Punjabi Kadhi Pakora
Time breakdown
Ingredients
- Besan (gram flour)
- Sour curd (yoghurt)
- Onion (for pakoras)
- Turmeric, chilli, spices
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
How to Make Punjabi Kadhi Pakora
- 1
Whisk the sour curd with besan, turmeric, chilli, salt and 4 cups water until smooth.
- 2
Fry onion-besan pakoras in the Anveshan Groundnut Oil until golden.
- 3
Boil the kadhi, then simmer on low for 30–40 minutes, stirring, until thick.
Tips for the Best Punjabi Kadhi Pakora
- ✓Long, slow simmering is what gives Punjabi kadhi its depth — don't rush it.
- ✓Add the pakoras towards the end so they stay soft but not mushy.
Frequently Asked Questions
More about Anveshan Wood-Pressed Groundnut Oil
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