How To Make Kadhi At Home

Here is the recipe of Punjabi Kadhi, Kadhi is popular in all the part of India with some minor changes in ingredients and method of preparation.

And the taste also changes slightly, but the key ingredients remain the same.

You can prepare this Punjabi Kadhi at home by following this simple and easy step by step recipe mentioned below. I hope that you will love it.

Preparation Time: 10 Minutes

Cooking Time: 14-16 Minutes

Serving: 4

Ingredients for Pakora:

Ingredients Quantity
Chickpea flour/ Besan 1 cup
Red chilly powder 1/2 tsp
Turmeric powder 1/2 tsp
Cumin powder 1/4 tsp
Salt to taste
Onion, chopped 1
Fenugreek leaves 1/4 tsp
Asafetida/ hing 1/4 tsp
Cooking soda 1/4 tsp
Vegetable oil for deep frying

Ingredients For Kadhi:

Curd/ dahi/ yogurt 1 cup
Besan 2 tbsp
Red chilly powder 1/2 teaspoon
Salt to taste
Onion, chopped 1 tbsp
Turmeric powder 1/2 teaspoon
Ginger, chopped or grated 1/2 teaspoon
Water 3 cup

Ingredients for Tempering:

Vegetable oil 1/4 cup
Mustard seeds/ sarso 1/2 teaspoon
Cumin seeds/ zeera 1/2 teaspoon
Fenugreek seeds/ methi dana 1/4 teaspoon
Dry red whole chilly/ lal sabut mirch 2-3
Black pepper/ kalimirch 4-5
Asafetida/ hing 1/4 teaspoon
Kari patta 6-7


Video Recipe


1. Keep al the ingredients ready for pakora, kadhi and tempering.

2. Combine all the ingredients in a bowl except oil mentioned above in the table “Ingredients for Pakora”.  Mix it well, then add water and make a lumps free batter.

3. The consistency of the batter should be like dropping. Heat the oil in a wok and drop a spoonful of batter into it. Deep fry it on medium flame till light golden in color. I fried in two batches.

4. Take out the pakoras on the tissue paper to get rid of extra oil. Keep it aside.

5. Now prepare kadhi. Combine all the ingredients in a bowl mentioned above in the table “Ingredients For Kadhi” , mix it well.

6. Add it into the wok and let it boil on medium flame for 4-5 minutes.

7. Then add deep fried Pakoras in the wok, cook covered on a medium to slow flame for 7-8 minutes. Switch off the flame.

8. Heat another pan with oil and temper with all the ingredients mentioned above in the table Ingredients for Tempering” . When seeds starts crackling and turning light golden in the color, switch off the flame. Pour the kadhi in a serving bowl and add tempering. Kadhi is ready, Serve hot.

9. Enjoy!!

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