By Krati Purwar
September 10, 2025
Punjabi kadhi is one of the best regional creations. Made with curd and gram flour, it is cherished throughout the year for its tangy taste and creamy base. Prepare it at home with this guide.
For Kadhi 1 tsp coriander powder ½ cup besan, yoghurt ½ tsp cumin, methi seeds ½ tsp turmeric, chilli powder 1 green chilli, onion 1 tbsp ginger, garlic Salt to taste 2 tbsp coriander leaves ¼ tsp hing 2 tbsp mustard oil 6 cups of water 2-3 red chillies
For Pakora 1 cup besan, onion ¼ tsp coriander leaves, chilli powder ¼ tsp turmeric, ajwain 2 pinches of baking soda Oil for frying Salt to taste Water as needed
For kadhi, mix powdered spices in yoghurt and besan and keep it aside.
Heat oil in a pan and saute onions, ginger, and garlic. Once they are aromatic, add yoghurt and water.
While the kadhi is cooking, prepare the batter for pakoras. Deep-fry them in oil until they are brown and cooked through.
Once the besan in the kadhi has cooked, add the pakoras to it. Adjust the consistency by adding more water.
Temper the kadhi with ghee, mustard seeds, red chilli powder, and red chillies. Finish it with coriander leaves before serving.