Punjabi Kadhi Pakora

Punjabi Kadhi is a Yogurt based gravy made with Chickpeas Flour and fried onion chickpeas fritter. Well seasoned and served with hot rice.

Every state in India has its own yogurt based gravy that is not Raita. Raita is made of uncooked yogurt by adding some kind of raw or cooked vegetable popularly cucumber, tomato, onion, beetroot, spinach, and sometimes fried chickpea boondis. whereas Kadhi or More kuzhambu is made by cooking the yogurt or buttermilk with some kind of cooked vegetable.

There are other many delicious varieties of Kadhis in different state in India with slight variations with its own distinct taste of the place of its origin.
If Arachuviita more kuzhambu and Parupu orundai more kuzhambu are popular Tamilnadu style Kadi equivalent, then Punjabi pakoda Kadhi is the North Indian counterpart.

Punjabhi Kadhi prepared with sour thick beaten curd, besan and masalas, impart an aromatic flavor of the spices. When simmered with onion pakodas and tempered in desi ghee takes the dish to the next level.

Usually Panjabhi Kadhi is made with mustard oil and mustard oil which is a acquired taste. I am not a big fan off the taste so I used regular oil. But for the authentic taste add mustard oil instead of regular oil.

Punjabi Kadhi Pakora

Punjabi Kadhi is a Yogurt based gravy made with Chickpeas Flour and fried onion chickpeas fritter. Well seasoned and served with hot r
Course Main Course, Main Dish
Cuisine Indian, North Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author ramyaanagu


For Pakora:

  • ½ cup Besan/Chickpeas Flour
  • 1 Medium Sized Onion Chopped
  • 1 tsp chilli powder
  • ¼ tsp Turmeric Powder
  • ¼ tsp Carom Seeds
  • Salt to taste
  • Oil for deep Frying

For Kadhi:

  • 1 cup Sour Yogurt/Curd/Dahi
  • 2-3 tbsp Besan/Chickpeas Flour
  • 1/2 cup chopped onion
  • 1/2 tsp Turmeric Powder
  • 1 tsp Ginger Paste
  • Salt to taste

For Tempering:

  • 2 tsp Ghee/ 1 tbsp Oil
  • 1/8 tsp Fenugreek Seeds
  • ¼ tsp Mustard Seeds
  • ¼ tsp Cumin Seeds
  • 5-6 Curry Leaves
  • 2 Whole Dry Red Chili


For Pakora:

  • In a mixing Bowl add the chopped onions, carom Seeds and all the other dry masalas to it and mix well.
  • Make sure the besen and masala cover the onions completely
  • Now add small amount of water at a time and mix well. Add enough water to make a thick batter and set it aside for 5-10 minutes.
  • Heat oil in a kadhai or deep bottom pan. Test if its hot by adding small drop of batter to the oil and if it sizzles to the top then the oil is ready for frying
  • Now start making small portions of the onion batter, with a spoon or hands, and drop the batter into the hot oil.
  • Fry it till turns golden brown and remove it on to tissue.
  • Fry the remaining batter and set it aside. Drop the Pokodas into the Kadhi when its ready or eat some by itself ;).

For Kadhi:

  • In a Heavy bottom pan add some oil and let it heat. Once the oil heats up add the fenugreek seeds, mustard seeds, cumin seeds.
  • Once it start popping add in the turmuric powder, chilli powder, ginger and chopped onions. Let the onions fry and change to golden brown.
  • Then add the besan and salt to the onion and let the besan cook well.
  • Meanwhile take the curd and add little turmeric powder, 3-5 tbs of water and whisk it well into a smooth batter without lumps.
  • Once the raw besan smell is gone add little whisked curd to it and Stir it continuously till the lumps are gone.
  • Now add the rest of the yogurt mix bring it to the boil. Once start forming bubbling from the side turn down the flame.
  • Add the prepared pakoras in to the boiling Kadhi cook it for 3-4 minutes in low flame.
  • Now heat ghee/Oil in to the small tempering pan. Add a whole dry red chili, curry leaves and temper the Pakora Kadhi and mix it well.

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