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Pakora Curry Served in a bowl.
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5 from 1 vote

Punjabi Kadhi Pakora | Kadhi Chawal

A delicious gram flour curry that can be served with rice or khichri and Indian pickle.
Course Dinner Recipes
Cuisine Indian, Punjabi
Diet Gluten Free
Keyword Kadhi Chawal, Kadhi Pakora, Pakora Curry
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 Servings
Calories 376kcal

Ingredients

FOR KADHI

  • cups plain Indian yogurt (dahi) 500 gram (slightly sour in taste), see notes
  • ½ cup gram flour
  • 2 tablespoon oil
  • 1 tablespoon minced garlic
  • ½ onion roughly chopped
  • 1 tablespoon minced ginger

Spices

  • 1 teaspoon red chilli powder or more to taste
  • 3 Nos green chillies
  • 1 teaspoon coriander powder preferably roasted and grounded
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon fenugreek seeds
  • 2 twigs curry leaves

other

  • 1 small tomato sliced
  • 4 cups water more as needed
  • 1 teaspoon salt

FOR PAKORA

  • 1 ½ cup gram flour
  • 1 small onion roughly chopped
  • 2 green chillies finely chopped
  • 1 teaspoon red chilli flakes
  • 1 teaspoon salt
  • ½ teaspoon chat masala more to taste
  • 1 teaspoon cumin powder
  • 2 tablespoon chopped fresh coriander/ cilantro
  • ½ teaspoon turmeric powder
  • ½ cup water more as needed
  • ½ teaspoon chat masala or more to taste, optional
  • Oil to fry

FOR TEMPERING OF KADHI

  • 2 tablespoon oil
  • ½ teaspoon cumin seeds
  • 1 teaspoon coriander seed
  • 5 nos red chillies I used button chillies
  • 2 twigs curry leaves
  • 3 tablespoon chopped fresh corriander/cilantro leaves to garnish

Instructions

For Kadhi

  • Whip yogurt and gram flour in a bowl until smooth, set aside.
  • Heat oil in a large pot and fry garlic for few seconds then add chopped onions, ginger, and ingredient in the spice list. Give it a stir and let it sizzle for 1 minute.
  • Now add tomato slices and reduce heat. Cover the pot and cook for about 3-4 minutes until tomatoes are soft.
  • Now, add the whipped yogurt-gram flour paste and water. Cover the pot again and let kadhi simmers for 90 minutes or more on low heat, do not boil.The curry should be moderately thick at this stage. (It will thicken further after adding pakora.)

For Pakora

  • Mix all the ingredients of batter in the bowl and make a thick batter.
  • Heat oil thoroughly, then fry pakora on medium heat until crispy and golden.

For tempering of Kadhi

  • Heat oil and add cumin, coriander seeds, curry leaves, and red chilies. Fry until you see the red color of chilies have darkened and are about to burn.
  • Pour the tempering over the Kadhi. Add the Pokora 15 minutes before serving in the hot curry. Garnish with corriander andserve.

Notes

  1. Instant pot and pressure cooker: You can also consider cooking curry in an instant pot or pressure cooker for the same taste with just 30 minutes of cooking.
  2. Gram flour:- This is flour made from split chicken pea pulse. A similar flour called chickpea flour made from the chickpea can also be used.
  3. Indian yogurt: Kadhi is made with Indian sour yogurt called ‘Dahi’. You can get it from the Indian store. If you wish to use plain packaged yogurt then add a little lemon to it to make it sour.
  4. Curry leaves: If you can’t find it then use cilantro. The taste will slightly be compromised but still close to the real taste.

Nutrition

Calories: 376kcal