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Punjabi Kadhi with pakodas

Pranav Shah
0 minutes
Prep Time
60 minutes
Cook Time
6 People
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Recipe Tags

  • Veg
  • Punjabi

Ingredients Serving: 6

  1. 2 cups besan
  2. 2 cups yoghurt
  3. 4 chopped onions
  4. 3 chopped green chillies
  5. methi seeds 2 tsp
  6. mustard seeds (rae) 2 tsp
  7. red chilli powder 1 tsp
  8. haldi 1 tsp (turmeric)
  9. 4 cloves of garlic chopped
  10. pinch of heeng
  11. salt 2 and half tsp
  12. curry leaves 10-12
  13. whole dry red chillies 3-4


  1. Take one cup of besan and add some water into it to make a paste. Ensure it is not very thick
  2. Add half the finely chopped onions and green chillies to the paste. Add 1/2 tsp of salt
  3. Now heat oil in a pan to a smoking. Keep on adding spoonfuls of the prepared besan paste to make pakodas
  4. Take the pakodas out when they are dark brown and keep them aside
  5. Vigorously blend the yoghurt. Now add 3 cups of water. Blend again till it is a smooth mixture. If the mixture is thick add some water. Now add the remaining besan in this mixture and blend properly again. Be careful that no lumps are formed
  6. Heat oil in a deep pan to smoking. Add the garlic and heeng. When the garlic is brown, add mustard seeds. Now add the remaining onions. Stir for 2 mins
  7. Add haldi, 1/2 tsp of chilli powder and 2 tsp of salt and curry leaves. Now add the yoghurt mix and stir for at least 15 minutes till the consistency is smooth
  8. Now add the pakodas to this mixture and keep stirring for another 10 minutes. Make sure pakodas become soft. Remove from gas and set aside.
  9. For garnishing, heat 2 tsp of oil and fry the dry red chillies. Remove from gas and add it to the Kadhi

Reviews (2)  

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Kanak Patel
Kanak Patel   Jun-28-2016

Nice pic

Kajal Singh
Kajal Singh   Mar-15-2016


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