Punjabi Kadhi

Punjabi Kadhi is a famous North Indian delicacy. It is a spicy gram flour (besan) and sour curd (yogurt) or buttermilk gravy, with pakoras (fritters) submerged in it. It is a Punjabi comfort food often enjoyed with rice.

Tip: For the ease of preparation and to get the perfect sour taste, I prefer Amul Masti Buttermilk. You can also use homemade buttermilk or even sour curd. If you’re using sour curd then ratio would be 1 cup of sour curd + 4.5 to 5 cups of water.

Course: Main Course

Servings: 3-4

Cuisine: North Indian

Time: Preparation – 10 Mins, Cooking –  45 Mins, Total – 55 Mins


For Kadhi:

  1. Besan (Gram Flour) – 1/4 cup
  2. Amul Masti Buttermilk – 1 litre
  3. Onion – 1 small (finely chopped)
  4. Garlic – 2 cloves (finely chopped)
  5. Coriander Powder – 1 tsp
  6. Red Chilli Powder – 1/2 tsp
  7. Turmeric Powder – 1/4 tsp
  8. Yellow Mustard Seeds – 1/2 tsp
  9. Oil or Ghee – 3 tbsp
  10. Water – 1 cup or as needed
  11. Salt to taste.

For Pakora:

  1. Besan (Gram Four) – 1/2 cup
  2. Coriander Powder – 1/2 tsp
  3. Cumin Powder – 1/2 tsp
  4. Red Chilli Powder – 1/4 tsp
  5. Garam Masala Powder – 1/4 tsp
  6. Onion – 1 tbsp (finely chopped) (optional)
  7. Oil – for deep-frying the pakoras
  8. Water – 1/4 cup
  9. Salt to taste.

For Tempering:

  1. Ghee (Clarified Butter) – 2 tsp
  2. Red Chilli Powder – 1/2 tsp
  3. Dried Red Chilli – 2 (optional)

PS: 1 Cup = 250 ML.

How to make Pakoras:

  1. Take a mixing bowl. Add besan, coriander powder, cumin powder, red chilli powder, garam masala and salt. Mix
  2. Add 1/8 cup of water and whisk it with a spoon or a wired whisk
  3. Add more water as required (it depends on the quality of the besan). Make a thick smooth batter. Whisk for 2-3 mins
  4. Heat oil in a kadai or a deep pan. Drop the batter with the help of a spoon in oil
  5. Fry from all the side till crispy and golden brown
  6. Drain on a kitchen paper towel. Similarly fry rest of the pakoras. Keep aside.

How to make Kadhi:

  1. Take a big mixing bowl. Add besan, coriander powder, turmeric powder, red chilli powder and salt. Mix
  2. Add 1/2 cup buttermilk and mix, there should be no lumps
  3. Now add remaining buttermilk and 1 cup of water. Mix and keep aside the kadhi mix
  4. Heat oil or ghee in a kadai or a pan. Add yellow mustard seeds. Let it splutter
  5. Add garlic and onions. Saute till onions are golden brown
  6. Add the kadhi mix to the kadai. Turn the flame to high. Stir continuously till it comes to boil. It is important to stir
  7. After the kadhi comes to boil turn the flame to low and cook for 20 mins. Stirring occasionally
  8. Add pakoras and cook for another 10 mins. Turn off the flame and transfer the kadhi to a serving bowl
  9. Heat ghee in a ladle or a small pan. Add red chillies and red chilli powder. Stir and immediately pour it on the kadhi
  10. Your Punjabi Kadhi is ready. Serve hot with jeera rice, plain rice or phulkas.


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