RECIPES

Delicious Punjabi Kadhi Chawal served in a black bowl topped with green chilies

🛒 Ingredients (Samagri)

For Pakoras (Fritters):

  • Gram Flour (Besan) – 1 Cup

  • Sliced Onion – 1 large

  • Finely Chopped Green Chillies – 2

  • Carom Seeds (Ajwain) – ½ tsp

  • Turmeric Powder – ¼ tsp

  • Red Chilli Powder – ½ tsp

  • Salt – to taste

  • Water – as needed to make a thick batter

  • Oil – for deep frying

For Kadhi Gravy (Curd Mixture):

  • Sour Curd (Khatta Dahi) – 1 Cup (whisked)

  • Gram Flour (Besan) – ¼ Cup

  • Water – 4 to 5 Cups

  • Turmeric Powder – ½ tsp

  • Red Chilli Powder – 1 tsp

For Tempering (Tadka):

  • Mustard Oil or Ghee – 2 tbsp

  • Cumin Seeds (Jeera) – 1 tsp

  • Fenugreek Seeds (Methi Dana) – ½ tsp

  • Asafoetida (Hing) – a pinch

  • Whole Dry Red Chillies – 2 to 3

  • Ginger-Garlic Paste – 1 tbsp

  • Sliced Onion – 1 medium

  • Fresh Coriander – finely chopped for garnish

Step 1: Make the Pakoras

  1. In a bowl, mix besan, sliced onions, green chillies, ajwain, turmeric, red chilli powder, and salt.

  2. Add water gradually to form a thick batter.

  3. Heat oil in a pan and drop small portions of the batter. Fry until they turn golden brown and crispy. Keep them aside.

Step 2: Prepare the Kadhi Whisk

  1. In a large bowl, whisk the sour curd and ¼ cup of besan together until smooth (no lumps).

  2. Add turmeric powder, red chilli powder, and 4-5 cups of water. Mix thoroughly to create a thin, watery consistency.

Step 3: Cook the Kadhi

  1. Heat 1 tbsp oil/ghee in a deep pot. Add methi dana, cumin seeds, hing, and dry red chillies. Let them splutter.

  2. Add ginger-garlic paste and sliced onions. Sauté until the onions turn translucent.

  3. Pour the prepared curd-besan mixture into the pot while stirring continuously to prevent splitting.

  4. Bring it to a boil on high heat, then lower the flame. Let it simmer uncovered for 30 to 35 minutes, stirring occasionally, until it thickens and loses the raw besan taste.

  5. Add salt in the last 10 minutes of simmering.

Step 4: Add Pakoras & Final Touch

  1. Gently add the fried pakoras into the simmering kadhi and let them soak for 3-4 minutes.

  2. Turn off the heat and garnish with freshly chopped coriander.

Step 5: Serve with Fluffy Chawal

  • Serve this piping hot, tangy kadhi over a bed of hot steamed Basmati rice, topped with a spoonful of desi ghee!

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