Punjabi Kadhi

Traditional Punjabi dish, that is a must in every celebration. One of the most popular dishes from the Punjabi Cuisine that is loved by others as well.
Course Lunch
Cuisine Punjabi
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 319 kcal
Author Anju Bhagnari


Kadhi base

  • 1 Onion
  • 2 Whole Red Chillies
  • 1/2 tsp Methi Dana
  • 1/4 tsp Ginger Grated
  • 1 tsp Cumin Seeds
  • 2 pinches Hing
  • 1/4 tsp Garam Masala Powder
  • 10 Fresh Curry Leaves
  • 1 tbsp Oil

Kadhi Mixture

  • 1 cup Sour Curd
  • 3 heaped tbsp Besan
  • 3 cups Water (Can be adjusted)
  • 1 tsp Ginger-Garlic-Green Chilli Paste
  • 1/2 tsp Red Chilli Powder
  • Salt to taste
  • 1/4 tsp Haldi Powder

Kadhi pakoda

  • 1 cup Besan
  • 1 Green Chilli
  • 1 Onion
  • 1 tsp Green Coriander Leaves
  • 1/2 tsp Red Chilli Powder
  • Salt to taste
  • Water as needed
  • 2 cups Oil (for deep frying)


  1. Ready the Pakodas first - In a bowl take the Besan.
  2. Chop the onion and green chilli finely and add to it. Add the green coriander leaves after chopping. Add the salt and red chilli powder.

  3. Adding water little by little make a thick paste-like batter.

  4. Let it rest for 10 minutes.

  5. Take oil for deep frying in a thick bottom pan. Heat on medium flame.

  6. Lower the flame once hot. With a spoon, drop batter into the oil.

  7. Deep fry both sides till golden brown in color. Remove in a steel sieve to drain off the excess oil.

  8. Ready all pakodas and keep aside.

  9. To make the Curd Mixture- In a deep bowl, take the Sour Curd.

  10. Add salt, red chilli powder, haldi, Ginger-Garlic-green chilli paste, and Besan.

  11. With a fork, give a whisk. Now add half the quantity of the water.

  12. Blend with a hand blender only for a few seconds so that it becomes a homogeneous mixture.

  13. Add the remaining water and again give a blitz for a few seconds. Keep aside till we ready the base.

  14. To make the Base-Take 1 teaspoon oil in a thick bottom pan. Heat on low flame.

  15. Add the mustard seeds, cumin seeds, hing, grated ginger, fresh curry leaves, whole red chillies and the sliced onion.

  16. Saute until the onion turns translucent. Add the Curd-Besan mixture.

  17. Now, stir it continuously till you get the desired consistency and thickness of the Kadhi.

  18. If thick consistency is desired, cook for a longer time. To keep thinner consistency, cook for about 7 to 10 minutes.

  19. Also, water can be added to adjust consistency as per preference. However, the Kadhi thickens quite a bit of time so watch it accordingly.

  20. Add in the ready Pakodas and bring to a boil. Shut off the flame.

  21. Cover with a lid and let stand till the pakodas soak in the flavors. Lastly, sprinkle the garam masala powder.

  22. Serve hot with boiled rice.

Recipe Notes

The Kadhi thickness can be reduced at any point by adding boiling water to it