Punjabi Kadhi Pakore

Gram flour dumplings in yoghurt-gravy

Punjabi kadhi pakore is a delicious dish enjoyed best with steamed white rice, roti or parathas. The dumplings called “pakore” are made with gramflour, fried and then cooked in a sour yoghurt-gramflour gravy. There are different ways of making Kadhi depending on which part of India one is from. This version is my Mom’s recipe that I have relished since childhood and is usually made in Punjabi households.

Total Time: mins

Cook Time: 45 mins

Wait Time: 0 mins

Servings: 5-6

What you will need

For Pakore

1 small potato (peeled and cubed)
1 small onion (chopped)
1 green chilly (chopped)
1 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp red chilly powder
1 tsp salt (adjust to taste)
1 tsp garam masala
1 tsp dried-mango powder
1/2 tsp carom seeds
1 cup gram flour
3/4 cup water (as needed)
Oil (for deep frying)

For Kadhi

1/4 cup gram flour
1 cup sour yoghurt
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 tbsp red chilli powder (adjust to taste)
1 tbsp salt (adjust to taste)
1 tbsp dried fenugreek leaves
4 cups water

For tempering

1 small onion (sliced)
2 dried red chilies
1/4 tsp asafoetida powder
1 tsp fenugreek seeds
1/2 tbsp cumin seeds
3 tbsp cooking oil

How to make

For the pakore, mix all the ingredients listed under “Pakore” (except water and oil). Whisk in water little bit at a time to avoid lumps. The batter should bind all ingredients but the consistency should not be too thick or runny. Leave for 5 minutes. Then deep fry small-ball sized pakore in hot oil until golden-brown. Drain and keep aside on a paper-towel.
For kadhi, mix all ingredients listed in “Kadhi” except water. Then add water little bit at a time until there are no lumps. The batter should have runny consistency since it will get thick when cooked.
In a large pan, heat 3 tbsp oil and add all the ingredients of “tempering”. Sauté until onions turn pink. Then turn heat to medium-low and add the kadhi mixture. Stir continuously and bring to a boil. Turn the heat to low and cook for 20 minutes stirring every 2-3 minutes until the kadhi looks creamy in texture.
Add fried pakore to kadhi and cook for another 15 minutes. Do not stir too much after adding pakore as they make break when soft. Serve hot.

Tips & Alternatives to try

If the yoghurt is not sour, you can add a piece of tamarind or 1 tbsp of tamarind pulp to the kadhi. You can also use buttermilk instead of yoghurt. If using buttermilk, reduce the amount of water in kadhi accordingly.
In the first 15 minutes of cooking kadhi, stir continuously since the yogurt can break down and kadhi won’t be creamy in texture.
Always use a large pan to make kadhi since it can boil over in the first few minutes if not stirred continuously.
You can add 1 tbsp of ghee or clarified butter in the end just before serving. This gives the Kadhi a deeper flavor.

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Punjabi Kadhi Pakore

Punjabi kadhi pakora is a delicious dish enjoyed best with steamed white rice, roti or parathas. The dumplings called “pakore” are made with gramflour, fried and then cooked in a sour yoghurt-gramflour gravy. There are different ways of making Kadhi depending on which...