A kadhi or karhi is a popular and super delicious Indian recipe. It is mainly consumed in the parts of South Asia. Kadhi is a thick gravy or soup recipe, and it is made with dahi (yogurt) or buttermilk for a sour taste, gram flour (besan), and onion & potato fritters called pakora with Indian species.
I share my favorite traditional way of making the best Punjabi Kadhi Pakora home.
This Punjabi Version of kadhi with onion pakora recipe I learned from my grandmother. Preparing with crispy onion fritters dunked in a savory, spiced, and tangy curd (dahi) sauce would be best.
About Kadhi Recipe
Kadhi is the most widespread and everyday consumed meal in north India. “Kadhi” is the Hindi word known as a sour curd (dahi) sauce that has been slow-cooked for 10 to 12 minutes until it gets boiled. “Pakora” is a Hindi word called fritters made from besan (gram flour).
In this Punjabi Kadhi recipe, I prepared the tangy and Spicy batter with onion, potatoes, gram flour (besan), and Indian species to make crisp fritters (pakoras).
Fritters (pakora) are made with besan (gram flour) and gram flour made with Skinned black chickpeas.
In the Northern and western parts of Indian cuisine, many regional variations or types of the Dahi besan kadhi recipe are available. Please check below how many kinds of kadhi recipes there are and the main difference between them.
| State | Regional Kadhi Type | Regional Variations |
| Punjab | Punjabi kadhi Pakora | Punjabi kadhi is made with onion pakora (fritters) and is more creamier in texture than other state-wise types of kadhi variations. Punjabi kadhi pakora is slightly thinner. |
| Maharastra | Maharashtrian Kadhi | There are two versions of Maharashtrian kadhi. One is made from a raw mango called aambyachi kadhi (raw mango kadhi). Second, kadhi is made from sour curd, and buttermilk is also called takachi kadhi. |
| Gujarat | Gujarati Kadhi | The Gujarati version of kadhi is a little sweeter than other variations made from buttermilk to give a smoother texture and, in addition, the use of bhindi (okra). Gujarati kadhi is also called bhinda ni kadhi. |
| Rajasthan | Rajasthani Kadhi | The Rajasthani kadhi is made from jaggery and sugar. It can also be made without sugar for a sour taste and has a slightly thinner texture, and it is consumed or eaten without pakora. Rajasthani kadhi is mainly served with khichdi, roti, paratha, or rice. |
| Pakistan | Sindhi | Sindhi kadhi is mainly made by roasting chickpea flour and adding vegetables, curry leaves, and tamarind pulp to give a more sour taste than yogurt. |
| Haryana | Haryanvi Hara Choley Kadhi | This Haryanvi kadhi is traditionally made with besan (gram flour) and hare choley (raw green chickpeas) and added with pure homemade ghee during the serving. |
| Purvanchal (eastern Uttar Pradesh) and Bihar | kadhi-badi | The kadhi-badi is usually made without vegetable pakora (unlike simple standard pakora) or using small-sized badi or vadi made from chickpea flour. |
The Punjabi Kadhi Variations is entirely different from other state. The species and Indian herbs in this recipe, which I have used, are different, and pakoras make lots of difference to balance creaminess in the dahi (curd) sauce. As a result, this recipe has a sour, spiced, and creamy taste.
When I visited Amritsar and Delhi, which is the northern part of India. I Experienced that in Delhi food many famous Punjabi restaurants and dhabas; in the making of Punjabi kadhi recipe, they added different types of pakoras variations, like palak pakora, methi pakora, potato pakora, onion-potato pakora (aloo pyaz pakora), without vegetable standard pakoras and so on.
The Punjabi Kadhi Pakora recipe is incomplete without pakora, and that is why, in north India, it is a daily meal and some spiritual palaces; they also serve in the form of prasad is also called langer.
On the North side, the yogurt-based Punjabi kadhi pakora recipe is mainly served with jeera rice and steamed white rice with onion salad and papad. It is called Kadhi Chawal. The Word “Chawal” is a Hindi word which means “rice”.
You can also be consumed with Roti and Kadhi pakora for lunch or dinner. But I recommend having it with boiled or steamed white rice.
On the north side, Punjabi kadhi pakora and rajma chawal are the most loved foods in Punjabi restaurants, Punjabi dhabas, or even in Punjabi homes.
Ingredients For Onion Pakora
- 1 cup besan (gram flour)
- 1 cup thinly sliced onions – 1 or 2 medium to large onions
- 1 cup thinly sliced potatoes (optional) – 1 or 2 medium to large potatoes
- ½ teaspoon Garam Masala
- ½ teaspoon Red chili powder
- ½ teaspoon carom seeds (ajwain)
- ⅔ to ¾ teaspoon salt or add as required
- ¼ cup water or add as required
- mustard oil or sunflower oil or any neutral oil – For deep frying or shallow frying
Ingredients For Kadhi and Tadka
- 1.5 cups sour curd or plain yogurt 360 grams or thick buttermilk
- 1/2 cup besan
- 1 tablespoon chopped ginger
- ¾ to 1 tablespoon chopped garlic
- 8 to 10 fenugreek seeds (methi seeds)
- 2 green chillies – chopped
- 2 dry red chillies
- 1 teaspoon cumin seeds
- 1 generous pinch of asafoetida (thing)
- 8 to 10 curry leaves
- 2 tablespoons mustard oil or sunflower oil or any neutral oil
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 4 cups water 1.2 liters water
- 1.25-1.5 teaspoon salt to taste
- 2 tablespoons chopped cilantro
Steps – Making Pakora For Kadhi
- Take a Large bowl and add 1 cup of gram flour (besan), ½ teaspoon ajwain (carom seeds),½ teaspoon red chili powder,½ teaspoon garam masala powder, ⅔ teaspoon salt or as required.
- Then, Add 1 cup thinly sliced onions. About 2 medium to large onions, sliced. If you want, you also add sliced potatoes.
- You can also add 1 or 2 tablespoons of yogurt and 1/2 cup and 2 tablespoons of water. ( Remember, Pakora batter not should be super thick or nor be to thin).
- To Make the pakora more soft and crispy, add 2 pinch of baking soda.
- Mix the pakora batter using your hands and keep aside covered for 15 minutes.
- Meanwhile, Take a Karahi or deep frying pan and add around 2 cups of mustard oil or sunflower oil, or any neutral oil (as per your choice) on medium heat to deep fry the pakoras.
- Once the oil is hot, mix the pakora batter using your hands and then start dropping the batter into the hot oil.
- Frying till onion pakora ( fritters) and potato pakora are crisp and golden brown.
- Take a Plate and place them all the pakoras on a kitchen paper towel. And follow the same process with the left pakora batter. When done, set all of them aside.
Steps – Making Kadhi Recipe (Punjabi Kadhi Pakora)
- To a large bowl, add 1.5 cups (360 grams) of yogurt or buttermilk (lassi) and 1/2 cup besan (55 grams).
- Whisk it well until yogurt and besan are well combined.
- Then, Add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, Add 1/2 teaspoon red chili powder and whisk until have a lump-free mixture.
- Add 4 cups water (around 1.2 liters) and mix until it’s all mixed well. Set them aside.
- In a deep pan or karahi, add 2 tablespoons of mustard oil or, sunflower oil, or any neutral oil on low-medium heat. You can use any of them oils, but I prefer to use mustard oil gives it a nice texture and flavor.
- Once the oil is hot, add 8 to 10 fenugreek seeds (methi seeds) and cumin seeds. Let them splutter, and then add 1 generous pinch of asafoetida (hing).
- Add the sliced onion with chopped green chili and cook for 3 minutes.
- Then add the chopped ginger and garlic and cook for another 2 minutes or so until the ginger and garlic start changing the color.
- Add the prepared besan-dahi(yogurt) mixture into the pan. With the heat on a medium-high flame, stir continuously until the kadhi comes to a better boil.
- Now, add the onion pakora or patotoes pakora to the kadhi. Cover with a lid and let the potatoes pakora or onion pakora (fritters) to be soaked. And add 1.25-1.5 teaspoon salt after the kadhi has been cooking for 10 to 12 minutes or so. Keep stirring it in between.
Steps – Making Kadhi Tadkha
- Firstly, Heat the homemade pure desi ghee in a small pan on low heat. Once desi ghee is hot, add 1/2 teaspoon cumin seeds and a pinch of ajwain. Add 1-3 dried red chilies (you can break them for extra heat).
- Then, Once the seeds start to crackle, add 1/3 teaspoon Kashmiri red chili powder and turn off the heat.
- Finally, Pour tadka over kadhi, garnish with fresh green cilantro, and serve hot, flavorful Punjabhi kadhi pakora with steamed rice (chawal) or jeera rice!
Quick Expert Tips
- Curd (Yogurt) Choice: Try to use sour buttermilk or sour curd or sour yogurt from whole milk. I always say if buttermilk or curd or yogurt is not sour, then the taste of kadhi not be sour. If you don’t have not sour curd, buttermilk, or yogurt, then you can add ½ to 1 teaspoon of amchur powder (dry mango powder) or a bit of lemon juice to the dish once it’s cooked.
- Slow Simmering: Slow cook the kadhi on low-medium heat to allow flavors to meld and intensify over time.
- No Raw Besan Smell: Always Ensure the kadhi is thoroughly cooked well to eliminate any raw besan aroma
- Besan Base: Always Use the best quality of besan (gram flour) to form the foundation of your kadhi.
- Tempering: Enhance the kadhi by tempering methi seeds (fenugreek), curry leaves, and cumin seeds for an aromatic touch.
- Regional Variations: Explore the diverse regional variations of kadhi for unique taste experiences. Gujarati kadhi tends to be thinner and slightly sweet, while Sindhi kadhi includes various vegetables.
- Serve with Accompaniments: Enjoy the kadhi with steamed rice or roti (Indian bread) for a complete meal.
Punjabi Kadhi Pakora (Kadhi Recipe)
This kadhi recipe most loved food of the north Indian family made with onion fritters dunked in spiced curd sauce. A traditional Punjabi recipe of kadhi pakora.
Equipment
- Bowl
- Pot
- Frying pan
- Pan
Ingredients
Ingredients For Onion Pakora
- 1 cup besan (gram flour)
- 1 cup thinly sliced onions – 1 or 2 medium to large onions
- 1 cup thinly sliced potatoes – 1 or 2 medium to large potatoes (optional)
- ½ teaspoon Garam Masala
- ½ teaspoon Red chili powder
- ½ teaspoon carom seeds (ajwain)
- ⅔ to ¾ teaspoon salt or add as required
- ¼ cup water or add as required
- 2 cup mustard oil or sunflower oil or any neutral oil – For deep frying or shallow frying
Ingredients For Kadhi and Tadka
- 1.5 cups sour curd or plain yogurt 360 grams or thick buttermilk
- ½ cup besan (gram flour)
- 1 tablespoon chopped ginger
- ¾ to 1 tablespoon chopped garlic
- 8 to 10 fenugreek seeds (methi seeds)
- 2 green chillies – chopped
- 2 dry red chillies
- 1 teaspoon cumin seeds
- 1 generous pinch of asafoetida
- 8 to 10 curry leaves
- 2 tablespoons mustard oil or sunflower oil or any neutral oil
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 4 cups water 1.2 liters water
- 1.25-1.5 teaspoon salt to taste
- 2 tablespoons chopped cilantro
Instructions
Steps – Making Pakora For Kadhi
- Take a Large bowl and add 1 cup of gram flour (besan), ½ teaspoon ajwain (carom seeds),½ teaspoon red chili powder,½ teaspoon garam masala powder, ⅔ teaspoon salt or as required.
- Then, Add 1 cup thinly sliced onions. About 2 medium to large onions, sliced. If you want, you also add sliced potatoes.
- You can also add 1 or 2 tablespoons of yogurt and 1/2 cup and 2 tablespoons of water. ( Remember, Pakora batter not should be super thick or nor be to thin).
- To Make the pakora more soft and crispy, add 2 pinch of baking soda.
- Mix the pakora batter using your hands and keep aside covered for 15 minutes.
- Meanwhile, Take a Karahi or deep frying pan and add around 2 cups of mustard oil or sunflower oil, or any neutral oil (as per your choice) on medium heat to deep fry the pakoras.
- Once the oil is hot, mix the pakora batter using your hands and then start dropping the batter into the hot oil.
- Frying till onion pakora ( fritters) and potato pakora are crisp and golden brown.
- Take a Plate and place them all the pakoras on a kitchen paper towel. And follow the same process with the left pakora batter. When done, set all of them aside.
Steps – Making Kadhi Recipe (Punjabi Kadhi Pakora)
- To a large bowl, add 1.5 cups (360 grams) of yogurt or buttermilk (lassi) and 1/2 cup besan (55 grams). Whisk it well until yogurt and besan are well combined.
- Then, Add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, Add 1/2 teaspoon red chili powder and whisk until have a lump-free mixture.
- Add 4 cups water (around 1.2 liters) and mix until it's all mixed well. Set them aside.
- In a deep pan or karahi, add 2 tablespoons of mustard oil or, sunflower oil, or any neutral oil on low-medium heat. You can use any of them oils, but I prefer to use mustard oil gives it a nice texture and flavor.
- Once the oil is hot, add 8 to 10 fenugreek seeds (methi seeds) and cumin seeds. Let them splutter, and then add 1 generous pinch of asafoetida (hing).
- Add the sliced onion with chopped green chili and cook for 3 minutes.
- Then add the chopped ginger and garlic and cook for another 2 minutes or so until the ginger and garlic start changing the color.
- Add the prepared besan-dahi(yogurt) mixture into the pan. With the heat on a medium-high flame, stir continuously until the kadhi comes to a better boil.
- Now, add the onion pakora or patotoes pakora to the kadhi. Cover with a lid and let the potatoes pakora or onion pakora (fritters) to be soaked. And add 1.25-1.5 teaspoon salt after the kadhi has been cooking for 10 to 12 minutes or so. Keep stirring it in between.
Steps – Making Kadhi Tadkha
- Firstly, Heat the homemade pure desi ghee in a small pan on low heat. Once desi ghee is hot, add 1/2 teaspoon cumin seeds and a pinch of ajwain. Add 1-3 dried red chilies (you can break them for extra heat).
- Then, Once the seeds start to crackle, add 1/3 teaspoon Kashmiri red chili powder and turn off the heat.
- Finally, Pour tadka over kadhi, garnish with fresh green cilantro, and serve hot, flavorful Punjabhi kadhi pakora with steamed rice (chawal) or jeera rice!
Nutrition
Calories: 12kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 16mgPotassium: 57mgFiber: 1gSugar: 0.1gVitamin A: 339IUVitamin C: 40mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
