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.
You explain Very nice.
Excellent! Tweaked it with my own additions but super recipe! Everybody loved it! Thank you! Rating 5*!
Tried it and loved it.
Just today made exactly with your proportion. It’s 100 percent sure shot recipe. Excellent. Thanks for the fantastic and authentic recipe.
In the middle of cooking it now… will let you know but I have added 6
Are you really supposed to add 6 cups of water to the kadhi? I stopped at 3 cups and already the mixture became very thin, watery, and tasteless. I ended up adding bit more besan after 3 cups of water to thicken it a bit. Just wondering.
Hi Rashmi, this recipe is very much tried and tested by hundreds of people and have all these 5 star reviews so yes you add as much water as mentioned. And it’s a very thick kadhi honestly, the besan cooks with water for like 40 minutes, that’s a lot of time. It thickens a lot as it cooks.
I did follow the recipe and was perfect.
You do something wrong. Six cups of water are needed.
Mine comes perfect.
I have made it 3 times and we love it. Thank you for the recipe
Hi Manali,
Will try this recipe over the weekend. Is it ok to make kadhi a day prior and then make and add the pakodas during actual day of serving?
yes it will be okay!
This is the best kadi I have ever made. My whole family loves it even the kids. Thank you for the recipe 😊
Glad to know Jessica!
my husband loved it too!!!
Really yummmm.
Glad to know Pooja!
Loved the Recipe but had to add 2 cups of water for medium consistency!
glad you like it
Please disregard the previous comment. I see it was listed in the description. All your recipes look amazing and remind me of back home growing up in India. Mom passed away too young and so now I am hoping I can recreate some of them.
Thank you for doing this. I think you live in the Seattle area. I would love to find out if you are available to do cooking classes.
Thank you,
Samir
425.213.2828
Thank you Samir, I am glad you like the recipes, hope you try it 🙂 I am sorry to hear about your mom. Yes I do live in the Seattle area, no plans of doing any cooking classes as of now, but let’s see in the future.
I did not see where or when you wanted the heeng to be added in your description. I assume it would go with the methi and cumin in the hot oil
yes add it along with cumin and methi, i will fix the typo
Follow it exactly only thing is I put extra two cups of water and let it cook 3 hrs on slow heat
One of the best karhi recipe!
Thanks for the feedback Ayesha!
One of the best karhi recipe
Super delicious and easy to follow instructions. Thank you. Love all your recipes.
Oh my God, this is the most delicious recipe I’ve tried yet! Thank you! ❤️
welcome! 🙂
This is the best kadhi pakora recipe I’ve tried. Came out finger-licking good. Thank you Manali
thank you! So glad you enjoyed it
My husband is a huge kadhi fan! I make it using your recipe and he loves it! Thank you for all your great recipes and easy to follow instructions.
Thanks for the lovely feedback Gurpreet! 🙂
First time my kadhi came out this good! Thanks so much!
so glad to know Parul! 🙂
Beautiful 😋😋😋😋
Family totally loved it.
It was the first time i cooked i smashed it
happy to hear that Zaleha, thanks for trying! 🙂
I have treid your Punjabi Kadhi Recipe 3-4 times…and every time it has turned out good.
Even your Dal Makhani Recipe is A1…
Thanks Minali!
Can we airfry these pakodas??
yes try this recipe for pakoras: https://www.cookwithmanali.com/air-fryer-onion-pakoda/
I cooked for my wife who was craving for Kadhi pakora and she totally loved it!
happy to hear that Tarun!
Love this recipe. Comes out delicious each time. Pls let me know how you get that rich yellow colour?
turmeric and it deepens as the kadhi simmers.
Hi Manali, This is a great recipe. I have made it a number of times and after going vegan even used coconut yoghurt in place of dairy and my mum, who is a connoisseur of kadi, couldn’t tell the difference. Making it tomorrow for her for Mother’s Day.
Thank you Neelima, hope you had a wonderful Mother’s day celebration 🙂
Hi, Manali.
Something is off with my khadi. It tastes bitter. Can you please tell why? And how can I fix it? Thank you.
Hi Neha, hmm there is nothing in the recipe itself which can make it bitter. I can think of either the besan being too old thus giving that weird taste. Or maybe you used too much methi seeds? The amount mentioned in the recipe uses minimal methi seeds though.
Awesome Recipe … loved it. Making it again.
This was so so delicious! Happy to say that we overate and completely polished off the dish. I made this without the pakoras. Recipe was perfect and the tips are very helpful. Thanks Manali!
glad to hear Shweta!
Second time making it! Reminds me of the Punjabi kadhi my mom made for me. Still not sure what secret ingredient my mom used, but your recipe yields a delicious version.
glad to know Divya! hard to replace mom’s cooking 🙂
Sounds very good. Thank you very much. Shall make it soon.
This turned out delicious
glad to hear Vaish!
My kadhi turned out to be super tasty 😋.. must try recipe
glad to know Deepshikha!
Comes out perfect every time!!
glad to know!
Came out excellent! Also, I like that you mention amounts in recipe directions so I don’t have to scroll to ingredient list:)
glad to hear Rohini!
Thank you, a wonderful recipe, very close to my mum’s cooking!
glad to hear that!
I made this for the first time and it turned out fantastic. The Kahdi is very shiny and smooth just like I have had in the past (when someone else made it). I did add extra chilies because I like my pakora spicy. Excellent recipe!
awesome! thanks for the feedback
The color of the Kadhi was very light yellow compared to how yours look. But it tasted nice.
I just made this with my partner and it turned out fantastic — thank you!
I am glad to know!
I will be making kadhi and pakora in the afternoon for dinner party, how do I ensure pakoras don’t soak up all of kadhi? Shall I add them to kadhi closer to time of serving?
yes I will do that
Can you make this in advance ? Like make it all in the morning to be eaten at dinner time?
yes but kadhi thickens down a lot as it cools. You would need to add water while re-heating it and adjust some seasonings as needed. I would also suggest making pakoras at the time you want to eat the kadhi, they taste best when fresh 🙂
I have made it multiple time and it always comes out amazing. I sprinkle a bit of crushed Kasuri methi and a pinch of garam nasal before turning off the flame for some added flavor. Thank you!!!!
welcome! so glad to know
Ma’am for water,besan and yogurt we have to use same cup
yes use the same cup. I have used a standard US size cup where 1 cup=240 ml/8oz
Thanks so much
I wasn’t able to make kadi earlier
But with your recipe it turned out awesome
awesome!
Do you have to put hing
you can skip!
Turned out awesome!! Wish I could post a pic here! Lol
you can tag me on Instagram and I can see else email me 🙂
Superb! It really turned out the way I have eaten it at some of my favourite places! Thanks a lot for sharing this beautiful personal recipe…
Great recipe! Too good! I loved the way it has turned out finally. Also, needless to say the much needed behind the scene information. Thank you!
awesome!
All my life I had been making kadhi in my own style from whatever I remembered of my grandmother making it, with my own little modifications, now and then. This time thought to make it little differently and hence chose your recipe and do not regret it at all. The kadhi turned out perfect. All the flavors were so distinct. Enjoyed it thoroughly and now am going to stick to this recipe only. Thank you so much🙂
glad you gave it a try
Great Recipie – I have tried it multiple times now and the tips are very useful to make an excellent dish. Thank you for sharing and elaborating so nicely.
Made this today. Came out perfect. Thanks for the detailed recipe and tips.