There should be no raw smell of besan once the kadhi is cooked and everything should just come together beautifully. The batter made with yogurt and besan is tempered with spices and then cooked until it thickens and cooks completely. yogurt (plain whole milk yogurt is what I prefer) The base of this punjabi kadhi is made with 2 main ingredients and they are. ✔ has fritters made with onion and chilies. ✔ tastes just like the one from your favorite dhaba. I am sharing with you guys my favorite way to make Punjabhi Kadhi Pakora at home. Me and Sarvesh grew up eating Punjabi style Kadhi, so for us kadhi was supposed to have pakora and it was supposed to be flavorful and tangy. It depends which region of India you are from and which kind of kadhi you grew up eating. So, you see there’s no single way to enjoy kadhi. The sindhi kadhi uses lot of vegetables like cluster beans, okra, potatoes etc.

The punjabi version has fritters (pakora) and also has more besan, the Gujarati version is thinner, has less besan, no fritters and is also little sweet. They all use besan though, that’s one thing in common. It is made in different ways in different parts of the country, so there’s no one way to make it. Kadhi for those who are not aware is a dish made with yogurt and besan (gram flour) typically. It’s hard to ignore it if your grew up around that area. I mean kadhi and chawal (rice) is the quintessential Delhi food. I am sharing my absolute favorite way to make the best Punjabi Kadhi Pakora at home.Īs far as I can remember, I have always been a kadhi fan.

Punjabi Kadhi Pakora is one of the most popular North Indian dishes!ĭeep fried fritters (pakora) are dunked in a yogurt based curry made with besan (gram flour) and spices!

Best punjabi dishes