This is perhaps one of the popular north indian curry recipe made with chickpea flour, sour yoghurt and spices. it is typically served as a side dish to the choice of rice recipes, but can also be served with roti and chapati. unlike other indian dal recipes, it is known for its combination of curry with deep-fried pakoras.

when we talk about punjabi curries, we always think of some exotic paneer or vegetable-based curries. the punjabi cuisine is also famous for its lentil based curries too. however, it also includes other types curries made with unusual ingredients. kadhi pakoda is one such unique recipe where creamy yoghurt and besan mixture is cooked similar to dal consistency. later just before serving, it is topped with deep-fried vegetable dumplings similar to south indian vegetable-based sambar recipes. addition of besan helps to give creamy consistency, with a sour taste from yoghurt. it is also loaded with spices like garam masala and fenugreek to have the necessary spice heat.
furthermore, some more additional tips, suggestions and variations to punjabi kadhi recipe. firstly, the pakoras used in this recipe are specific to this recipe and are not the crispy onion pakoras. you need to make it smooth and soft so that it can be easily cut and scooped even after deep fry. secondly, the choice of yoghurt or curd is critical for this recipe. it has to be sour in taste and do not use fresh curd for this recipe. also, before mixing it to the besan, whisk it to smooth consistency. 
lastly, if you are planning to serve the kadhi later, you can add pakoras 5 minutes earlier and give it a boil. also, you may need more amount of salt compared to any normal curry due to the curd and besan combination.

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