Punjabi Kadhi Pakoda Recipe

This post is also available in: hiHindi

Kadhi is an absolutely classic Indian traditional dish which is enjoyed all over India with its truly blissful taste. Kadhi is actually yogurt and gramflour (besan) curry which contains deep fried besan balls. The Punjabi Kadhi pakoda in particular has comparatively thick texture and contains mild but flavorful spices that add to the whole taste.

Kadhi pakoda is actually an amalgamation of variety of spices too. The assortment of various spices like asafetida (heeng), clove (laung), dry red chillies (sukhi lal mirch) and many more come together to create an unparalleled flavor. This sour and slightly spicy dish can be equally enjoyed with rice or plain chapattis.

A small but very important tip for making delicious Punjabi Kadhi lies in its yogurt. Take sour yogurt as it provides a pleasurable sour taste to kadhi. Garnish with fresh coriander leaves and red-green chilies to get a mouth-watering look. And yes! Do not forget to keep a glass of lassi along while serving this yummy dish as it will complete your Punjabi cuisine.

0 from 0 votes
Print

Punjabi Kadhi

Traditional Punjabi dish, that is a must in every celebration. One of the most popular dishes from the Punjabi Cuisine that is loved by others as well.
Course Lunch
Cuisine Punjabi
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 319 kcal
Author Anju Bhagnari

Ingredients

Kadhi base

  • 1 Onion
  • 2 Whole Red Chillies
  • 1/2 tsp Methi Dana
  • 1/4 tsp Ginger Grated
  • 1 tsp Cumin Seeds
  • 2 pinches Hing
  • 1/4 tsp Garam Masala Powder
  • 10 Fresh Curry Leaves
  • 1 tbsp Oil

Kadhi Mixture

  • 1 cup Sour Curd
  • 3 heaped tbsp Besan
  • 3 cups Water (Can be adjusted)
  • 1 tsp Ginger-Garlic-Green Chilli Paste
  • 1/2 tsp Red Chilli Powder
  • Salt to taste
  • 1/4 tsp Haldi Powder

Kadhi pakoda

  • 1 cup Besan
  • 1 Green Chilli
  • 1 Onion
  • 1 tsp Green Coriander Leaves
  • 1/2 tsp Red Chilli Powder
  • Salt to taste
  • Water as needed
  • 2 cups Oil (for deep frying)

Instructions

  1. Ready the Pakodas first - In a bowl take the Besan.
  2. Chop the onion and green chilli finely and add to it. Add the green coriander leaves after chopping. Add the salt and red chilli powder.

  3. Adding water little by little make a thick paste-like batter.

  4. Let it rest for 10 minutes.

  5. Take oil for deep frying in a thick bottom pan. Heat on medium flame.

  6. Lower the flame once hot. With a spoon, drop batter into the oil.

  7. Deep fry both sides till golden brown in color. Remove in a steel sieve to drain off the excess oil.

  8. Ready all pakodas and keep aside.

  9. To make the Curd Mixture- In a deep bowl, take the Sour Curd.

  10. Add salt, red chilli powder, haldi, Ginger-Garlic-green chilli paste, and Besan.

  11. With a fork, give a whisk. Now add half the quantity of the water.

  12. Blend with a hand blender only for a few seconds so that it becomes a homogeneous mixture.

  13. Add the remaining water and again give a blitz for a few seconds. Keep aside till we ready the base.

  14. To make the Base-Take 1 teaspoon oil in a thick bottom pan. Heat on low flame.

  15. Add the mustard seeds, cumin seeds, hing, grated ginger, fresh curry leaves, whole red chillies and the sliced onion.

  16. Saute until the onion turns translucent. Add the Curd-Besan mixture.

  17. Now, stir it continuously till you get the desired consistency and thickness of the Kadhi.

  18. If thick consistency is desired, cook for a longer time. To keep thinner consistency, cook for about 7 to 10 minutes.

  19. Also, water can be added to adjust consistency as per preference. However, the Kadhi thickens quite a bit of time so watch it accordingly.

  20. Add in the ready Pakodas and bring to a boil. Shut off the flame.

  21. Cover with a lid and let stand till the pakodas soak in the flavors. Lastly, sprinkle the garam masala powder.

  22. Serve hot with boiled rice.

Recipe Notes

The Kadhi thickness can be reduced at any point by adding boiling water to it

Nutrition Facts
Punjabi Kadhi
Amount Per Serving
Calories 319 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 7mg 2%
Sodium 110mg 5%
Potassium 447mg 13%
Total Carbohydrates 28g 9%
Dietary Fiber 5g 20%
Sugars 9g
Protein 10g 20%
Vitamin A 9.8%
Vitamin C 67.5%
Calcium 12.5%
Iron 13.4%
* Percent Daily Values are based on a 2000 calorie diet.

Pin this image to your board

Punjabi Kadhi Pakoda Recipe

Tags:

Add Comment

How to make Oats Upma
Oats Upma Recipe | How to make Oats Upma
How to make Oats Uttapam
Oats Uttapam Recipe | How to make Oats Uttampam
How to make Poha Cutlet
Poha Cutlet Recipe | How to make Poha Cutlet
How to make Sindhi Kadhi
Sindhi Kadi Recipe
healthy habits
10 Easy Change in Daily Habits That Will Help You Lose Weight
Planning to Turn Vegan? Here is What You Need to Know
foods that reduce mucus
Foods that Reduce Mucus and Restore Your Body’s Balance
foods that produce excessive mucus
Foods that Produce Excessive Mucus in the Body