punjabi kadhi pakodi | How to make punjabi kadhi pakodi

By Anjali Valecha  |  10th Feb 2018  |  
5 from 1 review Rate It!
  • punjabi kadhi pakodi, How to make punjabi kadhi pakodi
punjabi kadhi pakodiby Anjali Valecha
  • Prep Time


  • Cook Time


  • Serves





0 votes

About punjabi kadhi pakodi Recipe

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

punjabi kadhi pakodi, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Anjali Valecha. punjabi kadhi pakodi is a dish which demands no explanations, it's a whole world of flavour in itself. punjabi kadhi pakodi is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of punjabi kadhi pakodi by Anjali Valecha is perfect to serve 3 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing punjabi kadhi pakodi.

punjabi kadhi pakodi

Ingredients to make punjabi kadhi pakodi

  • for the pakoda
  • 1 cup gram flour or besan
  • 1/2 tsp salt
  • 1/2 tsp carrom seeds
  • 1/2 tsp red chilli powder
  • pinch baking soda
  • water, as required
  • oil, for frying
  • For the kadhi
  • 1 cup sour curd
  • 3 tbsp gram flour or besan
  • 2 1/2 -3 cups water
  • salt, as required
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp fenugreek seeds or methidana
  • pinch asafoetida
  • 1 onion thin sliced
  • coriander leaves, for garnish

How to make punjabi kadhi pakodi

  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.

Reviews for punjabi kadhi pakodi (1)

Milli Garga year ago

I like to have it with boiled rice.

Cooked it ? Share your Photo