Punjabi Kadhi Pakoda

Punjabi Kadhi Pakoda is a typical Punjabi dish. It is spicy, tangy and addictive buttermilk and gram flour gravy which is loaded with soft and tasty pakoda and is quite popular in North India.

What is Punjabi Kadhi Pakoda?

Punjabi kadhi pakoda is a yogurt base gravy dish which is loaded with soft and spicy pakoda(potato onion and gram flour fritters aka aloo pyaz pakoda). Every household have their own recipe and different way to make this popular dish.

This is my one and an only favorite dish which I can’t resist and I can have it every day because it is just fabulous. It needs a lot of patience to make delicious Punjabi kadhi pakoda and the pakoda are itself a perfect time snack with tea.

Try to use a little sour yogurt or buttermilk to get the perfect tangy kadhi. It tastes best the next day with some steaming hot rice.

Basic Ingredients for Punjabi Kadhi Pakoda:

The basic ingredients needed to make kadhi pakoda are listed below.

• Firstly, Sour yogurt or buttermilk-If your yogurt or buttermilk is not sour, leave it on kitchen counter for overnight and make the kadhi next day.
• Besan/Gram flour-Any variety of besan is fine, either fine or coarse.
• Spices-The main spices needed are cumin, coriander, red chilli, garam masala, ginger powder, fenugreek seeds, and whole dry red chilli.
• Onion and Potato-To make the pakoda, that’s what I use in my kadhi, you may make pakoda with only onions, or only potatoes too.
• Oil-for deep frying

How to make Punjabi Kadhi?

First tep to make kadhi is mix yougurt/buttermilk with besan and spices powder and whisk until it is combined well and there are not any lumps.

Now your mixture is ready, all you need to do is make the tempering with fenugreek, cumin, dry red chilli and aseftida in oil or ghee and transfer the yogurt besan mixture in it. After that you will need to a bit patient and keep stirring the kadhi on low medium heat until it boils like milk and settles down. Once a boil is done keep cooking and stirring in between on low medium heat for another 20-25 minutes.

Meanwhile make the pakoda batter and deep fry them in hot oil until golden and crispy.

The more you cook the kadhi, the more delicious it will become. Lastly, make the tadka with red chilli and garlic and pour it over the cooked kadhi. Finally, add the pakoda and keep the kadhi covered so the pakoda would get soft and absorb some kadhi as well.

Serving Suggestions:

Serve warm kadhi with steaming hot boiled rice and or roti. We prefer eating raw onion slices with kadhi as it brings the flavors to next level.

Looking for more such Punjabi recipes to get some ideas for your lunch or dinner? Do not miss my Rajma Masala and Matar Paneer and the best one’s Aloo Gobhi.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Kadhi Pakoda

Sapana Behl

A spicy and delicious yoghurt based curry with deep fried gram flour, potato and onions pakodas. This is a must in Punjabi households.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Dinner, Lunch

Cuisine Indian

Servings 4 People

Equipment

• Heavy Bottom Pan
• Pan
• Mixing Bowl

Ingredients

  

1x2x3x

• 1- litre buttermilk khatti lassi or 2 cups yoghurt + 2 cups water whisked
• 1 cup besan/gram flour
• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 1 teaspoon cumin seeds
• 1 teaspoon fenugreek seeds/methi dana
• a pinch asafetida
• 1 teaspoon dried fenugreek leaves
• 2 green chillies chopped
• 2-3 whole dried red chilly
• 1/2 teaspoon dried ginger powder/saunth
• salt to taste
• 2 tablespoon ghee
• water as required

For pakodas:

• 1 potato thinly chopped
• 2 onions chopped
• 2 green chillies chopped
• salt to taste
• 1 teaspoon dried fenugreek leaves
• 1 teaspoon coriander powder
• 1 cup besan/gram flour
• water as required

For tempering:

• 1 tablespoon ghee or oil
• 3-4 garlic cloves chopped
• 1 teaspoon red chill powder
• a pinch asafetida

Instructions

 

• In a mixing bowl add gram flour, salt, turmeric and buttermilk and whisk for some time until combined.
• In a large heavy bottom pan, heat ghee and add asafetida, fenugreek seeds, dried fenugreek leaves, cumin seeds, whole red chilly and sauté for 1 minute.Add coriander powder, chopped chillies and stir again.
• Pour the buttermilk mixture and 2 cups water or as much consistency desired and let it boil with continuous stirring on high heat.If you stop stirring it will come out from the vessel(like milk when boiled).Stir till a point comes when it stops raising up.Now add dried ginger powder and keep the flame low.Allow it to cook on low heat for some time about 30 to 45 minutes, stirring occasionally.

For the pakodas

• Mix all ingredients in a bowl.Heat oil in a pan.Make small pakodas with hand or spoon, pour in hot oil and fry till golden colour appears.Take them out from oil, press gently with hand(Keep in a foil or towel) and fry again.Keep aside.

For tempering

• Heat oil in a pan, add asafetida, garlic and chilly flakes,sauté and add into the hot kadi ( which is still simmering on low heat).Mix pakodas in kadhi and remove from heat.
• Serve hot with Rice.

Notes

1. Try to use a bit sour yogurt or buttermilk to make kadhi pakoda.
2. Store the leftovers in refrigerator, it tastes best the next day.

Keyword How to make kadhi pakoda, Kadhi, Kadhi Pakoda, Punjabi kadhi, Punjabi Kadhi Pakoda

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you enjoyed your Punjabi kadhi pakoda and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, and  Pinterest.

Best Regards,
Sapana Behl