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Punjabi Kadi Pakodi


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Punjabi Kadi Pakodi Recipe, How To Make Punjabi Kadi Pakodi Recipe

Punjabi kadi pakodi is a popular dish from the Punjabi cuisine where pakoras are made and cooked in tangy sour and spice yogurt sauce thickened with besan flour.

Punjabi kadi pakodi

Punjabi Kadi pakodi as the name says so is... Read More..

About Recipe

How to make Punjabi kadi pakodi

(58 ratings)
74 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Punjabi kadi pakodi
Author : Vahchef
Main Ingredient : Chickpea flour
Servings : 4 persons
Published date : February 28, 2019

Ingredients used in Punjabi kadi pakodi
• Whole red chilies - (4-5) number.
• Mild hing - 1/4 tea spoon.
• Methi seeds - 1/2 tea spoon.
• Kalonji (nigella) seeds (optional) - 1/2 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Cumin seeds - 2 tea spoon.
• Salt - to taste.
• Water - 2 cups.
• Peanut oil for frying - as required.
• Baking soda - 1/2 tea spoon.
• Turmeric powder - 1 tea spoon.
• Red chili powder - 2 tea spoon.
• Medium onion (chopped) - 1 number.
• 1 small potato (peeled and chopped into small dice (optional)) - 1 number.
• Besan (chickpea/gram flour) - 2 cups.
• Sour buttermilk (or 3/4 c sour yoghurt) - 4 cups.
• Water - 2 cups.
• Cayenne - 1/2 tea spoon.
• Ghee - 1 tea spoon.
  • Take a cup of buttermilk, red chili powder, chopped onion, potatoes, lemon juice, salt, baking soda, crushed coriander seeds, cumin seeds, chickpea flour and mix it well to apakodabatter.

  • Then deep fry this batter (like pakoda’s) in the pan.

  • In a bowl, add 3 cups of buttermilk, 2 cups of water then add chickpea flour to it and whisk it to a thick batter.

  • Heat 1 tablespoon of ghee in a pan, add 3 slices of red chilies, mustard seeds, kalonji, cumin seeds, methi seeds, a pinch of hing, curry leaves, turmeric powder and saute it.

  • Then add khadi in it and season it with salt, red chili powder. Let it cook for 1 minute.

  • In the same pan, add prepared pakoda’s.

  • For tempering, heat oil in a pan, add cumin seeds and sauté it.

  • Garnish with temper and chopped coriander leaves.

    Delicious Punjabi kadi pakodi is ready to serve.

Cooking with images


Punjabi kadi pakodi

Punjabi Kadi pakodi as the name says so is a very popular dish from the Punjabi cuisine. Kadhi pakoda has a special and important place and is one of the dishes that is made very regularly every household. It’s a dish where pakoras are made and cooked in tangy sour and spice yoghurt sauce thickened with besan flour. A very yummy and lip smacking delicacy.

The thing to keep in mind here is that the curd being used should be very sour to get the proper taste of the kadhi, and the kadhi should be cooked for at least 20-30 minutes. The kadi pakodi truly taste delicious with hot rice and roti. A spiced up yogurt based curry like dish is a staple among the Punjabi's and a delicacy with the rest of the world. 

Yes the teasing taste of the kadi, with its sourness and the flavors of asafoetida, pakoras , etc make this Kadi truly delicious. Note the pakora's can be made optional. There are many alternatives using pakora's like: Savor it plain and it tastes great, add blanched spinach to the kadi, add steamed caulifowers, add tender corn or green peas or potatoes and lastly you can also make your own invention.

This dish looks similar to the fried stuff in savory sauces like the bonda soups, vada rasam, dahi vada etc. The pakodas in the kadi are not crispy but soft and juicy. This Punjabi kadi pakodi goes for fried onions dumplings soaked in yoghurt based gravy which tastes marvelous and is ecstatic.

To prepare this dish firstly make the pakoras, gradually add buttermilk (or yoghurt, plus water as needed) to the besan to make a thick smooth batter. Add turmeric powder, red chilli powder, chopped onion and potatoes, and mix. Heat the oil in a karahi till just below smoking.

You can test by putting a drop of the batter into the hot oil -- it should sizzle and rise to the top but not get browned right away. Add the baking soda, and mix well. Drop batter by spoonfuls (I use a teaspoon) in batches to make small pakoras, not more than ¾ inches across.

Fry till medium brown, and drain on a paper towel. Do not add salt to the pakora batter for two reasons. One, it supposedly keeps them from sucking up too much oil. Two, and more important, it ensures that you will have pakoras for the kadhi.

Baking soda makes the pakoras light and soft. If you want a lower sodium version, and wish to avoid baking soda, beat the batter till light, and then add the chopped onions and potatoes. Fry similarly in hot oil, and soak in a bowl of water immediately.

Tip the pakoras with this water into the kadhi. Mix the other cup of besan with the remaining buttermilk (or sour yoghurt). Add water to thin. If you see any lumps, just let the mixture stand for a few minutes and then stir again; the lumps will dissolve.

Retain just 1 tablespoon of oil in the karahi. To the hot oil add the following, in order: cumin, mustard, nigella, and methi seeds, hing, and the whole red chillies. Stir and add the turmeric and red chilli powder. Give the besan-buttermilk mix a good stir and pour into the karahi.

Turn the heat to medium, add salt, and stir. The kadhi will begin to thicken. Add more water if needed; the consistency should be that of very thick creamy soup. Bring the kadhi to a boil, add the pakoras, and stir. Turn the heat down to a simmer.

Cover and cook for 20 minutes to half hour, stirring occasionally to keep it from sticking to the bottom. Traditionally, the kadi would bubble away on the very low heat of an angeethi for hours, thickening gradually. But it is not an implement that could survive the fast pace of city life.

In the villages they might still use it on occasion. Transfer the kadi to the serving bowl. For the final flourish, just before serving, heat a teaspoon of ghee. To it add cumin and red chilli powder, and pour it over the kadi. Serve hot with rice.

It is good on its own too. I usually polish off a katori or two before it makes it to the table. Do prepare and enjoy the delectable taste of this dish. To view the making of this dish click at:

This is a fairly simple recipe and a fantastic comfort food. The trick to a perfect kadi pakora is to make soft pakoras, that become perfectly spongy in the kadi and then melt in your mouth. So take care not to cook your pakoras too crispy.


Comments & Reviews


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Recent comments

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symna Posted on Tue Jan 08 2008

Chef God bless you. You are a wonderful person and best chef in this world. You made my day, actually you made my 2008...thanks again I don't have words to express the gratitude. Now I wont bug you again with demands :-) Million of thanks :-)

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VahChef Posted on Tue Jan 08 2008


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Jenny Arata Posted on Tue Jan 08 2008

Could you please post the recipes to your videos in the description. I am not familiar with all the ingredients you list, and I don't know what they are.

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catman72 Posted on Wed Jan 09 2008

as usual, it's been fun and educating :-) why do you use stainless steel pans now? the teflon pans you used were easier to watch, there was less light reflected. i think most ingredients look better on teflon when filming. the only ingred

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VahChef Posted on Wed Jan 09 2008

suggestions noted thanks

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TheJoyofSOF Posted on Thu Jan 10 2008

All the ingredients and recipes are on his website - the link to that site is on the vahchef youtube page.

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guploo Posted on Wed Jul 16 2008

No NO NO ..... Stainless steel is one of the better, healthier mediums to cook, NOT TEFLON! please search online on the dangers of teflon.

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Suchitra Rao Posted on Fri Sep 05 2008

this is great! you make it look so simple!very good informative video. thanks a million.

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Pav Jain Posted on Thu Nov 27 2008

really its very yummy mmmmmmm

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brokernyc Posted on Thu Mar 05 2009

Hi chef.Tried your kadhi today for lunch.I did mix yogurt with buttermilk and it came out great.I had been having trouble with my kadhi in the past but this time it was just the right consistency and tasty.I must also compliment you on your style of

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Alex Diaz-Tous Posted on Sat Jan 16 2010

This is my absolute favorite dish in the whole world!!!

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Zurva Salman Posted on Sun Feb 07 2010

What did he add in 4:24? HING? isnt hing supposed to go one pinch at a time? didnt he put too much in?

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