Punjabi Kadhi Recipe (Kadhi Pakoda)

By Foodism Team

Oct, 5th


2 persons
Cook Time
30 minutes
12 - 14


  • 1 cup Gram flour
  • 1/4 cup Chopped onion
  • 1/4 cup Chopped potato
  • 1 tsp Ajwain
  • 1 tsp Red chili powder
  • 1 tsp Chopped ginger
  • 1/2 tsp Baking powder
  • Oil for deep frying Salt As per taste
  • 1 cup Kadhi Curd (yogurt), 1/4 cup Gram flour
  • 2 no. Dry red chili whole, 1 tsp Turmeric powder
  • A pinch Asafetida
  • 1 tsp Fenugreek seeds
  • 2 tbsp Oil
  • Salt As per taste


  • • Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
  • • Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown
  • • Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water
  • • Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally
  • • Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes
  • • Serve punjabi kadhi hot with steamed rice