Kadhi Pakora is a gluten-free Indian curry. It is one of the most popular Indian comfort food. Also known as kadhi chawal. Learn how to make Punjabi-style kadhi with pakora.
Punjabi Kadhi Pakora
What is Kadhi Pakora?
The word ‘kadhi’ is the Hindi term for a thick, stewed curry, while the word ‘pakora’ refers to the gram flour fritters dunked in the curry.
Rajma Chawal and Kadhi Chawal are two popular food combinations from North India.
There are different versions of kadhi prepared across India. Each region has its take and twist on the regular kadhi recipe. Like in the Kumaon region of Uttarakhand, we have mooli ki jholi (radish kadhi) , or there is Rajasthani Kadhi without onion and garlic.
Punjabi Kadhi Pakora
How To Make Pakora
Step 1) To prepare the pakora, combine gram flour, onion, salt, and spices in a bowl ( image 1 ). Mix nicely.
Step 2) Add approximately ¼ cup of water to make a thick batter. Whisk the batter nicely using your fingers for 5 minutes ( image 2 ).
Step 3) Heat the oil in a deep non-stick pan. Drop spoonfuls of the batter into the hot oil without over-crowding the pan. Deep-fry the pakora over medium heat till they turn crisp from all the sides ( images 3 & 4 ).
Transfer pakora to a bowl and set aside.
How To Make Kadhi
Step 1) Whisk together curd, turmeric powder, red chili powder, gram flour and salt along with 2 Cups of water. Make sure no lumps remain in this mixture ( images 1, 2 and 3 ).
Step 2) Heat oil in a kadhai. Add cumin seeds, mustard seeds, red chilies, fenugreek seeds, and asafoetida. Saute for 20 – 30 seconds to release the aroma of spices ( image 2 below )
Step 3) Add curd and gram flour mixture along with water and salt. Stir to combine ( images 3 & 4 below ).
Step 4) Bring kadhi to a boil. Reduce the heat to low and allow the kadhi to simmer for 20 – 25 minutes. Stir at regular intervals.
Step 5) Once kadhi thickens, add pakora and stir to combine. Allow the Punjabi kadhi to simmer for 5 – 6 minutes over low heat.
Step 6) For second tadka, heat ghee in a small tadka pan. Add cumin seeds and red chilies. Fry for 20 – 30 seconds.
Step 7) Pour this tempering over the Punjabi kadhi pakora. Stir to combine. Garnish kadhi with fresh coriander leaves and serve warm.
My Tried & True Tips
Pakoras/Pakoda (Fritters) – I never prefer using baking soda to make the pakora more fluffy. Rather I stick to an old trick – whisking the fritter batter to perfection. Whisk the batter in a clockwise direction for approximately 5 minutes, and you will get the perfectly soft pakora .
Another crucial point to remember while making the pakora is to keep the batter thick. When adding water, start with ¼ cup at a time.
Perfect Kadhi Texture – Whisk gram flour, curd, spices, and salt until smooth and lump-free.
The tempering or tadka comprises ghee, cumin, mustard, fenugreek , asafoetida, red chilies, and curry leaves.
While pouring the curd and gram flour batter into the hot pan , continuously stir it clockwise for the next 5 – 6 minutes. Even after adding water, continuously stir it. This way, your kadhi will never have lumps or pieces of curd.
While simmering the kadhi, stir it regularly to avoid lump formation.
While the kadhi is stewing, add the onion pakora (fritters) and allow them to simmer for a few minutes to absorb the flavor of the curry.
The final tempering of ghee, cumin, and chilies towards the end provides a subtle aroma, good taste, and color to the kadhi.
Serving Suggestion
Punjabi Kadhi is an Indian main course dish .
Traditionally, it is served with basmati rice. Hence, the name – Kadhi – Chawal. You can serve Punjabi Kadhi Pakora with – Jeera Rice, Phulka or Chapati, or paratha of choice.
More Indian Curry Recipes
Arhar Dal Fry
Chana Masala
Dahi Potato Curry
Sunday Chicken Curry
Dhaba Style Matar Paneer
Punjabi Soya Chaap Curry
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Ingredients
Ingredients For Pakora
- ▢ 1 Cup gram flour besan
- ▢ 1 Cup onion fine chopped
- ▢ 1 teaspoon turmeric powder
- ▢ 1 tablespoon finely chopped coriander
- ▢ ¼ teaspoon red chili powder
- ▢ Salt to taste
- ▢ Oil for deep frying the
Ingredients For Kadhi
- ▢ ⅛ Cup refined oil
- ▢ 1 teaspoon mustard seeds (rai)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ½ teaspoon fenugreek seeds (methi dana)
- ▢ ¼ teaspoon asafoetida (hing)
- ▢ 2 Cup curd or yogurt
- ▢ ¼ Cup gram flour (besan)
- ▢ 500 ml water
- ▢ Salt to taste
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon red chili powder
- ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
- ▢ 2 green chili sliced
- ▢ 2 tablespoon chopped fresh coriander
Ingredients For Tadka (Tempering):
- ▢ 2 tablespoon ghee
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 4 dried red chilies
Instructions
How To Make Pakora (Fritters)
- To prepare the pakora, combine all the ingredients except oil together in a bowl. Mix nicely.
- Add approximately ¼ cup of water to make a thick batter. Whisk the batter nicely using your fingers for 2 – 3 minutes. This way pakoras are more light in texture.
- Heat the oil in a deep non-stick pan. Drop spoonfuls of the batter into the hot oil without over-crowding the pan.
- Deep-fry the pakora over medium heat till they turn crisp from all the sides.
- Drain on an oil absorbent paper and keep aside.
How To Make Kadhi:
- Whisk together curd, turmeric powder, red chili powder, gram flour, and salt along with 1 Cup of water. Make sure the batter is smooth and lump free.
- Heat oil in a kadhai. Add cumin seeds, mustard seeds, asafoetida (hing), and red chilies. Saute for 20 – 30 seconds.
- Add the curd mixture into the kadhai and bring it to a boil. Reduce the heat to low and allow the kadhi to simmer for 20 – 25 minutes. Stir at regular intervals. Taste and adjust the seasoning accordingly.
- Once the Kadhi thickens and the raw taste of gram flour wafts away, add fried pakora, kasuri methi, sliced green chili, and fresh coriander. Stir to combine. Cover and simmer the curry over low heat for 5 – 6 minutes for pakora to absorb the kadhi flavor.
Prepare Tempering:
- Heat ghee in a small tadka pan. Add cumin seeds and red chilies. Cook for 20 – 30 seconds.
- Pour this tempering over the kadhi. Stir to combine. Garnish kadhi with fresh coriander leaves.
- Serve Punjabi Kadhi Pakora with steamed basmati rice.
Recipe Notes:
- I have added chopped onion to the pakora, but you can skip that and make pakora only of gram flour, coriander, and spices.
- In Punjabi-style kadhi, we do not add curry leaves.
- While pouring the curd and gram flour mixture into the hot pan, continuously stir it clockwise for the next 5 – 6 minutes. Even after adding water, continuously stir it. This way, your kadhi will never have lumps or pieces of curd.
- While the kadhi is stewing, add the pakoras and allow them to simmer for a few minutes to absorb the flavor of the curry.
- Adjust the number of chilies according to personal taste preference.
Nutrition
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Punjabi Kadhi Pakora Recipe
Equipment
- Mixing Bowl
- Deep Frying Pan
- Heavy Indian Kadhai
Ingredients
Ingredients For Pakora
- 1 Cup gram flour besan
- 1 Cup onion fine chopped
- 1 teaspoon turmeric powder
- 1 tablespoon finely chopped coriander
- ¼ teaspoon red chili powder
- Salt to taste
- Oil for deep frying the
Ingredients For Kadhi
- ⅛ Cup refined oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon fenugreek seeds (methi dana)
- ¼ teaspoon asafoetida (hing)
- 2 Cup curd or yogurt
- ¼ Cup gram flour (besan)
- 500 ml water
- Salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 2 green chili sliced
- 2 tablespoon chopped fresh coriander
Ingredients For Tadka (Tempering):
- 2 tablespoon ghee
- 1 teaspoon cumin seeds (jeera)
- 4 dried red chilies
Instructions
How To Make Pakora (Fritters)
- To prepare the pakora, combine all the ingredients except oil together in a bowl. Mix nicely.
- Add approximately ¼ cup of water to make a thick batter. Whisk the batter nicely using your fingers for 2 - 3 minutes. This way pakoras are more light in texture.
- Heat the oil in a deep non-stick pan. Drop spoonfuls of the batter into the hot oil without over-crowding the pan.
- Deep-fry the pakora over medium heat till they turn crisp from all the sides.
- Drain on an oil absorbent paper and keep aside.
How To Make Kadhi:
- Whisk together curd, turmeric powder, red chili powder, gram flour, and salt along with 1 Cup of water. Make sure the batter is smooth and lump free.
- Heat oil in a kadhai. Add cumin seeds, mustard seeds, asafoetida (hing), and red chilies. Saute for 20 - 30 seconds.
- Add the curd mixture into the kadhai and bring it to a boil. Reduce the heat to low and allow the kadhi to simmer for 20 - 25 minutes. Stir at regular intervals. Taste and adjust the seasoning accordingly.
- Once the Kadhi thickens and the raw taste of gram flour wafts away, add fried pakora, kasuri methi, sliced green chili, and fresh coriander. Stir to combine. Cover and simmer the curry over low heat for 5 - 6 minutes for pakora to absorb the kadhi flavor.
Prepare Tempering:
- Heat ghee in a small tadka pan. Add cumin seeds and red chilies. Cook for 20 - 30 seconds.
- Pour this tempering over the kadhi. Stir to combine. Garnish kadhi with fresh coriander leaves.
- Serve Punjabi Kadhi Pakora with steamed basmati rice.
Notes
- I have added chopped onion to the pakora, but you can skip that and make pakora only of gram flour, coriander, and spices.
- In Punjabi-style kadhi, we do not add curry leaves.
- While pouring the curd and gram flour mixture into the hot pan, continuously stir it clockwise for the next 5 - 6 minutes. Even after adding water, continuously stir it. This way, your kadhi will never have lumps or pieces of curd.
- While the kadhi is stewing, add the pakoras and allow them to simmer for a few minutes to absorb the flavor of the curry.
- Adjust the number of chilies according to personal taste preference.
Nutrition
This blog is a quick guide to the best street food in Kuala Lumpur. We have listed some of the must-try dishes and food streets for tourists.
About Kuala Lumpur
Kuala Lumpur is the capital city of Malaysia. It is well known for its grazing skyscrapers and diverse culture. For a traveler, the city of Kuala Lumpur has a lot to offer, especially when it comes to good food.
Street Food in Kuala Lumpur is a riot of flavors. You can sample the best of Chinese, Malay, Thai, Arabic, and Indian flavors on the food streets of Kuala Lumpur.
Is Malaysian food spicy?
Malaysian food is a melting pot of – Chinese, Malay, and Indian Cuisine. Hence, there are some dishes that are highly spicy, whereas some are low to moderately spicy. Be cautious while trying curries, chili paste, and sambal sauce in Malaysia; some are below-the-belt spicy.
Nasi Goreng in Kuala Lumpur
Must Try Malay Dishes
When it comes to good food, there is a lot to try in Malaysia. If you are a first-time traveler like us, then you must taste these popular foods in Malaysia:
Nasi Lemak – A coconut flavored steamed rice served with sambal, boiled or fried egg, fried fish, and a basic Malay style curry.
Ikan Bakar – Ikan Bakar is a grilled fish marinated in Malay-style spice paste.
Hokkien Mee – Stir-fried egg or Hakka noodles served with a thick sauce and meat/seafood of your choice.
Assam Laksa – Rice noodles served in a soupy, curry-based broth with seafood and local greens.
Beef Rendang – Rice and tender coconut flavored traditional Malay style beef stew.
Hainanese Chicken Rice – A Chinese Style braised chicken, served with steamed rice and a sauce.
Roti Canai – Indian style flaky flatbread served with half fried egg and curry.
Rojak – Malay-style fruit or veggie fritters flavored with shrimp paste.
Ice Kacang – Mountain of colorful shaved ice flavored with jelly, syrup, and red bean paste.
Tropical Fruits – From durian, sweet mangoes to mangosteen, you can try all kind of fresh tropical fruits in Malaysia.
Hawker Centre Culture
Hawker Centre is a common term in the South East Asia region for an open-air street food joint that sells a variety of inexpensive street food or fast food.
Similar to other Southeast Asian countries, Malaysia is also known for its fabulous hawker center culture. That is the reason; there are so many incredible food streets and complexes in Kuala Lumpur selling delicious, fresh local, and Asian dishes at pocket-friendly prices.
We ditched the expensive restaurants during our trip to Malaysia and previously to Singapore . Instead, we explored the best local flavors at the renowned hawker centers and food streets.
Hawker Centre
Kuala Lumpur Street Food
Here are a few of the best and must-visit food streets in Kuala Lumpur, Malaysia, if you are a food lover:
- Jalan Alor
Jalan Alor is a landmark name in KL for its offerings in the genre of street food. This is a well-established hawker center street that caters to food lovers from all over the World. It is always best to visit Jalan Alor empty stomach. There is so much to eat and taste, that one visit is definitely not enough.
In Jalan Alor, you can get the best Thai, Indonesian, Vietnamese, Arabic, and Malay dishes sold by different hawker centers. This street in Kuala Lumpur is only and only about celebrating good food.
Traveler’s Note:
- Timing: 5:00 pm until midnight. It is best to visit the place after sunset.
- Location: Jalan Alor is located in Bukit Bintang, making it easily accessible via cab or metro.
- What We Ate: Vietnamese Chicken Pho, Dim Sums (seafood and chicken), Nasi Goreng, Fresh Tropical Fruits, and Durian Ice Cream. Try small sampling portions at different hawker centers.
- Carry your water bottle and wet wipes, and try to wear comfortable gear for the evening. It is a crowded area; hence, not everyone’s cup of tea to handle, particularly if you have a company of kids and senior citizens.
Jalan Alor
Dim Sum at Jalan Alor
Chicken Pho at Jalan Alor
Durian Ice Cream at Jalan Alor
Jalan Alor Food Street
- Tapak Urban Street Dining
Tapak Urban is a food truck park relatively new to the Kuala Lumpur street food scene. In a short period, the place has gained immense popularity among food lovers for its great food.
Tapak Urban Street is at the heart of the city and mainly focussed on the modern-day, fusion Asian dishes. The open-air sitting area is surrounded by food trucks, and there is Live music for guests’ entertainment.
Traveler’s Note:
- Timing: 6:00 pm until midnight. It is best to go early and grab a table.
- Location: Tapak Urban Street is located in Jalan Ampang. It is easily accessible via cab, metro and is at a walking distance from Petronas Twin Towers.
- What We Ate: Chicken Falafel With Pita, Fresh Mango Juice, Churros With Chocolate Dipping Sauce.
Tapak Urban Street Dining
Tapak Urban Street Dining
Churros at Tapak Urban Street Dining
Churros at Tapak Urban Street Dining
- Petaling Street Market, Chinatown
Petaling Street in Chinatown is your destination if you want to enjoy street food and shopping simultaneously. One can see the significant influence of Chinese Cuisine on local Malaysian flavors. Hence, what could be better than exploring the authentic Chinese flavors at Chinatown itself.
Like many other Asian cities, Kuala Lumpur also has a big Chinatown. Here you can shop for souvenirs, handbags, accessories, and all different kinds of Chinese goods. It is one of the most popular, bustling shopping districts of Kuala Lumpur. From street food to shopping for goods, you find it all in Chinatown.
Traveler’s Note:
- Timing: 10:00 am to 10:00 pm. It is best to visit the place in the late evening and stay there till dinner.
- Location: Jalan Petaling. Well connected via cab, metro, and bus. It is a 15-minute walk away from Bukit Bintang.
- What We Ate: Chicken Satay, Lemon Ice Tea, Chinese Chicken Bao, Curry Puff, and Claypot Chicken Rice (must-try).
- If you plan to shop, hone your bargaining skills and check prices at different shops before buying. You can visit the Buddhist and the Taoist Temple in Chinatown.
Petaling Street, Chinatown
Petaling Street, Chinatown
Claypot Chicken Rice at Petaling Street
- Taman Cannought Night Market
Food stories are often as much about the experience as they are about the food. The night market at Taman Cannought in Kuala Lumpur is all about the experience. Every Wednesday, the tourists flock here to buy a selection of the items on stock – from food to crafts and books.
The food at Taman Cannought is fresh and bursting with local flavors. One can also shop for cutlery, handicrafts, and collectibles for gifting at Taman Cannought.
Traveler’s Note:
- Timing: 5:00 pm until midnight. It is best to visit the place after sunset.
- Location: Every Wednesday at Jalan Cedras. Parking is a big challenge; hence, best to go via public transport.
- What We Ate: Grilled Corn, Fried Mee Hoon, Ice Kacang, Iced Milo
- There are 700+ food and goods stall. Hence, plan your visit accordingly.
Fried Mee Hoon
Ice Kacang
Satay at Taman Cannought
Food Expert’s Tips For Kuala Lumpur
Always stick to busy or crowded hawker centers. The food will be guaranteed fresh. Try to explore the menu of the hawker center before ordering. Read the brief English description of each dish on the menu.
Start with popular Malaysian foods and eventually explore more local and authentic dishes.
In the street food markets, malls, and food courts, you can easily find all kind of other Asian and Middle Eastern Cuisines along with popular food chain joints. Feel free to explore.
At most of the hawker centers, you can ask the vendors to make the dish less or spicier as per personal liking.
Speak to your hotel staff, local friends, or cab drivers to know about the highly recommended must-try places to eat.
When in a hurry, you can always grab a fresh salad, sandwich, curry bowl, coffee from the Family Mart, 7-Eleven, and other departmental stores.
Hawker Centre Food at Kuala Lumpur
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