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.