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%Punjabi Kadhi Chawal Recipe Debjanir Rannaghar

Punjabi Kadhi aka Kadhi Pakoda

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Punjabi Kadhi aka Kadhi Pakoda is a famous North Indian vegetarian side dish prepared with Curd and Gram Flour where Pakoda is cooked in a gravy prepared with curd and Besan.


Units Scale

To make the Pakoda

  • 150g Besan/ Gram Flour
  • 2 Onion
  • 3 Green Chilli
  • 1/4 Tsp. Red Chilli Powder
  • 1/4 Tsp. Baking Soda
  • 1 Tsp. Salt or to taste
  • 100ml Mustard Oil (for frying fritters)

To Make the Kadhi

  • 200g Sour Curd
  • 2 Tbsp. Besan
  • 1 Onion
  • 1 Tsp. Garlic Paste
  • 20 Curry Leaves
  • 2 Green Chilli
  • 1/2 Tsp. Turmeric Powder
  • 1/2 Tsp. Red Chilli Powder
  • 1/2 Tsp. Coriander Powder
  • 1 Tsp. Salt or to taste
  • 2 Tbsp. Mustard Oil
  • 1 Tbsp. Ghee
  • 1/2 Tsp. Coriander Seed
  • 1 Tsp. Kasuri Methi
  • 2 Dry Red Chilli
  • 1/2 Tsp. Fenugreek seed
  • 1/2 Tsp. Mustard Seed


  • 1 Tsp. Mustard Oil
  • 1/4 Tsp. Mustard Seed
  • 5 Curry Leaves
  • 1 Dry Red Chili


Pakoda/ Fritter:

  1. Finely chop the onion and also the green Chillies.
  2. Take Besan along with Onion Green Chilli Red Chilli Powder, Baking Soda, and Salt in a bowl.
  3. Mix everything using your fingers or a beater.
  4. The Onion will release moisture and hence a batter can be prepared.
  5. If required add very little water to prepare a thick batter.
  6. Now heat oil in a Pan.
  7. Pour a small amount of the batter over the oil and start frying on the low flame from both sides.
  8. In a medium-sized pan, 4-5 fritters can be fried in one go.

To Make Kadhi Pakoda:

  1. Take Curd in a bowl and beat with a spoon to make a lump-free mixture.
  2. Add Besan followed by Salt, Turmeric Powder, Red Chili Powder, and Coriander Powder and mix thoroughly.
  3. Mix in 3 cups of water to dilute the mixture.
  4. Heat 2 Tbsp. Oil in a Pan and temper the Oil with Coriander Seed, Kasuri Methi, Dry Red Chilli, Fenugreek seed, Mustard Seed, and curry leaves.
  5. Add Onion and fry for a minute followed by Garlic paste and cook for a minute.
  6. Now pour the liquid and start cooking over medium flame.
  7. Once started boiling add fried Pakoda and cook till reached the desired consistency.
  8. Switch the flame off.


  1. Heat oil and temper it with Mustard Seed, Curry Leaves, and Dry Red Chilli and pour the tempering over the Kadahi Pakora.
  2. Mix everything and Serve Punjabi Kadhi with steamed Rice.


  • Sour Curd gives added flavor to the dish.
  • I prefer to use Curd with fat content instead of low-fat Curd while making Kadhi.
  • Fritters can be shallow-fried, however, I prefer deep-fried fritters while making Kadhi,
  • Onion is completely optional, however, I prefer mine with Onion.
  • Both Coriander powder and Coriander seed are optional however make the kadhi more flavorful.
  • Tempering added in the last stage is optional as well, however, it makes the Kadhi more flavorful.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Method: Cooking
  • Cuisine: North Indian


  • Serving Size: 100g
  • Calories: 301
  • Sugar: 11.1g
  • Sodium: 630mg
  • Fat: 13.9g
  • Saturated Fat: 2.8g
  • Carbohydrates: 31.3g
  • Fiber: 6.9g
  • Protein: 10.3g
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