🥣 Punjabi Kadhi Pakoda

Kadhi Pakoda is a beloved North Indian comfort dish made with a tangy yogurt and gram flour (besan) curry, simmered slowly and flavored with aromatic spices. Soft, crispy onion pakodas (fritters) are added to the creamy kadhi, soaking up its rich flavors while still keeping a slight bite.

This traditional dish is especially popular in Punjab and is commonly served with steamed rice, known as kadhi chawal. The final touch of sizzling tempering (tadka) with cumin, mustard seeds, curry leaves, and dried red chilies enhances its aroma and taste.

Warm, comforting, and full of homestyle flavor, Kadhi Pakoda is more than just food—it’s a taste of tradition enjoyed across generations. 🍚✨

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🧂 Ingredients

🥟 For Pakoda:

• 1 cup besan (gram flour)
• 1 small onion (thinly sliced)
• 1–2 green chilies (chopped)
• ½ tsp turmeric
• ½ tsp red chili powder
• Salt to taste
• Water (to make thick batter)
• Oil (for deep frying)

🍛 For Kadhi:

• 1 cup sour yogurt (curd)
• 3 tbsp besan
• 4 cups water
• ½ tsp turmeric
• Salt to taste

🌶 For Tempering (Tadka):

• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 5–6 curry leaves
• 2 dried red chilies
• Pinch of hing (asafoetida)

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👩‍🍳 Instructions

Step 1: Make Pakoda

1. Mix besan, onion, spices, and salt.
2. Add little water to form thick batter.
3. Drop spoonfuls into hot oil.
4. Fry until golden brown.
5. Remove and set aside.

Step 2: Prepare Kadhi

1. Whisk yogurt, besan, turmeric, salt & water until smooth (no lumps).
2. Pour into a pot and cook on medium heat.
3. Stir continuously until it starts boiling.
4. Simmer 15–20 minutes until slightly thick.

Step 3: Add Pakoda

• Add fried pakoda into simmering kadhi.
• Cook 5–10 more minutes so they soften.

Step 4: Tadka

1. Heat ghee.
2. Add cumin, mustard, curry leaves, red chilies & hing.
3. Pour tempering over kadhi.

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🍚 Serving Tip

Serve hot with:

• Steamed basmati rice (kadhi chawal)
• Jeera rice
• Or soft roti