This month's recipe for ICC is Punjabi Kadhi Pakora from Simran of Bombay Foodie. After I read the announcement of this month's ICC(started by Srivalli), I was reminded of my punjabi friend who prepares kadhi pakora in the typical punjabi style. Thanks to her I have come to know of many punjabi recipes. But I must admit I never got this recipe from her. Kadhi (Majjiga pulusu) is prepared in numerous ways and each region of India has a different version. Needless to say each of them is as lip-smacking as this! So for a change I decided to prepare the Punjabi version. 

Actually, I prepare onion pakoras almost on a regular basis as this a fav at home. I must admit I was a little apprehensive to make kadhi-pakora because I knew for sure the pakoras would vanish as soon as they are done. So I actually had to hide the pakoras from the 'eagle eyes' of my dear husband and my little angels! Before I was done making dahi pakoras, all the pakoras were gone, thanks to my foresight, the 'hidden' pakoras saved the day!! It was a real fun in our kitchen when I was preparing this awesome dish! Here is how I churned out kadhi-pakora..

Ingredients - 
For Pakoras:

Besan (Chickpea Flour)  1/2 cup
Onions sliced lengthwise- 2 cups
Red Chilli powder  1/2 tsp (or as per taste)
Salt to taste
Water as needed
Oil for Deep frying

For Kadhi:

Curds / Yogurt  3 cup
Besan/ chickpea flour  1/2 cup
Water  3 - 4 cups
Onion sliced lengthwise 1/2 cup
Mustard Seeds  1 tsp
Methi / Fenugreek seeds 1 tsp
Turmeric powder 1/4 tsp
Cumin Seeds 1 tsp
Ajwain/ Vaamu 1 tsp
Red Chili powder  1/2 tsp
Garam masala  1/2 tsp
Amchur/ Dried Mango powder  1 tsp (Optional)
Oil for seasoning
Salt to taste

Method Of Preparation - 

For the Pakoras:

In a bowl, mix besan, salt, red chili powder and the sliced onions. Add water to make a semi solid paste with more onions and less of besan batter.

Heat a wok/ kadai with oil. When it is hot, take small portions of the onion batter and gently drop into the hot oil. Deep fry until crispy.

Drain on kitchen paper towels and keep aside.(Read: hide them!!:))

For the kadhi:

Make a mixture of yogurt and besan, then mix with water to make a very thin batter. Add turmeric powder, salt and red chilli powder to the batter .

In a sauce pan heat a Tbsp of oil and add mustard seeds, cumin seeds, ajwain (I didn't add ajwain) and methi. Let splutter for a few seconds.

Add onion slices, fry till they turn golden brown.

Pour in the yogurt-besan batter and bring to a boil while stirring continuously.
Reduce the heat and let simmer for at least 20 min.

When the kadhi is pretty thick, add the previously made pakoras, bring to boil. Add garam masala and amchur powder (Don't need to add it if the yogurt is sour) to the gravy just before switching off the stove.

Serves Approx 6 Adults

Preparation Time 50 min

Posted by Harini on Friday, October 15, 2010


  1. Suma Gandlur Says:
  2. It was yummy. Isn't it? We absolutely loved this one.

  3. Umm Mymoonah Says:
  4. Those pakoras and kadhi's looks very delicious indeed.

  5. Yummy kadi pakoras

  6. Satya Says:
  7. delicious kadi pakoda ...yummy


  8. Scraps Says:
  9. We love the plain pakoras, as well--though I'm just as guilty of snacking as my boyfriend!

  10. You know what...pakoras always vanish in our home too before the kadhi cooks. So now mom makes extra.

    But then everyone eats just pakoras for lunch and the kadhi gets saved for dinner :)

    Glad you enjoyed the recipe!

  11. Anonymous Says:
  12. In my case, I was the one who was munching on the pakoras as the kadhi cooked... :)

  13. Priya Suresh Says:
  14. Yummy, droolworthy kadi pakoras na, enjoyed making..

  15. Padmajha Says:
  16. Actually I had to hide the pakoras for me!!they are so addictive..Yumy vurry :)

  17. Khaugiri Says:
  18. Nice kadhi...but pakoras are so tempting dear.....

  19. Srivalli Says:
  20. Harini that is one tempting bowl and no doubt the pakodas are most delicious.:).thanks for joining us..

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