Punjabi Kadhi Chawal Recipe


Kadhi Chawal can easily be called the heart and soul of Punjabi cuisine and a very healthy one at that. This step by step recipe is a treasured recipe for me that i have inherited from mumma. She inherited it from her grandmother and its indeed worth all the legacy attached to it. 

Being a southindian married to a punjabi, kadhi was never my forte, even though parathas were in our blood due to ammas expertise. Mumma had very patiently taught me this recipe, and made it umpteen times in front of me to make sure i get it the right way, and how i owe it to her. 

For the uninitiated, Kadhi is a Indian yogurt and gram flour based gravy had with rice, often served with gram flour dumplings dipped into it. High on protein from both yogurt and gram flour and subtle flavors of fennel seeds and green chillies, its so heartwarming that it can uplift and day, one of the most trusted comfort food. 

Though the punjabi kadhi is the most renowned variation of Kadhi, each state in India has it own variation of Kadhi, south of india has mor kozhumbu for one, then theres maharashtrian kadhi, then rajasthani kadhi, gujrati kadhi that i know of. Most of the others are thinner in consistency as compared to the punjabi kadhi which is thicker and creamier. 

Hope this recipe matches your palette as its a keeper in my kitchen. 


  • For the kadhi
  • 1 1/2 cups besan / chickpea flour
  • 500 gms curd
  • 500 ml water
  • 2 onions cut into think slices
  • 2 inch ginger finely chopped
  • 10 garlic cloves finely chopped
  • 1 cup fresh methi leaves finely chopped / 4 tbsp kasoori meth
  • 2 tsp gota dhania / coriander seeds
  • 2 tsp methi / fenugreek seeds
  • 1 tsp rai / mustard seeds
  • 2 tsp jeera / cumin seeds
  • 1/2 tsp heeng / asafetida powder
  • 4 green chillies slit lengthwise
  • handful of coriander leaves, washed, chopped coarsely.
  • Salt to taste
  • 1 1/2 tsp turmeric powder
  • 2 tsp red chilli powder
  • 1 tsp garam masala
  • For the pakoda
  • 1 onion finely chopped
  • 1 potato peeled and finely chopped
  • 1/4 cup fenugreek leaves finely chopped
  • 1/2 cup besan
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • salt to taste
  • 1 tsp red chilli powder
  • 1/2 cup water


  1. In a large bowl, mix the besan and curd and leave it aside for 5 minutes, make sure there are no lumps, its bet mixed with hands.  kadhi-chawal-steps-1
  2. Set aside all the ingredients for the kadhi, as shown below.kadhi-chawal-steps-2
  3. Heat a large pan , and add some refined oil into it, add the dry ingredients in the oil in the order, heeng, rai, jeera, dhania, methi. And then add the ginger garlic and the onions and the potatoes.kadhi-chawal-steps-3
  4. Fry it for 2 minutes, until the onions turn golden brown. Now add the salt, turmeric and red chilli powder. And fry for 2 minutes.kadhi-chawal-steps-4
  5. Now add the Curd mixture and continuously stir while adding, this is the most important step, else there are chances for the curd to curdle.
  6. Now let it simmer for a good 15 minutes. The kadhi will become very thick, add some water to get the consistency you feel like having.
  7. Kadhi takes a good 1/2 hr to cook on low flame. Be patient else it will not absorb the flavors well.
  8. In the meanwhile, prepare the pakode, add all the ingredients, make the batter, make small pakodes, deep fry until done and crispy and keep aside.
After 1/2 hr taste the kadhi for the tanginess, and switch off. Savor the kadhi with some ghee rice, or plain chawal, and papad and onions and some lemon to get ur tanginess. 


  • Make sure you use a deep and heavy bottomed vessel or pan to make the kadhi, when boiling, the curd flutters, and it needs the space to not curdle. 
  • Some people like it plain without the pakoda, so you can avoid it if you like.
  • For the first time try not to avoid any of the ingredients, only then you will understands the real flavors of kadhi.
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