Punjabi kadhi pakora recipe | How to make kadhi pakora

Punjabi kadhi pakora | Punjabi kadhi recipe. Kadhi, also known as karhi, is a Punjabi cum Rajasthani dish. It is made out of a thick gram flour (besan) and vegetable fritters called pakoras, to which dahi (curd/yogurt) is added to it , which gives it a great sour flavour.

It is most popularly served with cooked rice or roti. In Punjab is very famous by name kadhi chawal. As result, you will find it at every dhaba or at roadside stalls in Punjab. People just love it and is also very pocket friendly.

Also Check Rice Recipes

Along with Salad Recipes

This simple kadhi is really easy to make yet very tasty to eat.


Punjabi kadhi pakora recipe | How to make kadhi pakora

So lets learn how to cook simple punjabi kadhi recipe in easy steps.
Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 276 kcal


  • Bowl
  • Knife
  • Chopping Board
  • Ladle
  • Pot
  • saucepan 



  • 1 cup plain yogurt/curd (dahi)
  • 4 tbsp raw chickpea flour (besan)
  • 1 tsp turmeric
  • salt to taste
  • cups water
  • 1 tbsp oil
  • A pinch of asafetida (hing)
  • ½ tbsp grated fresh ginger
  • 1 tbsp minced garlic
  • ½ onion, finely chopped
  • 1 tsp red chili powder


  • 1 tbsp Refined oil
  • 2 dried red chilies
  • 20 fresh curry leaves (kadhi patta)
  • 1 tsp mustard seeds (Rai)
  • ¼ tsp fenugreek seeds (methi dana)
  • 1 tsp coriander seeds (dhania seeds)
  • 1 tsp cumin seeds (jeera)
  • 1 tsp fennel seeds (saunf)
  • Steamed rice or Deep-Fried Flatbread (for serving)

Pakoda (fritter)

  • 1 Big onion - peeled and sliced length wise
  • 1 Bit potato - peeled and sliced length wise
  • Besan
  • 1 tsp Dried Pomegranate seeds (Anaar Dana)
  • ½ tsp Coriander Seeds (Dhania Beej)
  • ½ tsp Cumin seeds (jeera)


For Pakoda Making

  • In a pan all enough oil to fry pakodas (fritters) and heat it over medium flame.
  • In a bowl, add besan (chickpea flour), cumin seeds, coriander seeds, salt, red chili powder, garam masala as per taste. Add water to kneed the besan thick. Besan mixture should not be soft. Now add sliced onion and potatoes and fry pakodas. After frying keep it aside for further use.

Kadhi making

  • To make kadhi, whisk together the yogurt (curd), chickpea flour (besan), turmeric, and salt in a mixing bowl. Whisk the ingredients together until they are homogeneous and smooth. Now Whisk in the 2 glass of water. Set aside this mixture.
  • Warm a large saucepan over medium-high heat and add 2-3 tbsp of oil. When the oil is warm enough, add asafetida (hing). Allow 10 seconds for the asafetida to become aromatic. Add and Sauté the ginger and garlic for 1 minute.
  • Now add onions and Cook for 2 minutes, or until the onion turns aromatic and light brown. After onions after cooked add the red chili powder.
  • Now add the previously made yogurt mixture and bring it to boil. After it has come to boil add previously made pakodas. Reduce the heat to low and continue to cook for 15 to 20 minutes, or until the soup has thickened.

Tadka making

  • Heat the oil in a small saucepan over medium-high heat to produce the tadka. Add Chilies, curry leaves, mustard seeds, fenugreek seeds, coriander seeds, cumin seeds, and fennel seeds. Allow the tadka to simmer for 1 minute, or until aromatic.
  • Pour the tadka over the kadhi right away and cover with a lid. Allow 10 minutes for the soup to settle before serving with hot steamed rice or Deep-Fried Flatbread.


  • Besan mixture should be thick for pakodas (fritters) that has to be addes in kadhi, add water in less quantity. If besan used in pakoda in soft and loose, pakodas will dissolve when added in kadhi.
  • Fennel seeds and good for taste and also help in kadhi digestion. But it is optional, you may avoid it. 
Hope you like this recipe.
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Kadhi is a tasty substitute for dal or lentils. You may top it with some fried okra. To cook , Slice the okra from middle and stuff it  with a little salt, turmeric, powdered coriander, and ground cumin and fry it for 7 to 8 minutes, or until the okra is cooked. Serve the okra on the side or on top of the soup. In any case, kadhi is a dish worth cooking.


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