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punjabi kadhi pakodi

Anjali Valecha
20 minutes
Prep Time
30 minutes
Cook Time
3 People
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ABOUT punjabi kadhi pakodi RECIPE

A soul satisfying punjabi kadhi with soft and soaked pakodas can really lighten up your day.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • North Indian
  • Simmering
  • Frying
  • Main Dish

Ingredients Serving: 3

  1. for the pakoda
  2. 1 cup gram flour or besan
  3. 1/2 tsp salt
  4. 1/2 tsp carrom seeds
  5. 1/2 tsp red chilli powder
  6. pinch baking soda
  7. water, as required
  8. oil, for frying
  9. For the kadhi
  10. 1 cup sour curd
  11. 3 tbsp gram flour or besan
  12. 2 1/2 -3 cups water
  13. salt, as required
  14. 1 tsp turmeric powder
  15. 1 tsp red chilli powder
  16. 1 tsp oil
  17. 1 tsp cumin seeds
  18. 1/2 tsp fenugreek seeds or methidana
  19. pinch asafoetida
  20. 1 onion thin sliced
  21. coriander leaves, for garnish


  1. First of all to make pakodas, add salt, carrom seeds, red chilli powder and baking soda to salt and mix well.
  2. Make a lump free thick batter with adequate water.
  3. Heat oil in a wok and add small balls of this batter and deep fry the pakodas till golden brown on all sides.
  4. Mix curd, salt, turmeric powder and red chilli powder and whisk well.
  5. Add water to curd and whisk well again till no lumps.
  6. In another big wok, heat oil, add cumin seeds, fenugreek seeds and asafoetida.
  7. Add onions as seeds crackle and sauté till translucent.
  8. Add the curd water mix slowly and with continuous stirring .
  9. Let the kadhi come to boil , then leave it to simmer on low to medium flame.
  10. When it gets thick in 8-10 mins, add pakodas and cover and cook on low flame.
  11. Let the pakodas be soaked in kadhi for 5-6 mins then switch off the gas
  12. Serve hot with rice.

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Milli Garg
Milli Garg   Feb-16-2018

I like to have it with boiled rice.

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