Authentic Punjabi Kadhi Pakoda – Delicious mouthwatering recipe

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I was introduced to Punjabi Kadhi Pakoda by my father. He being a big foodie he used to try out different dishes and was always open to the food from other cultures. But being a Gujarati myself I never really grew up eating this dish.

My Punjabi husband reintroduced me to this dish. Just before our marriage he had invited his friends for lunch and in the menu he wanted to have the Punjabi kadhi. I was excited as I was going to learn how to make this dish. So we called his mom, and wrote down the recipe.

The Kadhi turned out superb but the Pakoda due to access water were basically floating all over the oil. And my husband and I looked at each other and wondered why they seemed like crabs (having lots of hand) Finally we made a new batch with less water and turned out fantastic saving the dish and our guests could not have enough of it.

Since then it’s become a regular dish in our family. I hope it becomes in yours as well.

Step by Step Video for ‘Punjabi Kadhi Pakoda‘ Recipe

Ingredients for the Punjabi Kadhi

400 grams / 2 cups ‏Curd ( sour the better)
½ cup ‏Besan / Gram flour
½ tsp ‏Turmeric
1 tsp ‏Red chilli powder
1 ½ tsp or as per your taste ‏Salt
7 cups ‏Water
1 tbsp ‏Dhanya / cilantro
Ingredients for the Pakoda

1 cup ‏Besan / gram flour
1 tsp ‏Red chilli powder
pinch ‏Hing / Asafetida
pinch ‏Soda
as per your taste ‏Salt
1/4 cup or as per need ‏Water
for frying ‏Oil
Ingredients for the Tempering

1 tsp ‏Oil
¼ tsp ‏Methi dana / Fenugreek Seeds
¼ tsp ‏Jeera / Cumin Seeds
2 ‏Dried Red Chilli
5-6 ‏Kadhi Patta / Curry Leaves
pinch ‏Hing / Asafetida
1/2 tsp ‏Kashmiri Red Chilli Powder