A Kadhi recipe that is a family heirloom recipe and tastes super delicious. This fabulous Kadhi Pakora is my mother-in-law’s treasured recipe of making the traditional Punjabi Kadhi with onion pakora. Here the crispy onion fritters are dunked in a spiced, savory, tangy yogurt sauce. A recipe she has been making for ages and loved by all of us.
The Hindi word “Kadhi” denotes a yogurt sauce that has been slow-cooked for quite some time. The word “pakora” means fritters made from gram flour (besan). In this recipe, the fritters are made with savory, spiced batter made with onions, gram flour and seasonings.
There are many variations of making kadhi in North and Western Indian cuisines. Even though the spices or herbs added are different, but the yogurt sauce is mostly thickened with gram flour (called besan in Hindi).
Gram flour is made from skinned black chickpeas and has a nutty flavor. The curd that is used to make kadhi is sour curd. As a result, this dish has a sour, spiced and creamy taste.