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punjabi kadhi recipe or kadhi pakora
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kadhi pakora recipe, punjabi kadhi recipe

A curd curry recipe into which besan ke pakodey are added and served...
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Curries
Cuisine: North Indian
Servings: 5 -6
Calories: 280kcal
Author: Asiya


To Make pakoras:

  • 1 cup of besan/ chickpea flour
  • salt to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp ginger garlic paste
  • water to make batter
  • 1/4 tsp cooking soda
  • 1 medium size onion - very finely chopped
  • 2 tbsp finely chopped coriander leaves
  • oil for deep frying the pakoras

To make the Kadhi:

  • 1/2 kg curd/500 gms of curd
  • 8 tsp besan/chickpea flour
  • 3-4 glasses of water

Spice paste to add in the kadhi:

  • 1 tbsp salt
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder/haldi
  • 1 tsp roasted coriander seeds powder
  • 1 tsp ginger garlic paste
  • little water to make paste

other ingredients required while making the kadhi tempering:

  • 3 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 4-5 dried red chillies
  • 4-5 curry leaves
  • 2 medium size onions (finely sliced)
  • 4 slit green chillies
  • 7-8 curry leaves
  • 2 tbsp chopped coriander leaves


(Making of pakoras):

  • Take a mixing bowl.
  • Add 1 cup of besan/ chickpea flour.
  • Add salt as per requirement, red chilli powder, turmeric powder, ginger garlic paste, add cooking soda.
  • Keep adding water gradually and make a semi thick batter without any lumps.
  • The batter should be mixed well.
  • The batter should not be thin and it should be slightly thick.
  • Rest the batter for 20 minutes.
  • Now add very finely chopped onions and chopped coriander leaves to the besan batter.
  • Give a good mix.
  • Take a kadai, add oil into it and heat it.
  • Make small round dumplings of the besan batter and drop them oil.
  • Deep fry them on low to medium flame until all the sides are fried well.
  • Take the deep fried pakoras out and place them on an absorbent paper.
  • This helps in removing excess oil from the pakodas.
  • Next is the kadhi making process.

Making of kadhi:

    Step 1:

    • Take a mixing bowl, add 500 gms of curd into it and beat it well.
    • Add besan approximately 7-8 teaspoons into the curd, keep adding little by little water gradually and mix the curd and besan without any lumps with the help of a beater or the simplest way is to blend this mixture in a mixer grinder.
    • Now add 3 to 3.5 glasses of water into the curd besan mixture and mix it well.
    • Beat or mix well without any lumps.
    • Keep this mixture aside.

    Step 2 (Making a spice paste):

    • Now take a small bowl, add salt, red chilli powder, turmeric powder, ginger garlic paste, roasted coriander seeds powder.
    • Make a paste of these spices by adding some water, mix well without lumps and keep aside.

    Final step (Cooking of the kadhi):

    • Take a cooking vessel, add oil and heat it.
    • Add mustard seeds, cumin seeds and let them splutter.
    • Add dried red chillies, saute them.
    • Add curry leaves and allow them to crackle (stay far away).
    • Add finley sliced onions, slit green chillies and saute them slightly for a min or 2 but do not brown the onions.
    • Add the spice paste which has been mentioned in step 2.
    • Saute the masala on low flame until oil starts appearing at the corners.
    • Now add the curd and besan batter which has been mentioned in step 1.
    • At this stage keep stirring continuously as the batter is added to get rid of lumps.
    • Keep stirring for few minutes.
    • Add some fresh curry leaves and chopped coriander leaves.
    • Adjust salt by checking it and add if required.
    • Bring the kadhi to a boil.
    • Cook the kadhi for 15 to 20 minutes on low flame.
    • Switch off the flame.
    • Add the deep fried pakoras into the kadhi.
    • Serve the kadhi with hot cooked rice or roti or paratha


    • Firstly, in order to save time one can start making the kadhi while the pakora batter is rested for sometime.
    • It appears as a lengthy recipe but, time management helps in making the curry quicker.
    • One one side boil the kadhi and on the other hand make the pakoras but be very careful. This way the dish can be done quickly.
    • If the serving people are just 3-4 then reduce all the quantities and ingredients to half of the mentioned quantities.
    • While frying the pakoras never deep fry them on high flame and doing so keeps the pakoda raw and tasteless from inside. Always fry them on low to medium flame.
    • Stirring is important while making the kadhi to avoid lumps.


    Calories: 280kcal
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