Homemade Punjabi Kadhi Pakora: Creamy Yogurt Fritter Recipe
I’ve got to admit, there’s something almost magical about watching crispy besan fritters float in a pool of tangy, spiced yogurt curry. You know that moment when you’re craving something deeply comforting but can’t quite put your finger on what it is? That’s exactly when Punjabi Kadhi Pakora swoops in to save the day, and honestly, once you understand the simple technique behind this creamy masterpiece, you’ll wonder why you ever ordered it from restaurants.
Why You’ll Love this Homemade Punjabi Kadhi Pakora
Every single bite of this Punjabi kadhi pakora will transport you straight to comfort food heaven, and I’m not even slightly exaggerating here.
The creamy, tangy yogurt-based curry wraps around crispy, golden pakoras like a warm hug for your taste buds.
I love how this recipe brings restaurant-quality flavors right to your kitchen.
The aromatic tempering of cumin, methi seeds, and hing creates an irresistible fragrance that’ll have your neighbors wondering what magic you’re cooking up.
Plus, it’s surprisingly forgiving for beginners.
Even if your pakoras aren’t perfectly round, they’ll still taste absolutely incredible.
What Ingredients are in Homemade Punjabi Kadhi Pakora?
This homemade Punjabi kadhi pakora brings together the perfect marriage of two incredible components that honestly make my mouth water just thinking about them. The kadhi itself is a silky, tangy yogurt-based curry that’s been thickened with besan and infused with aromatic spices, while the pakoras are crispy, golden fritters that soak up every bit of that flavorful curry.
What I find absolutely brilliant about this recipe is how it uses everyday pantry staples to create something that tastes like pure comfort. You’re basically working with two separate ingredient lists here, one for the creamy kadhi base and another for those irresistible pakoras that everyone fights over.
For the Kadhi:
- 1/2 cup besan (gram flour)
- 1.5 cups plain yogurt
- 6 cups water
- 2 tablespoons mustard oil
- 1/2 teaspoon methi seeds (fenugreek seeds)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon hing (asafoetida)
- 1 small red onion, thinly sliced
- 1 green chili, chopped
- 1 tablespoon plus 1 teaspoon fresh ginger, chopped
- 1 tablespoon plus 1 teaspoon fresh garlic, chopped
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1.25 to 1.5 teaspoons salt
- 2 tablespoons fresh cilantro, chopped
For the Pakoras:
- 1 cup besan (gram flour)
- 1 cup onion, thinly sliced
- 1 green chili, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon turmeric powder
- 1/8 teaspoon red chili powder
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon ajwain (carom seeds)
- 1/2 teaspoon salt
- 2 tablespoons plain yogurt
- 1/4 cup plus 1 to 2 tablespoons water
- 2 pinches baking soda
- Oil for deep frying
The quality of your yogurt really matters here, so grab the thick, creamy stuff if you can find it. Thin, watery yogurt might make your kadhi a bit temperamental, and nobody wants a curdled curry situation.
Besan is your star player in both components, so make sure yours is fresh and lump-free. I always give mine a quick sift because nobody wants to bite into a grainy pakora or find mysterious besan clumps floating in their curry.
When it comes to the whole spices like methi seeds and cumin, freshness makes a world of difference. If your spices have been hanging out in your pantry since the last decade, this might be the perfect excuse for a spice cabinet refresh.
The mustard oil gives this dish its authentic Bengali-influenced flavor, but if you can’t find it or don’t love its pungent taste, regular vegetable oil works just fine. Sometimes I mix half and half to get some of that traditional flavor without overwhelming anyone who’s new to mustard oil.
How to Make this Homemade Punjabi Kadhi Pakora
Making this Punjabi kadhi pakora is basically like conducting a delicious two-part symphony, and honestly, the timing makes me feel like I’m juggling flaming torches sometimes. You’ll want to start with the pakoras since they need to be crispy and ready to immerse into that gorgeous curry.
Getting Those Pakoras Golden and Perfect
Let’s tackle those pakoras first because nobody wants soggy fritters, and trust me, I’ve learned this lesson the hard way. In a large mixing bowl, combine your 1 cup besan with 1 cup thinly sliced onion, 1 chopped green chili, and 1/4 cup chopped cilantro.
Add in your 1/4 teaspoon turmeric powder, 1/8 teaspoon red chili powder, 1/2 teaspoon coriander seeds, 1/4 teaspoon ajwain, and 1/2 teaspoon salt.
Now here’s where things get a bit tricky, and I always hold my breath a little. Add 2 tablespoons yogurt and start with 1/4 cup water, mixing everything together until you get a thick batter that coats the onions beautifully.
You might need those extra 1 to 2 tablespoons of water, but add them slowly because the difference between perfect pakoras and pancake-flat disasters is literally a tablespoon or two.
Right before you’re ready to fry, sprinkle in those 2 pinches of baking soda and give everything a gentle mix. The baking soda is like magic fairy dust for extra fluffiness, but it only works if you use it right away.
Heat your oil for deep frying to about 350°F, and if you’re like me and don’t have a thermometer, drop a tiny bit of batter in. If it sizzles and rises to the surface immediately, you’re golden.
Carefully drop spoonfuls of the pakora mixture into the hot oil, frying them until they’re crispy and deep golden brown all over.
Building That Silky Kadhi Base
While your pakoras are draining on paper towels and looking absolutely gorgeous, it’s time to work on the kadhi. In a large bowl, whisk together 1/2 cup besan, 1.5 cups plain yogurt, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and 1 teaspoon coriander powder until completely smooth.
Slowly add 6 cups water, whisking constantly because nobody wants lumpy kadhi, and lumps seem to appear out of nowhere when you’re not paying attention.
Heat 2 tablespoons mustard oil in a large pot over medium heat. Once it’s shimmering, add 1/2 teaspoon methi seeds and 1/2 teaspoon cumin seeds, letting them sizzle and release their incredible aroma.
Add 1/4 teaspoon hing, which will smell absolutely divine and slightly overwhelming at the same time. Toss in your 1 small red onion that you’ve sliced thin as paper, along with 1 chopped green chili, 1 tablespoon plus 1 teaspoon chopped ginger, and 1 tablespoon plus 1 teaspoon chopped garlic.
Cook everything until the onions turn translucent and your kitchen smells like heaven.
Bringing It All Together
Now comes the moment that always makes me a bit nervous. Slowly pour your besan and yogurt mixture into the pot, stirring constantly to prevent any curdling disasters.
Bring the whole beautiful mess to a boil, then reduce the heat and let it simmer for about 15 to 20 minutes until it thickens to a lovely, coating consistency.
Season with 1.25 to 1.5 teaspoons salt, tasting as you go because salt preferences are deeply personal.
Gently add your crispy pakoras to the kadhi and let them simmer for just 5 minutes or so to absorb some of that incredible flavor without losing their texture completely.
Garnish with 2 tablespoons chopped cilantro, and you’ve got yourself a bowl of pure comfort that’ll make you want to curl up with a good book and pretend the outside world doesn’t exist.
Homemade Punjabi Kadhi Pakora Substitutions and Variations
Look, I get it – sometimes you’re standing in your kitchen staring at this gorgeous recipe, and you’re missing half the ingredients, or maybe you’ve got dietary restrictions that make you want to throw your hands up in defeat.
Here’s the thing: kadhi pakora is surprisingly forgiving. No mustard oil? Regular vegetable oil works fine. Missing methi seeds? Skip them entirely. Want it vegan? Use coconut yogurt instead of dairy.
For the pakoras, swap onions for potatoes, spinach, or cauliflower. Add jalapeños for heat, or throw in some grated ginger for zing.
Even frozen vegetable pakoras from the store work when you’re feeling lazy.
What to Serve with Homemade Punjabi Kadhi Pakora
When you’ve spent all that time perfecting your kadhi pakora, you don’t want to mess up the pairing, right?
I always serve mine with steaming basmati rice. The fluffy grains soak up every drop of that tangy, spiced yogurt curry.
Roti or naan work beautifully too, giving you something to scoop with.
I like tearing off pieces, wrapping them around those crispy pakoras.
Want something fresh? Add cucumber raita or pickled onions on the side.
The cool crunch cuts through the richness perfectly. Trust me, your taste buds will thank you for the balance.
Final Thoughts
After all these years of perfecting this recipe, I’ve learned that kadhi pakora isn’t just a dish – it’s comfort in a bowl. The way those crispy pakoras soak up that tangy yogurt curry? Pure magic.
I hope you give this recipe a try. Don’t worry if your first attempt isn’t restaurant-perfect – mine certainly wasn’t.
The beauty of kadhi pakora lies in its forgiving nature. Too thick? Add water. Too thin? Let it simmer longer.
Trust the process, taste as you go, and remember that the best dishes come from the heart.
Kadhi Pakora
Ingredients
For Kadhi:
- 1/2 cup besan gram flour
- 1.5 cups plain yogurt
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 6 cups water
- 2 tbsp mustard oil
- 1/2 tsp methi seeds fenugreek
- 1/2 tsp cumin seeds
- 1/4 tsp hing asafoetida
- 1 small red onion thinly sliced
- 1 green chili chopped
- 1 tbsp + 1 tsp chopped ginger
- 1 tbsp + 1 tsp chopped garlic
- 1.25-1.5 tsp salt
- 2 tbsp chopped cilantro
For Pakora:
- 1 cup besan
- 1 cup thinly sliced onion
- 1 green chili chopped
- 1/4 cup chopped cilantro
- 1/4 tsp turmeric powder
- 1/8 tsp red chili powder
- 1/2 tsp coriander seeds
- 1/4 tsp ajwain
- 1/2 tsp salt
- 2 tbsp yogurt
- 1/4 cup + 1-2 tbsp water
- 2 pinches baking soda
- Oil for frying
Instructions
- Whisk together besan, yogurt, red chili powder, turmeric, coriander powder, and water in a large bowl until smooth. Set aside.
- For pakoras, combine besan, sliced onion, green chili, cilantro, turmeric, red chili powder, coriander seeds, ajwain, and salt in a bowl.
- Add yogurt and water to pakora mixture, mix well. Add baking soda and stir gently.
- Heat oil for deep frying. Drop spoonfuls of pakora batter into hot oil and fry until golden brown and crispy. Remove and drain on paper towels.
- Heat mustard oil in a heavy-bottomed pan. Add methi seeds, cumin seeds, and hing. Let them splutter.
- Add sliced onions and sauté until golden brown.
- Add chopped green chili, ginger, and garlic. Cook for 2-3 minutes until fragrant.
- Pour the prepared kadhi mixture into the pan while stirring continuously to prevent lumps.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until kadhi thickens.
- Add salt to taste and gently fold in the fried pakoras.
- Simmer for another 5-7 minutes. Garnish with chopped cilantro before serving.
Notes
Nutrition
Frequently Asked Questions
Can I Make Kadhi Pakora Without Yogurt for Dairy-Free Option?
I can’t recommend making kadhi without yogurt since it’s the essential base ingredient that creates kadhi’s signature tangy flavor and creamy texture. You’d need a completely different recipe.
How Long Does Homemade Kadhi Pakora Stay Fresh in Refrigerator?
I’d recommend consuming your homemade kadhi pakora within three to four days when stored properly in the refrigerator. I always transfer it to an airtight container once it’s completely cooled.
Why Does My Kadhi Curdle and How Can I Prevent It?
I’ll help prevent your kadhi from curdling. Whisk besan thoroughly with yogurt before adding water, keep heat medium-low, stir constantly while cooking, and add yogurt mixture gradually to avoid temperature shock.
Can I Use Chickpea Flour Alternatives for Making Pakoras?
I’d recommend sticking with besan for authentic pakoras since it creates the perfect crispy texture. However, you can substitute with rice flour or all-purpose flour, though you’ll get different textures and flavors than traditional pakoras.
What’s the Difference Between Punjabi Kadhi and Other Regional Varieties?
Punjabi kadhi’s thicker and tangier than other varieties. I’ve noticed it uses more besan, creating a heartier consistency. South Indian versions are thinner, while Gujarati kadhi’s sweeter. Punjabi’s also served with pakoras, unlike most regional styles.