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punjabi kadhi pakora recipe

Punjabi Kadhi Pakoda Recipe

Punjabi Kadhi Pakora, A traditional punjabi kadhi recipe served as Kadhi chawal combination. This quintessential North Indian punjabi curry with pakoras is one of most favorite dish in most Punjabi homes.
5 from 2 votes
Course: curry
Cuisine: indian cuisine
Keyword: kadhi, kadi, punjabi
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 354kcal
Author: Rekha Kakkar


For Pakora

  • 100 gram Besan/Gram flour
  • 1 tablespoon Coriander leaves
  • 1 teaspoon Red chili powder
  • Salt to taste
  • ½ teaspoon Baking powder
  • Oil for frying
  • 1 small onion sliced
  • ½ teaspoon carom seeds ajwain
  • 1 small potato thin sliced
  • 1 cup fenugreek leaves methi

For Kadhi

  • 3 tablespoon Besan/Gram flour
  • 1.5 cup Yogurt
  • 2 tablespoon Oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon Fenugreek seeds methi dana
  • 10-11 Curry leaves
  • 2-3 Red chili dried
  • ½ teaspoon Turmeric powder
  • Salt to taste
  • 1 teaspoon Red chili powder


To Make Pakora for Kadhi

  • Take a bowl and mix besan, coriander leaves, red chilli powder, carom seeds, salt to taste , turmeric powder, chopped fenugreek (methi leaves) and make a thick batter. If you do not have fenugreek leaves leave it out.
  • While making the batter for the pakoda, add water in small batches so that we get a thick batter for pakodas.
  • Now, heat some oil in a pan for deep frying pakora. When the oil is hot enough carefully, drop a spoonful of pakoda batter in it. Allow the pakodas to fry.
  • When one side is cooked then flip and cook from other side as well. Fry all the pakora/fritter until they are crisp golden brown. When they are done, switch off the heat and keep them aside.
  • You can also fry small strips of cut papad if you are using them for garnish.

To Make Punjabi Kadhi

  • Now, in a mixing bowl, whisk curd/yogurt and add salt, red chilli powder, turmeric, add water and whisk it. Next add in besan and whisk it in yogurt water mix and make a smooth mixture or batter.
  • Now heat 1 tablespoon oil in another deep pan or sauce pan. Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and ¼ teaspoon fenugreek seeds in the pan. When the seeds start to pop up then add 7-8 curry leaves and 2-3 whole red chili in it.
  • Next add in sliced onion and cook them till these are light brown in colour.
  • Finally add besan and curd mixture in it. Add small amount at a time and keep stirring it.
  • Bring the punjabi kadhi to boil and reduce the heat. Let it simmer on low heat for about 25-30 minutes. Stir occasionally in between.
  • Just before serving add the pakodas and simmer the kadhi for about 5 more minutes.

To Serve

  • Add 2-3 tablespoon of steamed rice. Pour hot kadhi pakora on it and top with fried papad and onions.
  • Enjoy delicious curry!



Calories: 354kcal | Carbohydrates: 30g | Protein: 13g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 82mg | Potassium: 512mg | Fiber: 5g | Sugar: 9g | Vitamin A: 497IU | Vitamin C: 52mg | Calcium: 163mg | Iron: 3mg