Best Pakode Wali Kadi | Punjabi Kadhi Pakoda Recipe is a spicy curry dish made with a blend of sour curd and gram flour (besan) which is infused with spices and soaked with onion pakodi. This spicy curd based curry is very popular in north India, especially in Punjab state. Typically, it is served with plain rice, jeera rice or chapatti.

What is a Kadhi

Kadhi is made with the thickening of curd and besan based sauce on a slow flame for few minutes. Kadhi words come from “kadhanaa” which means slow cooking for a long time. once it is cooked adding deep-fried onion fritters or pakodi in it. That enhances its flavour and give it a rich royal look.

Kadhi can be prepared with or without adding pakodi in it. This dish is very healthy and tasty. It is rich in protein and gluten-free, very light on the stomach and easily digested.

Kadhi is originated from the Rajasthan state but also popular in other states and regions with their own version of kadhi recipe like Gujarati kadhi, Sindhi kadhi, Punjabi kadhi, etc. but this Punjabi style spicy kadhi is most famous. Besan is the common ingredient used for making kadhi but differs in consistency and taste. Punjabi style kadhi pakodi has a thicker consistency and spicy taste.

Besan kadhi pakodi is one of the dishes that regularly cooked in every household in north India during the summer season. This dish is very yummy and delicious in taste. It is on the priority list of top dishes of a restaurant menu or a wedding menu. You can also try my other curry recipes Easy and Delicious Kadhai Paneer, Sweet and Tangy Ivy Gourd Recipe, Dry Masala Tinda Veg.

Things keep in mind while making Pakode Wali Besan Kadhi at home

To make a perfect lip-smacking kadhi we should use sour curd only. If curd is not sour it will not give you an authentic Punjabi style kadhi taste. Also, we should first, add besan in the curd and make a thin smooth, batter without any lumps before adding to the hot kadhai. Do not add curd directly to the hot pan without adding besan to it, it will curdle. To make pakodi and tadka for kadhi use mustard oil that provides a wonderful aromatic flavour.

Typically, in Punjabi kadhi, big size onion fritters are added but I like to make them thin and small size as they stay soft and spongy after absorbing liquid from kadhi and taste very yummy. Big size pakoda stay a little dry from the inside and not absorb all the flavours nicely. But after all, it’s your choice. I highly recommend trying this version of kadhi pakodi and I assure you that you will enjoy it.

Main ingredients used in the punjabi kadhi pakoda

Curd – use sour curd to get the authentic tangy Punjabi style taste of kadhi. You can use homemade as well as market bought curd. I usually store leftover curd for 2-3 days to make kadhi.

Besan – I have used fine besan, it easily blends and mix with curd and gives a smooth texture to the kadhi

Mustard oil – it is recommended to use mustard oil as it provides a unique aromatic flavour to the kadhi.

Whole spices– Adds a crunch and make it more flavourful.

Methi dana – To prepare tadka I used methi dana. It helps in reducing indigestion. also if fresh methi leaves are available add them in the last one minute of cooking. That also good for digestion and gives a nice aroma too.

Curry leaves also called curry patta– imparts a very unique flavour and taste.

FAQs

Can we make kadhi with fresh curd?

Kadhi made with fresh curd is not gives an authentic sour and tangy taste. There is a quick way of making fresh curd sour. Remove fresh curd from the refrigerator at least 3-4 hours before making kadhi. Then add besan, salt, turmeric powder and some water. Blend it nicely either in an electric blender or using a traditional hand blender. Cover it and leave it in a warm place for 3-4 hours. Only after that, you will start making kadhi out of it.

Can we store kadhi?

Yes, we can store kadhi in the refrigerator for 2-3 days. It tastes even better the next day. Adding a Ghee jeera tadka just before eating the next day enhances its flavour to the next level.

How do you know when Kadhi is cooked?

Once the batter made with curd and besan is well cooked and get thickened. There is no raw smell of besan left. At that time you can swtich off the flame and give a rest of few minutes before serving.

Step by step preparation of punjabi kadhi pakoda

Making of besan and curd mixture for kadhi

1. Whisk curd, besan, salt and turmeric powder with the help of a hand whisker till it becomes a smooth mixture without lumps. Add 1 cup water and whisk it well. Keep the mixture aside. lightly grind 2 tsp whole coriander seeds and put them aside.

Making of pakodi

1. In a small bowl, add besan, chopped onion, curd, red chilli powder and salt. Mix well, add water to make a medium thin batter.

2. Now, heat 4-5 tbsp of mustard oil in a big pan, drop small size batter with the help of a spoon in the medium hot oil. Do half fry and remove them from the oil. Repeat the process until all the batter is done.

3. After that, increase the flame to a medium-high setting and add half fried pakodi and fry them till they crisps. Do the same with the rest of the pakodi. Once done keep them aside.

Making of kadhi

1. Now, add methi dana in the same pan in the leftover hot oil and wait till they change their colour. Add heeng, coriander seeds and saunf powder. Sauté them for few seconds. 

2. Then add chopped onion and green chillies sauté them till the onion gets a nice brown colour. Add curry leaves and also sauté them for few seconds.Add ginger powder, salt and turmeric powder and sauté them for few seconds.

3. Then finally, add besan and curd mixture. once we add besan curd mixture, change the flame setting to high and stir it continuously till it starts boiling.

4. Once the besan curd mixture starts boiling, reduce the flame to the lowest setting and cover the pan. Cook it for about 7-8 minutes. After that, add garam masala and deep-fried pakodi. Cook, it uncovered for about 7-8 minutes.

5. Once the consistency becomes medium-thick, switch off the flame. It becomes thicker once it little cools down.

For Takda

1. Heat oil to very hot, switch off the flame. Then add heeng, jeera powder and whole red chilli. Leave it for 1 minute and then pour on the warm kadhi.
2. Delicious, flavourful and tangy Punjabi kadi pakodi is ready to serve.

Serving suggestion

Kadhi is best served with plain rice or chapatti. In some states like Gujarat and Rajasthan, it is eaten with roti, paratha, rice or even with khichdi.

You may also like

• Urad dal poori
• Japanese milk bread (with whole wheat flour)
• Almond kesar milk in traditional way
• Quick and nutritious coconut peanut chutney
• Britania style tutti-frutti cake with wheat flour (No oven)

Tips and tricks

1. Use of sour curd is recommended for the best authentic taste of kadhi. To make the taste of fresh curd sour, remove the curd from the refrigerator at least 3-4 hours before making kadhi. Then add besan, salt, turmeric powder and some water. Blend it nicely either in an electric blender or using a traditional hand blender. Cover it and leave it in a warm place for 3-4 hours. Only after that, you will start making kadhi out of it.
2. Blend curd with besan and make a smooth mixture without lumps.
3. once we add the curd besan mixture to the pan stir the mixture continuously till the first boil otherwise curd may curdle.
4. Use mustard oil for tadka and curry patta for tempering kadhi makes it more aromatic and flavourful.
5. I used whole spices they provide a nice crunch and flavour to the curry. But if you don’t like it you can use ground spices instead.

Recipe card pakode wali kadi

Latest Video

Try this easy kadhi pakoda recipe and let me know about your outcomes in the comments section below or tag #healthicallykitchen on instagram. If you like this recipe, don’t forget to share it with your friends and family give us a 5 star rating.