Punjabi Kadhi Pakoda Recipe

Lehsuni Kadhi Pakora or Onion Fritters in Garlic-Yoghurt Sauce

Beating The Heat With Lehsuni Punjabi Kadhi Pakora

Punjabi Lehsun Kadhi Peyaj Pakoda Recipe Kadhi is a staple in this part of the country. Not long ago, summers would not see so many vegetables at the shop counters. Those were the days when we actually believed in “locally produced, locally sourced” concept. And such local produce would most often consist of a variety of gourds which could only be made into stews with minimum spices.

Alternatively people would often sustain on easily available lentils and dairy products for their main course dishes when not in mood for tori (ridge gourd), tindas (apple gourd) and ghiyas (bottle gourd). This led to the creation of this dahi kadhi pakora recipe which totally omits the dependence on vegetables and substitutes it with gram flour and yogurt.

Related Read: How To Make Yogurt At Home

Kadhis are often made in different styles in different kitchens, but I am particularly fond of the Kadhi Pakoda version which is tempered with sliced garlic and is served with deep-fried onion fritters in it. This is the most commonly known as “Punjabi Kadhi” recipe.

Now, you will often find this recipe using Buttermilk or Chaach instead of Yogurt, and that is absolutely fine. I personally prefer sour yogurt for its richness. Also, buttermilk is often not readily available in my pantry.

Punjabi kadhi pakoda recipe

 

Peyaj Pakoda Lehsuni Kadhi Recipe
Peyaj Pakodas are perfect for this Lehsuni Kadhi Recipe

 

If you are planning to make this sometime ahead, then keep the fritters separate and only add them into the yogurt sauce before serving. This would keep them crunchy and prevent them from over-soaking the liquid for the sauce and becoming soggy!! Normally I make double serving of Kadhi Pakora because both me and S like it a day or two after it is cooked.

Accompaniments to Punjabi Kadhi Pakora:

While Kadhi-Chawal is, generally, what’s had. I prefer Kadhi with Rotis or Paranthas.

 

 

 

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Punjabi Kadhi Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Ideal for summers, this Punjabi Kadhi recipe is good to go with Rotis, Paranthas, as well as, Rice. Make a load of it and enjoy it over a day or two. Absolutely Gluten-Free and Yogurt-based, this dish is Vegetarian and delicious.

Course: Main Course
Cuisine: Punjabi
Keyword: Punjabi Recipes, Summer Recipes, Yogurt Recipes
Servings: 4 people
Ingredients
  • 1 cup Yoghurt or Hung Curd
  • 2 tbsp Besan or Gram Flour
  • 2 tsp Turmeric Powder
  • 1 litre Water
  • Salt to Taste
For Onion Fritters-
  • 2 Onions medium size - sliced
  • 2 tbsp Besan or Gram Flour
  • 1 tsp Corn Flour
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Chili Powder
  • 1/4 tsp Baking Powder
  • Mustard Oil to Fry
For Tempering-
  • 1 tsp Black Mustard Seeds
  • 8-10 nos. Curry Leaves
  • 1 tsp Chili Powder
  • 1 tbsp Garlic - finely chopped
  • 1 tbsp Mustard Oil
Instructions
  1. Beat the Yoghurt, Gram Flour or Besan and Turmeric Powder in a Blender with water.
  2. Now, take a heavy bottom pan and pour it in. Keep the heat on medium and boil the liquid till it reduces to half. Meanwhile, keep on stirring otherwise it will stick at the bottom and burn.

  3. Also, take care to take a large vessel for this because it swells as it boils.

  4. Once, this yoghurt sauce has thickened and reduced to almost half of its original quantity, add Salt. Do Not Add Salt Before or the sauce would curdle.

  5. Stir it well, and take it off the heat and keep it aside.

Making The Onion Fritters -
  1. Mix all the ingredients well. Note that the gram flour paste has covered the onion slices.

  2. Heat oil in a pan. Heat it till the smoking point. Reduce the heat and start frying Onion Fritters in small batches.

  3. Once they are fried, take them out on a kitchen towel and keep them aside.

Tempering the Sauce -
  1. Save some oil from the pan in which the fritters were fried. Heat it. Add Garlic and fry it for 1-2 minutes to make the oil infuse its flavor.

  2. Now, add the mustard seeds and Curry Leaves and let them splatter.

  3. Now, turn the heat off and add the Chili Powder. Give it a nice stir and pour everything into the Yoghurt sauce prepared earlier.

  4. Dip the Onion Fritters into the sauce and mix everything well before you serve.

Recipe Notes

Beat the Yoghurt, Gram Flour or Besan and Turmeric Powder in a Blender with water.  Now, take a heavy bottom pan and pour it in. Keep the heat on medium and boil the liquid till it reduces to half. Meanwhile, keep on stirring otherwise it will stick at the bottom and burn.  Also, take care to take a large vessel for this because it swells as it boils.  Once, this yoghurt sauce has thickened and reduced to almost half of its original quantity, add Salt. Do Not Add Salt Before or the sauce would curdle.  Stir it well, and take it off the heat and keep it aside. Making The Onion Fritters -  Mix all the ingredients well. Note that the gram flour paste has covered the onion slices.  Heat oil in a pan. Heat it till the smoking point. Reduce the heat and start frying Onion Fritters in small batches.  Once they are fried, take them out on a kitchen towel and keep them aside. Tempering the Sauce -  Save some oil from the pan in which the fritters were fried. Heat it. Add Garlic and fry it for 1-2 minutes to make the oil infuse its flavor.  Now, add the mustard seeds and Curry Leaves and let them splatter.  Now, turn the heat off and add the Chili Powder. Give it a nice stir and pour everything into the Yoghurt sauce prepared earlier.  Dip the Onion Fritters into the sauce and mix everything well before you serve.

 

 

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Lehsuni Kadhi Pakoda Recipe or Onion Fritters in Garlic-Yogurt Sauce
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