Punjabi Kadhi Pakoda.

Punjabi Kadhi Pakora is one of the most popular North Indian dishes! In fact it is soul food for those living all over North India.

Deep fried fritters called Pakoda or Pakora made either of onion or a variety of vegetables are simmered in a yogurt based curry made with besan and spices!

Ingredients for Kadhi

100 gms Besan

400 ml curds/ yoghurt

1/2 tsp red chili powder

1/2 tsp turmeric powder

1 tsp coriander powder

1.5 litres of water

2 tbsps oil

1/2 tsp fenugreek seeds

1/2 tsp cumin seeds

1/4 tsp Hing/ asafoetida

1 medium sized onion sliced

1 green chili chopped fine

1 tbsp grated ginger

1 tbsp
chopped garlic

3 tbsp finely chopped coriander leaves


For the pakora: Link to the recipe given


For the seasoning:

2 tbsps ghee

1/2 tsp cumin seeds

A large pinch of ajwain

1/2 teaspoon kashmiri red chili powder .


Tip the Besan and yoghurt into a bowl and whisk until the mixture is smooth and creamy.
Add the red chilly, turmeric and coriander powder and whisk until you have a lump free mixture.
Add the water and mix until it is well combined. Keep aside. Heat the oil in a pan. Add the methi and cumin seeds. Let them splutter and then add the Hing.
Add the sliced onion along with the chopped green chili and saute for a couple of minutes. Then add the chopped ginger and garlic and cook for another minute or so until the ginger and garlic start changing color.
Add the prepared besan-yoghurt mixture and stir continuously until the kadhi comes to a boil on a low flame. Allow the kadhi to cook for around twenty minutes. Keep stirring it in between. Add salt after the kadhi has been cooking for about ten minutes. This is to prevent curdling. While the kadhi is cooking, make the pakora.

After twenty minutes or so, the kadhi would have considerably thickened and completely cooked. Add finely chopped coriander leaves.
Add the pakora and transfer kadhi into a serving dish.

Final tempering:

Heat ghee in a pan. Add cumin seeds and a large pinch of ajwain. Once the seeds crackle, add the Kashmiri red chili powder and turn off the heat immediately.
Pour this tempering over the kadhi and garnish with coriander leaves. Serve Punjabi kadhi pakora with rice.

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