Kadhi Pakora

This authentic Punjabi kadhi pakora combines crispy gram flour fritters with a creamy, spiced yogurt curry that's pure comfort food. The tangy kadhi perfectly complements the crunchy pakoras, creating a soul-warming dish that pairs beautifully with steamed rice or fresh naan.

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Course: Appetizer, Side Dish

Cuisine: Indian

Keyword: Curry

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Calories: 285kcal

Equipment

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

Whisk the besan-yogurt mixture thoroughly to avoid lumps in the kadhi

Use room temperature yogurt to prevent curdling when heated

Pakoras can be made ahead and stored; add them to kadhi just before serving to maintain crispiness

Adjust consistency by adding hot water if kadhi becomes too thick

For extra flavor, add a pinch of garam masala in the final stage

Leftover kadhi tastes even better the next day as flavors develop

Substitute mustard oil with ghee for a milder flavor

Nutrition