Apr 25

Punjabi Kadhi Recipe

So, my sister was here to visit me this weekend and as usual, she had only one request: some dish that reminded her of home. So, after a lot of discussion, we narrowed it down to Kadhi. Now, I am a Punjabi and did not know there was a Gujarati version of this till I moved to Mumbai and got some Gujarati Kadhi in the tiffin I used to order. It is a drastic difference.

Though both the variants are made from chickpea flour or besan, Gujarati Kadhi is essentially a soup. It is very watery and does not contain any solid ingredients such as onions or pakodas. Punjabi Kadhi, on the other hand, is much thicker and contains pakodas and onions. I am a fan of the Punjabi version which is mostly due to the fact that I am a Punjabi.

A very important element to Kadhi is that it needs to be tangy. Back home, whenever the yogurt became a little sour and got a tangy taste, mom would set it aside to make Kadhi. So, try and get yogurt that is a little tangy. If not, add lemon juice to make it tangy.

Here is the recipe.

For the Pakodas


½ cup Chickpea Flour or Besan

¼ tsp Turmeric Powder

1 tsp Red Chilli Powder

Salt to taste

¼ cup water

¼ tsp Baking Soda

Oil to deep fry


Mix all the ingredients in a bowl till a smooth paste is formed. Make sure there are no lumps.

Heat the oil in a pan. There is no need for a lot of oil.  Cover about an inch of the pan and heat. Make sure that the stove is on medium heat-if the oil is too hot, the pakodas will not cook well. Since I am not very comfortable making a lot of pakodas at the same time, I made about 3 at a time. If you feel more comfortable, you can make them all at the same time. Use your hand or a spoon to drop the mixture little by little to make pakodas. The pakodas can be sized as per preference- but I prefer making smaller pakodas as they are easier to handle. Fry till golden brown and then flip. Make sure the pakodas are cooked evenly on both sides. Remove from heat and place on a paper towel to absorb excess oil. Use the entire pakoda batter and once all the pakodas are done, set aside.

Pakodas for Kadhi

Pakodas for Kadhi

For the Kadhi:

Ingredients: Batter

2 cups Yogurt

½ cup Chickpea Flour or Besan

4 cups Water

2 tsp Ginger, shredded

1 tsp Garlic, shredded

2 tbsp Dried Fenugreek Leaves (Kasuri Methi)

1 tsp Coriander Powder

1 tsp Garam Masala

¼ tsp Turmeric Powder

½ tsp Cumin Powder

Other ingredients

2 tbsp Oil

1 tsp Cumin Seeds

¼ tsp Fenugreek Seeds (Methi seeds)

1 Dried Whole Red Chilly

1 Onion, cut in long strips (as shown here)

Salt to taste


In a bowl, mix all the batter ingredients except water. Add a cup of water slowly and mix well till there are no lumps and everything is mixed evenly. Set aside.

Heat oil in a pan. Once the oil is hot, add the cumin seeds and wait for them to sizzle. Add the Fenugreek Seeds and the Whole Red Chilly. Break the chilly. Saute for 30 seconds. Add the onion and sauté till it is brown. Make sure onion is cooked since uncooked onions will not taste good in this recipe. Add the batter and the remaining water and bring to a boil. Once it boils, add the pakodas and mix. Lower the heat to medium and cover. Cook for 10 minutes.

The Kadhi is ready to serve.

Punjabi Kadhi

Punjabi Kadhi

1 comment

  1. Neelakshi Chopra

    You can also add ajwain to the kadhi batter as that is an important ingredient and gives a distinct flavour.Also you can add curry patta and hing with the cumin seeds to give it a rich aromatic flavour.Before you add onion to the oil you have to saute garlic and add ginger with the onions. Cooking should be for at least thirty minutes. For added flavour you can add 1-2 whole dried red chillies to 1/2 tsp hot desi ghee and drizzle the ready kadhi with it.

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