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    Home » Indian recipes » Curries and Lentils

    Besan Kadhi recipe | Punjabi kadhi pakora recipe

    14th December 2023 by bhavana bhatia 2 Comments

    35 shares
    ↓ Jump to Recipe

    Punjabi Kadhi Pakora or Pakode wali kadhi along with some basmati rice is ultimate comfort food for me. Nothing beats a hot kadhi or rajma chawal for any hungry kid in North India. It is full of protein and an easy recipe for parents who work all day. You need very little ingredients for this meal, which include Dahi (yogurt/curd) and Besan (chickpea flour) with a basic tadka. The golden brown pakoras make this simmering kadhi so enticing. It is known by multiple names such as dahi ki kadhi recipe, Punjabi kadhi pakora recipe dhaba style, Punjabi dahi kadhi recipe, pakoda kadhi recipe, Punjabi kadhi recipe. 

    Ensure that you make an extra plate of vegetable pakoras when you cook. These crisp bhajia/pakode,are irresistible. You are sure to gobble up before added them to the yogurt sauce. Make fritters plain or with onions.Simply the easiest meal ever! You can also bake them if you like or air fry them.

    dahi kadhi recipe
    Jump to:
    • Ingredients
    • Related kadhi recipes
    • How to make punjabi kadhi recipe ?
    • Punjabi Kadhi Pakoda | punjabi pakora kadhi recipe

    How to use the left overs to make this meal?

    You can also use your left over sour yogurt from the refrigerator to make this recipe for punjabi kadhi.Left over curd,is already sour so it gets a great flavor. Use left over fritters from an earlier cook. Alternatively you may replace the crispy pakoras with ready-made boondi if you are lazy to cook fritters. You can also make air fryer pakoras to make this kadhi.

    Equipment

    • small pan / kadai for frying pakoras
    • slotted spoon
    • paper towels to soak extra oil from fritters
    • large pan
    • large mixing bowl
    • whisk

    Ingredients

    For kadhi 

    •  Besan/chickpea flour/gram flour/garbanzo beans flour 
    • sour curd or yogurt
    • water
    • Salt as per taste
    • curry powder/  turmeric powder
    • red chili powder
    • fenugreek seeds / methi dana (methi seeds)optional
    • Salt as per taste

    tadka / tempering

    • Oil /ghee
    • cumin seeds
    • mustard seeds
    • green chili
    • curry leaves
    • heeng or asafoetida

    For Onion Pakora / Fritters

    • Onion diced
    • besan/chickpea flour
    • baking soda
    • green chilies chopped
    • haldi /turmeric powder
    • red chili powder
    • Salt as per taste
    • Oil for frying

    Refer to recipe card for details.

    Related kadhi recipes

    • Sindhi Kadhi Recipe | Sindhi curry recipe
    • Sindhi Tomato Kadhi | Tamatar ji kadhi
    • Gatte ki kadhi
    • Sindhi Toor dal Kadhi
    • Dahi Vada

    Other recipes are Maharashtrian kadhi, Gujarati kadhi. Unlike Punjabi version, Gujarati kadhi and Rajasthani kadhi.

    How to make punjabi kadhi recipe ?

    Step by Step pictures of the Punjabi Curry

    dahi curry recipe steps 1
    1. Add besan/chickpea flour to yogurt

    2. Add spices and mix with a whisk or spoon.

    dahi curry recipe steps 2

    3. Add water to the mix and allow to boil

    4. Now, add tempering, serve with onion pakoda/bhajji.

    dahi kadhi recipe
    Print Recipe
    5 from 6 votes

    Punjabi Kadhi Pakoda | punjabi pakora kadhi recipe

    Pakode wali kadhi recipe is also called Dahi ki kadhi.It is a great way to re-use left over curd.It is a very simple kadhi recipe, I even use the base of the curry as a soup.
    Prep Time15 minutes mins
    Cook Time40 minutes mins
    Course: Main Course
    Cuisine: Indian
    Keyword: besan ki kadhi, dahi besan ki kadhi, dahi curry, dahi ki kadhi, dahi pakoda, kadhi chawal recipes, kadhi pakoda, kadi pakoda, kadi pakora, pakora curry, punjabi kadhi, punjabi kadi recipe, sour curd recipes
    Servings: 4
    Author: bhavana bhatia

    Equipment

    • small pan / kadai for frying
    • slotted spoon
    • paper towels to soak extra oil from fritters
    • large pan
    • large mixing bowl
    • whisk

    Ingredients

    For kadhi sauce / kadhi curry

    • ⅓ cups Besan / chickpea flour/ gram flour/garbanzo beans flour / red lentil flour increase upto ½ cup if you like thick curry.
    • 2 cups yogurt dahi/sour curd
    • 2 to 2.5 cups of water
    • 1 teaspoon turmeric powder / curry powder
    • ½ teaspoon red chili powder
    • 1 teaspoon fenugreek seeds methi dana/methi seeds optional
    • Salt as per taste

    For tadka / tempering

    • 1 tablespoon Oil / ghee
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds
    • 1 green chili
    • Handful of curry leaves
    • Pinch of asafoetida or heeng

    For Pakoras / Fritters

    • 1 Onion diced
    • ¼ cup chickpea flour / besan / red lentil flour
    • one small pinch of baking soda
    • 1-2 green chillies chopped
    • 1 tablespoon turmeric powder
    • 1 tablespoon red chilli powder
    • Salt as per taste
    • Oil for frying

    Instructions

    How to make pakora ? For air fryer version , refer here

    • Add salt to the onion and keep it aside for 10 minutes.
    • Add besan and other ingredients with minimal water to prepare a thick batter
    • Heat oil in a pan/kadai on medium heat and add spoonful of this pakora batter one by 1 one.
    • Once the fritters are little brown and look cooked on both sides. Remove them from hot oil and keep them aside.
    • Wipe the excess oil from the fritters by patting with some tissue paper or put them on paper towel.

    How to make dahi kadi ?

    • Mix besan ,yogurt and water, lightly whip it till they form a mixture.
    • Add turmeric ,red chilly,fenugreek seeds and salt ,keep it to boil.
    • Turn off the heat once it has boiled, the curry will thicken once it starts to cook, adjust water and salt as per your choice.

    For the tempering

    • Heat 2 tablespoon of oil in a tadka pan.
    • Add some cumin,mustard seeds.
    • Add chopped 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 jeera rice.

    Notes

    This punjabi curry recipe is versatile, read the variations below to try out this in a different way.

    Variations and Substitutions

    There are multiple variations for this Punjabi kadi.

    Chickpea flour - I have used oats flour for a number of times . However oats flour is not gluten free unlike chickpea flour but comes with its own benefits. Replace besan with the same amount of grounded oats flour. You may even use red lentil flour for this recipe.

    Fritters - to replace the pakoda in this pakode ki kadhi recipe, use fried boondi, or add some soft vegetable such as zucchini or lauki(bottle gourd). You can use air fryer pakoras instead of frying them .

    Tempering - You can totally avoid the tempering if you want to make something low in fat. I would just boil the fresh curry leaves with the curry and add some soup stock for more flavour. You can also fry extra red chilies if your guests like it extra spicy. Some people also add some ajwain (carom seeds) and coriander seeds (dhania seeds) to pakoras to make it more delicious. Frying pakoras in hot mustard oil also gives them a great flavor. You may add pinch of garam masala powder and coriander powder to kadhi but I like it plain.

    Storage

    Store it in the refrigerator for 1-2 days in an airtight container.

    Conclusion: A good kadhi recipe is one of the most favorite dishes served with hot rice. 

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    35 shares

    Comments

    1. Pramila saggi says

      March 21, 2022 at 12:25 pm

      Enjoyed making the Punjabi curry with yourt

      Reply
      • bhavana bhatia says

        March 21, 2022 at 8:28 pm

        Thank you so much for your feedback. It is one of my favorite dishes too 🙂

        Warm Regards
        Bhavana

        Reply
    5 from 6 votes (6 ratings without comment)

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    Hi,I am Bhavana & this is my wonderland of recipes.I have been in IT for 15+ years have always loved writing.My husband Gaurav & I,love to cook, click & host people

    More about me →

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