स्वादिष्ट कढ़ी पकोड़ा || How to make Soft Pakoda Kadhi Recipe || Punjabi Kadhi Chawal

Authentic Punjabi Kadhi Pakora! 🍛✨ There is nothing quite like a steaming plate of Kadhi Chawal on a lazy afternoon. In this video, I’ll show you exactly how to make the Kadhi creamy, tangy, and delicious, plus my secret tips to ensure your Pakoras turn out super soft and spongy every single time (no hard lumps here!).

Whether you are a beginner or looking to perfect your recipe, this step-by-step guide brings the authentic Dhaba taste right to your kitchen. Don't forget to watch until the end for the special Tadka (tempering) that changes the game! 🔥

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🥘 Ingredients

For the Pakoras (Fritters):

1 cup Besan (Gram Flour)

1 medium Onion, thinly sliced

2 Green Chilies, chopped

1 tbsp Fresh Coriander, chopped

1/2 tsp Red Chili Powder

1/2 tsp Ajwain (Carom Seeds)

1/4 tsp Turmeric Powder (Haldi)

Salt to taste

1 pinch Baking Soda (optional, for extra softness)

Water (as needed for thick batter)

Oil for deep frying

For the Kadhi (Yogurt Curry):

1.5 cups Sour Curd (Yogurt/Dahi) – Pro Tip: Use sour curd for best taste!

1/2 cup Besan (Gram Flour)

5 cups Water

1 tsp Turmeric Powder (Haldi)

1 tsp Red Chili Powder

1 tsp Coriander Powder

Salt to taste

1 tbsp Ginger-Garlic Paste

For the Tempering (Tadka):

2 tbsp Ghee (Clarified Butter) or Mustard Oil

1 tsp Mustard Seeds (Rai)

1 tsp Cumin Seeds (Jeera)

1/2 tsp Fenugreek Seeds (Methi Dana)

1 pinch Hing (Asafoetida)

2-3 Dried Red Chilies

1 sprig Curry Leaves

1/2 tsp Kashmiri Red Chili Powder (for color)

👩‍🍳 Instructions

1. Prepare the Kadhi Batter:
In a large bowl, whisk the sour curd and besan until smooth. Add the dry spices (turmeric, red chili, coriander powder, salt) and mix well. Slowly add water while whisking to ensure there are no lumps. Set aside.

2. Make the Pakoras:
Mix besan, sliced onions, green chilies, coriander, and spices in a bowl. Add water gradually to make a thick batter.
Heat oil in a kadhai. Drop small portions of the batter into the hot oil. Fry on medium flame until golden brown and crispy. Remove and set aside.

3. Cook the Kadhi:
In a large heavy-bottomed pot, heat 1 tbsp oil. Add methi dana and cumin seeds. Add ginger-garlic paste and sauté for a minute.
Pour in the prepared curd-besan mixture. Important: Stir continuously on high heat until the kadhi comes to a boil to prevent curdling.
Once boiling, lower the heat and let it simmer for at least 20–30 minutes. The kadhi will thicken and change color to a rich golden yellow.

4. Add Pakoras:
Once the kadhi reaches your desired consistency, add the fried pakoras. Simmer for another 2-3 minutes so the pakoras absorb the curry and become soft.

5. The Final Tadka (Tempering):
Heat ghee in a small pan. Add mustard seeds, cumin seeds, dried red chilies, hing, and curry leaves. Turn off the heat and immediately add Kashmiri red chili powder.
Pour this sizzling tadka over the hot Kadhi. Cover immediately to trap the aroma.

6. Serve:
Garnish with fresh coriander. Serve hot with steamed rice (Chawal) or Roti!

💡 Chef's Tips for Best Results:

Sour Yogurt: Authentic Punjabi Kadhi requires sour yogurt. If your curd is fresh, leave it on the counter for a few hours before cooking.

Stirring: Always stir the kadhi continuously until the first boil to prevent the yogurt from splitting.

Simmering: The secret to a good Kadhi is slow cooking ("Kadhna" means to simmer). The longer it simmers, the better it tastes!

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