Punjabi Pakoda Kadhi

Name: Punjabi Pakoda Kadhi
Total time: 20 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 300 ml natural yogurt; 35 g gram flour (besan); ½ tsp asafoetida (hing); 1 tsp red chilli powder; ¼ tsp turmeric powder; 15 g ginger-garlic paste; 1 tsp salt; 2 tbsp oil; ½ tsp fenugreek seeds; 2 pc dried red chillies; 60 g fresh fenugreek leaves; 100 g onion; 90 g gram flour (besan); ¼ tsp carom seeds (ajwain); 5 g fresh coriander leaves; 600 ml water

Tangy yoghurt-based kadhi with crispy fenugreek pakodas, flavoured with ginger-garlic and tempering spices, served hot with steamed rice.

20 min 286 kcal/serving serves 4

286kcal14gprotein37gcarbs10gfat

Sanjeev KapoorView the original on sanjeevkapoor.com More from Sanjeev Kapoor on Mello

🥛natural yogurt

🌾gram flour (besan)

🫙asafoetida (hing)

🌶️red chilli powder

🫙turmeric powder

🧄ginger-garlic paste

🧂salt

🫗oil

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About Sanjeev Kapoor

Indian chef, restaurateur, and television host known for popularising regional Indian cuisine

Sanjeev Kapoor is an Indian chef, restaurateur, and prolific cookbook author who became one of the country's most recognisable culinary figures through his long-running television show Khana Khazana. He has authored numerous cookbooks, founded the FoodFood television channel, and operates restaurants including The Yellow Chilli, built around accessible Indian home and regional cooking.

His cooking draws on Indian regional traditions, from Punjabi and Gujarati dishes to South Indian and Mughlai preparations, built on spice blends, tempering techniques like tadka, and slow-cooked curries. He is known for translating restaurant-style Indian dishes into recipes workable in a home kitchen, favouring clear steps and commonly available ingredients over elaborate technique.

23 recipes on Mello, imported from sanjeevkapoor.com, mostly Indian and South Indian.