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dahi kadhi recipe
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5 from 5 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 mins
Cook Time40 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

Ingredients

For kadhi sauce / kadhi curry

  • cups Besan/chickpea flour/gramflour/garbanzo beans flour increase upto ½ cup if you like thick curry.
  • 2 cups dahi/sour curd or yogurt
  • 2 to 2.5 cups of water
  • Salt as per taste
  • 1 teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon methidana/fenugreek seeds optional
  • Salt as per taste

For tadka / tempering

  • 1 tablespoon Oil/ghee
  • 1 teaspoon jeera or cumin seeds
  • 1 teaspoon rai or mustard seeds
  • 1-2 green chillies
  • Handful of curry leaves
  • Pinch of heeng or asafoetida

For Pakoras / Fritters

  • 1 Onion diced
  • ¼ cup besan/chickpea flour
  • one small pinch of baking soda
  • 1-2 chillies chopped
  • 1 tablespoon haldi/turmeric
  • 1 tablespoon lal mirch/red chilly 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 the batter
  • Heat oil in a pan/kadai on medium 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.

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 basmati rice.

Notes

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