Punjabi Kadhi (Creamy yoghurt with gram flour dumplings)

Punjabi Kadhi (Creamy yoghurt with gram flour dumplings)

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Servings: 6
Calories: 341


  • 3 1/2 oz Gram flour besan
  • 2 oz Onions chopped
  • 1 tbsp Ginger adrak, chopped
  • 5 Green chillies chopped
  • 1/2 tsp Salt
  • 1/4 tsp Baking powder
  • Vegetable oil for frying

for the kadhi:

  • 3 1/2 oz Gram flour
  • 2.2 lb Yoghurt dahi
  • Salt to taste
  • 1 tsp Turmeric haldi powder
  • 3 1/2 floz Mustard sarson oil
  • 10 Dry red chillies sookhi lal mirch
  • 1 tsp Coriander dhaniya seeds
  • 1 tsp Fenugreek seeds methi dana
  • 1 tsp Mustard seeds rai
  • 1 tsp Cumin jeera seeds
  • 1/2 tsp Asafoetida hing
  • 20 Curry leaves kadhi patta

for the tempering:

  • 2 tbsp Ghee
  • 2 tsp Red chilli powder


  • For the pakora, mix the gram flour with onions, ginger, green chillies, salt, and Baking powder. Add just enough water to make a thick batter. Divide the batter into lemon-sized balls and keep aside.
  • Heat the oil in a wok (kadhai); carefully slide in the balls and deep-fry till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
  • For the kadhi, mix the gram flour with yoghurt. Add salt and turmeric powder.
  • Heat the mustard oil till it starts smoking; add dry red chillies, coriander seeds, fenugreek seeds, mustard seeds, and cumin seeds. When they crackle, add asafoetida.
  • Now add the gram flour mixture and curry leaves. Cook on low heat for 2 hours.
  • For the tempering, heat the ghee and remove from heat. Add the red chilli powder and immediately, pour this to the above mixture. Add the dumplings and serve hot.
Calories: 341 kcal
Carbohydrates: 40 g
Protein: 16 g
Fat: 14g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 34 mg
Sodium: 649 mg
Potassium: 859 mg
Fiber: 7 g
Sugar: 17 g
Vitamin A: 1235 IU
Vitamin C: 181 mg
Calcium: 272 mg
Iron: 4 mg
Dishes Curries
Cuisine Indian
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