A comforting North-Indian Classic Food!
Dive into the rich flavors of North Indian cuisine with our delicious Punjabi Kadhi with Onion Fritters and Steamed Rice. This comforting dish, a staple in North Indian households, combines the tangy and creamy kadhi with the crispy delight of onion pakoras, all served over a bed of fluffy basmati rice. Perfect for lunch or dinner, this meal is sure to become a favorite in your home.
North Indian food is renowned for its diverse and robust flavors, and kadhi is a prime example. Traditionally enjoyed during lunch, especially on weekends or special occasions, kadhi chawal (kadhi with rice) is a dish that embodies the essence of North Indian home cooking. The origins of kadhi date back centuries, evolving from simple yogurt-based soups into the rich, spiced curries we savor today. Adding pakoras to the kadhi likely came from the need to add texture and heartiness to the meal, making it more filling and satisfying.
To make Punjabi Kadhi, start by whisking together plain yogurt and gram flour (besan) until smooth. This mixture forms the base of your kadhi, to which you’ll add water, turmeric, red chili powder, and salt. The key to a flavorful kadhi lies in the tempering, or tadka. Heat oil or ghee in a pot and add cumin seeds, mustard seeds, fenugreek seeds, and a pinch of asafoetida. Once these spices sizzle and release their aromas, add minced garlic, ginger, green chilies, and curry leaves. Sauté these ingredients until fragrant, then slowly pour in the yogurt mixture, stirring continuously to avoid lumps. Let the kadhi simmer until it thickens to a creamy consistency.
For the onion fritters, mix gram flour with spices and sliced onions. Add just enough water to make a thick batter, then drop spoonfuls of this batter into hot oil and fry until golden brown. These pakoras are then added to the kadhi, infusing it with their crispy texture and spicy flavor.
Serve the kadhi hot, garnished with fresh cilantro, over a bed of steamed basmati rice. This combination of tangy kadhi and soft rice is incredibly satisfying and nourishing. For an authentic North Indian experience, pair your meal with tangy pickles, crispy papad (Indian lentil crackers), a fresh salad, and pan-fried potatoes.
Kadhi chawal is not just a dish; it’s a reflection of the North Indian way of life, where food is a celebration of flavors, textures, and aromas. Whether you’re cooking for family or hosting friends, this dish brings warmth and comfort to any table. Embrace the rich culinary traditions of North India with our Punjabi Kadhi with Onion Fritters and Steamed Rice, a dish that promises to deliver a delightful dining experience every time.
✅ Quick Tips: For a richer and creamier kadhi, use full-fat yogurt. Serve with a side of tangy pickles, crispy papad (Indian lentil crackers), a fresh salad, and pan-fried potatoes for a complete meal.
Enjoy this delicious and comforting Punjabi Kadhi with Onion Fritters and Chawal, perfect for any occasion!
Description
Punjabi Kadhi with Onion Fritters (Pakoras) paired with steamed rice (chawal) is a delicious and comforting North Indian dish. The tangy yogurt-based curry is thickened with gram flour and filled with crispy onion pakoras, making it a hearty meal perfect for lunch or dinner.
Ingredients
For Kadhi
For Onion Fritters (Pakoras)
For Rice
Instructions
-
Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and salt.
- Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
- Fluff the rice with a fork and set aside.
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Prepare the Onion Fritters (Pakoras):
- In a mixing bowl, combine gram flour, cumin seeds, crushed coriander seeds, turmeric powder, red chili powder, baking soda, and salt.
- Add the sliced onions and mix well. Gradually add water to form a thick batter that coats the onions well.
- Heat oil in a deep frying pan over medium heat. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy. Drain on paper towels and set aside.
-
Prepare the Kadhi:
- In a large bowl, whisk together the yogurt and gram flour until smooth and lump-free.
- Add 5 cups of water, turmeric powder, red chili powder, and salt. Mix well and set aside.
- In a large pot, heat oil or ghee over medium heat. Add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida. Let them sizzle and pop.
- Add the minced garlic, ginger, green chilies, and curry leaves. Sauté for 2-3 minutes until fragrant.
- Slowly pour in the yogurt mixture, stirring continuously to prevent lumps.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, stirring occasionally. The kadhi will thicken as it cooks.
- Add the prepared onion fritters (pakoras) to the kadhi and simmer for another 5 minutes.
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Serve:
Serve the kadhi hot, garnished with fresh coriander, over a bed of steamed basmati rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3g15%
- Cholesterol 10mg4%
- Sodium 550mg23%
- Total Carbohydrate 48g16%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Notes for Punjabi Kadhi with Onion Fritters & Chawal:
- Yogurt: Use fresh, full-fat yogurt for a rich and creamy kadhi.
- Whisking: Ensure the yogurt and gram flour mixture is lump-free before adding it to the pot.
- Consistency: Adjust water quantity for desired consistency; kadhi thickens as it cools.
- Pakoras: Fry pakoras until golden brown for a crispy texture that holds up in the kadhi.
- Serving: Serve hot with steamed rice, pickles, papad (Indian lentil crackers), a fresh salad, and pan-fried potatoes for a complete meal.
- Tempering: Tempering the spices in oil or ghee enhances the flavor and aroma of the kadhi.
- Stirring: Stir the kadhi occasionally to prevent it from sticking to the bottom of the pot.
- Salt: Adjust salt in both kadhi and pakoras to suit your taste.
- Spice Level: Modify the number of green chilies and chili powder to control the spice level.
- Garnish: Fresh cilantro adds a burst of color and flavor; garnish just before serving.
