Punjabi Kadhi

Being married to a Punjabi, it is but obvious that this is one dish I have to learn, if not perfect :p . Earlier I was not a big fan of this dish and so I never bothered much about making it- properly. With time a I tasted the various kadhi made by my mother-in-law and sister-in-law and started developing a new found liking for it. It took me quite a number of attempts to make a decent kadhi. Once I started making it , th kids grew up and they too were not very keen on this dish, over time I rarely made this. But last couple of weeks the husband had been giving me subtle hints that he wants to have kadhi. So yesterday when he landed with 100% home made desi chaach (buttermilk) that a staff had brought for him from his village, I could see it in his eyes what he wanted. So I made it again today after a long gap and to say the least it turned out quite good. So much so that both the brats had it happily after the initial fuss. SO I am happy that I have conquered yet another battle today 😀 .



For the Pakodas :

  • 1/4 – 1/2 Cup Gram flour/ Besan
  • 1/2 an Onion , Chopped
  • 1/2 Tsp Ajwain/Carom seeds
  • 1/4 Tsp Turmeric
  • A pinch of Baking Soda
  • Salt to taste
  • Oil to deep fry

For the Kadhi: 

  • 2 Cups sour Chaach/Buttermilk
  • 5 Tsp Gram flour/Besan
  • 1 Large Onion, chopped
  • 1 Tbs grated Ginger
  • 1 Tsp Mustard seeds
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Fennel seeds ( saunf)
  • 1/4 Tsp Methi seeds
  • 8-9 Curry leaves
  • 4-5 dry Red Chilli
  • A big pinch of Hing
  • 1 Tsp Turmeric powder
  • Salt to taste
  • 1/4 Cup Oil
  • Coriander leaves for garnish

Method :

  • Mix all the ingredients for the pakoda and make a medium consistency batter adding little water at a time.
  • Heat oil in a deep wok. With a teaspoon add small portions of the batter to make small pakodas.
  • Fry till they are browned evenly all over. Remove and keep aside.


  • To make the kadhi remove the excess oil and let about 1/4 cup oil remain in th wok. Splutter the  mustard, methi, fennel and cumin seeds and add the dry red chillis.


  • Now add the onions and grated ginger along with curry leaves and hing. Fry till the onion is browned and then add the salt and turmeric.


  • Meanwhile in a separate bowl whisk together the chaach and besan till it has no lumps.
  • Lower the heat and pour this chaach and besan mix into the wok. Be careful as the hot oil will sizzle a lot. Once it comes to a boil, lower the heat and let it simmer for 10 – 15 minutes.


  • Adjust the consistency and seasoning and add the pakodas to the kadhi. Give it a good mix and cover and let it sit for at least 10 minutes before serving it topped with chopped coriander leaves.


# You can adjust the number of chillis as per your heat preference .

# Depending on how thick you like the kadhi you may adjust the quantity of besan which you add to the chaach.

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