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Punjabi Kadhi Pakodi

Punjabi Kadhi Pakodi is a comforting North Indian dish made with sour curds and besan or chickpea flour. A lot of Indian states have their own version of the traditional kadhi and the punjabi version is usually thicker and mildly spiced. It’s best enjoyed with a bowl of hot steamed rice and jeera aloo.

  • Serves : 6-8 People
  • Cooking time : 45 Minutes
  • Ingredients:
    For Pakodi or Dumplings:
    • 1 1/2 cup Besan
    • 2 Green Chilies, finely chopped
    • 1 Onion, finely chopped
    • 1 tablespoon chopped Coriander
    • 1/2 teaspoon Chili Powder
    • A pinch of Baking Soda
    • Salt to taste
    • Oil for Frying
    For Kadhi:
    • 2 1/2 cups Curds
    • 6 tablespoons Besan
    • 1/4 teaspoon Turmeric Powder
    • 3 cups Water
    • 2 teaspoons Oil
    • 1/8 teaspoon Methi or Fenugreek Seeds
    • 1/4 teaspoon Mustard Seeds
    • A pinch of Hing or Asafoetida
    • A sprig of Curry Leaves
    • Salt to taste
    For Tempering:
    • 1 tablespoon Ghee or Clarified Butter
    • 1/4 teaspoon Jeera or Cumin Seeds
    • 1 teaspoon Chili Powder
  • Method :
    • Start by making the pakodis. To make pakodis, mix together besan, green chilies, onion, coriander, chili powder, baking soda, salt and a little water to make a thick batter of dropping consistency.
    • Heat oil in a heavy bottomed pan or kadhai and drop in small balls of batter. Fry till light brown in colour and cooked from inside. Set aside.
    • To make kadhi, whisk together curds, besan, turmeric powder, salt and water till smooth.
    • In a large heavy bottomed pan or kadhai, heat oil and add fenugreek seeds, mustard seeds, asafoetida and curry leaves. Once they start spluttering add the thin besan mixture.
    • Bring it to a boil while stirring continuously. Stirring ensures no lumps are formed. Once it comes to boil, simmer and cook on a low flame for 10-15 minutes till the kadhi thickens.
    • Make tempering by heating ghee in a small pan. Add jeera and once it starts spluttering add chili powder and switch off the flame.
    • Add pakodis to the kadhi and top with tempering. Serve hot with steamed or jeera rice.

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