Kadhi Recipe | Punjabi Kadhi Pakora | Besan Ki Kadhi

Kadhi Pakora consists of a diluted gravy based on sour yoghurt thickened with besan (gram flour) which is then simmered with pakoras (fritters). It is the perfect comfort food.

Punjabi Kadhi Pakora dish is quite richly flavored with an assortment of spices ranging from cloves and cinnamon to fenugreek and coriander seeds. The pakoras are an added attraction that make the kadhi thoroughly irresistible.

Besan kadhi provides a welcome change in menu especially when you get bored from daily routine of eating dal and vegetables.

Kadhi is originally a Rajasthani dish. The neighboring states of Gujarat, Haryana and Punjab borrowed this dish. The dish is prepared little different in every region of India. Sindhi kadhi, Gujarati kadhi, Punjabi Kadhi are some of the popular varieties of kadhi.

As Kadhi is made from yoghurt as the base, it has a cooling effect. Addition of pakoras make this dish more filling and delicious.

Kadhi Pakora is eaten with roti as well as rice. Kadhi Chawal (Rice) makes a great combination esp. in Northern and Western parts of India. Pakoras dipped in spicy kadhi taste great with rice and enhance the overall taste.

To make Punjabi Kadhi Pakora at home follow the detailed step by step recipe with photos posted below.

See more related recipes like:

• Palak Kadhi
• Kala Chana Kadhi
• Besan Ke Gatte
• Dahi Aloo
• Besan Mirch

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• Indian Curry Recipes | List of 36 Indian Vegetarian Gravies
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Kadhi Recipe | Punjabi Kadhi Pakora | Besan Ki Kadhi

Punjabi Kadhi Pakora is a spicy sour yogurt and gram flour (besan) based curry with crispy fried vegetable Pakoras simmered in the curry.

4.95 from 59 votes

Recipe Info

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 5

Category Main Course

Cuisine Indian

Ingredients For Kadhi Recipe | Punjabi Kadhi Pakora | Besan Ki Kadhi

  

For the Kadhi

• 1 Cup Plain Curd (Yogurt)
• 1/4 Cup Besan (Gram Flour)
• 3 Cup Water
• 3-4 Garlic Cloves
• 1/2 Teaspoon Fenugreek Seeds (Methi Dana)
• 1 Teaspoon Rai (Black Mustard Seeds)
• 1/4 Teaspoon Cumin Seeds (Jeera)
• 1/2 Teaspoon Red Chilli Powder
• 1/4 Teaspoon Turmeric Powder (Haldi)
• 1/4 Teaspoon Heeng (Asafoetida)
• 1 Teaspoon Salt or as per taste
• 2-3 Whole Dried Red Chillies
• 1 Tablespoon Cooking Oil

For the Pakoras (Fritters)

• 1 Cup Besan (Gram Flour)
• 1 Sliced Onion
• 2 Garlic Cloves, grated (optional)
• 1 Teaspoon Salt, or as per taste
• 1/2 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Chaat Masala
• Oil for Frying

Step By Step Instructions for Kadhi Recipe | Punjabi Kadhi Pakora | Besan Ki Kadhi

 

For the Pakoras (Fritters)

• Take besan (gram flour) in a bowl. Add salt and red chilli powder. Optionally you can also add grated garlic and chaat masala for a spicy taste.
  1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Salt or as per taste, 1 Cup Besan (Gram Flour), 2 Garlic Cloves, grated (optional), 1/2 Teaspoon Chaat Masala
  
• Add water to make a batter of thick consistency. Mix well to remove all lumps in the besan.
  
• Cut small slices of onions. Add the onion slices to the batter and mix well.
  1 Sliced Onion
  
• Heat oil in a deep frying pan. Scoop small portions of the mixture in your hand or a spoon and gently drop it in the hot oil. Fry the pakoras on medium flame, gently flipping in between to ensure even heating. Make sure not to overcrowd the pan.
  
• Remove the pakoras when they are crispy and golden brown in color. Drain them on an absorbent paper and set them aside. Fry all pakoras this way.
  

For the Kadhi

• First put about curd (yoghurt) in a bowl and beat it properly.
  1 Cup Plain Curd (Yogurt)
  
• Now add besan (gram flour) along with water.
  1/4 Cup Besan (Gram Flour), 3 Cup Water
  
• Mix properly taking care to remove all lumps.
  
• Add red chilli powder, turmeric powder, dana methi (fenugreek seeds) and salt and mix well.
  1/2 Teaspoon Fenugreek Seeds (Methi Dana), 1 Teaspoon Salt, or as per taste, 1/2 Teaspoon Red Chilli Powder, 1/4 Teaspoon Turmeric Powder (Haldi)
  
• Pour the mixture in a pan and cook it on medium heat. Stir continuously till the mixture boils.
  
• Turn the heat to low and cook on minimum flame for 30 minutes stirring occasionally.
  

For the Final Assembly

• Heat oil in a pan and add rai (mustard seeds) to it. Fry till the mustard seeds start to crackle.
  1 Teaspoon Rai (Black Mustard Seeds), 1 Tablespoon Cooking Oil
  
• Then add jeera (cumin seeds) and fry for a few seconds.
  1/4 Teaspoon Cumin Seeds (Jeera)
  
• Add dried red chillies, garlic and heeng (asafoetida) to the pan. Heeng is one of the main flavoring ingredients in this recipe.
  3-4 Garlic Cloves, 2-3 Whole Dried Red Chillies, 1/4 Teaspoon Heeng (Asafoetida)
  
• Add the pakoras to the hot kadhi mixture and cover the pan. Cook on medium heat for 5 minutes.
  
• Add the prepared tempering to the kadhi pakora mixture. Mix thoroughly and cook for few minutes on medium heat.
  
• Punjabi Kadhi Pakora is ready. Garnish it with coriander leaves. Serve it hot with rice or roti.
  

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