Punjabi Kadhi with Rice Balls

A thick, silky, gram flour kadhi poured over sticky rice balls, served along with crisp methi ke pakore on the side. This is a Sanjeev Kapoor exclusive recipe.

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Punjabi Kadhi with Rice Balls

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Main Ingredients Cooked rice, Gram flour (besan)
Cuisine Indian
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Punjabi Kadhi with Rice Balls

  • 2 cups Cooked rice
  • Gram flour (besan) 1 cup + 2 tablespoons
  • to taste Salt
  • 1 teaspoon Turmeric powder
  • 2 teaspoons Red chilli powder (lal mirch)
  • 3-4 tablespoons Yogurt
  • Oil 2 tablespoons + for deep-frying
  • 1 teaspoon Cumin seeds (jeera)
  • 1/2 teaspoon Fenugreek seeds (methi dana)
  • 2 Dried red chillies broken in half
  • 1 1/2 inches Ginger finely chopped
  • 1 cup Fresh fenugreek leaves (methi) chopped
  • 1 cup Fresh spinach leaves (palak) chopped
  • 1 medium Onion finely chopped
  • to taste Salt
  • 1/2 teaspoon Carom seeds (ajwain)
  • a pinch Soda bicarbonate
  • for garnish Spinach leaves (palak) (palak ke patte)Fried shredded


  1. Combine one cup gram flour, salt, half teaspoon turmeric powder, one teaspoon red chilli powder and yogurt in a bowl. Whisk well, add one cup water and whisk again.
  2. Heat two tablespoons oil in a non-stick pan. Add the cumin seeds, fenugreek seeds, dried red chillies and half teaspoon chopped ginger. Sauté for a minute.
  3. Add the gram flour mixture to the pan. Mix and cook for ten to fifteen minutes or till thick.
  4. Heat sufficient oil in a kadai.
  5. Combine the fenugreek leaves, spinach leaves, onion, salt, half teaspoon turmeric powder, one teaspoon red chilli powder, carom seeds, remaining ginger, soda bicarbonate and two tablespoons gram flour in a bowl. Mix well. Divide into small bite-sized portions, shape into balls and deep-fry in hot oil till golden brown. Drain on absorbent paper.
  6. Take the cooked rice in a bowl. Mash lightly. Apply water on your palms and divide the mashed rice into eight compact portions. Place in the Microwave oven on HIGH for two minutes.
  7. Add the fried pakore to the cooked gram flour mixture reserving four pieces for garnishing. Cook the mixture for a minute.
  8. Take individual cup-plate combination sets. Place two rice portions in each cup and pour a portion of the kadhi onto them. Place the reserved pakore on the plate and garnish with a little fried spinach.
  9. Serve hot.