pearl is called Tobiko in Japanese. Tobiko is the roe of the flying fish, a species found in nearly all oceans. The roe is often used in Japanese cuisine, especially in sushi or American cuisine.

    Have a nice day. Regards.

    Reply

  19. What a coincidence! I just prepared the Kadhi day before yesterday, but made the pakodas with methi leaves. Your photos are tempting me to make them again.

    Reply

  24. Balvinder, This sounds (and looks!) so tasty! I’ve never heard of kadhi, but you can bet I’ll be paying attention when I see it – I love your description of it, too – so enticing!

    Reply

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