Punjabi Kadhi Recipe : How to Make Punjabi Pakora Kadhi at Home

Looking for authentic Punjabi food? Learn to make the simple and authentic Punjabi Kadhi Pakora. It is the popular North Indian Recipe of tasty Punjabi Kadhi. In the traditional Pakora Punjabi Kadhi recipe, the fried Onion Pakora are soaked the Kadhi.

Punjabi Kadhi

  • Author:
  • Recipe Category: Punjabi Dish
  • Cuisine: Indian

Description: To prepare the Pakora Kadhi Punjabi at home, you would need besan for making the batter. To make the onion pakora, you will need onions with other spices. Whereas the Kadhi is prepared from curd, gram flour, and few Indian condiments.

Punjabi Kadi Recipe

Ingredients for Punjabi Kadhi Recipe:

For Onion Pakoras:

  • Onion (thin sliced) – 1 cup
  • Gram Flour (besan) – 1 cup
  • Garam Masala Powder – ½ tsp.
  • Turmeric Powder – ½ tsp.
  • Red Chilli Powder – ½ tsp.
  • Carom Seeds (ajwain) – ½ tsp.
  • Water – 1/3 cup
  • Salt – as required

Note: You can take 2 medium sized onion and finely chop it.

For Kadhi Mixture:

  • Curd (sour) – 2 cups
  • Gram flour (besan) – 50 grams
  • Water – 3 cups
  • Turmeric Powder (Haldi) – ½ tsp.
  • Garam Masala Powder – ½ tsp.
  • Red Chilli Powder – ½ tsp.
  • Asafoetida (Hing) – 1 pinch
  • Oil – as required
  • Salt – as required

Note: To make the mixture, you must use full-fat sour Curd or Yogurt. It is called as khatta Dahi.

For Punjabi Kadhi:

  • Onion (chopped) – ½ cup
  • Green Chillies (chopped) – 2 units
  • Cumin Seeds (Jeera) – 1 tsp.
  • Asafoetida (Hing) – 1 pinch
  • Fenugreek Seeds (Methi seeds) – ½ tsp.
  • Red Chillies (broken) – 2 units
  • Ginger (chopped) – 1 tbsp.
  • Garlic (chopped) – 1 tbsp.
  • Curry Leaves (Kadi pata) – 10 leaves
  • Oil – 2 tbsp.

Note: Take 1 medium sized onion and chop it. You can use the ginger-garlic past as well. Or you may crush green chillies along with ginger and garlic.

Instructions for Punjabi Kadhi Recipe:

It is very simple and easy to make the Punjabi pakora Kadhi at home. The whole process of preparing the pakora Kadhi is divided into four parts. The first portion is to make the onion batter and then secondly you fry the onions. Now you prepare the Kadhi mixture and make pakora Kadhi.

Onion Pakora Batter:

  • Take a bowl and add 1 cup gram flour in it.
  • Add ½ tsp. carom seeds (ajwain).
  • Add ½ tsp. red chilli powder (all Mirch powder).
  • Add ½ tsp. garam masala powder.
  • Add ½ tsp. salt.
  • Add 1 cup sliced onions.
  • Mix all the ingredients nicely.
  • Cover the bowl and keep it aside for 30 minutes.
  • In this 30 minutes, onions will release water and this will most the gram flour mixture.
  • Add some water to it depending on the requirement.
  • Make a very thick batter. Do not add too much water to it.
  • Taste the batter and adjust salt and spices.

Note: It is important to keep the spice tossed onions aside for a while. You mixture would be very moist or just little moist based on the quantity of water you add.

Frying the Onion Pakora:

  • Now, take a non-stick kadhai and place it over the stove.
  • Turn on the flame.
  • Add oil for frying and heat it.
  • Using a spoon, drop some onion pakora batter in the oil.
  • Make onion pakoras. You can even make pakora with your hands.
  • Fry until they are golden.
  • Flip and turn for frying them from all sides.
  • Once fried, remove the onion pakoras on a plate.
  • Using kitchen paper towels, remove excess oil.
  • Do the same for remaining pakora batter.
  • Keep the onion pakoras aside and proceed further.

Note: Fry the pakora only when the oil is sufficiently hot.

Preparing Kadi Mixture:

  • Take a bowl.
  • Add 2 cups of sour curd.
  • Whisk the sour curd very well and make it smooth.
  • Add 10 tbsp. gram flour (besan).
  • Add ½ tsp. Garam masala powder.
  • Add ½ tsp. red chilli powder.
  • Add salt.
  • Add 1/2 tsp turmeric powder (Haldi).
  • Mix everything properly.
  • Taste the curd and adjust the salt. (it might taste sour because of curd)
  • Add 3 cups water.
  • Mix again nicely to avoid lumps. You can use the blender for doing this.
  • Keep it aside and proceed further.

Note: The mixture should not have any lumps. If you find lumps in the mixture, then break them. You can use wired whisk, spatula or your fingers. Refrain from over-blending this mixture.

Preparing Punjabi Kadhi:

  • Take a non-stick kadhai or thick bottom saucepan.
  • Clean it using a dry cloth and plate it on the stove.
  • Add 2 tbsp. oil. (use saffola oil)
  • Add fenugreek seeds (Methi).
  • Add 1 tsp cumin seeds (jeera).
  • Add one pinch of asafoetida (Hing).
  • Let cumin seeds crackle.
  • Add ½ cup chopped onions.
  • Stir for 2-3 minutes do not let the spices burn.
  • Add 1 tbsp. chopped garlic.
  • Add 2 chopped green chillies.
  • Add 1 tbsp. chopped ginger.
  • Add 1/2 tsp garam masala.
  • Mix and sauté for 1 minute.
  • Break 2 red chillies and add it.
  • Add 10 curry leaves (Kadi Patta).
  • Stir and mix nicely.
  • Sauté until a minute.
  • Add the Kadhi mixture (mixture of curd and spices).
  • Stir and mix the Kadhi nicely.
  • Boil the Kadhi for 10 to 15 minutes. Keep stirring continuously.
  • If the Kadhi is too thick, add hot water.
  • If you are adding water, you have to boil the Kadhi again.
  • Taste the Kadhi and adjust the spices again.
  • Once the Punjabi Kadhi is nicely boiled, add the pakodas in the Kadhi.
  • Stir the Punjabi Kadhi with onion pakoras lightly.
  • Cover the kadhai with a lid.
  • Let the onions soak for a while. (around 10 minutes)
  • After 10 minutes, uncover the Punjabi Kadhi.

And your Punjabi Kadhi is ready! Transfer it into a serving bowl!

Note: Your pan must be heavy and large in size. Fry the spices on the low flame.

Additional Information:

  • Calories: 210 calories
  • Total Time: PT60M
  • Serves: 4
  • Date Published:

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We usually eat the vegetable gravies and lentils. Whenever you get bored with that you can eat different food item like Kadhi of Dahi-Besan. Kadhi is the thick and creamy mixture of sour yogurt sauce. It is one kind of curry which is made from curd and gram flour.

There are various kinds of Kadhi. Either plain or with pakora, you will love the taste of all. The Punjabi Pakora Kadhi is the main among all. It the Indian curry made with the combination of gram flour and yogurt. The fried vegetable fritter is dipped in the curry. The fritter is made with chopped onions seasoned with spices.

This blend of besan with curd is very easy try at home. The preparation of pakora is also simple. You just have to make these two food items separately and merge it the end. The spicy onion fritters make the gram flour-Curd Kadhi delicious. They are tossed in spices and simmer in yogurt gravy.


  • When making onion pakora, if you add too much water, your batter will become thin.
  • If your batter became thin, add some gram flour and salt in it.
  • It is recommended to use fresh, hygienic and homemade spice mix powder. (Learn to make gram masala powder at home.)
  • For the little bit of tangy taste, you add dry mango powder in the onion batter mixture.
  • To make the Curd sour, you can use fresh homemade Amchur Powder in while cooking Kadhi.
  • Curry Leaves are essential to make the flavourful Punjabi Pakora Kadhi.
  • You can use any oil for frying the onions and tempering the Kadhi. But mustard oil is recommended.
  • For the healthier version of Punjabi Kadhi, you can bake the Onion Pakora.
  • The besan must be fresh and of good quality.
  • You can also prepare onion pakora in advance.

Serving & Garnishing:

Ladle the Punjabi Pakora Kadhi in the serving bowl. Serve hot and warm. Garnished it with chopped corianders. You can also:

Quick Tip:
  • Be careful, the Kadhi should not spill from the pan or the pot.
  • For softer Pakora, add little more water.
  • For the spicier Kadhi, add the tempering of red chilli powder.
  • You may also make Onion Pakora spicy.
  • The consistency of the Kadhi must be thick.
  • The texture of Kadhi must be creamy.
  • The consistency of the Onion Pakora batter must be very wet.
  • Avoid frying onion pakora on high flame.

This is a delicious Kadhi is little sour in taste. It is prepared with fresh Curd, Gram Flour, Fried fritters and some spices. The onions fritters are made onions tossed in spices and dipped in gram flour batter. In comparison to other Kadhi recipes, the preparation of this Kadhi is a bit time taking. It is the irresistible aroma and the appealing vibrant texture. The taste of this Punjabi Kadhi lives up to our expectations.

This classic Punjabi dish is not very spicy. The Kadhi is mildly spicy and sourer. The onion pakora can be spicy. The combination of fried fritters with the Kadhi gravy is commendable. The authentic Punjabi Pakora Kadhi is sour and mildly spicy. Enjoy eating the Punjabi Kadhi pakora and experience the blast of flavors.

This Punjabi Kadhi can be made in more than one way. Every state has its own unique way of preparation for this Pakora Kadhi. The Punjabi Pakora Kadhi is slightly thick. It is creamier than other Kadhi’s. The cooking style of Punjabi Pakora Kadhi differs from region to region. Whichever way you make, the core ingredients remain unchanged. You will need gram flour and curd in all the version of Kadhi. The fenugreek has its own unique flavors. The pungent onions give their own taste and aroma. You can change these side ingredients and make the taste of Kadhi tangy, sour or sweet.

When you take the first of this fresh Kadhi, you will instantly feel refreshed. The prepared pakora gives the crunch whereas the curry is smooth and creamy. The taste of Kadhi is enriched with the coriander leaves, green chillies and other spices. The combination of condiments like cloves, cinnamon, fenugreek and coriander seeds is just amazing. They add flavors and aroma to the Punjabi Kadhi. To make the best Punjabi Kadhi, you must simmer it after submerging the fritters.

Variation in Punjabi Kadhi Recipe:

In this Punjabi Kadhi Recipe, we have fried the Onion Pakora to make it Punjabi Pakora Kadhi. This is the most basic and common version of the Pakora Kadhi. You can do your own interesting variations make Kadhi as per your choice.

You can add chopped Fenugreek with the onions. You may also add fresh spinach leaves in the Pakora. You can make Methi fritters or the Palak Fritters alone or along with onions.

To enhance the flavors of the Kadhi, you must to the tempering of spices with curry leaves. The sautéing of spices in the clarified butter or ghee infuses the great flavors in Kadhi. You can get nice aromatic Kadhi due to the whole spice seeds. You can skip some spices if you want or add more.

When to Add Pakora in Punjabi Kadhi Recipe?

To get the best Kadhi Pakora, you must let the pakora simmer in Kadhi itself. It would soak the Kadhi and get its flavors. The pakora would become soft when submerged in Kadhi. Let them absorb the flavors of Kadhi, but fritters must not become soggy.

  • If you have made soft pakora, then add them just before you are serving the Kadhi.
  • If you add them quite earlier, then pakora might become too soft and mushy.
  • The softer pakora can easily break, so prefer eating alone or add in the end.
  • If have do not like soft pakora, then with little water in the batter you can make hard pakora.
  • If your pakoras are hard, you can add them immediately after your Kadhi is ready.
  • The hard pakora would not break however long they stay in Kadhi.

Which Curd should be used to make Kadhi?

To make the best tasting Punjabi Pakora Kadhi, you must use the homemade Curd. Ensure that your curd is sour and fresh. Otherwise, your Kadhi won’t taste as it should.

To make curd sour in taste, remove it from the fridge. Take the required portion and keep it at room temperature.

Also, you must use the Curd with thin consistency. If it is thick, then your Kadhi would be thick as well. To make the thin consistency, add a little water and simmer Kadhi.