Punjabi Kadhi Pakora is one of the most popular North Indian dishes! Deep fried fritters (pakora) are dunked in a yogurt-based curry made with besan (gram flour) and spices. I have my own shares of kadhi growing up, but this right here is my absolute favorite way of making it. My mom would always use pakoras made with just besan for her kadhi whereas I like using crispy onion pakoras in my kadhi. It’s delicious with some rice either way!
Kadhi is made in different ways in different parts of the country, so there’s no one way to make it. They all use besan though, that’s one thing in common.
The Punjabi version has fritters (pakora) and has more besan, the tangy Gujarati kadhi is thinner, has less besan, no fritters and is also a little sweet. The Sindhi kadhi uses lot of vegetables like cluster beans, okra, potatoes etc.
So, you see there’s no single way to enjoy kadhi. It depends which region of India you are from and the kind of kadhi you grew up eating. We are all partial to the version we grew up eating. Kadhi chawal (kadhi with rice) is a very popular food combo in Delhi, you would often spot street vendors selling plates of kadhi chawal.
Punjabi Kadhi My Way!
Me and my husband Sarvesh grew up eating Punjabi style Kadhi because we grew up in Northern India, so for us kadhi was supposed to have pakoras in it and it was supposed to be flavorful and tangy. The base of this punjabi kadhi is made with 2 main ingredients and they are yogurt & besan.
Kadhi also comes from the word “kaadhna” which means cooking on low heat for long time. So, longer you slow cook the kadhi, the better it tastes! My mom always used methi seeds (fenugreek seeds) to temper her kadhi. Along with fenugreek, I also use cumin seeds.
Here are my top tips for making a Punjabi kadhi that you can’t stop eating!
- Use sour yogurt because kadhi made with sour yogurt tastes better.
- Mustard oil makes a difference, it’s not to say that you can’t cook your kadhi in any other oil but cooking kadhi in mustard oil gives it a unique flavor.
- Seasoning is key to a good kadhi. I like adding lots of ginger and garlic to my kadhi. I also like using onions and cilantro in my pakoras, unlike my mom who just made pakoras with besan.
- The final tadka of ghee takes kadhi to the next level. I like adding Kashmiri red chili powder on it for that beautiful red color.
Enjoy your kadhi with some hot jeera rice!
Start with more water!
When you make kadhi, start with some extra water. The kadhi must simmer for a long time for it to develop flavors and become thick and creamy, and for that you need to start with a lot of water.
In this recipe, I added 1/2 cup besan, 1 &1/2 cups yogurt and 6 cups (1.4 liter) water. That might seem like a lot of water, but you need it so that the kadhi cooks down to the consistency you are looking for. In fact, I added some more water later as well.
Making sure the kadhi doesn’t split!
If you face this problem of kadhi splitting/separating when you cook it, here’s what you need to do:
Use room temperature yogurt: take the yogurt out of the fridge and let it sit for some time at room temperature before you use it.
Whisk the yogurt well before adding to the batter: I usually whisk the room temperature yogurt first and then add besan to it.
Add the salt later: let the kadhi come to a boil and then let it cook on low heat for 15 minutes and then add the salt. Adding salt in the beginning might cause the kadhi to split.
Stir the kadhi continuously until it comes to the first boil: once you add the batter to pan, whisk it continuously, until the kadhi comes to a boil. Once it comes to a boil, you can then lower the heat and let it cook. You don’t need to stir it all the time after that.
This is optional, but if you are really concerned about the yogurt splitting, you may add a bit or cornstarch to the batter. The cornstarch binds the yogurt and prevents it from splitting. I don’t do it though and kadhi remains just fine.
Let’s Make Punjabi Kadhi in My Kitchen!
- Yogurt + besan + spices = base of the kadhi
Make sure to mix the besan and yogurt first so there are no lumps, then add the spices like coriander powder, turmeric, and chili powder. Add lots of water to make a thin, free flowing batter.
- Lots of ginger and garlic goes in the tadka
Using mustard oil for the tadka gives the kadhi a unique flavor and aroma. I like using fenugreek seeds in my tadka and then add lots of fresh ginger and garlic along with onions.
- Pour the kadhi batter next
Once you have poured the kadhi batter into the pot, stir it constantly until it comes to a boil. This helps in preventing kadhi from splitting.
- Add salt at the end
I like to add salt after the kadhi has been cooking for at least 15 minutes, this way the kadhi doesn’t split. After adding the salt, let it simmer for 15 more minutes, so all together I like to cook my kadhi for 30 minutes. You might need to add more water as it simmers for the desired consistency.
- Make pakoras for the kadhi
You can make the pakoras while the kadhi is simmering. I like adding onions, cilantro, and chilies to my kadhi pakoras.
pinch of baking soda in the pakora batter makes the pakoras soft and light.
- Deep fry the pakoras
I like to deep fry the pakoras in hot oil, but you can also air fry them for a less oil alternative. Add them to the kadhi just before serving.
- The final tadka to take your kadhi to next level!
I make the final tadka in ghee and for my kadhi recipe, I like using Kashmiri red chili powder for that bright red color at the top. It adds flavor and color!
Pour tadka over kadhi, garnish with cilantro and enjoy!
Punjabi Kadhi Pakora
Ingredients
For Kadhi
- ½ cup besan, 55 grams , also known as gram flour
- 1&½ cups plain yogurt, 360 grams
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 6 cups water, 1.4 liters water
- 2 tablespoons oil, I used and recommend mustard oil
- ½ teaspoon methi seeds, fenugreek seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon hing, also known as asafoetida
- 1 small red onion, sliced thin
- 1 green chili, chopped
- 1 tablespoon +1 teaspoon chopped ginger
- 1 tablespoon +1 teaspoon chopped garlic
- 1 & ¼ -1 & ½ teaspoon salt, to taste
- 2 tablespoons chopped cilantro
For the pakora
- 1 cup besan, 110 grams
- 1 cup thinly sliced onion, from 1 large red onion
- 1 green chili, chopped
- ¼ cup chopped cilantro
- ¼ teaspoon turmeric powder
- ⅛ teaspoon red chili powder
- ½ teaspoon coriander seeds
- ¼ teaspoon ajwain
- ½ teaspoon salt
- 2 tablespoons plain yogurt
- ¼ cup+ 1-2 tablespoons water, as needed
- 2 pinch baking soda
- oil, for frying
For Tadka
- 1 & ½ tablespoons ghee, or use oil
- ¼ teaspoon cumin seeds
- ajwain, generous pinch
- 2-3 whole dried red chilies
- ½ teaspoon kashmiri red chili powder, for the bright red color (not spicy)
Instructions
Make the kadhi
- To a large bowl, add ½ cup besan (55 grams) and 1& ½ cups yogurt (360 grams). Make sure the yogurt is at room temperature. Whisk until besan and yogurt are well combined.
- Add ½ teaspoon red chili powder, ½ teaspoon turmeric powder and 1 teaspoon coriander powder and whisk until you have a lump free mixture. Add 6 cups water (around 1.4 liters of water) and mix until it's all mixed together. Set aside.
- In a large and deep pan, add 2 tablespoons mustard oil on medium-high heat. You can use any oil but mustard oil gives it a nice flavor.
- Once the oil is hot (make sure oil is heated through else mustard oil gives a raw taste), add ½ teaspoon methi seeds and ½ teaspoon cumin seeds. Let them splutter and then add ¼ teaspoon hing.
- Add 1 red onion (small, sliced) along with 1 green chili (chopped) and cook for 2 minutes. Then add 1 tablespoon + 1 teaspoon chopped ginger and 1 tablespoon +1 teaspoon chopped garlic and cook for another 1 minute or so until the ginger and garlic start changing color.
- Add the prepared besan-yogurt mixture into the pan. Now with heat on medium-high, stir continuously until the kadhi comes to a boil.Stir continuously until the kadhi comes to a boil, then lower the heat to low-medium and let it cook for around 30 minutes. Keep stirring it in between.
- Add salt (1 & ¼ teaspoon, or to taste) after the kadhi has been cooking for 15 minutes or so. While the kadhi is cooking, make the pakora.
Make the pakora
- To a large bowl, add 1 cup besan (110 grams), along with 1 cup sliced onion, 1 green chili (chopped), ¼ cup cilantro (chopped), ¼ teaspoon turmeric, ⅛ teaspoon red chili powder, ½ teaspoon coriander seeds, ¼ teaspoon ajwain and ½ teaspoon salt.Add 2 tablespoons plain yogurt and mix.
- It should not be very runny but not super thick either. I added around ¼ cup and 2 tablespoons water.
- Add 2 pinch of baking soda and mix the batter for a minute using your hands. This will make the pakoras nice and soft. Meanwhile heat oil (around 2 cups) in a kadai on medium heat to fry the pakoras.
- Once the oil is hot, mix the batter again for a minute using your hands and then start dropping the batter into the hot oil.I take handful of batter using my thumb and four fingers and drop is straight into hot oil, you may use a spoon.
- Let it cook and turn golden brown from one side and then flip and cook the other side. Make sure to cook on medium-low heat so that the pakoras cook nicely from inside too.Cook until pakoras are golden brown from both sides. Drain on a paper towel.
- After 30 minutes or so, kadhi would have considerably thickened and completely cooked. Add 2 tablespoons cilantro. You can little extra water here if kadhi looks too thick to you. Add the pakora and transfer kadhi into a serving pan.
Make the tadka
- Heat 1& ½ tablespoons ghee in a small pan on medium heat. Once ghee is hot, add ¼ teaspoon cumin seeds and generous pinch of ajwain. Add 2-3 dried red chilies (you can break them for extra heat).Once seeds crackle, add ½ teaspoon Kashmiri red chili powder and turn off the heat immediately.
- Pour tadka over kadhi, garnish with more cilantro and serve punjabi kadhi pakora with rice!
Video
Notes
- The kadhi thickens as it cools down. So while re-heating you may need to add little water.
- Add the pakoras to the kadhi 10 to 15 minutes before serving it.
- Please read all my tips in the post if you are making punjabi kadhi for the first time, it will help!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made it as instructed and came out so well, it didn’t thicken up much but I liked the not so thick consistency prefer it that way… the end tadka with ghee added extra layer of taste
it will thicken up a lot as it cools down 🙂 glad you liked it!
Awesome recipe!! Tried it today. Tasted really very authentic and yummy. Whole family enjoyed the kadhi. Very well explained 👏👏 Thanks for the recipe.
welcome 🙂
This was delicious! As an American married to an Indian from India; it is great when i find great recipes. Pakoras are are struggle many times in the past. These were perfect.
I don’t have mustard oil, can I add mustard seeds at the beginning to achieve the same results?
skip mustard oil and use any oil
Forget to add ratings in my earlier comments…
Hi Manali, this is just awesome. I cooked as per your instructions and it was mind blowing. Everybody loved it. The most important thing you have done is to add points on how to prevent splitting? this helped in getting that perfect Kadhi Pakoda as it should be. Loved it.
Thank you very much.
so glad you liked it Ravi!
My Khadi turned out great disputes the fact that I did not have hing it meethi seeds (although I did add dried methi leaves at the end to compensate). Will definitely be making this again.
glad to know 🙂
Typed my review in the phone, did not notice the auto corrects 🙂
Disputes = despite
Hing it meethi = hing or meethi
Hi Miss Manali i love your recipes i made curry anh pakoras it turn out very good thanks. I do follow your recipes when ever I need to cook vegetarian food.
I love Kadhi and have not been able to make it the way my mum does. I have tried a couple of time but have failed. I tried your recipe today for the first time and the gravy has turned out tangy and yummy. I am glad that i found your recipe.
awesome!
I need to make kadi for 8 people, should I double the ingredients? Will that change the taste?
it might need more cooking time since there will be a lot more water but it should double well.
It turned out great! Thanks for this recipe…
Thank you so much! I’m of Punjabi origin, and I love Kadhi but I’ve never made it before, until I found your recipe. Thank you for your effort and attention in posting such a wonderful and detailed recipe.
Manaliji, made Kadhi with your recipe. I am crazy about Kadhi wife was busy so I made it added some garum masala and cooked for longer. I am from UP living in the States. I am foodie and so cook as I am retired and wife is still working. Eventually turned out quite well.
Excellent recipe. Came out delicious. Thanks for all the detailed instructions. I love that about your recipes. Fantastic job!!
glad to know!
I am a South Indian and I love the Punjabi Kadhi from the Indian grocery kitchen. Have tried making kadhi many times but have never got the authentic taste and flavor. Thanks to you you for the detailed recipe, this time, my kadhi turned out so yummy and delicious. The tips given by you are super helpful. I followed all steps to the point. The picture looks so tempting and I even took a couple of mine which looked almost exactly the same. Perfectly satisfied! Thanks much again!
You are welcome Aishwarya, I am so happy to hear that! 🙂
Such an elaborate recipe with so much clarity. Thank you so much for this classic. Will certainly try this in the next couple of days
hope you like it!
Lovely recipe, came out so perfect!
glad to know!
This recipe is so so so yummmmmmm
Love love it…..
Always turns out perfect???
glad to know!
Made it twice this year and it was so delicious. It was gone within a day and I even doubled the recipe!
yay! 🙂
This was the best kadhi we’ve ever had!!! So happy!
My yoghurt wasn’t too sour enough though, so I took the liberty of adding a bit of lime juice and a pinch of sugar to even it up – was that very unorthodox of me?! ?? Happy for your feedback!
glad you liked it!
Hi Manali, I’ve made kadi many times but it never turned out perfect.
Please suggest what to do if yoghurt isn’t khatta at all?
have you tried this recipe though? If not, then first give it a try. And you can try keeping the yogurt at room temperature for 4-5 hours, that will make it little sour
I made it today…the directions were so clear and it came out very well. Thank you so much.
welcome, so glad to hear!
Stumbled upon you blog and decided to try this kadhi… oh what a hit! Will definitely try other recipes too..
Your recipe was amazing. Thanks for this.
You can see the image here – https://ibb.co/BrtxjnT
Let me know what you think.
Hi
Your recipe was awesome.
I was babysitting one day and my BEST half was running late from work. I came across your recipe and tried it, I found all the ingredients at home with ease ( Being Punjabi).
It was lip smacking good.
The coriander was lovingly grown by me in our garden and it enhances the flavour. My monsters ( age 8 and 5 ) loved it so much that they overeat and they were burping like pigs.
But 5 stars to you and your fully explained recipe.
Thankyou ever so much.
Kind Regards
Harman Singh
I am so glad to know that! 🙂
Previously whenever i cooked it there went somethings wrong with the kadi’s taste but this time i followed your instruction carefully and it turned out awesome. Thank you for the perfect recipe.
you are welcome!
Made this today..I am still amazed at how easy and delicious it was..thank you so much
awesome!
Your recipes are like magic! I was afraid as it came to a boil, because the mixture was so watery and it started to look like it was going to split. But I just kept cooking and it came out perfectly delicious!
glad to hear
hi
Your recipes are great and they taste great. all your recipes are clear and detailed.
there is one think i would like to point out , when I click on 1x, 2x, 3x the numbers for the ingredients change but the gms are the same. please let me know if that’s correct.
thanks
Hi renu, I am aware. It’s a plugin issue, and I can’t seem to find a way around it.
Excellently drafted recipe! Just how my mum makes it!
I had a couple of days off from work, after a long painful project and I wanted to cook something to relax. I tried this recipe by chance and I’m so glad I did. Simple and easy to follow, it came out with hotel style taste and the feel of home. This is a 5 on 5 recipe. Looking forward to trying out more.
cooking is definitely a great stress buster! glad you enjoyed it!
Nice and well explained steps. Makes good one.
Your cup measurements vs grams are off.
no they are not off, I use US standard size cup and everything has been measured using a kitchen scale.
Cooked kadhi first time in my life(am 40) and came out fantastic with ur recipe.
Could relate to all the text before the recipe. Well written ?
I made Kadhi for the first time in my life and I used your recipe for that, it turned out to be so yummy. I never thought that I will be able to make kadhi one day, but I did, thank you so much for this recipe.
glad I could help!
Hi Manali. This recipe looks amazing. One question: did you add additional ginger garlic to the tadka on top? Your tips said you did but the actual recipe for the tadka doesn’t have any ginger garlic. Thank you.
I mean ginger-garlic in the tadka that we make in the beginning before adding yogurt to the pan. There’s no ginger-garlic in the final tadka. Just follow the recipe.
It was really amazing.. the way you explained.. I made it for the first time and all my family is just my fan now .. and I am yours .. thank you.?
haha awesome! you are welcome 🙂
I tried it for the first time today and got the same taste which my neighbour punjabi aunty used to cook may years ago…got nostalgic! Loved how you explained everything so so well. Thank you so much for this awesome recepie! May god bless you and your people. ?
glad to know Pranjali!
Tried it at home today.. was perfect!! Thank you for the recipe 🙂
Love your blogs Nd the way you write to the point, yet detailed recipes. Your so cute. Stay blessed! ?
Thanks Mariam 🙂
I love good kadhi and somehow it’s very difficult to get the same tangy taste every time – too tangy sometimes, not so tangy on other times. Any tips?
Will try this recipe out and hopefully, I never have to look for another sol kadhi recipe!
Tanginess depends on the yogurt. Taste your yogurt before you make it. If it’s too tangy obviously your kadhi will be very tangy as well. Good tempering also make a difference, so give this recipe a try and see!
Thanks, recipe is too good???
Yummilicious!
I cheated a little bit and made pakodas without baking soda.
The kadi turned out perfect. The 6 cup water tip and adding the salt at what stage tip were superb . Thank you ❤
glad! 🙂
I was just wondering if I could replace the yoghurt with coconutmilk. I know, I can’t believe I am suggesting this blasphemy, but my husband and I are both lactose-intolerant. (and soy yoghurt is not tasty)
hmm you can but then it will be a spiced coconut milk stew and not kadhi. Besan and yogurt are the two key ingredients for kadhi. The yogurt gives the kadhi it’s sour and tangy taste. Why not try with almond milk yogurt? or search the web for a vegan kadhi recipe, that might help.
Almond milk yogurt is really good, far better than soy yogurt or coconut milk yogurt. The plain, unsweetened version ought to work quite well here.
.y son is lactose intolerant so I get lactose free Yoghurt from Asda. Has all the flavour of natural Yoghurt but without the lactose.
Hope this helps.
Your recipes are so easy to follow and the best ones out there.
Thank you so much for all the effort you’ve put in, its certainly helping a lot of people with no cooking experience make delicious dishes!
Your book is my favourite too, I always try to garnish my dishes to match the ones in the photos, which I must say are as beautiful as the dishes 🙂
You are a star! ☆☆☆
Thank you Stefan! 🙂
I tried this last week and by demand again today! It tasted outstanding, this recipe is for sure a keeper.
awesome!
Lovely… It was perfect. Exact instructions from you.. Keep it up! Thank you so much
I wowed my Nani with this recipe! It is amazing, thank you for sharing. Definitely will be making again.
welcome! 🙂
I made this yesterday and came out delicious! Thanks for the tips to start the gravy with 6 cups of water and reduce it gradually by stirring it. It was worth the 30 minutes. The taste it imparted was lip-smacking. Thanks Manali!
Welcome 🙂
Have tried out 4 recipes during the ongoing times in India. Trust me each dish has comeout top notch in terms of taste and flavours.
For an amateur cook like me, your step by step guidance is a blessing. Thanks a lot.
P.S – Courtesy of your recipe, a marwari husband was able to make Punjabi kadhi pakora for his punjabi wife. 🙂
you are welcome! glad you enjoyed it 🙂
I cooked this currey first time in my life, it turned out so good, i followed every step. You explained it so well. I am so impresssed.
Thanks Gurpreet.
Hahahh that’s good one n today Marwari wife is trying to make this curry for her punjabi husband … let’s see how it turned out after making …
This was so delicious! I love your recipes! ?
so glad to know 🙂
This is one of my all time fav things to make and eat. And this shot is sooo drool worthy, Manali. Perfect tasty click!