Punjabi Kadhi is a traditional dish that is tangy, spicy, and incredibly delicious. It features a magnificent combination of gram flour-based Kadhi and crispy fritters (Pakoras). If prepared correctly, it tastes exactly like the Kadhi served at a *dhaba* (roadside eatery) or a restaurant. Let's discover the perfect recipe for it.

**Ingredients Required**
**For the Kadhi**
1 cup Yogurt (sour)
3–4 tablespoons Gram Flour (Besan)
4 cups Water
1/2 teaspoon Turmeric Powder
Salt to taste

**For the Pakoras**
1 cup Gram Flour (Besan)
1/2 teaspoon Red Chili Powder
1/2 teaspoon Carom Seeds (Ajwain)
Salt to taste
Water (to make the batter)
Oil for frying

**For the Tempering (Tadka)**
2 tablespoons Mustard Oil
1/2 teaspoon Fenugreek Seeds (Methi Dana)
1/2 teaspoon Mustard Seeds (Rai)
2 Dried Red Chilies
Curry Leaves
1 tablespoon Ginger-Garlic Paste
1 teaspoon Red Chili Powder

**Preparation Method**
**1. Prepare the Pakoras**
First, add red chili powder, salt, and carom seeds to the gram flour and prepare a thick batter.
Now, heat oil in a pan (or *kadhai*) and fry small fritters (Pakoras).
The Pakoras should not be overly soft; they should be slightly crispy.

**2. Prepare the Kadhi Mixture**
Whisk the yogurt and gram flour together thoroughly to ensure there are no lumps.
Now, add turmeric powder, salt, and water to create a thin, liquid mixture.
Remember: the mixture must be smooth; only then will the Kadhi turn out well.

**3. Cook the Kadhi**
Pour the prepared mixture into a large pot and begin cooking it over medium heat.
Stir the Kadhi continuously; otherwise, the yogurt may curdle.
Once it comes to a boil, let it simmer on low heat for 20–25 minutes.
Cooking the Kadhi thoroughly is essential to achieve the authentic flavor.

**4. Add the Tempering (Tadka)**
Now, heat mustard oil in a small pan.
Add the fenugreek seeds, mustard seeds, and dried red chilies.
Next, add the ginger-garlic paste and curry leaves, and sauté briefly.
Finally, add the red chili powder. Pour this prepared tempering into the Kadhi.

5. Add the Pakoras
Now, add the fried pakoras to the Kadhi and let it cook for another 5–10 minutes so that the pakoras fully absorb the flavors of the Kadhi.

Serving Suggestion
Serve the piping hot Punjabi Kadhi with plain rice or Jeera Rice. Garnish with fresh coriander leaves.

Special Tips
Use sour yogurt; this brings out the authentic flavor of the Kadhi.
Cooking the Kadhi over a low flame for an extended period enhances both its flavor and consistency.
Fry the pakoras in advance and let them rest for a while; this ensures they do not break apart once added to the Kadhi.
If desired, you may also add a final tempering of Desi Ghee (clarified butter) on top.

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