Few things to keep in mind before starting:

  • Kadhi is a thick chickpea flour and sour curd based gravy, having onion fritters called pakodas added to it and is usually enjoyed with boiled rice, roti or even khichdi.
  • There are various variations of kadhi all across India. Punjabi kadhi is creamier than other variations, is prepared with sour full fat curd instead of buttermilk and onions, ginger & garlic are added to the gravy.
  • In case you don’t like the flavour of onion and garlic, you may simply skip using these.
  • Use full fat sour curd. You may make the curd sour by adding a tsp of salt in it and keeping it at room temperature overnight. In case the weather is very hot, avoid adding salt to the curd before keeping it at room temperature overnight.
  • Make sure to whisk the curd mixture well before adding it to the tempering.
  • Always use a big sized heavy bottomed vessel to prepare kadhi as you need to simmer it for long and it might spill out of the vessel if you take a small sized one.
  • Make sure to use stainless steel vessel for preparing kadhi. Avoid using aluminium vessels in your kitchen.
  • Preferably, use mustard oil for preparing the kadhi which will ad a specific pungent flavour to your kadhi.
  • Simmer the kadhi on low flame for the entire cooking time stirring continuously.
  • You need to beat the onion pakoda mixture for atleast 5 minutes thereby aerating the mixture. The colour of the mix will change and then fry pakodas out of it. This way, the pakodas will double up in size while frying and will turn out to be soft & crunchy.
  • Preferably use mustard oil for frying the pakodas. It should be hot while frying but make sure to turn the flame to low or medium while you fry the pakodas to make sure they are perfectly cooked from within.
  • In case you like to have very soft pakodas, you may simmer them in kadhi for 3 to 4 minutes before serving.
  • In case you like to have crunchier pakodas in your kadhi, add them to the kadhi only while serving it.
  • Finally, a tempering is prepared using desi ghee, asafoetida, garam masala, kashmiri red chilli powder and coriander powder & is poured over the prepared kadhi to finish off.

Ingredients: (for serving 4-5 people)

For Kadhi:

  • Sour Curd – 2 cups (full fat, thick)
  • Besan (chickpea flour) – 1/2 cup
  • Water – 5.5 cup
  • Onion – 1 (small, finely chopped) (optional)
  • Ginger – 1 tbsp (finely chopped)
  • Garlic – 1 tbsp (finely chopped) (optional)
  • Whole spices – cinnamon(1/2 inch), cloves(2-3), whole black pepper(4), Bay leaf(1)
  • Whole dry red chillies – 2
  • Rock Salt – to taste
  • Turmeric powder – 1 tsp
  • Fenugreek seeds(methi dana) – 1/4 tsp
  • Carom seeds(ajwain) – 1/4 tsp
  • Cumin seeds(jeera) – 1/2 tsp
  • Mustard seeds(sarson dana) – 1/2 tsp
  • Curry leaves – a few
  • Dry fenugreek leaves(kasuri methi) – 1 tsp
  • Garam masala – 1/2 tsp
  • Coriander powder – 2 tsp
  • Kashmiri red chilli powder – 1/4 tsp
  • Asafoetida – a pinch
  • Mustard oil – 2 tbsp + for frying pakodas
  • Desi ghee – 2 tbsp (for final tempering)

For Pakodas:

  • Chickpea flour(besan) – 1/2 cup
  • Water – 2.5 tbsp
  • Onion – 1 (small, finely chopped)
  • Green chillies – 1 (finely chopped)
  • Ginger – 1 tbsp (finely chopped)
  • Carom seeds(ajwain) – 1/4 tsp
  • Kashmiri red chilli powder – 1/4 tsp
  • Turmeric powder – a pinch
  • Salt – to taste


  • Add besan, salt and turmeric powder to the curd in a bowl and whisk these properly using a hand whisk. Add 5.5 cups of water to it, mix well and keep aside.
  • Heat mustard oil in a big heavy bottomed vessel. Add the whole spices, whole dry red chillies and saute them a bit.
  • Now add cumin seeds, carom seeds, fenugreek seeds and mustard seeds to the oil and saute a bit. Then add garlic, saute it and then add onions along with curry leaves, saute them too. Then add ginger, saute it and finally pour the curd-besan-water mix, mix it well and let the gravy come to a boil on high flame. After it starts boiling, put the flame to low and let it simmer for another 25 minutes on low flame, stirring in between.
  • For pakodas, take besan, onions, green chillies, ginger, red chilli powder, turmeric, salt & ajwain in a bowl. Add water taking 1 tbsp at a time and mix it well. Beat the mixture well for atleast 5 minutes for proper aeration so as to prepare soft pakodas. Fry these in hot oil on low to medium flame.
  • You may add the fried pakodas to the kadhi and simmer them for 5 minutes for super soft pakodas.
  • In case, you like to have crunchier textured pakodas in your kadhi, then add them to the kadhi just before serving it.
  • To prepare desi ghee tempering, heat desi ghee in a tempering pan. Add asafoetida, saute it. Switch off the flame and immediately add red chilli powder, garam masala and coriander powder to it. Pour it over the prepared kadhi along with kasuri methi. Prepare and pour this tempering only before serving the kadhi.
  • Enjoy the yummilicious Punjabi kadhi pakoda hot with boiled rice / roti / parantha / khichdi!
Punjabi Kadhi Pakoda

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