Kadhi: Fried Methi Fritters in a Spiced Yogurt Gravy
Two bowls and two pans do the work here: one for the methi pakodi, one for the yogurt and gram flour gravy. They only meet near the end, and a few fried pakodi are saved to go on top.
Yogurt and gram flour are whisked smooth, thinned with water, and poured over onion and whole spices in a deep pot. Once the gravy has come to a boil and thickened a little on low heat, golden fritters flecked with fresh fenugreek leaves go in. The appeal of the dish lies in that pairing: a smooth gravy and a fritter with some bite.
Kadhi is not the name of one fixed formula. Dassana Amit of Veg Recipes of India describes different kadhis across regions of India, with the Punjabi style thicker and creamier than others and made there with onion pakora. This article covers one version only, Sanjeev Kapoor's Punjabi Pakoda Kadhi, whose pakodi are made with fresh methi leaves. It is not presented as the single authentic kadhi of Punjab.
We have not kitchen-tested this recipe. The amounts and order follow Sanjeev Kapoor's published version. That page lists 4 servings, prep of 16–20 minutes and cooking of 21–25 minutes; those are its published figures, not times we have measured. Plain unsweetened store-bought yogurt, fresh methi and a neutral cooking oil are our own choices where the recipe leaves the details open.
It sets no amount for salt or frying oil, no oil temperature, and no number of fritters, and this article does not supply them. The water amounts appear only in that recipe's method, and they are restored to the ingredient list below.
For more dishes from the same country, see our India page.
Ingredients for 4 Servings
Measure each group separately. The medium onion and chopped ginger go into the batter, while the large onion and grated ginger go into the gravy. Fenugreek leaves and fenugreek seeds are different ingredients and are not interchangeable.
This dish contains yogurt (milk) and besan (chickpea, a legume). Check the ingredient and allergen labels on store-bought ginger-garlic and green chilli pastes, and consider cross-contact in frying oil.
Choosing and Substituting
- Besan: Look for it at Indian grocers or online. It is chickpea flour, so do not replace it with the same amount of wheat flour.
- Fresh methi: Indian grocers may carry fresh or frozen methi. Dried kasuri methi is a different ingredient with a different strength of aroma, so do not use it in equal measure. Leaving the leaves out or using dried ones will change both the aroma and the moisture of the batter.
- Ajwain: If you cannot find it, you can leave it out, but the flavor will change.
- Red chilli powder: Cayenne and similar powders differ in heat, and so do dried chillies, so the result may be hotter or milder.
- Yogurt: Use purchased plain unsweetened yogurt. The sourness of the finished dish will vary with the yogurt. Do not sour yogurt at room temperature for this version.
- Pastes: Ginger-garlic paste can be store-bought or made separately. Green chilli paste can be made by finely grinding green chillies.
- Coriander: If you dislike it or cannot find it, you can omit it, with less aroma as the result. It is not replaced with a fresh garnish.
Equipment
- Deep, heavy-bottomed pot for the kadhi
- Deep pan or kadai for frying
- Two mixing bowls, one for the batter and one for the yogurt mixture
- Whisk
- Slotted spoon
- Absorbent paper
- Small mortar and pestle
- Knife, cutting board and grater
- Small plate for the reserved pakodi
- Ladle and serving bowls
- Cooking thermometer, if you like to use one to keep an eye on frying oil
Method: Fry First, Then Build the Gravy
The photos show what each stage looks like. They are not a guide to exact quantities, temperatures or elapsed time.
The only timed moments are the minute for the grated ginger and the 2–3 minutes after the pakodi go in. Everywhere else, cook by what you see in the pot.
What to Watch For at the Pot
These are general cooking notes of ours, not tested fixes.
| What you see | Likely reason | What to do |
|---|---|---|
| Lumps in the yogurt mixture | Water went in before the besan was smooth | Whisk the yogurt and besan smooth first, then add the water |
| Sediment or scorching on the bottom | Besan settling while the pot heats | Stir across the bottom until it boils, and stir now and then on low heat |
| Foam climbing the pot | The gravy can foam as it heats | Use a large pot and keep stirring as it heats |
| Bitter-tasting spices | The whole spices burned | Start on gentler heat and stop once they smell fragrant |
| Pakodi fall apart or seem oily | We have no tested diagnosis for this batter and frying setup | Fry small portions until golden and crisp, and drain them well on paper |
| Gravy thicker or thinner than you hoped | Pots and burners differ, and we have no tested adjustment for 5 cups of water | Stop the low simmer at "slightly thicker" and judge again next time |
Variations and What They Change
These are separate from the formula above. They have not been tested, and no amounts are given.
| Change | What shifts |
|---|---|
| A tangier or milder store-bought yogurt | The sourness of the gravy |
| Leaving out the fresh methi, or using dried | The aroma and moisture of the pakodi |
| Leaving the pakodi in the gravy longer than 2–3 minutes | How soft they become as they absorb gravy. This is a different result from the one described here |
| A different frying oil | The aroma. Mustard oil, for example, is an optional change rather than part of this version |
| Steamed rice, cumin rice or chapati alongside | How rich each mouthful feels and how the meal comes together. None of these are required |
One Name, Many Kadhis
Sanjeev Kapoor presents this dish as Punjabi Pakoda Kadhi and describes it as tangy. The fritters here are built around fresh methi leaves. Dassana Amit's family recipe at Veg Recipes of India uses onion pakora and differs in its leaves, spices and amounts. The two are best read as separate recipes, so nothing from one is mixed into the other here.
India's food safety authority, FSSAI, has also published a Kadhi Pakodhi in its cooking booklet Tadke Bina Zaika. That recipe has leafy pakodi cooked in a pan without oil, a yogurt and besan gravy, and long heating. We mention it only to show how far the name can stretch. It is not used for any amount, step or safety statement here, and it is not a mandatory standard recipe.
On the table, Dassana Amit describes Punjabi kadhi chawal as kadhi paired with steamed rice or cumin rice. That is one author's account, so we don't claim it for every household in Punjab. The sources used here do not establish an origin date, an etymology or a nutrition profile for kadhi, so this article doesn't offer any.
Hygiene, Serving and Leftovers
Wash your hands, prevent cross-contamination, use clean utensils, heat food thoroughly, and serve it soon after cooking. This general hygiene advice does not validate this particular recipe.
Plan to serve it hot, soon after it is cooked.
Frequently Asked Questions
What is the difference between kadhi and kadhi pakoda?
Here, kadhi is the broader name for a yogurt and besan gravy that varies by region. Kadhi pakoda, as in this Punjabi version, has fried pakodi in that gravy.
What goes in these pakodi?
Besan, fresh methi leaves, onion, ginger and spices, as in Sanjeev Kapoor's version. Other household recipes differ, including Dassana Amit's onion pakora.
What exactly is besan?
Besan is chickpea flour, also called gram flour. It is not interchangeable with ordinary wheat flour in equal measure.
How many does it serve, and how many pakodi does it make?
Sanjeev Kapoor's page lists 4 servings. It gives no fritter count or serving weight, so "a few" reserved pakodi stays a judgment call. We have not kitchen-tested the yield.
Should I sour the yogurt first?
Not for this version. Dassana Amit's recipe advises souring yogurt at room temperature, but we do not adopt that. Use plain unsweetened store-bought yogurt, with no home fermentation.
Why are there no curry leaves, garam masala or cream?
They are not in Sanjeev Kapoor's ingredient list. Some other recipes use curry leaves or garam masala, but those belong to different formulas, so they are not added here. The same goes for bay leaf and extra ghee.
Can I sprinkle fresh coriander on top at the end?
This version stirs the chopped coriander into the hot kadhi before the heat goes off, and the only topping is the reserved fried pakodi. So we don't add raw coriander afterward.
Do I have to serve it with rice?
No. Rice is a side dish rather than part of this recipe, and Sanjeev Kapoor's method does not call for it. Dassana Amit describes steamed rice or cumin rice as the pairing for kadhi chawal if you would like to serve it that way.
Sources
- Sanjeev Kapoor, "Punjabi Pakoda Kadhi." The version adopted here: all ingredients, amounts and method steps, the 4 servings and listed times, and the description of the dish. https://www.sanjeevkapoor.com/Recipe/Punjabi-Kadhi.html
- Dassana Amit, Veg Recipes of India, "Kadhi Recipe | Punjabi Kadhi Pakora." A separate family recipe, used only for the author's account of regional differences, kadhi chawal with steamed rice or cumin rice, the note on foaming and pot size, and comparison. https://www.vegrecipesofindia.com/punjabi-kadhi-recipe-punjabi-kadhi-pakora/
- Food Safety and Standards Authority of India (FSSAI), "Tadke Bina Zaika: Kadhi Pakodhi." Comparison only, showing that a different recipe exists under this name. The direct PDF link currently returns a 404 error; our description rests on an earlier read of an indexed text copy of printed page 47. https://www.fssai.gov.in/upload/knowledge_hub/9582262a819e8764cdBook_Tadke_bina_Zaika_14_06_2022.pdf
- Ministry of Health, Labour and Welfare (Japan), "家庭での食中毒予防" (Preventing food poisoning at home). General home guidance on handwashing, preventing cross-contamination, thorough heating, clean utensils and serving soon after cooking. https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syokuchu/01_00008.html
