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Punjabi Pakore wali Kadhi in Crockpot-Recipe for 20(Using Greek Yogurt)

Aanchal Gupta
Punjabi kadhi made with greek yogurt and gram flour provides a lot of protein. Since its made in a crockpot, the cooking is effortless!
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Course
Cuisine Indian
Servings 6 quarts

Ingredients
  

  • 1 1/2 cups Besan
  • 48 ounce/1.36 kg Greek yogurt mix with 2 tsp salt and keep overnight
  • 4 tsp Haldi
  • 1 cup water
  • 2 sliced onions
  • 3 green chilies
  • 1 tbsp garlic minced
  • 2 tbsp ginger minced, divided
  • 5-6 Red Chilies dry
  • 5-6 cloves/laung
  • 5-6 Bay leaves/tej patta
  • Pinch of Asafoetida/hing
  • 1/2 tsp Methi dana/Fenugreek seeds
  • 2-3 tbsp kasoori methi washed/Dry fenugreek leaves
  • 1 tsp jeera/cumin
  • 1 tsp Rai/mustard seeds
  • 10-15 Curry leaves
  • Mix 4 Tbsp Ghee and 4 tbsp oil

For tempering

  • 1 tbsp ghee
  • Lal mirchi powder/Red Chili powder

Instructions
 

  • Blend sour yogurt,besan and water into a smooth paste
  • In hot ghee and oil, add methi dana.
  • Add Mustard, Jeera, Cloves, bayleaves, hing and curry leaves.
  • Add sliced onions, Pink them
  • Add Green chilies, Garlic, 1 Tbsp Ginger, kasoori methi and continue to brown.
  • Add besan-yogurt paste and cook for some time, mixture will be thick.
  • Add to crockpot, add water accordingly and put on high, till it comes to a boil.If you dont have crockpot, continue to cook in the same pot
  • Put more water and reduced to medium and cook till oil separates and floats on top.

For tempering

  • Heat Ghee and add Red chili powder and pour over kadhi just before serving.

Notes

The recipe from my friend asks for Anardana/pomegranate powder to be added to the pakora batter, the sourness from the pakoras seeps into the kadhi, giving it a unique taste.
The cooking time in the crockpot can easily take 4-5 hours after the initial boil. If you dont have a crockpot, add water and continue to cook in same pot.Just keep stirring once in a while and adjusting water as needed and as per preference. Some like their kadhi watery, I like it a little thick.
I add pakoras midway, you may add towards the end if you like the pakoras a little firm.
Kadhi is done when the ghee/oil starts floating on top.
For a healthier version, you may skip the pakoras completely and just add chopped spinach.
Tried this recipe?Let us know how it was!