A Kadhi is a type of heavy sided cooking pot (similar shape to a Wok) used in Pakistan and India to deep-fry food. The word Kadhi may also refer to curry dishes cooked in this way, as in Karahi Ghoust. Kadai (or Kadhai) is a cooking utensil used mainly in Indian cooking.
It is a thick, circular, and deep frying pan that is meant primarily for shallow or deep frying of meat, potatoes, sweets and snacks like Samosa and fish, among other dishes. It is similar to a stir fry dish used in Chinese cooking but not as rounded. It is traditionally made out of iron, although Teflon coated non-stick varieties do exist.