Punjabi Kadhi Pakoda

  • Lunch
  • Servings
  • 3Spicy
  • 40-45 minutesCook Time
  • Cuisine : Indian
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Very popular North Indian recipe prepared from Sour Curd, Besan & Pakodas


For Kadhi • 2 Cups Sour Curd (left outside at room temperature for 4-5 hours) • 4-5 cups water or as required • 3-4 whole Red Chillis (Sabut Lal Mirch) • 1 cinnamon stick (Dalchini) • 2-3 Bay Leaves (Tej Patta) • Pinch of Asafetida (Hing) • 4-5 cloves of finely chopped garlic (Lahsun) • 1 teaspoon salt (Namak) • 1 Sliced Onion (Pyaaz) • ½ teaspoon Fenugreez Seeds (Methi seeds) • Handful hand-chopped curry Leaves (Kadi Patta) • ½ teaspoon coriander seeds (Dhania) • 2-3 teaspoon Besan (Gram Flour) • Punch of turmeric powder (for colour) • ½ teaspoon Red Chilli Powder • ½ teaspoon Jeera Powder • 3-4 teaspoon of Oil (preferably Mustard Oil) • 1 teaspoon finely chopped Ginger (adrak) For Pakodas • 1 Cup Besan (Gram Flour) • 1-2 Cups Water (or as required) • 1 chopped onion (small) • 1 teaspoon salt, or as per taste • 1/2 Teaspoon Red Chilli Powder • 1 cup of finely chopped Fenugreek (Methi) • Oil for Frying (preferably Mustard Oil)


Deep Pan (Kadhai), Mixer

Step By Step Method

  • Instructions for Pakoda Recipe  Take besan in a bowl. Add salt and red chilli Powder (as per quantities mentioned in ingredients section)  Add water to make a batter of thick consistency and mix well to remove all lumps in the batter  Add the chopped onions and methi leaves to the batter and mix well, prepare a fine and uniform consistency  Heat oil (preferably mustard oil) in a deep frying pan. Scoop small round portions of the mixture in your hand and gently drop it in the hot oil. Fry the Pakodas on medium flame, gently flipping in-between to ensure even heating across the surface of pakodas  Remove the Pakodas when they are medium crispy and golden brown in color (don't over fry the pakodas, as their texture should remain soft when eventually mixed with the Kadhi). Drain them on an absorbent paper / newspaper and set them aside. Fry all Pakodas this way Instructions for Kadhi Recipe  Make a running mixture of besan, curd, ginger & water in a mixer (as per the quantities mentioned in ingredients section) and keep aside  Heat mustard oil in a deep pan (kadhai) and add whole red chillis, cinnamon, bay Leaves, asafetida, fenugreek, coriander seeds & curry leaves to it  Add garlic and onion to the mixture and heat on medium flame till golden brown  Pour the besan curd mixture to the kadhai and stir well. Add salt, red chilli, turmeric and jeera powder to it (as per the quantities mentioned in ingredients section)  Turn the heat to low and cook on minimum flame for 20 minutes stirring occasionally till the mixture thickens  Add the fried pakodas to the hot kadhi mixture and cover the pan. Cook on medium heat for 5 minutes  Punjabi Kadhi Pakoda is ready. Garnish it with kasturi methi. Serve it hot with jeera rice.