punjabi kadhi recipe, how to make punjabi kadhi pakora recipe

punjabi-dahi-pakodi

traditional punjabi kadhi recipe - this is my mil recipe of making punjabi kadhi with pakoras.

kadhi is often made at our home, but i just could not manage myself to take step by step photos and thats why it took me so long to share this delicious punjabi kadhi recipe.

i just love kadhis, be it plain or with pakoras. at home we call it kadhi chawal, because the kadhi is had with plain rice or jeera rice. you can also have kadhi with roti but i always prefer to have kadhi with rice. mom in law makes fabulous curry and one can just keep licking their fingers. its sooooo good.

punjabi dahi kadhi recipe

coming to punjabi recipes, there are a few much loved vegetarian recipes, that i must share like sarson da saag and makke ki roti, bhatura, punjabi chole, amritsari cholerajma masala, aloo tikki chole, punjabi garam masala and so many…

punjabi kadhi pakora

each state and region have their own ways of making kadhi. so we have maharashtrian kadhi, rajasthani kadhi, gujarati kadhi, sindhi kadhi and so on.

the punjabi kadhi is different from the gujarat kadhi… the punjabi kadhi is thicker and creamier and the gujarati kadhi is a little thinner. the ingredients used to make the kadhi in both the versions is more or less the same.

for suggestions for punjabi kadhi recipe:

  • use sour curd. if the curd is not sour, then the kadhi will not be sour, but still tastes good. to make the curd sour, you could add amchur powder whilst cooking the kadhi.
  • use mustard oil if possible to fry the onion pakoras and for tempering. mustard oil leds a pungent sharp taste and flavor to the curry.
  • you could also bake the pakoras instead of frying them.
  • don’t skip on curry leaves, as you will know that something is missing from the kadhi.
  • use good quality gram flour/besan
  • the onion pakoras can be prepared before hand and kept aside.
  • use a large bottomed pot for cooking the kadhi. the curd mixture froths whilst cooking and can spill if you use a small pot.
  • to make softer pakoras, add  2 or 3 tbsp more water than mentioned in the recipe below. in this case, add the pakoras to the kadhi, just before serving.
  • some folks do not like the mushy and soft pakoras in the kadhi. in this case the pakoras can be a little hard. add little or no water to the batter. the onion liquids does the job of moistening the batter.
  • in this recipe i have not made the pakoras soft. just added enough water to make the batter smooth but not liquidy. in this scenario, you could well add the pakoras just after the kadhi is ready. the pakoras won’t break when the kadhi is served later.

dahi pakodi for kadhi

this is again one of my those posts, where there are maximum pics. since i am presenting a step by step recipe detail for the punjabi kadhi, i will first start with the onion pakoras and then with the making of the kadhi.

lets begin with preparing the onion pakoras for kadhi recipe:

1. take the gram flour/besan in a bowl and add ajwain/carom seeds, red chili powder, garam masala powder and salt.

onion pakora

2. add sliced onions to the bowl and pour a little water. we don’t want to add too much water as the onions will release water later.

punjabi kadhi - onion pakora

3. mix the  onions, besan etc all very well and keep aside for some 20-30 minutes. if you look at the below pic, the batter looks a little dry.

onion-pakora3

4. not to worry, as after 20-30 minutes, the onions would have released enough water to make the batter smooth and liquidy. if the batter still feels dry, then you add some water to it. check the salt and spices and add more if required.

onion pakora for punjabi kadhi

5. now you can shallow fry or deep fry the pakoras. drop spoonfuls of the pakora batter in a moderately hot oil.

onion pakora for kadhi

6. you see i am shallow frying the pakoras. the taste remains the same whether you shallow fry or deep fry.

onion-pakora6

7. fry the pakoras till they crisp and browned.

onion pakora kadhi

8. keep the pakoras aside. don’t have a pic of this one as i forgot to take it. if you love pakoras then here are few more delicious pakora recipes for you: bread pakora, palak pakora, mix vegetable pakora, aloo pakora and cabbage pakora.

now we begin making the curd/yogurt kadhi:

1. in a big bowl or pan, take the curd. whip it well to make it smooth and add the spice powders – turmeric powder, red chili powder, garam masala powder and salt.

punjabi kadhi

2. mix the spice powders with the curd.

mix spices for punjabi kadhi recipe

3. now add the gram flour/besan to our spiced curd.

add besan for punjabi kadhi

4. pour water and mix the contents well.

punjabi kadhi

5. make sure there are no lumps. can you see the flour lump in the pic below. that means i have to dissolve the lumps well.

punjabi kadhi pakora recipe

6. use a wooden spoon or spatula to dissolve the lumps into the curd. you can use a blender to make this mixture, but make sure you don’t over do it. you will get butter instead of a smooth blended curd ;-) and i have done that. nooooo… not butter… i mean i have blended the whole mixture well. the photo below is the proof.

kadhi recipe

7. now in a large deep pot, heat mustard oil or ghee or any vegetable oil. add cumin seeds and let them sizzle. then add chopped garlic, ginger, green chili and methi seeds.

punjabi kadhi recipe

8. also add curry leaves and dry red chili. fry till the raw smell of the garlic – ginger disappears.

adding curry leaves to punjabi kadhi

9. now pour dahi/curd and besan mixture.

adding curd for punjabi kadhi

10. this is how the kadhi looks after 3 minutes, more yellow than creamish.

punjabi kadhi after 3 minutes

11. bring the whole kadhi to a boil first and then simmer for some more minutes. make sure to use a large bottomed pot so that while boiling, the kadhi does not spill.

punjabi kadhi

so the punjabi kadhi is ready. 

punjabi kadhi

add the fried onion pakoras to the hot kadhi .

adding fried pakoras to punjabi kadhi

cover and close the pot. let the onion pakoras be soaked in the kadhi for some minutes. garnish kadhi with coriander leaves.

serve the punjabi kadhi pakora with warm rice or jeera rice, topped with few teaspoonfuls of ghee. you could also have kadhi with rotis or parathas.

punjabi dahi kadhi

if you are looking for more punjabi recipes then do check chole bhature, matar kulcha, dal makhani, aloo paratha and saag paneer.

punjabi kadhi pakora recipe details below:

4.5 from 15 reviews
punjabi kadhi pakora recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
popular north indian recipe of punjabi kadhi pakora.
AUTHOR:
RECIPE TYPE: main dish
CUISINE: north indian
SERVES: 6-7
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
For the onion pakoras/fritters:
  • 2 cups besan/gram flour
  • 1 cup water
  • 4 medium sized onions, sliced
  • 1 tsp ajwain/carom seeds
  • 1 tsp red chili powder
  • ½ tsp garam masala powder
  • a pinch of asafoetida/hing
For the curd sauce/kadhi:
  • curd made from half a litre of milk
  • 1 cup besan/gram flour
  • 31/2 to 4 cups water
  • 2 tsp red chili powder
  • 1 and half teaspoon turmeric powder
  • 1 tsp garam masala powder
  • salt to taste
For the tempering:
  • 1 medium sized onion, finely chopped (optional)
  • 1 and half tbsp chopped ginger-garlic or crushed ginger-garlic
  • 1 tsp cumin seeds
  • ¼ tsp methi/fenugreek seeds
  • 2 sprig curry leaves
  • 2 green chili
  • 1 or 2 dry red chilies (optional)
  • 3 tbsp mustard oil or ghee or any vegetable oil
  • a pinch or two of asafoetida
INSTRUCTIONS
Preparing the Onion Pakoras:
  1. mix gram flour/besan in a bowl with carom seeds, red chili powder, garam masala powder and salt.
  2. add sliced onions to the bowl and pour a little water. we don't want to add too much water as the onions will release water later.
  3. mix the onions with the besan very well and keep aside for some 20-30 minutes.
  4. after 20-30 minutes, the onions would have released enough water to make the batter liquidy. if the batter still feels dry, then add some water to it. check the salt and spices and add more if required.
  5. heat oil for deep or shallow frying the pakoras.
  6. fry the pakoras till they crisp and browned.
  7. drain on kitchen paper napkins or tissues.
  8. keep the pakoras aside.
Preparing the the curd/yogurt kadhi:
  1. in a big bowl or pan, take the curd. whip it well to make it smooth and add the spice powders - turmeric powder, red chili powder, garam masala powder and salt.
  2. mix the spice powders with the curd.
  3. now add the gram flour/besan to our spiced curd.
  4. pour water and mix the contents well.
  5. make sure there are no lumps. can you see the flour lump in pic below. that means i have to dissolve the lumps well.
  6. use a wooden spoon or spatula to dissolve the lumps into the curd. you can use a blender to make this mixture, but make sure you don't over do it. you will get butter instead of curd ;-)
  7. and i have done that. nooooo... not butter... i mean i have blended the whole mixture well. the photo below is the proof.
  8. now in a large deep pan, heat mustard oil or ghee or any vegetable oil.
  9. add cumin seeds and let them sizzle. then add chopped garlic, ginger, green chili.
  10. also add curry leaves and dry red chili.
  11. fry till the raw smell of the garlic ginger disappears.
  12. now pour our liquid curd mixture.
  13. bring the whole kadhi to a boil first and then simmer for 8-10 minutes.
  14. so the punjabi kadhi is ready.
  15. add the fried onion pakoras to the hot kadhi .
  16. cover and close the pan. let the onion pakoras be soaked in the kadhi for some minutes. garnish kadhi with coriander leaves and serve the punjabi kadhi pakora with warm rice, topped with few teaspoonfuls of ghee.
NUTRITION INFORMATION
SERVING SIZE: 6-7


{ 101 Responses }

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  1. divya deep chawla vaishnav says

    Its same recipe the way my mom cook dassana . loved it . you have not mentioned the proportion of curd to be mixed with one cup of besan.so would like to know fine proportion of curd besan and water

    • says

      i made the curd with half litre milk. i have not measured it in cups or grams. but i think it should be around 250 gms of curd. so the amount of besan and water is same as mentioned in the recipe. also when cooking, the besan and water can always be adjusted. you can always add more besan or water to the kadhi.

      • Rajashree Roy says

        Hi Dassana,

        Its been 4 months I have been cooking. You n my mom has been my guide for cooking anything n everything I feel like eating. Love ur recepies for their simplicity n amazing taste. I ve tried Punjabi kadhi pakoda, many other curries, chutney recepies from you. Cooking has got added to d list of my hobbies. Thank you so much for making me capable of cooking n eating anything I want.

        • says

          thats so sweet rajashri. feeling good to read your comment. also it feels nice that cooking has been added to your list of hobbies. really it inspires & encourages me when i get comments like yours :)

  2. Deeksha says

    Hey, I’m a huge fan!!! Urs is the site I open first thing in the morning before I decide what to cook for both our tiffins.

    I’m gonna try your punjabi kadhi today.

    Just one more thing, off late when I open ur site some requests for mobile downloads keep popping up and redirect me to some other page. It just keeps discouraging me to use the site on my mobile. Not sure if it’s the advertisements. Pls take a look.

    Thanks,
    Deeksha

  3. Tina says

    Thx for the recipe.. came out really yummy..the way my mil used to make :) However I had to add 3 cups more water to adjust to 1 cup besan.

  4. Dikshitha says

    We tried it at home… Its awesome!! Just mind blowing…
    Thank you a lot for the step wise details…
    Its really yummy!!
    -to the person who posted this delicious recipe…

  5. Saadia says

    I love you! your day to day easy recipes are awesome. I know many of these already but learning them from some one else’s style is always awesome. keep it up

  6. B.D.Patro says

    Two days back, I was tempted to make kadhi and after a tips from a Gujarati family, I tried and bitterly failed, as it was testing like something else. I checked up with a catering personal, and his recipe also not test like Kadhi. Only after reading your recipe, I could know where I was wrong. Thanks a lot and kip it up.

    With Regards

    B.D.Patro

  7. Sanjeev says

    I was searching for the authentic north Indian Kadhi recipe. Than I found your recipe with great pictures. Though I am from north India but living in America since long time. It is hard to find Kadhi on the menu in indian restaurants in USA. Some times it is sold as ready to eat frozen packets in some Indian /Pakistani grocery stores, but do not taste good and often loaded with preservatives. So I decided to follow your recipe and I am glad every one in the family enjoyed it. But I only have one comment as I think in authentic north Indian kadhi they do not add curry leaves (Kadhi patta), even jeera and garlic. Even I have tasted kadhi seasoned with fried onion in north indian homes. But Dasanaji thanks for your recipe with pictures.

    • says

      welcome sanjeev for this positive feedback and your inputs. i agree with you that curry leaves are not added as they are not easily available in the north india. but my mil adds the curry leaves as she has access to a curry leaves tree near by and it is good for digestion also. about garlic and jeera i am not sure.. but they are added in many north indian and punjabi recipes.

  8. shahbuddin says

    actually meri wife apne maike gaye hai, so Mujhe khane ki problem ho rahi thi. Roz Roz kya banaye Phir socha kadi banaye jaye or recipe search ki to aapki recipe mili. to mene socha yahi best hai kyunki jab pics dekhne me itni tasty Dikh rahi hai to khane me Kitni tasty hogi. then finally maine as per ur instructions kadi banaye and my god it’s very tasty.
    thanks Dasana for this.

  9. Archana says

    I want to thank you! We enjoyed the kadhi. I made it as a part of Blogging Marathon for Indian Sates. I wanted to thank you for the recipe and tell you that I have credited it back to you when it goes live on 23rd. Thanks a lot.

  10. khushi patial says

    I made ur kadhi yesterday…n it was really mind blowing. Thank u so much for this amazing recipe.

  11. Nita Saluja says

    Hi dassana, I started learning to cook a few months back and I always try and search for ur receipes,however I wanted to make Sindhi kadhi so wanted to Know if u can help me wid ur receipe :)

  12. Aneesh says

    Thanks … Kadhi was great. Pakoda not done properly (my mistake only.. i think besan was lil extra). Still half of pakoda i finished even before preparation of kadhi.

    Tomorrow i am going to try Dal Makhni !!

  13. Aneesh Bhaskaran says

    Hi.
    I am a keralite, non vegetarian, presently in Abu Dhabi, UAE living as a marriged bachelor. For a change, i decided to be a vegetarian for 41days (from 16 november to 26 Dec).Each day i made a different vegetarian North Indian item with good success rate and completed 31 days and now my options are almost over. this morning i thought of trying kadi pakoda this evening. On my first search i got this link. Dassana, I loved your lovely joyful narration & pics and decided to post my comment, defenitely i will try this evening as i already have all the ingredients.

    • says

      i made the curd at home using 500 ml full fat milk. its about 2 to 2.25 cups of curd. i have heard about greek yogurt and its very thick. thats what i know. have never tried making anything with it. you can try making the kadhi with greek yogurt.

  14. Anita says

    This recepie sounds good. I have my own khadhi pakora recepie which is slightly different. I add cilantro/fresh dhania to my curd before putting on the pot. Try that it tastes good.

  15. Yash Pal says

    What I have eaten in my childhood in our house and a few other Punjabi households, is quite different
    a. The pakoras were invariably plain ‘besan’ (chickpea flour) and not with onions
    b. The tadka (tempering) did not use garlic, only ginger.
    c. The curry leaf was unknown in the Punjab and hence not used.
    However, the recipe is very good, notwithstanding my comments.

    • says

      there are many variations of the pakora. the kadhi or yogurt sauce is more or less the same in all households. in our very much punjabi home, the pakoras are always made with onions. for the tadka too we use both ginger and garlic. and the curry leaf part is my mother in law’s added secret ingredient in the recipe. though when we don’t get curry leaves, we don’t add them.

  16. Lakshmi says

    I tried this before but today I made it as per instructions
    The flavor from onions and garam Masala was really yummy

    ur pics speak a thousand words

    Thanks for inspiring me

    Lakshmi

  17. Ravindra says

    Dear Dassana,

    I made Kadhii-pakora yesterday at home as per your recipe. I received lots of appreciation from family members (Specially from my wife) and neighbors. Thanks a lot.

    Keep Cooking,

  18. Shobhini Singh says

    oh hello Dassana, i stumbled upon yr site by chance, looking 4 kadhi-pakora, n am glad i did. yr ‘WALK ME THRU THE RECIPE” style with gr8 pics is fab, am goin to try kadhi tom. i look 4ward to chking out more recipes frm u, in next few days. i hav a question– for punjabi kadhi, can i use the whey liquid leftover after making butter from malai?if so, how much to use, n do i still hav to add dahi to it? i hav a large amt of it n dont know what to do with it. any other suggestions? pls let me know asap. thnx, Shobhini. (since i am talking to u for the 1st time, happy new yr to u.)

    • says

      thanks shobhini. you can use the buttermilk. but it has to be sour. if its not sour, then you can add some curd to make it sour. basically the consistency has to like that of chaas.

      the buttermilk can be flavored with ginger/mint/roasted cumin powder/black salt and had as a cooling drink. you can also make khandvi (a gujarati dish) or even dhokla with it. other options are to add it to the atta or paratha dough instead of water. buttermilk can be added to cakes and breads and they give a nice texture. lastly you can make buttermilk biscuits. happy new year to you too.

      • Nandita says

        Hi Dassana, I was searching for the recipe of khandvi in your website and just got this recipe as a result as you have mentioned it in your comment below. Could you please put up that recipe, if and when possible? I would really appreciate that! Thanks so much!

  19. Deepa Mohan says

    Hi Dassana
    Mouthwatering photos. Will surely try this out. Infact being a South Indian I love North Indian food. Tks

  20. sunita sil says

    hi dassana

    I made your kadhi yesterday again and it tasted sooo delicious as i remembered my mom when she used to make this kadhi chawal. This time instead of onion pakoras i made mixed veg pakoras and dipped in the kadhi. It was so tasty and good for my luch box also as summers have set in good for our tummy also.
    ur site is a saviour.

    thanks and take care

    • says

      thanks sunita for trying the kadhi recipe and also commenting back on the post. the kadhi goes well with any pakoras. in fact i have made it with palak pakora too. kadhi is excellent for the summer. some more curd recipes are waiting to be posted.

  21. Jg says

    Hello, I made this yesterday,,the pictures are really helpful ,,,Awesome recipes…Kadhi was simple and very tasty,,thank u v much ,,Keep posting pls.

  22. sunita says

    HI DASSANA

    happy new to yr 2 u and i tried out this recipe as i had invited my neighbours for lunch and was wondering what veg to make my goodness dassana it turned out so good good that everyone was asking for more the next day. thanks a lot dassana kepp posting lovely recipes

    lv sunita

    • dassana says

      happy new year to you too sunita.

      i feel good that the punjabi kadhi turned out great. i have made a new year resolution to post at least 2 or 3 recipes a week. i hope i can follow it.

      • sunita says

        2-3 recipes a week wow thats a good bonus for all of us no worries for cooking veg food.
        thanks again. Can you give the recipe of palak paneer this whole season of winter i cudnt make the reason for not having a proper delicious recipe. As my hubby loves palak paneer.
        Will wait for the recipe thanks again

        lv sunita

        • dassana says

          i hope i can somehow manage to keep 2-3 recipes going per week. i plan to make palak paneer, but a little later.

  23. Tamara says

    Happy new year to you Dassana and to Amit,
    Love your website, very well presented with your step by step pictures. Looks delicious. Yam Yam.. With love, Tamara

    • dassana says

      hey tamara… happy new year to you. hope you are good.

      thanks for your positive comments tamara. take care and be in touch.

      love
      dassana

  24. Alastair says

    Many thanks for your wonderful, lovingly made site. Your combination of description & photos is entrancing—the photos are very helpful in their detail and some are very beautiful just as photos.

    I visited here for the first time today and look forward to trying many of the recipes!

  25. Aloka says

    It is a very good authentic recipe.only I have eaten at panjabi families and
    they add big cardmom ,Clove and cinnamon as well.

    • dassana says

      even this punjabi kadhi, i had for the first time at my punjabi sasural and was simply bowled over by the kadhi. at home in the kadhi we generally do not add whole garam masala. thats why we add garam masala powder.

      but one can add whole garam masala if garam masala powder is not available.

  26. Katie Lelinwalla says

    Excellent recipe! Easy to follow. I will definitely be trying this recipe over the week-end and recommend it to my friends. Thanks so much.