Cook's Hideout: Punjabi Kadhi Pakora

October 11, 2014

Punjabi Kadhi Pakora

Blogging Marathon# 45: Week 2/ Day 2
Theme: North Indian Side dishes
Dish: Punjabi Kadhi Pakora
For the second day of BM# 45 under 'North Indian side dishes', I made Punjabi Kadhi Pakora. Kadhi is the North Indian version of South Indian Majjiga pulusu (in Telugu) or Mor kuzhambu (in Tamil). The flavors are slightly different, but essentially it is a buttermilk based dish that is thickened with besan/ chickpea flour or ground chana/ chickpeas.
Punjabi Kadhi Pakora

I love buttermilk/ yogurt based dishes, but don't make it that often because of my husband's aversion to yogurt. But since this dish has the fried pakoras, I thought I can serve him those and I can eat them along with the kadhi: win-win situation for all, right??
I followed Dassana's recipe and the dish tirned out just delicious -- creamy kadhi with yummy pakoras, it is a dish that needs to be enjoyed to describe the taste :-)
Punjabi Kadhi Pakora
Recipe adapted from here.
Ingredients: Serves 2
For the Kadhi:
Yogurt - 1cup
Besan/ Chickpea flour - ¼cup
Red chili powder - 1tsp (adjust as per taste)
Turmeric - ½tsp
Garam Masala - ½tsp
Cumin seeds - ½tsp
Fenugreek seeds - a pinch
Dry red chili - 1
Curry leaves - 8~10
Ginger - ½tsp, finely grated
Garlic - 1 clove, finely minced
Salt - as per taste

For the Pakoras:
Besan/ Chickpea flour - 2cups
Onion - 2 medium, thinly sliced
Red chili powder - 1tsp (adjust as per taste)
Ajwain - ½tsp
Turmeric - ½tsp
Baking powder - ½tsp
Salt - as per taste

  • Make the pakoras: Combine besan, red chili powder, ajwain, garam masala, turmeric baking powder, and salt in a mixing bowl. Add the onions and mix well. Set aside for a few minutes. Sprinkle some water and make a very thick batter. Onions ooze out water as they rest, so make sure not to add too much water.
  • Heat oil for frying. Add the batter into the oil and fry till golden on all sides. Remove onto paper towel lined plate and repeat with the remaining batter.
  • Make Kadhi: In a bowl, whisk yogurt until smooth. Add besan, turmeric powder, red chili powder, garam masala and salt. Add 2~3 cups of water and whisk till there a no lumps. Set aside.
  • Heat 2tsp ghee in a sauce pan, add cumin and fenugreek seeds. Once the seeds start to splutter, add ginger, garlic, red chili, curry leaves and cook for 1 minute or until fragrant.
  • Now add the yogurt-besan mixture and bring the kadhi to a boil, lower the heat and simmer for 8~10 minutes.
  • Serve hot with rice or roti.
Punjabi Kadhi Pakora
Lets check what my fellow marathoners have cooked today for BM# 45.


  1. Wish i get that bucket of this fingerlicking kadhi pakora rite now from my lappy screen..Just a comforting food.

  2. One of my favorites as a child. I really the container in the pictures.

  3. Mouthwatering side dish. We, especially my husband loves this kadhi. I remember making it for one of the ICC.

  4. I made this during the Indian Odyssey mega marathon and I loved it except I did it with cabbage pakora. Yours look delicious and the photos look out of this world

  5. What a wonderful presentation. Delicious kadhi.

  6. Kadhi is my all time favorite.. simple and comforting

  7. I too love yogurt Pavani and I can really feel the taste now.I remember making it for ICC many years ago.Yum!!!

  8. Wow love your pics! Kadhi looks great.

  9. Well apart from the ICC we made as others have said, I have another recipe that turns out yum...great looking pictures pavani..I mostly end up eating the pakodas more directly than in the kadhi..hehehe..:)

  10. Kadhi is always a comfort food for me. Your pictures are so beautiful and inviting.

  11. Love the kadhi and also love the cute prop used !

  12. what a stunner of a recipe ! and great clicks as usual :-)))


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