Meri Rasoi - My Indian Kitchen

💛Punjabi Kadhi Pakora Recipe!

Ever tried Punjabi Kadhi Pakora? It’s a creamy, tangy yoghurt based dish with soft, comforting pakoras – a true staple in every Punjabi home. I’ve finally got a recipe to share with you and trust me, once you try it, you’ll keep coming back for seconds! Perfect to enjoy a little taste of Punjab.

Serves 4-6 people

For Kadhi:
Greek Yoghurt – 500g
Gram flour – 75g
Turmeric powder – ¾ tbsp
Fresh Ginger-garlic paste – 1 tbsp
Red chilli flakes – 11/2 tsp
Salt – to taste
Water – 1.5/2 litres

For Tadka:
Oil – 4 tbsp
Fenugreek seeds – ½ tsp (optional)
Cumin seeds – 1 tsp
Coriander seeds – ½ tsp
Dried red chillies – 2–3
Asafoetida – a pinch
Onion – 1, sliced

Palak Pakora (Spinach Fritters)
Ingredients (serves 4):
Spinach – 120g, roughly chopped
Bombay or Red onion – 2, sliced
Green chilli – 2, chopped
Fresh Ginger-garlic paste – 2 tsp
Gram flour –150g
Chilli flakes – 2 tsp
Turmeric – ½ tsp
Carom seeds – 2 tsp
Bicarbonate of soda – ¼ tsp
Salt – to taste
Water – 90/100ml
Oil – for frying

Cooking Instructions
Prepare Kadhi: Whisk or blend yoghurt, gram flour, turmeric, salt to taste, ginger-garlic paste, red chilli flakes and water until smooth. Bring to a boil, then simmer gently for 50-60mins, stirring occasionally.

Make Tadka: In another pan, heat oil. Add fenugreek, cumin, coriander seeds, dried chillies, and hing. When they splutter, add onion and fry until golden. Stir tadka into the simmering kadhi.

Make Pakoras: Mix pakora ingredients with water into a soft batter. Drop spoonful’s into hot oil and deep-fry until golden. Drain and set aside.

Add pakoras to the simmering kadhi in the last 10-15 mins so they soak up flavour without going too soft
Serve: Garnish with fresh coriander and enjoy hot with steamed or jeera rice.

✨❤️ Had such a lovely class today with James and Poppy who absolutely love Indian food and were a joy to cook with.

After that UK “heatwave that nearly melted us”… we’ve now clearly jinxed it straight into a full week of rain ☔️😅 but honestly, it made for the perfect slow Saturday in the kitchen sipping on chai.

We made Palak Murgh (chicken cooked with loads of spinach, fresh mint and coriander), Paneer Makhani, soft plain parathas and jeera basmati rice. Lots of cooking, tasting, chatting and that lovely moment at the end sitting down to enjoy everything together 💛

What a fantastic Punjabi Feast cooking class today ❤️✨🙌

There’s something really special about sharing the food, flavours and stories I grew up with. Punjabi food is all about warmth, generosity and bringing people together and that’s exactly what today felt like around the table.

Thank you to everyone who came along and cooked with me, and so lovely to also have my friend and fellow chef join us too ✨

💛💛GHEE - one of the most beautiful staples of Indian cooking ✨

Just butter, slow heat and a little patience… and you get something golden, rich and deeply aromatic.

It’s perfect for everyday cooking — use this to make delicious tadka for dals, khichdi, brush over breads, use in biryanis or add a little dollop on just about anything… it just makes everything taste better.

I used to make this batch over the weekend and they also sell amazing ghee btw! 🙌❤️

Bank holiday weekend cooking class ✨🍽️🇮🇳

Slow-cooked chicken dum biryani taking centre stage, with palak pakoras & coriander mint chutney alongside. A proper labour of love to teach and cook - especially with such lovely & enthusiastic attendees. Thanks Georgy & Joanne for coming along! ☺️❤️

What’s your favourite biryani?