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5 from 7 votes

Punjabi kadhi recipe, how to make punjabi kadhi pakora recipe | kadhi pakora recipe

punjabi kadhi recipe with pakoras. Tasty, authentic and traditional punjabi kadhi recipe with crispy onion pakoras with step wise photos.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: main
Cuisine: Indian
Servings: 6
Calories: 139kcal
Author: Harini


  • For onion pakoras
  • 1/2 cup thinly sliced onions
  • 1/2 cup gram flour Besan/ kadalai maavu
  • 1 teaspoon chili powder
  • 1/2 teaspoon carom seeds
  • Salt
  • 3-4 teaspoons water
  • Oil for deep frying
  • For kadhi mixture:
  • 1 cup full fat sour curd
  • 6 tablespoons gram flour
  • 1 teaspoon kashmiri red chili powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon crushed ginger garlic
  • A pinch of asafoetida
  • 2 cups water
  • For preparing punjabi kadhi recipe with pakoras
  • 3 teaspoons oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon methi seeds/ vendhayam/ fenugreek seeds
  • 2 green chilies
  • 2 dried red chilies
  • 10-15 curry leaves
  • Salt
  • coriander leaves for garnishing


  • How to make recipe:
  • Preparing onion pakoras for kadhi
  • Take thinly sliced onions in a mixing bowl. To that add gram flour, salt, chili powder, caraom seeds. Mix well with fingers.
  • Sprinkle just 3-4 teaspoons water and mix well.
  • heat oil for deep frying. Make small pakoras from the onion mixture and drop in the hot oil. Fry until crisp and golden in medium flame. This recipe yields yummy, crispy onion pakoras thar you can serve as snack or further proceed to add in punjabi kadhi.
  • Preparing besan curd mixture for punjabi kadhi
  • Take sour curd in a mixing bowl and whisk very well. To that gram flour, turmeric powder, chili powder, ginger garlic paste and mix very well. To that add 2 cups water and whisk well.
  • Preparing punjabi kadhi recipe with pakoras.
  • Heat 3 teaspoons oil in a pan. Once the oil is hot temper with mustard seeds, methi seeds, cumin seeds, curry leaves, dried chilies and green chilies. You can also add a small cinnamon stick in this step.
  • Slowly add the curd mixture as it will spill all over. Mix well. Season with salt.
  • Cook in medium flame for 15 minutes. It is important to cook for enough time else the raw taste of besan will be felt in kadhi. Once the kadhi has come to a full boil, check for consistency. If it too thick for your liking, add some water and cook further.
  • Now you can either add the pakoras and simmer for 5 minutes or remove kadhi from flame and add pakoras just before serving. serve punjabi kadhi with chawal or rice/ rotis.


1. You can make kadhi thick or thin as per your preference.
2. You can make plain punjabi kadhi without pakoras.


Calories: 139kcal