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Punjabi Kadhi/Pakode wali kadhi

Punjabi Kadhi/Pakode wali kadhi is a simple yet very tasty curry.It is very light and flavorful.You need very little ingredients for this meal.You may or may not temper the sauce.

It is one of the biggest showstoppers of any party.It is also known as dahi ki kadhi.Fritters in yogurt sauce is easy dish when you didn’t get time to get veggies from the market.It is simple to cook and can be cooked under 30 minutes.It is a hit with people of all ages.Suits best for a lazy Sunday afternoon meal.

All you need is some yogurt,bengal gram flour(besan),onion/potato and some basic spices.

Ensure that you make an extra plate.These crisp bhajia/pakode,are irresistible. You are sure to gobble up before added them to the curry sauce.

You can make fritters plain or with onions.Simply the easiest meal ever!

How to use the left overs to make this meal?

You can also use your left over yogurt from the refrigerator to make this recipe.

Left over curd,is already sour so it gets a great flavor.You can also replace the pakore with fried boondi if you are lazy to cook fritters.

Punjabi Kadhi/Pakode wali kadhi

Scroll below to read the recipe of Punjabi Kadhi/Pakode wali kadhi

Punjabi Kadhi or Pakode wali besan ki kadhi
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Punjabi Kadhi or Pakode wali besan ki kadhi


    For yogurt sauce:
  • 1/2 cups Besan/chickpea flour/gramflour/garbanzo beans flour
  • 2 cups dahi/sour curd or yogurt
  • 2 to 2.5 cups of water
  • Salt as per taste
  • 1 tbsp Oil/ghee
  • 1 tsp jeera or cumin seeds
  • 1/4 methi dana or fenugreek seeds
  • 1-2 green chillies
  • Handful of curry leaves
  • Pinch of heeng or asafoetida
    For Pakoras Fritters
  • 1 Onion diced
  • 1-2 chillies chopped
  • 1 tbsp haldi/turmeric
  • 1 tbsp lal mirch/red chilly powder
  • Salt as per taste


    For the fritters
  • Mix salt,turmeric, red chilly powder and water with besan to form a solution.
  • Add the onions to this mixture.
  • Heat oil in a pan on high heat and add spoonfull of this mixture one by 1 one.
  • Once the fritters are little brown and look cooked, remove them from oil and keep them aside.
  • Wipe the excess oil from the fritters by patting with some tissue paper.
    For the curry
  • Mix 1/2 cup of besan ,yogurt and water, whip it till they form a mixture.
  • Add turmeric, salt and red chilly powder keep it to boil.
    For the tempering
  • Heat 2 tbsp of oil in a tadka pan.
  • Add some cumin seeds.
  • Add chopped ginger,chillies, curry leaves and pinch of asafoetida till you get a great aroma.
  • Now,add the tempering to the curry which is on a boil.
  • Add the fritters to the curry and let it come to boil.
  • Serve hot with flat bread or basmati rice.

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