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
  • Prep Time


  • Cook Time


  • Serves





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

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 Mehrotra2 years ago

I just loved it..

sweta biswal3 years ago

Very nicely explained...loved the recipe

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