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dahi ki kadhi
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5 from 4 votes

Punjabi Kadhi Pakoda- Yogurt Curry

Pakode wali kadhi/Punjabi Kadhi is also called Dahi ki kadhi.It is a great way to re-use left over curd.
Prep Time15 mins
Cook Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: besan ki kadhi, dahi ki kadhi, kadhi pakoda, kadi pakora, punjabi kadhi
Servings: 4


For yogurt curry:

  • ½ 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 teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon methidana/fenugreek seeds
  • Salt as per taste


  • 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


For the fritters

  • 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.

For the curry

  • Mix ½ cup of besan ,yogurt and water, whip it till they form a mixture.
  • Add turmeric ,red chilly,fenugreek seeds and salt ,keep it to boil.

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.