Authentic Punjabi Kadhi Pakoda – Delicious mouthwatering recipe

Authentic Punjabi Kadhi Pakoda – Delicious mouthwatering recipe


5 min


40 min

I was introduced to Punjabi Kadhi Pakoda by my father. He being a big foodie he used to try out different dishes and was always open to the food from other cultures. But being a Gujarati myself I never really grew up eating this dish.

My Punjabi husband reintroduced me to this dish. Just before our marriage he had invited his friends for lunch and in the menu he wanted to have the Punjabi kadhi. I was excited as I was going to learn how to make this dish. So we called his mom, and wrote down the recipe.

The Kadhi turned out superb but the Pakoda due to access water were basically floating all over the oil. And my husband and I looked at each other and wondered why they seemed like crabs (having lots of hand) Finally we made a new batch with less water and turned out fantastic saving the dish and our guests could not have enough of it.

Since then it’s become a regular dish in our family. I hope it becomes in yours as well.

Step by Step Video for ‘Punjabi Kadhi Pakoda‘ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Punjabi Kadhi

Curd ( sour the better) 400 grams / 2 cups
Besan / Gram flour ½ cup
Turmeric ½ tsp
Red chilli powder 1 tsp
Salt 1 ½ tsp or as per your taste
Water 7 cups
Dhanya / cilantro 1 tbsp

Ingredients for the Pakoda

Besan / gram flour 1 cup
Red chilli powder 1 tsp
Hing / Asafetida pinch
Soda pinch
Salt as per your taste
Water 1/4 cup or as per need
Oil for frying

Ingredients for the Tempering

Oil 1 tsp
Methi dana / Fenugreek Seeds ¼ tsp
Jeera / Cumin Seeds ¼ tsp
Dried Red Chilli 2
Kadhi Patta / Curry Leaves 5-6
Hing / Asafetida pinch
Kashmiri Red Chilli Powder 1/2 tsp

Prepping for the Punjabi Kadhi

  1. In a large bowl take the curd and add the Red chilli powder, Turmeric, Besan and salt. Mix well till no lumps.
  2. Add water and blend well.

Method for making the Punjabi Kadhi

  1. In a large wok add the prepped curd mix and keep stirring it while the flame is on high till the time you see the curd mix starting to boil.
  2. No need to keep stirring it once the Kadhi has come to its first boil.
  3. Keep the Kadhi on Medium flame and now let it cook for at least half an hour (Meanwhile let’s work on the pakoda)

Prepping for the Pakoda

  1. In a large bowl add the Besan with the salt, hing, soda, and red chilli powder. Mix well.
  2. Add water and make a thick batter. ( Please check the video for reference).
  3. Let the Pakoda mix rest for 10 minutes

Method for making the Pakoda

  1. In a frying pan heat the oil.
  2. Once the oil it hot, lower the flame and take the Pakoda batter and using a spoon or your thumb drop bite size amount in the frying oil.
  3. Fry till golden brown all over.
  4. Remove it on a paper towel to remove the excess oil. Repeat this same process till all the batter is used up and all pakodas are ready.
  5. Now in a big bowl fill water and add these fried pakodas in it. This will help in making them soft as well as take away any excess oil.
  6. Keep in the water for 5-10 minutes. Then lightly press them removing any extra water.
  7. And simply add it to the Kadhi

Method for making the Tempering

  1. In a tadka vessel add oil, and once it’s hot add the methi dana, once they start sizzling add the jeera.
  2. Followed by the dried red chilli , kadhi patta, hing, and red chilli powder.
  3. Now take this tempering and pour on top of our kadhi.
  4. Garnish with fresh dhania.
  5. Serve hot with boiled rice.


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