Punjabi Kadhi Pakoda

Nothing feels more like home than a bowl of Dadima's Punjabi Kadhi Pakoda. And this week we are sharing exactly that from the kitchen of Dadi Diljit Kaur. Made with crispy spinach and potato pakodas, slow-cooked in a rich, tangy kadhi and finished with a fragrant garlic tadka, this recipe is pure comfort. Made using P Mark Mustard Oil, it delivers the authentic Punjabi flavour that has been passed down through generations.

Ingredients for Kadhi Pakoda

For the Pakodas

• Spinach (palak) – 2 cups, finely chopped

• Potato – 1 medium, grated

• Ginger – 1-inch piece, grated

• Garlic – 6–7 cloves, finely chopped

• Green chillies – 2, finely chopped

• Onion – 1 medium, thinly sliced

• Gram flour (besan) – 1 cup

• Turmeric powder – ½ tsp

• Red chilli powder – 1 tsp

• Carom seeds (ajwain) – 1 tsp

• Salt – to taste

• Water – as required

• P Mark Kachi Ghani Mustard Oil – 6 tbsp, for frying

For the Kadhi

• Sour curd – 1½ cups

• Gram flour (besan) – ½ cup

• Water – 4 cups

• Cumin seeds – 1 tsp

• Onion – 1 medium, finely chopped

• Ginger – 1-inch piece, grated

• Garlic – 6 cloves, chopped

• Turmeric powder – ½ tsp

• Red chilli powder – 1 tsp

• Garam masala – ½ tsp

• Salt – to taste

• P Mark Kachi Ghani Mustard Oil – 2 tbsp

For the Final Tadka

• P Mark Kachi Ghani Mustard Oil – 1 tbsp

• Cumin seeds – 1 tsp

• Garlic – 5–6 cloves, sliced

• Whole dry red chillies – 2

• Kashmiri red chilli powder – 1 tsp

• Asafoetida (hing) – a pinch (optional)

Method for Kadhi Pakoda

Step 1: Prepare the Pakoda

• In a large bowl, combine the chopped palak, grated aloo, sliced pyaaz, adrak, lassan, and hari mirch.

• Add the besan, haldi, lal mirch powder, ajwain, and salt.

• Sprinkle a little water and mix until you have a thick batter.

• Heat P Mark Mustard Oil in a deep pan.

• Drop spoonfuls of the batter into the hot oil and fry until the pakodas are golden brown and crispy.

• Remove and keep them aside.

Step 2: Prepare the Kadhi

• In a bowl, whisk together the dahi, besan, and water until smooth and lump-free.

• Heat P Mark Mustard Oil in a deep pan.

• Add the jeera and allow it to splutter.

• Add the chopped pyaaz, adrak, and lassan. Sauté until lightly golden.

• Stir in the haldi, lal mirch powder, garam masala, and salt.

• Slowly pour in the dahi-besan mixture while stirring continuously.

• Cook on low to medium heat for 30–35 minutes, stirring occasionally, until the kadhi thickens and becomes creamy.

• Add the prepared pakodas and simmer for another 8–10 minutes so they absorb all the delicious flavours.

Step 3: Prepare the Final Tadka

• Heat P Mark Mustard Oil in a small tadka pan.

• Add the jeera, sliced lassan, and whole dry red chillies.

• Cook until the garlic turns light golden.

• Switch off the heat and stir in the Kashmiri lal mirch powder and hing.

• Immediately pour the hot tadka over the prepared kadhi.

• Your Punjabi Kadhi Pakoda is ready. Serve hot with steamed rice for a wholesome Punjabi meal that tastes just like Dadima used to make.

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