Punjabi kadhi pakoras are essentially crisp-fried onion fritters, soaked in a tangy, spiced yogurt sauce.
The Hindi word “kadhi” refers to a slow-cooked sour curd, whereas “pakora” means fritters made from gram flour (“besan”). The curd sauce is also usually thickened with gram flour.
The fritters here are made from a savoury, spiced batter consisting of onions, gram flour and seasonings. Gram flour is made from skinned black chickpeas and has a nutty flavour.
The Punjabi kadhi is different from the other regional variations of kadhi: it tends to be thicker and creamier. The onion pakora offers a textural contrast, as well as balances the creamy-richness of the curd sauce.
When Punjabi kadhi pakora is served with steamed rice or jeera rice, it’s kadhi chawal - “chawal” is the Hindi word for rice. One can also serve kadhi with roti.
My dinner this evening was Punjabi kadhi pakoras courtesy of Sangeetha Kaur of “Sardaarji – Flavours of Punjab”. She sent both jeera rice and chapati bread to accompany the kadhi pakoras.
