Authentic Punjabi Kadhi Pakora Recipe | Creamy & Tangy Kadhi | Dhaba Style Kadhi Pakora

Authentic Punjabi Kadhi Pakora Recipe | Creamy & Tangy Kadhi | Dhaba Style Kadhi Pakora

Make authentic Punjabi Kadhi Pakora at home with this creamy, tangy and perfectly spiced recipe! In this video, we show how to prepare smooth kadhi, crispy pakoras and the iconic Punjabi tadka that gives the kadhi its rich flavor.

Perfect for lunch or dinner with jeera rice, steamed rice, or hot chapati.

⭐ What You Will Learn:

– How to make creamy curd-besan kadhi
– How to prepare soft & crispy pakoras
– Traditional Punjabi tadka method
– Tips to avoid lumps and get perfect kadhi consistency

📌 Try this delicious comfort food recipe and enjoy the true taste of Punjab at home!

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🔸 For Kadhi:

2 cups Curd (Dahi) – slightly sour
4 tbsp Besan (Gram Flour)
2 cups Water (as needed for consistency)
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Salt (or as per taste)
1 tbsp Oil or Ghee
1/2 tsp Jeera (Cumin Seeds)
1–2 Dry Red Chillies
A pinch of Hing (Asafoetida)
1 tbsp Chopped Garlic (optional)
6 - 8 Fresh Curi leaves 

🔸 For Pakora:

1 cup Besan
1 small Onion (thinly sliced)
1–2 Green Chillies (chopped)
2 tbsp Fresh Coriander
1/2 tsp Ajwain
1/2 tsp Red Chilli Powder
1/4 tsp Turmeric
Salt to taste
1/2 cup Curd (to make pakora batter)
Oil – for deep frying

🔸 For Tadka (Tempering):

1 tbsp Ghee or Oil 
1 tsp Red Chilli Powder
1/2 tsp Kashmiri Chilli Powder (for color)
1 tsp Mustard Seeds or Cumin Seeds
4–6 Chopped Garlic cloves
2 Dry Red Chilli
Fresh Curry Leaves


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