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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


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.