Punjabi Kadhi Pakora with Rice & Kachumber
Nutrition Snapshot
Serving Size: 🍽 480 gramsValues are approximate — shown for awareness, not tracking. Actual nutrition can vary with ingredient brands, portion size, and cooking style.
Tap each ingredient to check it off as you prep.
🧺 Prep Phase
- 1 cup gram flour (besan)
- 2 cups yogurt
- 2 cups water
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 inch ginger (grated)
- to taste salt
- for frying oil
- 1 cup rice
- 1/2 cup cucumber (chopped)
- 1/2 cup tomato (chopped)
- 1/2 cup onion (chopped)
- 1 tbsp lemon juice
- for garnish coriander leaves (chopped)
👣 Cooking Steps
Take it step by step. No rush.
- 1
In a bowl, mix yogurt, water, turmeric powder, red chili powder, and salt to make the kadhi batter.
- 2
In a pan, heat oil and add cumin and mustard seeds. Once they splutter, add the ginger and sauté for a minute.
- 3
Pour the kadhi batter into the pan and cook on medium heat, stirring occasionally until it thickens.
- 4
For the pakoras, mix gram flour with salt, red chili powder, and water to make a thick batter. Drop spoonfuls into hot oil and fry until golden brown. Remove and drain on paper towels.
- 5
Cook rice in a pressure cooker or pot until fluffy.
- 6
Prepare kachumber by mixing chopped cucumber, tomato, onion, lemon juice, and salt in a bowl.
- 7
Serve the kadhi hot with pakoras on top, accompanied by rice and kachumber.
This recipe balances familiar Indian ingredients with steady energy release. Moderate protein supports muscle repair, while complex carbohydrates provide sustained fuel.
Designed to feel satisfying today — and repeatable tomorrow.
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