To make Gujarati version, use very slightly sour yogurt while for the Punjabi version, you should use the yogurt which is quite sour. Let’s talk about the Ingredients for Kadhi Pakora

Kadhi is a blend of yogurt and besan (gram flour) with besan pakoras. Kadhi is served with plain white rice. Punjabi Kadhi Pakora is one of the most popular North Indian dishes! Punjabi Kadhi is spicy, tangy and often served with pakora (fritters) which are deep fried and then dunked in the kadhi. Do try this recipe for kadhi pakora as it is. This Kadhi recipe in Gujarati consists of Palak Pakora dipped in tasty traditional Punjabi Kadhi.

The consistency of Gujarati Kadhi is thinner than Punjabi Kadhi. So do try out this kadhi recipe and let us know about the taste in the comment box.

It also uses much more besan and has a thicker consistency. Kadhi is a very popular dish throughout India. I am sharing my absolute favorite way to make the best Punjabi Kadhi Pakora at home. The Gujarati Kadhi has a thinner consistency, uses less besan and has a sweet and tangy taste. Either which way, both type of kadhi are delicious on their own. Gujarati version has sugar added to it and so it is slightly sweet in taste, while Punjabi Kadhi is spicy and tangy. Kadhi Pakoda is popular recipe in the Punjab.

no onion garlic recipe for kadhi pakora easy and simple recipe for kadhi. Kadhi with pakora served with rice is one of the favourite meals of many here. Kadhi with pakora is very popular is North India, specially Punjab. Deep fried fritters (pakora) are dunked in a yogurt based curry made with besan (gram flour) and spices!