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Punjabi Kadhi Pakore

Gram flour dumplings in yoghurt gravy

  • Prep Time
    20 mins
  • Cooking Time
    45 mins
  • Serves
  • Cuisine

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.

What you will need

For Pakore

For Kadhi

For Tempering

How to make

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. In the first 15 minutes of cooking kadhi, stir continuously since the yogurt can break down and kadhi won’t be creamy in texture.
  3. Always use a large pan to make kadhi since it can boil over in the first few minutes if not stirred continuously.
  4. You can add 1 tbsp of ghee or clarified butter in the end just before serving. This gives the Kadhi a deeper flavor.