485.Punjabi pakora kadhi

March 23, 2015mayurisjikoni
Blog post

a different type of kadhi

    Our trip to India was delightful in many ways, meeting up with family and friends, shopping and the culinary delights. One of the bonus points of travelling to India was an allergy test. Yes you heard me right an allergy test. Hubby dear thought he was allergic (his whole body kept on itching) to something and insisted on an allergy test. The tests came back and we found out that he was not allergic to anything! Years ago he had developed rashes on applying chana (besan) flour. So we presumed he was allergic to besan and there started our journey in trying to replace besan with other dals. That’s pretty difficult when you consider the fact that most of  the indian snacks contain besan. So the chana dal in dokhras and handvo was replaced by moong dal, for kadhi started using millet flour and was pretty much comfortable on my journey to chana less recipes. So finally there was a scientific proof that hubby dear is not allergic to chana( besan). The actual problem was just dry skin because of the dry weather in Bangalore. Getting back home, hubby dear agreed that I can prepare kadhi with besan flour for lunch. Obviously he had all the anti allergy medicines on stand by. For shh cooking secretly Anu Kollon my partner for the month of March, gave me the ingredients flour and yogurt. Since then punjabi pakora kadhi was on my mind. She gave me the freedom to use any flour. Hubby dear enjoyed the dish with rice and am suppose to make it again soon.
   So here is the recipe. Before that let’s share a thought.

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6 servings

For the pakoras:

1 cup besan flour (chana flour, chickpea flour)
¼ cup finely chopped onion
1 cup lightly packed (about 50g), finely chopped spinach 
1 green chilli, finely chopped or minced
1 tsp ginger paste
1 tsp red chilli powder
⅓ cup water
1 tsp salt
a generous pinch of turmeric powder (haldi)
a generous pinch of eno or soda bicarbonate (baking soda)
oil for deep frying

For the kadhi:

2 cups sour yogurt
¼ cup besan flour (chana flour, chickpea flour)
2½ -3 cups water
¼ tsp turmeric powder (haldi)
1¼ – 1½ tsp salt
1 tsp ginger paste
1 tsp green chilli paste
¼ tsp fenugreek seeds (methi seeds)
½ tsp cumin seeds (jeera)

For tempering (vaghar) :

1 tbsp ghee (clarified butter)
1 dry red chilli
¼ tsp fenugreek seed (methi seeds)
½ tsp mustard seeds (rai)
½ tsp cumin seeds (jeera)
2-3 cloves of garlic finely chopped
2 -3 tbsp chopped fresh coriander
1 small onion sliced
1 sprig curry leaves ( kari pata) – remove the leaves from the stem.
3-4 cloves
1 inch cinnamon stick
6-8 peppercorns
a pinch asafoetida (hing)

Preparation of the pakoras :

  1. Heat oil in a wok or deep pan over medium heat.
  2. In the meantime,mix all the ingredients for the pakora into a batter.
  3. Put a small drop of batter in the oil. If it comes up, the oil is ready.
  4. Reduce the heat to low.
  5. Using two spoons (scoop the batter with one and slide off into the oil with the other spoon) or your hand, drop batter into the oil. The amount of batter dropped is about a tablespoon.
  6. Using a slotted spoon, fry the pakoras till they are light golden in colour and are done from the inside. Break one pakora to check.
  7. Using up all the batter, make pakoras. If the oil becomes cool, set the heat to medium again.
  8. Leave the fried pakoras on a kitchen towel so that it absorbs all the excess oil. 
Preparation of the kadhi :
  1. Put yogurt, water, salt and besan flour into a deep pan. 
  2. Whisk the mixture with a hand blender or whisk.
  3. Add rest of the ingredients for the kadhi.
  4. Mix well.
  5. Put the pan over medium heat and keep on stirring constantly. 
  6. Keep on stirring till the mixture becomes thick and creamy. 
  7. Lower the heat, and let the kadhi simmer for 5 minutes. Remember to stir is frequently.
Preparation of the tempering :
  1. Heat ghee in a pan over low heat.
  2. Add peppercorns, cloves, cinnamon and methi to the ghee.
  3. Add red chilli, cumin and mustard seeds.
  4. Add curry leaves and asafoetida. 
  5. Stir.
  6. Add onion slices and stir fry till it is soft and light pink.
  7. Add the chopped garlic.
  8. Cook for a few seconds.
  9. Add chopped coriander and mix well.
  10. Take the pan off the heat.
The finale :
  1. Just before serving, heat the kadhi again.
  2. Add the pakoras. Mix well. Heat for a minute or two.
  3. Add the tempering on top and serve pakora kadhi with rice.
Tips :
  • Add fresh methi (fenugreek) instead of spinach.
  • Make sure you use sour yogurt for this kadhi. It tastes so much better.
  • I made more pakoras as we like a bit more pakoras in the kadhi and also a few got eaten before I could add them to the kadhi.
  • To drop batter into the oil using your hand is easy. Scoop up a bit of batter with your four fingers and using your thumb slip it off into the oil. Fry about 6-8 pakoras at a time and do not overcrowd the pan or wok. 
  • If you want to use less pakoras, use half the recipe.
  • Adjust the spices according to your taste.
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  • Nayna Kanabar

    March 23, 2015 at 9:06 pm

    This kadhi looks delicious.We love kadhi of any type in our house.

  • Shobha

    March 24, 2015 at 5:51 am

    Delicious kadhi.. the pakodis taste so yummy in this .

  • beena stephen

    March 24, 2015 at 8:32 am

    Love it . Will try soon

  • Amrita Roy

    March 24, 2015 at 9:38 am

    That's a lovely dish…yes climate of Bangalore can force you to think that you are allergic..We too face the similar problem where none of the moisturizing lotion can help to sooth our skin except few medicated ones that too for limited time span..


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