Kadhi Recipe

Kadhi is, one of the popular Indian dish, whose various versions are available across large parts of India. But, the common ingredients in all the recipes are curd and gram flour. Both act as the base to tempering and pakoras with a variety of spices.

Kadhi uses buttermilk and is therefore also called Chach ki Kadhi. It is one of the signature vegetarian dish of Rajasthan. kadhi is considered light, delicately spiced dish, with its soup-like consistency and tangy flavour due to curd. It is a perennial favourite in every Rajasthani household. It is usually made in evry season, be it a cold winter or a hot and wonderful summer. It suits any climate and region of India.

Kadhi is made with gram flour and buttermilk in Punjab and it is said that no Punjabi Kadhi can be seen without pakoras or fritters. Fritters are added to Punjabi version of besan ki kadhi, to make it light to eat and easy to make. There is also No-onion, no-garlic, no-pakoda Rajasthani Kadhi recipe available. It is prepared in the town of Pushkar, Rajasthan. It is also authentically lip-smacking and irresistible treat.

Use slightly sour buttermilk (chach) for a richer, more complex flavour for a perfect besan kadhi. If homemade chach is not available, you buy chach from a local dairy. You can even use a tetra pack store-bought chach, as a last resort. Try to stir continuously and vigorously to prevent lumps while mixing the besan and buttermilk. Use a balloon whisk to make the task easier and effective of getting a smooth mixture. You can also add a tadka/tempering of curry leaves in the end, although original kadhi recipe does not have this part. Kadhi is best enjoyed hot and fresh. Kadhi served with hot steamed rice is a classic combination across North India and a complete meal in itself. It acts as a favourite comfort food. Kadhi also goes well with jeera rice. Spicy brinjal and okra, papad, onion salad, and pickle are good side dishes to be served with kadhi.

  • Prep Time30 min
  • Cook Time40 min
  • Total Time1 hr 10 min
  • Yield6 Plates
  • Serving Size300 g
  • Energy280 cal
  • Cuisine
    • Indian
  • Course
    • Main Course
  • Cooking Method
    • Cutting
    • Deep Frying
    • Boiling
    • Sauteing


  • To Make Pakoras
    • 1 cup of besan/ chickpea flour
    • salt to taste
    • 1 tsp red chilli powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp ginger garlic paste
    • water to make batter
    • 1/4 tsp cooking soda
    • 1 medium size onion – very finely chopped
    • 2 tbsp finely chopped coriander leaves
    • oil for deep frying the pakoras
    To Make Kadhi
    • 1/2 kg curd/500 gms of curd
    • 8 tsp besan/chickpea flour
    • 3-4 glasses of water
    • Spice paste to add in the kadhi:
    • 1 tbsp salt
    • 1 tsp red chilli powder
    • 1/4 tsp turmeric powder/haldi
    • 1 tsp roasted coriander seeds powder
    • 1 tsp ginger garlic paste
    • little water to make paste
    • other ingredients required while making the kadhi tempering:
    • 3 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 4-5 dried red chillies
    • 4-5 curry leaves
    • 2 medium size onions (finely sliced)
    • 4 slit green chillies
    • 7-8 curry leaves
    • 2 tbsp chopped coriander leaves



Making of Pakoras

  • Take a mixing bowl.
  • Add 1 cup of besan/ chickpea flour.
  • Add salt as per requirement, red chilli powder, turmeric powder, ginger garlic paste, add cooking soda.
  • Keep adding water gradually and make a semi thick batter without any lumps.

  • The batter should be mixed well.
  • The batter should not be thin.
  • It should be slightly thick.
  • Rest the batter for 20 minutes.

  • Now add very finely chopped onions and chopped coriander leaves to the besan batter.
  • Give a good mix.
  • Take a kadai, add oil into it and heat it.
  • Make small round dumplings of the besan batter and drop them oil.

  • Deep fry them on low to medium flame until all the sides are fried well.
  • Take the deep fried pakoras out.
  • Place them on an absorbent paper.
  • This helps in removing excess oil from the pakodas.

Making of Kadhi

  • Take a mixing bowl, add 500 gms of curd into it and beat it well.
  • Add besan approximately 7-8 teaspoons into the curd.
  • Keep adding little by little water gradually
  • Mix the curd and besan without any lumps with the help of a beater.
  • The simplest way is to blend this mixture in a mixer grinder.

  • Add 3 to 4 glasses of water into the curd besan mixture and mix it well.
  • Beat or mix well without any lumps.
  • Keep this mixture aside.

Making a Spice Paste

  • Take a small bowl, add salt, red chilli powder, turmeric powder
  • Put some ginger garlic paste, roasted coriander seeds powder.
  • Make a paste of these spices by adding some water.
  • Mix well without lumps and keep aside.

Cooking of Kadhi

  • Take a cooking vessel, add oil and heat it.
  • Add mustard seeds, cumin seeds and let them splutter.
  • Add dried red chillies, saute them.
  • Add curry leaves and allow them to crackle.

  • Add slit green chillies and finely sliced onions.
  • Saute them slightly for a min or 2 but do not brown the onions.
  • Add the spice paste.
  • Saute the masala on low flame until oil starts appearing at the corners.
  • Add the curd and besan batter made earlier.
  • Keep stirring continuously as the batter is added to get rid of lumps.
  • Keep stirring for few minutes.
  • Add some fresh curry leaves and chopped coriander leaves.
  • Adjust salt by checking and adding it as required.
  • Bring the kadhi to a boil.
  • Cook the kadhi for 15 to 20 minutes on low flame.
  • Switch off the flame.
  • Add the deep fried pakoras into the kadhi.
  • Serve the kadhi with hot cooked rice or roti or paratha.


  • Save time, start making the kadhi while the pakora batter is rested for sometime.
  • It appears as a lengthy recipe but, time management helps in making the curry quicker.
  • Side by side boil the kadhi and make the pakoras.
  • Increase or reduce the quantities and ingredients to the desired proportion to suit the servings.
  • For pakoras, use medium low flame to fry them on high flame to make them tasty and cooked from inside. 
  • Stirring is important for kadhi to avoid lumps.
  • 6 servings per container
  • Serving Size300 g
  • Amount per serving
  • Calories280
  • % Daily Value*
  • Total Fat17.14 g21.97%
  • Saturated Fat1.802 g9.01%
  • Trans Fat0 g
  • Polyunsaturated Fat5.219 g
  • Monounsaturated Fat8.002 g
  • Cholesterol3 mg1%
  • Sodium397 mg17.26%
  • Total Carbohydrate33.2 g12.07%
  • Dietary Fiber6.7 g23.93%
  • Total Sugars8.23 g
  • Protein12.75 g25.5%
  • Calcium231 mg17.77%
  • Iron5.15 mg28.61%
  • Potassium588 mg12.51%
  • Vitamin A35 mcg3.89%
  • Vitamin C (Ascorbic Acid)9.2 mg10.22%