Punjabi Kadi

Ingredients For Pakora

  • Besan-1/4 cup
  • Onion- 1 medium
  • Turmeric powder- 1/4 tsp.
  • Salt- to taste
  • Red chilli powder-1/2 tsp. (or to taste)
  • Water – just enough to make thick consistency

For batter

  • Besan- 1/4 cup
  • Sour curd- 1 cup
  • Fenugreek seeds- 1 tsp.
  • coriander powder- 1 tsp.
  • cumin seeds- 1/2 tsp.
  • Asafoetida- a pinch
  • Ginger- 2" piece
  • Garlic- 2-3 cloves
  • Turmeric powder- 1/2 tsp.
  • salt- to taste
  • Red chilli powder- 1 tsp.
  • Baking soda- a pinch
  • Oil for frying

For tempering

  • Oil
  • Red chilli powder-1/4 tsp.
  • Red chilli whole-1
  • Garam masala- 1/4 tsp.
  • Mustard seeds- 1/4 tsp.


  1. Make ginger, garlic paste. Beat curds well and blend sifted besan into it thoroughly.
  2. Heat oil in a degchi, fry ginger- garlic pate to light pink color, add asafoetida powder and fry a little.Add other seasonings and salt and stir.
  3. Add curd-besan mixture and bring it to boil. lower heat and let it cook for 20 min. till thick and creamy.
  4. For pakoras, make batter of besan, onion( cut in long pieces) and seasoning etc. of dropping consistency. Beat well.
  5. Heat oil and drop pakoras with hand in it. Shallow fry at medium heat to golden brown colour. Drain on brown paper.
  6. Add these pakoras to hot kadai and simmer.
  7. For tempering, heat oil in a kadai in a small pan. Put mustard seeds when they start spluttering add red chilli whole and powder, and garam masala to it . Pour it over hot kadi and serve.

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