Punjabi Kadhi Pakora is one of the most popular recipes from North Indian cuisines. It consists of pakoras (fritters) simmered in a creamy, tangy, and spiced yogurt besan (gram flour) curry.
Served warm with rice this comforting Kadhi chawal meal is something you don't want to miss. Sharing how to make the best Punjabi kadhi recipe at home using a stovetop and Instant pot.
Punjabi Kadhi Pakora is one of our favorite comfort food and my go-to recipe when I have to feed a crowd. It's really easy and can be made ahead of time and tastes even better the next day.
I learned this recipe from my MIL and over the years added my tweaks that I learned from my friends. Super excited to share with you all!!
What is Kadhi
Kadhi is an Indian gravy recipe made with two main ingredients yogurt (curd or dahi) or buttermilk and besan (gram flour).
Every region in India has its own Kadhi version and is so different in terms of flavors and consistency.
Some add fritters (pakoras) like in the Punjabi kadhi pakora recipe I’m sharing today.
Sindhi Kadhi has lots of vegetables and is spicy whereas Gujrati Kadhi on the other hand is sweet and has neither pakora nor veggies just like the Maharashtrian Kadhi ("Takachi kadhi") which I grew up eating.
As you see, all these kadhi recipes use the same base ingredients but still have their own unique flavors and textures.
This Punjabi kadhi is
- Made with two main ingredients besan(gram flour) and yogurt
- Creamy, thick, and delicious
- has onion gram-flour fritters
- vegetarian and naturally gluten-free
- spicy, tangy, and flavorful
- extremely comforting
Punjabi Kadhi Pakora is a popular cold-weather meal from Northern India.
Kadhi served with long grain basmati rice is a popular meal known as Kadhi Chawal and is on the menu of most North Indian homes, dhaba's, restaurants, and roadside vendors. Basically, you get the picture, it is truly comfort food.
Kadhi Pakora is made by tempering besan (gram flour) and sour yogurt mixture with basic spices, and aromatics. It is then simmered until it is thick and creamy.
Simmering is an important step for making kadhi as we need the besan to cook well with no raw taste or smell left to it.
Pakoras or gram flour fritters are dunked in warm kadhi and simmered so they soak the flavors.
Typically pakoras are made with just gram flour but I prefer mine with some onions and cilantro as it not only adds some crunch but a lot of flavors too.
Finally, a second tempering made in ghee, spices, and curry leaves is added to Kadhi that brings this dish beautifully together.
Curry leaves are not traditional in Punjabi recipes but trust me on this, add it to your second tempering and you will never make it any other way.
Recipe Ingredients
For Kadhi :
- Base ingredients: Yogurt, besan (chickpea flour or gram flour), turmeric, salt, and water.
- First Tempering: ghee or oil, asafoetida (hing), seeds (mustard seeds, cumin seeds, and fenugreek seeds), dry red chilies.
- Aromatics and spices: ginger, garlic, onion, salt.
- Second tempering: ghee (preferred), cumin seeds, Kashmiri red chili powder, garam masala, curry leaves (don't skip these)
For pakora:
- Base ingredient: Gram flour or besan or chickpea flour and water.
- Spices: ajwain (carom seeds), red chili powder, turmeric powder, coriander powder, amchur powder, salt and pepper
- Others: onions, cilantro, and baking soda. highly recommend adding these.
Step by Step Instructions
You can make Punjabi kadhi on the stovetop or in Instant Pot. Below is the stepwise for the stovetop method. Please refer to the recipe card for Instant Pot Kadhi method.
For making Punjabi Kadhi :
1 to 3 - In a mixing bowl add the yogurt and whisk until smooth. To this, add the chickpea flour (besan), salt, and turmeric powder and whisk again until smooth
4 - Add 5 cups of water and mix until well combined. Keep aside.
5- In a thick bottomed cooking pot, add oil, once hot add the mustard seeds. When the seeds start to splutter add the asafoetida (hing), cumin seeds, and fenugreek seeds. This is the first tempering
6 - Once the seeds become light brown add the onions with some salt and saute until onions are translucent.
7 - Stir in the ginger-garlic and cook until raw smell disappears.
8 - Lower the heat, give the yogurt besan mixture a quick stir, and then add it. Mix until well combined.
9 - Increase the heat slowly to medium and let the mixture come to a boil while stirring continuously to prevent it from sticking and curdling.
10 - Lower the heat, cover, and let it simmer for 15-20 mins.
11 and 12 - As the Kadhi simmers, it will thicken and the color deepens. If you feel the need add more water, add ½ cup at a time. I added a total of 1 cup.
While the kadhi simmers make pakoras. The more the kadhi simmer the better it tastes. Just make sure to keep stirring in between and adjusting the water.
To make Kadhi in Instant pot
Start Instant Pot on saute mode and follow the same steps 1-7 listed above.
Then cancel saute mode. Give the yogurt besan mixture a quick stir, and add it to the pot. Mix until well combined.
Close the lid with the vent to venting. Select soup mode, less and less pressure, and time it for 15 mins. (It will take some time to preheat before the timer for 15 mins starts).
While the Kadhi cooks make pakoras. Once done allow the pin to drop and open. Mix well.
For making pakora
13 - In a bowl add the onions and spices (ajwain, red chili powder, turmeric powder, coriander powder, amchur powder, salt) and mix well.
14 - Let this mixture sit for 5-10 mins. Onions will ooze some water.
15 and 16 - Then add the besan and mix again. Add water as required to make a batter (not too thick or too runny). I added about ½ cup of water.
Add a generous pinch of baking soda and mix a few times to incorporate it. It helps make the pakora light and fluffy.
Heat oil in a wok (kadhai) on medium heat. Once hot add 1-2 tablespoon of hot oil to the of batter.
Test oil by adding a drop of batter to the oil. It should float to the top which indicates the oil is ready for frying.
17 - Mix the batter well and using a cookie scoop add the batter to the hot oil.
18 and 19 - Fry on medium heat. Flip when one side is golden. Cook both sides until golden brown.
20 - Drain and remove on a tissue paper to absorb excess oil. Keep aside.
You can make these pakoras ahead of time and refrigerate for a day or two or freeze for longer use.
Tempering (Tadka)
21 - Just before serving, add the pakoras to the kadhi and bring the kadhi to a boil and simmer for 10 mins for the pakoras to soak the kadhi.
While they soak make the Second tempering.
22 and 23 - Add ghee or oil in a pan and once hot add the cumin seeds, allow these to splutter. Turn the heat to low and add rest of the ingredients like spices (red chili powder, garam masala), whole red chilies, curry leaves.
24 - Give it a good mix and make sure not to burn the spices as it will make them bitter.
Transfer the kadhi to serving bowl and add the tempering to the kadhi and garnish with some cilantro and serve!!
Serving suggestions
Serve Kadhi warm with steaming hot basmati rice or roti along with some kachumber (Indian spiced salad), green chutney, or pickle for that complete meal.
Variation
I also make Punjabi kadhi without pakora. Usually during weekdays when we crave kadhi but want to make it quickly without deep frying, I use ready-made boondi (fried chickpea flour balls) in place of pakora.
Add boondi just before serving and get kadhi to a boil. They will swell and soak up the liquid and turn soft. If you like it crispy, add some more on top before serving.
The boondi usually comes salted, so use less salt when making kadhi with boondi.
Recipe Notes and tips
- Use sour yogurt to make kadhi, sour the better. Kadhi is a great way to use leftover stale yogurt.
- If yogurt or Kadhi is not sour enough, add some amchur (Dry mango) powder.
- Use good quality besan (gram flour), spoilt, or stale smelling will ruin the recipe.
- Add fenugreek seeds while tempering the Kadhi, it adds a great flavor to the kadhi. If you don't have seeds add Kasuri methi (dry fenugreek leaves) when kadhi is cooked.
- Don't skip the second tempering made in ghee. It adds a lot of flavor and color to the dish.
- Curry leaves are not traditional in Punjabi recipes but trust me on this, add it while tempering and you will never make it any other way.
- The kadhi thickens as it sits so adjust the consistency by adding water as required.
- Make Pakoras with onions and cilantro and spices, they really make a difference and are more flavorful than plain gram flour pakoras.
- Stir in some baking soda while making pakoras for those soft, fluffy, melt in mouth pakoras. Little goes a long way.
- Add some hot oil to the pakora batter just before frying as this helps to make them crispy, lighter & will prevent them from soaking up oil.
- Fry pakoras on medium heat. If the oil is not hot enough, the pakoras will soak up oil. Frying them on a high flame will brown them quickly without cooking inside.
- Add pakora just before serving and simmer for them to soak up the flavor. Simmering for longer will make them too soft and cause them to break.
- Use store-bought boondi in place of pakoras if you want to skip frying.
FAQ's
These are a few tips to make sure Kadhi doesn't curdle.
- Use room temperature yogurt.
- Add enough besan and whisk the yogurt besan batter to be smooth and homogeneous.
- Use a good quantity of water and blend yogurt, besan, and water mixture well.
- Lower the heat before adding the yogurt, besan, water mix. Using high heat will cause the mixture to curdle.
- Stir continuously till it well mixed and then increase the heat slowly to medium-low then medium still stirring continuously till it comes to a boil.
- I've added salt to my kadhi while blending and has never split but if you feel yours is, add salt at the end.
Yes, buttermilk is a great substitute and can be used in place of curd (yogurt) to make kadhi. In fact, many regions in India use buttermilk to make Kadhi.
Yes, to make vegan kadhi, use vegan yogurt, and replace ghee with oil or vegan butter.
More Punjabi recipes
Hope you enjoy this Punjabi Kadhi Pakora recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Punjabi Kadhi Pakora
Ingredients
For Kadhi
- 2 cups Yogurt sour preffered
- ½ cup gram flour besan, chickpea flour
- 5 cups water and as needed
- 1 teaspoon turmeric powder
- 1 teaspoon salt adjust to taste
- 2 tablespoon oil
- ½ teaspoon mustard seeds rai
- ½ teaspoon cumin seeds zeera
- ¼ teaspoon fenugreek seeds methi dana
- pinch asafoetida hing
- 2 dry red chillies brokem
- 1 small onion finely chopped
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
For Pakora
- 1 red onion chopped
- 2-3 tablespoon cilantro (coriander) leaves finely chopped
- ½ teaspoon ajwain carom seeds
- 1 teaspoon red chilli powder adjust to taste
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon amchur powder
- salt to taste
- 1 cup besan
- pinch baking soda
- water
- oil for frying
For Tadka and garnishing:
- 1 tablespoon ghee or oil
- ½ teaspoon cumin seeds
- 2-3 red chillies whole
- 10-15 curry leaves
- ½ to 1 red chilli powder adjust to taste
- ½ teaspoon garam masala optional
- ¼ cup chopped coriander leaves.
Instructions
For making Punjabi Kadhi on Stovetop:
- In a mixing bowl add the yogurt and whisk until smooth. To this, add the chickpea flour (besan), salt, and turmeric powder and whisk again until smooth. Add 5 cups of water and mix until well combined. Keep aside.
- In a thick bottomed cooking pot, add oil, once hot add the mustard seeds. When the seeds start to splutter add the asafoetida (hing), cumin seeds, and fenugreek seeds. This is the first tempering
- Once the seeds become light brown add the onions with some salt and saute until onions are translucent. Stir in the ginger-garlic and cook until raw smell disappears.
- Lower the heat, give the yogurt besan mixture a quick stir, and then add it. Mix until well combined.
- Increase the heat slowly to medium and let the mixture come to a boil while stirring continuously to prevent it from sticking and curdling.
- Lower the heat, cover, and let it simmer for 15-20 mins.
- As the Kadhi simmers, it will thicken and the color deepens. If you feel the need add more water, add ½ cup at a time. I added a total of 1 cup.
- While the kadhi simmers make pakoras. The more the kadhi simmer the better it tastes. Just make sure to keep stirring in between and adjusting the water needed.
For making Punjabi Kadhi in Instant Pot:
- In a mixing bowl add the yogurt and whisk until smooth. To this, add the chickpea flour (besan), salt, and turmeric powder and whisk again until smooth. Add 5 cups of water and mix until well combined. Keep aside.
- Start the Instant pot on saute mode (normal). Add ghee and once hot add the mustard seeds. When the seeds start to splutter add the asafoetida (hing), cumin seeds, and fenugreek seeds.
- Once the seeds become light brown add the onions with some salt and saute until onions are translucent. Stir in the ginger-garlic and cook until the raw smell disappears.
- Cancel saute mode. Give the yogurt besan mixture a quick stir, and then add it. Mix until well combined.
- Close the lid with the vent to venting. Select soup mode, less and less pressure, and time it for 15 mins. (It will take some time to preheat before the timer for 15 mins starts). While the Kadhi cooks make pakoras. Once done allow the pin to drop and open. Mix well.
For making pakora
- In a bowl add the onions and spices (ajwain, red chili powder, turmeric powder, coriander powder, amchur powder, salt) and mix well.
- if you have time, let this mixture sit for 10 mins. Onions will ooze some water.
- Then add the besan and mix again. Add water as required to make a batter (not too thick or too runny). I added about ½ cup of water.
- Add a generous pinch of baking soda and mix a few times to incorporate it. It helps make the pakora light and fluffy.
- Heat oil in a wok (kadhai) on medium heat. Once hot add 1-2 tablespoon of hot oil to the of batter. Test oil by adding a drop of batter to the oil. It should float to the top.
- Mix the batter and using a cookie scoop add the batter to the hot oil.
- Fry on medium heat. Flip when one side is golden. Cook both sides until golden brown.
- Drain and remove on a tissue paper to absorb excess oil. Keep aside.
- You can make these pakoras ahead of time too and refrigerate for a day or two or freeze for longer use.
Tempering (Tadka)
- Just before serving, add the pakoras to the kadhi and bring the kadhi to a boil and simmer for 10 mins for the pakoras to soak the kadhi. While they soak make the Second tempering.
- Add ghee or oil in a pan and once hot add the cumin seeds, allow these to splutter. Turn the heat to low and add rest of the ingredients like spices (red chili powder, garam masala), whole red chilies, curry leaves.
- Give it a good mix and make sure not to burn the spices as it will make them bitter.
- Transfer the kadhi to serving bowl and add the tempering to the kadhi and garnish with some cilantro.
- Serve Kadhi warm with steaming hot basmati rice or roti along with some kachumber (Indian spiced salad), green chutney, or pickle for that complete meal.
Notes
- If yogurt or Kadhi is not sour enough, add some amchur (Dry mango) powder.
- Use good quality besan (gram flour), spoilt, or stale smelling will ruin the recipe.
- You can replace fenugreek seeds with Kasuri methi (dry fenugreek leaves). add it after kadhi is cooked.
- Don't skip the second tempering made in ghee. It adds a lot of flavor and color to the dish.
- Curry leaves are not traditional in Punjabi recipes but trust me on this, add it while tempering and you will never make it any other way.
- The kadhi thickens as it sits so adjust the consistency by adding water as required.
- Make Pakoras with onions and cilantro and spices, they really make a difference and are more flavorful than plain gram flour pakoras.
- Stir in some baking soda while making pakoras for those soft, fluffy, melt in mouth pakoras. Little goes a long way.
- Add some hot oil to the pakora batter just before frying as this helps to make them crispy, lighter & will prevent them from soaking up oil.
- Fry pakoras on medium heat. If the oil is not hot enough, the pakoras will soak up oil. Frying them on a high flame will brown them quickly without cooking inside.
- Add pakora just before serving and simmer for them to soak up the flavor. Simmering for longer will make them too soft and cause them to break.
- Use store-bought boondi in place of pakoras if you want to skip frying.
Hi Shweta, I plan to make this for a lunch im hosting. I read that it can be made in advance. I'd love to do that but just worried if the besan curd mixture will get too gluggy, how should i reheat it for eating, should i add water?
Hi Sneha, Yes you can make it in advance. In fact, Kadhi tastes even better the next day. Just make sure to keep the pakoras and kadhi separate until ready to serve. Kadhi thickens considerably so thin it out using water and reheat. Add pakoras just before serving (15-20 mins) and simmer. This way the pakoras will soak up the flavor. Hope this helps!
Hi, made this as a vegan kadhi using vegan yogurt, and just wondering, do you eat the curry leaves ? Or do you take the curry leaves out before serving ? Thx for the recipe, the photos and tips were so helpful 🥶
Hi, Glad to know you found the pics and tips helpful! For the curry leaves, you can totally eat them, but some don't prefer to, so it comes to personal preference. You don't have to remove them while serving,
Didn’t see this reply till now, thx so much ! Will be leaving the curry leaves in. Excellent recipe 😍