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Kadhi is a traditional Indian yogurt-based curry thickened with gram flour. In the Punjabi version, it is slightly thicker, spiced with ginger, garlic, and tempered with mustard seeds, curry leaves, and dried red chilies. The highlight is the pakoras (fritters), usually made with onions and besan, which soak up the tangy kadhi and make every bite hearty and flavorful.
This dish is loved for its rustic, homestyle taste and is often cooked on weekends or family gatherings. It’s wholesome, slightly tangy, and deeply comforting—best enjoyed with steamed rice, though it also pairs well with jeera rice, chapati, or paratha.
Unlike quick curries, kadhi needs to simmer slowly to develop its depth of flavor, allowing the besan and yogurt to cook properly without curdling. The pakoras are fried separately and added before serving so they soak in the curry without becoming too soggy.
Prepare Kadhi Base:
Whisk yogurt, besan, turmeric, red chili powder, salt, and 4 cups water until smooth with no lumps.
Cook Kadhi:
Heat mustard oil in a deep pan. Add cumin seeds, mustard seeds, fenugreek seeds, curry leaves, dried red chilies, garlic, ginger, and onion. Sauté until golden.
Add the yogurt-besan mixture, stir well, and bring to a boil. Lower heat and simmer for 25–30 minutes, stirring occasionally to prevent curdling or sticking.
Make Pakoras:
In a bowl, mix besan, sliced onion, green chili, ajwain, coriander leaves, turmeric, chili powder, and salt. Add water gradually to form a thick batter.
Heat oil in a kadai. Drop spoonfuls of batter and deep-fry pakoras until golden and crisp. Drain on paper towels.
Combine:
Just before serving, add pakoras into hot kadhi. Let them soak for 5 minutes.
Serve:
Garnish with coriander leaves and serve with steamed rice or jeera rice.
Use slightly sour yogurt for authentic Punjabi kadhi flavor.
Keep the kadhi on simmer for at least 25–30 minutes to get the right consistency and taste.
Fry pakoras on medium heat to ensure they cook evenly inside.
Add pakoras just before serving to keep them slightly crisp.
For softer pakoras, soak them in water for 2 minutes, squeeze gently, then add to kadhi.
Yes, plain kadhi (without pakoras) is lighter and quicker but still delicious.
Make sure yogurt is whisked well with besan and cook on low heat while stirring frequently.
Yes, pakoras can be air-fried with a light brushing of oil for a healthier version.
Kadhi stays good for up to 2 days in the refrigerator. Reheat gently before serving, adding fresh water if it thickens.
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