By Garima Johar
August 1, 2026
Besan ki kadhi with pakoras simmering in it, paired with jeera rice, is all one can ask for on a weekend. Starting with making pyaaz ke pakode to spicing up the kadhi, follow this Punjabi recipe.
For the Pakoras: 1 cup besan 1 onion 1 green chilli ½ tsp ajwain Salt to taste Water as needed Oil for frying
For the Kadhi: 1 cup curd 3 tbsp besan ½ tsp turmeric powder 1 tsp red chilli powder Salt to taste 3 cups water 2 tbsp ghee ½ tsp mustard seeds ½ tsp cumin seeds 1 pinch hing 1 sprig of curry leaves 2 dried red chillies 1-inch piece of ginger
Make the batter for pakoras by mixing besan, chopped onion, chilli, ajwain, salt, and water.
Heat some oil, deep-fry the pakoras till crispy, and set them aside.
For kadhi, whisk curd and mix with besan, haldi, chilli powder, salt, and water.
Heat some ghee and saute mustard seeds, jeera, hing, curry leaves, dried chillies, and ginger.
Pour the curd mixture into the pan and simmer on the flame for at least half an hour.
Once smooth, add the pakoras to the kadhi. Let them soak before serving with rice or roti.