Punjabi Kadhi with Baked Pakoras

After a long tiring day at work, this Punjabi kadhi with baked pakoras recipe will surely come to your rescue. This traditional North Indian dish is a staple comfort food served with steamed rice, tandoori roti or lassi in Gujarat and Punjab. Kadhi also comes from the word “kaadhna” which means cooking on low flame for a long time. This tantalizingly sour Punjabi kadhi with baked pakoras is made b ... y dipping delicious fritters in a creamy curry tempered with mild aromatic spices for an exotic flavour. If you’re watching your waistline, opt for Punjabi kadhi with baked pakoras that takes a break from the classic version. Grab your apron to make the best Punjabi kadhi with baked pakoras restaurant-style to make Made with basic ingredients found in our kitchen shelf or bought from the local market, this wholesome dish will appeal to your fussiest kids as a delicious after-school snack. Prepare Punjabi kadhi with baked pakoras at home by baking the pakodas in the oven for 20-25 minutes until they turn soft. Instead of curd, buttermilk can be used to make this dish. Whisk the kadhi batter well to avoid lumps. The pakodas can be prepared in advance and tossed in before a final boil. Finely chopped spinach and onion elevate the taste of the pakodas. Add baking soda to the pakoda batter to make them soft and airy. Cornstarch can be added to bind the yoghurt and prevent it from spitting. Use room temperature yoghurt for cooking.