Punjabi Kadhi Pakoda | How to make Punjabi Kadhi Pakoda

By Bindiya Sharma  |  8th Dec 2015  |  
4.5 from 2 reviews Rate It!
  • Punjabi Kadhi Pakoda, How to make Punjabi Kadhi Pakoda
Punjabi Kadhi Pakodaby Bindiya Sharma
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About Punjabi Kadhi Pakoda Recipe

Spicy and creamy yogurt based curry with deep fried gramflour pakodas dunked in and finished with a tempering of ghee and red chillies.

Punjabi Kadhi Pakoda is one dish which makes its accompaniments tastier. With the right mix of flavours, Punjabi Kadhi Pakoda has always been everyone's favourite. This recipe by Bindiya Sharma is the perfect one to try at home for your family. The Punjabi Kadhi Pakoda recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Punjabi Kadhi Pakoda is few minutes and the time taken for cooking is 40 minutes. This is recipe of Punjabi Kadhi Pakoda is perfect to serve 4 people. Punjabi Kadhi Pakoda is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Punjabi Kadhi Pakoda. So do try it next time and share your experience of cooking Punjabi Kadhi Pakoda by commenting on this page below!

Punjabi Kadhi Pakoda

Ingredients to make Punjabi Kadhi Pakoda

  • for the pakodas-
  • Gramflour(besan)- 1/2 cup
  • onion- 1 large sliced/chopped
  • Green chilli- 1 small chopped
  • oil for deep frying
  • for the kadhi-
  • 1 cup Sour yogurt/curd
  • 2-3 large tbsps of gramflour(besan)
  • turmeric powder- 1/2 tsp
  • Green chilli- 1 chopped
  • fenugreek(methi) seeds- 1/4 tsp
  • coriander seeds- 1/4 tsp
  • cumin seeds- 1/4 tsp
  • salt to taste
  • asafoetida- a pinch
  • for the tempering-
  • ghee- 2 tbsp
  • Deggi mirch- 1/2 tsp
  • Red chilli(whole)- 1-2
  • curry leaves(kadhi patta)- a few(optional)
  • coriander leaves- for garnishing

How to make Punjabi Kadhi Pakoda

  1. To make the pakodas- Take sliced/chopped onions in a bowl, add besan, green chilli and salt to it.Now add water little by little and mix well till a thick batter coating forms on the onions. Leave for 15 minutes.
  2. Heat oil in a kadhai, once oil is moderately hot drop spoonfuls of the thick batter into the oil. Fry till golden. Remove and drain.
  3. For the kadhi- Remove oil from the kadhai, leaving just 2 tbsps, add cumin, coriander, asafoetida and fenugreek seeds to it and saute till fragrant.Make sure that heat is low.
  4. Combine the curd and besan and whisk well in a bowl till no lumps are left.Dilute with 2 cups water, add turmeric, green chilli and salt.Now carefully pour this into the pan and stir well to combine.
  5. Let come to a boil, reduce heat and simmer for half an hour, adding more water if necessary.
  6. Make the tempering- Heat ghee in a small pan, add curry leaves, red chillies and deggi mirch. Pour hot on top of the kadhi.Garnish with coriander leaves.
  7. Serve hot with freshly boiled rice.

My Tip:

The secret lies in using good quality sour curd and simmering it for a long time.

Reviews for Punjabi Kadhi Pakoda (2)

Rakhi Abhi Mehrotraa year ago

I just loved it..

sweta biswal2 years ago

Very nicely explained...loved the recipe

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