Punjabi Pakoda Kadhi


  • 1 cup besan (Gramflour)
  • 2 cups curd
  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 1 tsp grated ginger
  • 1/4 tsp fenugreek seeds
  • 4 green chillies
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste

For Tempering

  • 1 tbsp oil
  • 1/4 tsp cumin seeds
  • A pinch of asafoetida powder
  • 2 dry red chillies
  • 10-12 curry leaves
  • 1/4 tsp Kashmiri red chilli powder

Method –

  1. Sieve the Gramflour and divide into 2 parts of 1/2 cup each.
  2. Take 1/2 cup besan in a bowl and add water little by little to make a smooth batter of pouring consistency. Cover and set it aside for 15-20 minutes
  3. In a blender, take the remaining 1/2 cup of besan
  4. Add 2 cups of curd and blend it to a smooth mixture. Set aside
  5. Whisk the Gramflour mixture for about 5 minutes
  6. Heat oil in a pan and drop spoonfuls of the mixture.
  7. Fry on medium flame till golden brown on both sides
  8. Remove onto an absorbent paper and set aside
  9. Add 4.5 cups of water to the Gramflour curd mixture and whisk well
  10. Heat 1 tbsp oil in another kadhai
  11. Temper the oil with cumin seeds, fenugreek seeds, grated ginger and 4 green chillies
  12. Sauté for 15 seconds and add the curd Gramflour mixture
  13. Keep stirring the mixture on high flame till it comes to a boil
  14. Add turmeric and red chilli powder
  15. Add salt to taste
  16. Add pakoras.
  17. Reduce the flame to low and cook for 10-12 Minutes stirring occasionally
  18. Switch off the flame and remove it into a serving bowl
  19. For tempering, heat a tbsp of oil
  20. Add cumin seeds, asafoetida powder, dry red chillies and curry leaves. Switch off the flame and add Kashmiri red chilli powder
  21. Pour this mixture over the Kadhi and mix gently and serve with rice

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