Punjabi Pakodewali Kadi

Punjabi Pakoda Kadhi or Pakodewali Kadhi is yogurt and gram flour based curry with onion fritters and seasoned with an assortment of flavorful spices. This type of kadhi is immensely popular in all over North India especially Punjab. This particular version of kadhi also uses the same core ingredients, yogurt and gram flour but what differentiates it from the Guajarati and Maharashtrian Kadhi is the use of vegetable fritters or pakoras. Usually pakoras made with Methi (fenugreek) leaves and onions are simmered are in the kadhi which gives it a unique fragrant dimension as also makes the dish heavier and fuller than its other variants.

Punjabi kadhi is thicker in consistency than its other counterparts. The freshly prepared crispy and flavorful pakodas, dipped in the thick tangy-spicy kadhi makes for an excellent side dish for lunch/dinner when served with jeera rice or plain steamed rice. It is an immensely popular dish and every family has its own version. We personally like our kadhi to be of a slightly thinner consistency. But this is an absolutely personal choice, so go ahead with your own preference. So today I am sharing with you the recipe of this amazingly simple yet tantalizingly delicious Pakodewali Kadhi, enjoyed best with hot steamed rice.


Punjabi Pakodewali Kadi Recipe

Preparation time: 20 - 25 minutes
Cook time: 30 minutes
Yield: 4 - 5 servings



  • Onion: 1 cup, thinly sliced
  • Methi/ Fenugreek Leaves: 1 cup, finely sliced
  • Besan/ Gram Flour: 1 ½ cups
  • Carom Seeds/ Ajwain: ½ teaspoon
  • Turmeric Powder: ½ teaspoon
  • Red Chilli Powder: ½ teaspoon
  • Salt : As per taste
  • Water: As per requirement
  • Oil: For frying



  • Yogurt/ Sour Curd: 2 cups
  • Besan/ Gram Flour: 3 tablespoon
  • Water: 3-4 cups or as per requirement
  • Onion: 1 medium sized, finely chopped
  • Mustard Seeds: ¼ teaspoon
  • Cumin Seeds: ½ teaspoon
  • Fenugreek Seeds: ¼ teaspoon
  • Cloves: 2 
  • Coriander Seeds: ½ teaspoon
  • Dry Whole Red Chilli: 2-3
  • Asafetida: A pinch
  • Curry Leaves: 1 sprig
  • Ginger - Green Chilli Paste: 2 teaspoon
  • Oil: 2 tablespoon



  • Ghee/ Clarified Butter: 1 tablespoon
  • Red Chilli Powder: ½ teaspoon
  • Chopped Coriander Leaves: For garnish


  1. Add yogurt, gram flour, ginger-green chilli paste, turmeric powder, salt and water in a pan. Mix well with a wired whisk or hand-held blender till smooth.
  2. Heat oil in a pan, add cumin seeds, coriander seeds, fenugreek seeds, cloves, mustard seeds and whole red chilli. Fry on low flame till the seeds are fragrant.
  3. Add asafetida and curry leaves. Add chopped onions and sauté till the onions turn translucent.
  4. Pour the curd-besan mixture. Stir and cook on medium flame. Keep stirring so that the mix doesn’t stick at the bottom. Once the mix comes to a boil, lower the heat and simmer the kadhi for 10-12 minutes.
  5. In the meantime, prepare the pakoras/fritters. Add all the ingredients for fritters except oil in a bowl. Mix well.
  6. Now here, instead of deep frying the pakoras, I will fry them in my Appe Pan. This way the pakoras can be fried with much lesser oil than the usual method and get brown and crisp fritters. Take out on paper napkin and keep aside.
  7. Cook the kadhi until the raw smell of the gram flour is goes away. Adjust seasoning. Now add the pakoras to the kadhi, mix well and cook for 3-4 minutes or till we get the desired consistency.
  8. In a separate tempering pan, heat ghee/clarified butter and red chilli powder. Pour immediately over the kadhi.
  9. Give a stir, turn off the heat and garnish with chopped cilantro.
  10. Serve hot Pakodewali kadhi with plain steamed rice.