Kadhi Pakoda | Punjabi Kadhi Recipe | Kadhi recipe

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Many regions of India they have their own version of Kahdi which is different from one another in preparation, color, and texture. Punjabi Kadhi Pakoda is a bit on the thicker and creamier side than the other regional Kadhi recipes. Just like Punjabi’s Rajma-Chawal, Chole-Bhature, this Kadhi-Chawal is also a match made in heaven and a delicious meal. Punjabi Kadhi Pakoda is a spicy, tangy, and creamy curry simmered on low flame and later topped with deep fried onion pakodas makes a scrumptious and comforting meal.
This is my mom’s recipe of the traditional Kadhi Pakoda Punjabi style and she has been making this since ages. This was often made at our home and everyone enjoyed eating it over a bed of white rice and of course, 2-3 of the pakodas on the side. But then, I never tried to learn the recipe. After marriage, while I was struggling with deciding the menu for the meals and searching recipes on google, Mommy’s easy recipes came to my rescue. She has taught me the recipe for Punjabi Pakoda many times ( I ask her every time so that I don’t miss out any ingredient) on the call and it came out really well each and every time. 🙂 Thanks Mommy, your recipes are treasures to keep. ❤ I remember this was one of the dishes I prepared after my marriage when I was staying with my in-laws and my MIL quite liked it and my husband love this every time I prepare this Punjabi Kadhi 🙂  Some recipes are good when left untouched with the easy-peasy tricks. 😀
The ingredients list and recipe looks quite long but once you start making it is not that much of a work. And, the result is a delicious Punjabi Kadhi which is worth all the efforts. I would suggest, always use a bit sour curd to make kadhi as it tastes much better when cooked with sour curd, though the curd should not be too sour to eat. 😀 For Pakoda, you can use other veggies too instead of using onions as per your likings.
Serve Punjabi Kadhi Pakoda with steamed plain rice or chapati and this delicious Punjabi Kadhi Pakoda during any day of the week. 🙂 Do try this recipe and share your feedback. ❤
Serves 4
For Pakoda

  • 1 ½ Cup onion, finely chopped or thinly sliced
  • ¾ Cup besan
  • ¼ Cup coriander leaves, chopped
  • 2 Green chilies, finely chopped
  • 1 Tsp ginger, finely chopped
  • 1 Tsp red chili powder
  • 1 Tsp turmeric powder
  • ½ tsp carom seeds
  • Salt as required
  • Oil for deep frying

For Kadhi

  • 7-8 Tbsp besan
  • 1 1/3 Cup thick curd
  • 3 ½  Cup water or as desired
  • 1 Tsp red chili powder
  • 1 Tsp turmeric powder
  • ½ Tsp garam masala
  • A fat pinch of asafoetida
  • Salt as required
  • 1 Tsp cumin seeds
  • 6-8 Fenugreek seeds
  • 1/3 Cup onions, finely chopped
  • 1 Tsp ginger, finely chopped
  • 1 Green chili, finely chopped
  • 2-3 Whole dry red chilies
  • 2 Tbsp coriander leaves, finely chopped
  • 1 tsp curry leaves, finely chopped
  • 1-2 Tbsp oil

For Tempering

  • 1 or 2 whole dry red chilies
  • 1 Tsp cumin seeds
  • ¼ Tsp black caraway seeds
  • ½-inch ginger, cut into Julians
  • ¼ Cup onion, finely chopped
  • 1 Tbsp coriander leaves, chopped
  • A fat pinch of Kashmiri red chili powder
  • 2 Tbsp ghee or oil

Learn Step By Step Recipe With Pictures For Kadhi Pakoda | Punjabi Kadhi Recipe | Kadhi recipe 
For Kadhi Mixture
Step 1- In a large bowl take besan, red chili powder, turmeric powder, garam masala a fat pinch of asafoetida, and required salt. Add ¼ cup of water and whisk well to make sure no lumps are there

Step 2- Add the curd and whisk again. Add the remaining water and whisk until well blended and smooth. Keep the mixture aside

For Pakodi
Step 3- Heat oil in a deep frying pan. Meanwhile, make the pakoda mixture.
In a bowl, take the chopped onion, coriander leaves, finely chopped ginger, green chilies, besan, red chili powder, turmeric powder, carom seeds, and salt as required. Mix everything well and adding 2-3tbsp of water make a thick batter. Do not add more water than required as the onions too will leave moisture

Step 4- When the oil is hot enough, drop the batter in small portions using your hand or spoon. Fry them on medium flame

Step 5- When the pakodas are cooked from one side turn them and cook from another side too. Remove them on a paper napkin

For Kadhi
Step 6- In another deep pan, heat 1-2tbsp oil and cumin seeds and fenugreek seeds. When the fenugreek seeds start changing its color add the onion and green chili. When the onion turns translucent add the chopped curry leaves, coriander leaves, and whole dry red chilies. Fry until the onion turns light brown

Step 7- Add the kadhi mixture we have prepared earlier. Increase the flame and bring the mixture to a boil and keep stirring. Lower the flame after a minute and cook for 8-10mins on medium-low flame until the kadhi thickens

Step 8- The Kadhi will be thickened by now and if you want you can adjust the consistency by adding more water. Turn off the flame and adjust salt if required. I have transferred the kadhi to another deep pan just for the serving purpose 😀

For Tempering
Heat ghee or oil in a tempering pan and add the cumin seeds, black caraway seeds, and whole dry red chilies. When the seeds start to splutter add the chopped onion, ginger Julians, and coriander leaves. Keep the flame to high until the onion turns light brown. Turn off the flame and add a fat pinch of Kashmiri red chili powder

Add the pakoras to the kadhi and temper it. Let the Kadhi sit on the gas stove for 10mins so that the pakodas soak the kadhi and turn soft. Serve with plain rice and a papad. 🙂

You can serve it with chapati too, tastes equally delicious. ❤


  1. Very inspiring and mouthwatering !
    Thanks for sharing your mom’s recipe. Love your detailed and precise description, will try it tomorrow with a self-made rhubarb/lemon curd ❤️

    Liked by 1 person

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