Punjabi Kadhi Pakodi | Kadhi with Onion Fritters | पंजाबी कढ़ी पकोड़ी

Thursday, August 18, 2016

During childhood, me and my brother used to wait eagerly for Sundays as it is the day for yummy food! Those were the times when you can eat as much as you want without caring much about calories and oils, though things are not the same for this generation's children as parents are getting more calorie conscious! ;)

We used to have a filling breakfast of Bread Pakodas or Rolls and for lunch it was eithre Kadhi or Rajma or Chhole Chawal. I loved all these three dishes then and the love has only increased with time! I now feel it is the most comforting food for a lazy weekend brunch.

Kadhi can be made in various ways: a soupy consistency without Pakodas which is very famous in Rajasthan and Gujarat region; with a slightly thicker consistency along with Pakoda (either plain of of any vegetables) is very famous in further Northern part of India and is my personal favourite. I like it with plain boiled Rice. 

I have prepared Onion Pakodas in this recipe but Palak Pakodas or even Plain Pakodas goes very well in this dish. If you don't want to prepare any of these Pakodas, the store bought Boondi can be used as a ready made option.

Punjabi Kadhi with Onion Fritters Recipe

Recipe Cuisine: North Indian  |  Recipe Category: Main
Prep Time:  20 Mins  |  Cooking time: 25-30 Mins | For 2-3 people


For Kadhi
  • Yogurt | Curd | दही - 1.5 cups
  • Gram Flour । बेसन - 6 tbsp
  • Green Chilli । हरी मिर्च - 2 or 3
  • Ginger । अदरक - 1 inch 
  • Turmeric Powder । हल्दी पाउडर - 1/2 tsp
  • Coriander Powder । धनिया पाउडर - 1 tsp
  • Cumin Seeds । जीरा - 1/2 tsp
  • Mustard Seeds । सरसों - 1/2 tsp
  • Fenugreek Seeds । मैथी दाना - 1/4 tsp
  • Asafetida Powder । हींग - a pinch
  • Oil । तेल - 1 tbsp
  • Salt । नमक - to taste
  • Water । पानी - 3.5 to 4 cups
For Tempering
  • Clarified Butter । देसी घी - 2-3 tbsp
  • Red Chilli Powder । लाल मिर्च पाउडर - 1/2 tsp
  • Dried Red Chilli । सूखी लाल मिर्च - 2 
For Garnishing
  • Coriander leaves । हरा धनिया - chopped few sprigs
For Onion Fritters
  • Onion । प्याज़ - 2 medium or 1 cup chopped
  • Gram Flour । बेसन - 1/2 cup + 2 tbsp
  • Green Chilli । हरी मिर्च - 1 finely chopped
  • Coriander leaves । हरा धनिया - few sprigs chopped
  • Turmeric Powder । हल्दी पाउडर - 1/4th tsp
  • Cumin Seed । जीरा - 1/4th tsp
  • Asafetida - a small pinch
  • Chilli Powder । लाल मिर्च पाउडर - 1/4th tsp
  • Salt । नमक - to taste 
  • Water । पानी - 2-3 tbsp
  • Oil । तेल - for frying


Kadhi preparation:
  1. In a Grinder jar, take Yogurt, Green Chilli, Ginger, Gram Flour, Turmeric and Coriander Powder and blend till it's smooth. 
  2. In a Kadhai or large bottom pan, heat the oil. Once it is nice and hot, add Mustard Seeds till they splutter; after that add Cumin and Fenugreek Seeds and Asafetida. Once the seeds splutter and Fenugreek seeds change colour, switch off the flame.
  3. Once the oil is slight warm, add the Yogurt mixture and 3.5 cups of water. ( I prefer the oil to cool down a bit, otherwise there are chances of Yogurt mixture getting curdled) 
  4. Switch on the flame again and on medium heat, bring the Kadhi to a boil and keep continuously stirring it.
  5. Turn the flame to low and let it cook for at least 20-25 minutes.
  6. If in between, it feels that the Kadhi thickens, add another half cup of water.
For Onion Pakori:
  1. In a bowl, take chopped Onions, Green Chillies, Coriander leaves, Gram Flour, Salt, Chilli and Turmeric Powder, Asafetida and Cumins seeds. Mix it well and let it rest for 5 minutes as Onions will release some moisture.
  2. Now add 2-3 tbsp of water gradually and mix everything well. Stir the mixture for good 4-5 minutes to bring some aeration. Batter consistency should be thick.
  3. Heat oil in a Kadhai and drop spoonful of batter in a kadhai and repeat the same for the entire batter and make Pakodas on medium to high flame.
  4. Take them out on a absorbent towel.
Final Assembly:
  1. Once the Kadhi is cooked for 20-25 minutes, add salt and the Onion Pakoras. Cook it for a minute or so.
  2. Prepare the tempering by heating Ghee in a small pan; add Dried Red Chilli to it and once they change colour, turn off the flame and add Chilli powder. Pour the tempering over the Kadhi.
  3. Garnish the Kadhi with Coriander leaves and serve hot with Chapati or Rice.
  1. Yogurt should be sour to get the best result and the Gram Flour should be of good quality. 
  2. Add the Pakodas/Fritters directly into hot Kadhi when taking out from the Oil. This will ensure the softness of Pakodi.

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