In Punjab, kadhi is a simple, quick meal. Made from besan (chickpea or gram flour) to thicken the consistency, and adding pakoras, it is eaten with either long-grain basmati rice or, more commonly, with a roti. There are several variations of this food that can be found in states such as Delhi, Haryana, Uttar Pradesh, Bihar, Punjab, Rajasthan, and Gujarat.
Punjabi Kadhi got a makeover of pretty pink from beetroot, chickpea flour, greek yogurt. It’s delicious, nutritious and this pinkish beetroot kadhi pairs best with pan-fried potato fritters and served hot steamed rice. It’s an excellent lunch recipe packed with carbs and protein, that your family will love it.
Whenever I find cooking is becoming dull and boring, I buy beets. The bright red root vegetable is packed with fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C and its bright pink color adds a little color to my life and in my cooking as well. 🙂 🙂
The Beetroot imparts a beautiful pink color to this dish. Naturally sweet, spices perfectly blend with beets and it tastes delicious. This kadhi has the goodness of yogurt as well as vegetables fused in a very wholesome manner. I already shared spinach based yogurt kadhi and it always hit in my family.
Traditionally, the kadhi is loaded with chickpea flour or besan fritters also called pakoras or bhajji. Pakoras are made with sliced onions, potatoes coated in a spicy chickpea batter and deep-fried. But I am not a fan of fried food neither my husband. I always make pan-fried pakoras and it tastes as yummy as the fried ones. Add on I made pakora batter with chickpea flour and oats flour.
Beetroot Kadhi | Yogurt Based Curry served Pan Fry Potato Fritters
This yogurt based spiced, sweet and tangy beetroot curry is a twist on Punjabi kadhi. It is easy, light and perfect for warm summer months. The crispy pan fried potato fritters adds textural contrast to the smooth kadhi.
Low Fat Curd – 1 cup
Chickpea flour – 4 tbsp
Beetroot – 1 medium
Chopped garlic – 4
Coriander powder – 2 tsp
Red chilli powder – 1 tsp
Fenugreek seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Red chilli powder – 1 tsp
Oil – 2 tbsp
Water – 2 or 3 cups
Salt to taste
For Pan or Tawa Fried Pakoras:
Boiled potatoes – 4 medium size
Chickpea Flour – 1/2 cup
Oats flour – 1/4 cup
Semolina or Rava – 2 tbsp
Red chili powder – 1/2 tsp
Turmeric – 1/4 tsp
Coriander powder – 1 tsp
Roasted cumin powder – 1/2 tsp
Salt to taste
Water – 1/2 cup
Oil for pan frying
- Boil medium size beetroot in a pressure cooker and allow to cool down completely. Then peel the boiled beetroot and cut boiled beetroot into small cubes. Blend in a mixer without adding water and make a smooth paste. Keep it aside.
- For Pan or Tawa Fried Pakoras: Combine chickpea flour, oats flour, semolina, red chili powder, coriander powder, roasted cumin powder, turmeric, salt with a half cup of water in a bowl and make a smooth batter.
- Peel boiled potatoes and cut them into round thin slices. Heat tawa or pan and grease with little oil. Dip boiled potato slices in the batter and place on heated tawa on low flame. Put little oil around all pakoras. Allow it cook till crisp and brown. Flip and roast until golden brown. Sprinkle some red chili powder and chaat masala. Keep them aside.
- Yogurt mixture: In a blender add yogurt, chickpea flour, garlic, red chili powder, coriander powder, salt with 1 cup of water in a grinder. Pulse twice to combine and keep it aside.
- Heat 1 tbsp of oil in a kadhai. Add fenugreek seeds, fennel seeds, and cumin seeds. Saute for a few seconds.
- Now add the yogurt mixture and the remaining 1 & 1/2 cups of water. Mix them well.
- Cook for 20 minutes on low flame till it becomes little thick and creamy.
- Now add boiled beetroot puree and mix with kadhi. Lower the gas flame and cook for 8 minutes.