Kadhi Pakora recipe is a favorite comfort food from North Indian Punjabi cuisine. It combines tangy kadhi (a yogurt-based curry) with crispy pakoras (fritters made from gram flour).
Punjabi Kadhi Pakora is the ultimate comfort food and a must-have in every Punjabi kitchen. Goes well with rice, plain paratha, or roti.
Sake aka Japanese rice wine pairs exceptionally well with various Asian cuisines, elevating the flavors of your dishes.
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This dish is one of North India’s favorites, and its rich and comforting taste makes every meal a celebration of flavors!
On this page, I have shared a step-by-step picture and video recipe on how to make kadhi pakora at home.
About Kadhi Pakora Recipe
Kadhi Pakora is a popular North Indian dish from Punjabi cuisine, typically served on a bed of steamed rice or jeera rice. The combination of tangy kadhi and steamed rice creates the perfect dish, ‘Kadhi Chawal,’ which is satisfying, nourishing, and filling.
Just like rajma chawal, it is also a staple dish, and every household has its version of making pakora kadhi.
The Kadhi is the common name for a curry made with a mix of plain yogurt (dahi) and gram flour (besan). It is a dish that is mainly prepared in the Indian states of Punjab, Rajasthan, and Gujarat. Each state has its own unique version of kadhi.
This Punjabi Kadhi Pakora recipe is traditional, passed down through generations. It perfectly balances spiced, tangy yogurt gravy with light, fluffy onion pakoras. It is so delicious and satisfying that this simple kadhi pakora can turn the simplest meal into a festive feast!
Easy Traditional Punjabi Kadhi Pakora Recipe
Making the perfect Kadhi Pakora is all about using a mix of spices, herbs, and other ingredients that add their own special flavor and texture. Today, I am sharing the traditional Punjabi style Kadhi Pakora recipe. It is spicy, has a thick consistency, and features crispy pakoras made with onions.
But, like any other recipe, it is very versatile. It can be customized according to your liking or dietary preferences. I used neutral oil here. But some people also use mustard oil for a strong flavor.
It is a vegetarian curry dish but can also be made gluten-free if you use gluten-free asafetida (hing). You can also adjust the spice level, or add more veggies to the pakoras to make it nutrient-rich.
This dish doesn’t just warm your heart; it also satisfies your taste buds with its rich, comforting flavors. Below is an easy recipe for Pakora Kadhi that you can whip up at home to impress your family and friends.
Just make this easy Kadhi Pakora recipe for your family and friends, and it is sure to wow everyone.
Types of Kadhi
Punjabi Kadhi Pakora
For example, the recipe for kadhi pakora I am sharing on this page is an authentic Punjabi recipe, where crispy pakoras are dunked in hot kadhi and topped with spicy tempering.
The pakoras in this kadhi can be made with onions, or with onions and potatoes. They can be cooked in oil or ghee.
Rajasthani Kadhi
Whereas Rajasthani kadhi has many versions. Kadhi pakora in Rajasthan is made in a similar way, just that the pakoras don’t have any vegetables, and the kadhi is cooked only with whole spices, curry leaves, turmeric, and salt. Lastly, a tempering of onion, garlic, and chili is added on top before serving.
In Rajasthan, there are also other types of kadhis such as bathua ke kadhi, palak ki kadhi, kala chana kadhi, and a plain thinner consistency drinkable kadhi to serve with dal baati and churma.
Gujarati Kadhi
Gujarati-style Kadhi doesn’t contain any red chili powder and uses curry leaves while cooking. It is also sweet and has a thinner consistency.
Ingredients
The Kadhi Pakora recipe requires some basic ingredients that are easily available in any Indian kitchen. You can also find all these ingredients in any Asian grocery store. Here is what you need:
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Besan (gram flour/chickpea flour): It is the star ingredient of this Kadhi Pakora recipe. It is used for making the Kadhi base and for making pakoras. It gives the pakora batter structure and a nutty taste. Just make sure that you are using fresh, good quality besan or gram flour. Do not use stale besan, as it will ruin the taste of the kadhi.
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Plain Yogurt: Dahi or plain yogurt is the second main ingredient of this Kadhi recipe. It gives the base a creamy texture and tangy flavor.
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Onions: They add a sweet and sharp taste to the pakoras and the kadhi.
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Oil & Ghee: Oil is used for making kadhi and frying pakoras. Ghee is used for making tempering for rich flavors.
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Powdered Spices: You will need spices like cumin powder for an earthy vibe, kashmiri red chili powder for heat, turmeric powder for a golden color, and asafetida. Salt is added for balanced flavors.
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Whole Spices: You will also need cumin seeds or carom seeds, fenugreek seeds, black peppercorns, and dried whole red chilies for making the pakora and kadhi recipes.
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Ginger-Garlic Paste: It is added to the pakora batter and kadhi base to add flavor. I have used homemade ginger garlic paste, but you can also use store bought ginger garlic paste or minced ginger garlic here.
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Water (as needed): It is needed for making the kadhi base and pakora batter.
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Green Chilies & Fresh Cilantro: Green chilies are added to the pakora batter and kadhi base. Cilantro is used in pakoras and also as a garnish to bring freshness and contrast.
How to Make Kadhi Pakora
Making Kadhi Pakora is very easy and straightforward.
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Pakoras: Start by mixing onions, green chilies, cilantro, gram flour, chili powder, cumin, salt, and water into a thick batter. Then fry spoonfuls in hot oil until golden. Drain on paper towels.
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Kadhi: To make kadhi, whisk together yogurt, gram flour, water, and spices until smooth. In a pot, heat oil, temper seeds, and black peppercorns. Then sauté green chilies and dried red chilies. Stir in the yogurt mixture. Allow it to come to a boil, then simmer for about 30 minutes or until it is cooked through.
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Tempering: Make the tempering by sautéing cumin seeds, whole dried red chilies, asafetida (hing), and Kashmiri Red Chili powder.
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Assemble: Add the pakoras to the kadhi. Let them soak for a few minutes. Add the tempering, garnish with cilantro, and enjoy Kadhi Pakora with rice, paratha, and roti.
Variations
Add Greens:
To make a vegetable Kadhi Pakora, add any freshly chopped greens such as fenugreek leaves or spinach leaves to the kadhi while it is boiling.
Add Chickpeas:
Kadhi Pakora is a protein-rich dish by itself. If you want to add more protein, include boiled chickpeas or boiled kala chana (black chickpeas) to the kadhi base.
Mix Veg Pakora:
To make a mixed veg Kadhi Pakora, use mixed vegetable pakoras instead of onion pakoras.
Serving Suggestions
Kadhi Pakora tastes best when served hot with steamed basmati rice. For a complete meal, serve it alongside roti, jeera aloo, and laccha onion. For a variation, Kadhi Pakora can also be paired with bafla bati, pulao, or biryani.
Storage Suggestions
This Kadhi with Pakora recipe keeps well in the fridge for up to 2-3 days. In fact, the flavors of the Kadhi deepen after storing. Just make sure to store the pakoras separately in an airtight container, and add them only before serving, or else they will become soggy.
Before serving, reheat the Kadhi on a stovetop pan or in a microwave. If your Kadhi has thickened after storing, then add a little water before reheating.
Pro Tips, Tricks, and Variations for the Best Kadhi Pakora Recipe
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Yogurt: Both homemade and store-bought yogurt can be used in this recipe. Sour yogurt gives the Kadhi a nice tang. Yogurt that is 1-2 days old is good, but do not use very old yogurt.
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Batter Consistency: For making crispy and fluffy pakora, the batter should be thick but also slightly pourable.
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Cooking Kadhi: After the Kadhi comes to a boil, it should be simmered for at least 30 minutes. Simmering enhances the flavor of the Kadhi. Also, the low heat prevents the Kadhi from curdling.
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Add Pakoras at the End: Make sure to add the pakoras to the Kadhi when it is fully cooked. The hot Kadhi absorbs the flavor and lets the pakoras soak up the flavors better. This way, they will maintain their shape without becoming too soggy.
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Baked Pakora: I have deep-fried pakoras just like the traditional way. But you can also air-fry or bake the pakoras for a healthier Kadhi Pakora version. Simply bake or air-fry pakoras in a preheated air-fryer or oven at 180°C for 12-15 minutes or until golden and crisp.
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Fenugreek Seeds: Also known as Methi Dana in Hindi, fenugreek seeds are one ingredient that gives Kadhi its crucial signature flavor and slightly bitter taste.
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Coriander seeds: Coarsely powdered coriander seeds add a nice taste and texture to this kadhi recipe. However, if you prefer not to use seeds, you can also substitute them with coriander powder.
Kadhi Pakora (Step-by-step photo instructions)
Crush coriander seeds
- Add coriander seeds to a mortar and coarsely crush them using a pestle. You can also pulse them in a spice blender. Set them aside; we will use them in pakoras and kadhi.
Make Pakora
- In a medium mixing bowl, add sliced onions, green chilies, chopped cilantro, cumin powder, Kashmiri red chili powder, turmeric powder, crushed carrom seeds, salt, and ginger-garlic paste. Mix well, while squeezing the mixture, to release moisture from the onions.
- Gradually add besan and mix well. Also, add a little water to combine the mixture into a thick batter. Ensure it is not runny or too thick. Stir in 1 teaspoon of hot oil until well combined. Let it sit for 10 minutes.
- Heat oil in a deep frying pan. Once hot, drop spoonfuls of the batter into the oil. Fry the pakoras on medium heat until they are golden brown and crisp. Once fried, drain them on a plate lined with paper towels. Repeat until all the pakora mixture is used up.
To Make Kadhi
- In a large mixing bowl, add yogurt, gram flour, turmeric powder, red chili powder, ginger-garlic paste, and salt. Whisk well. Gradually add the water, whisking to ensure a lump-free batter.
- Heat oil or ghee in a large pot. Add fenugreek seeds, cumin seeds, black peppercorns, and sauté for a few seconds. Then add slit green chilies, dried red chilies, and sauté for 1-2 minutes. Add the sliced onion and sauté until translucent.
- Stir the yogurt mixture, then pour it into the pan. Stir continuously and bring it to a boil. Once it starts boiling, reduce the heat to low, and simmer for about 30-35 minutes, stirring occasionally, until it thickens slightly. If your kadhi is too thick, feel free to add some hot water and cook for an additional 3-4 minutes.
TPrepare Tadka (Temperin)
- In a small pan, heat ghee or oil. Add cumin seeds, dried red chilies, asafetida, and a teaspoon of red chili powder. Fry for a few seconds until aromatic.
Serving Kadhi Pakoda:
- Add the fried pakoras to the kadhi and let them soak for a few minutes. Pour this tadka over the kadhi and pakoras. Garnish with chopped fresh cilantro. Serve Kadhi Pakora hot with rice or roti.
Recipe Card
Kadhi Pakora [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 55 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Sides | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 225 calories | 1 |
INGREDIENTS
Crushed Coriander Seeds
- 2 tablespoons coriander seeds
For Pakora
- 2 medium-sized onions, sliced
- 1-2 small green chilies, chopped
- 1-2 tbsp chopped cilantro
- 1/4 tsp cumin powder
- 1/2 tsp Kashmiri red chili powder
- 1/4 tsp turmeric powder
- 1/2 tsp carrom seeds (ajwain), crushed
- Salt, to taste
- 1 tsp ginger garlic paste
- 1 cup besan (chickpea flour)
- Water as required
- 1 tsp hot oil
- Oil for frying
For Kadhi
- 1.5 cups plain yogurt
- 1/2 cup besan (chickpea flour)
- 1 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tbsp ginger-garlic paste
- Salt to taste
- 7 cups water
- 2 tbsp oil or ghee
- 1/2 tsp fenugreek seeds
- 1 tsp cumin seeds
- 10-12 black peppercorns
- 2 green chilies, slit
- 2 small Kashmiri dried red chilies
- 1 medium-sized onion, sliced
- 1-2 tablespoons fresh cilantro, chopped
For Tadka:
- 2-3 tbsp ghee or oil
- 1 tsp cumin seeds
- 1/4 tsp hing (asafoetida)
- 3-4 whole dried red chilies
- 1 tsp Kashmiri red chili powder
INSTRUCTIONS:
Crush coriander seeds
- Add coriander seeds to a mortar and coarsely crush them using a pestle. You can also pulse them in a spice blender. Set them aside; we will use them in pakoras and kadhi.
Make Pakora
- In a medium mixing bowl, add sliced onions, green chilies, chopped cilantro, cumin powder, Kashmiri red chili powder, turmeric powder, crushed carrom seeds, salt, and ginger-garlic paste. Mix well, while squeezing the mixture, to release moisture from the onions.
- Gradually add besan and mix well. Also, add a little water to combine the mixture into a thick batter. Ensure it is not runny or too thick. Stir in 1 teaspoon of hot oil until well combined. Let it sit for 10 minutes.
- Heat oil in a deep frying pan. Once hot, drop spoonfuls of the batter into the oil. Fry the pakoras on medium heat until they are golden brown and crisp. Once fried, drain them on a plate lined with paper towels. Repeat until all the pakora mixture is used up.
To Make Kadhi
- In a large mixing bowl, add yogurt, gram flour, turmeric powder, red chili powder, ginger-garlic paste, and salt. Whisk well. Gradually add the water, whisking to ensure a lump-free batter.
- Heat oil or ghee in a large pot. Add fenugreek seeds, cumin seeds, black peppercorns, and sauté for a few seconds. Then add slit green chilies, dried red chilies, and sauté for 1-2 minutes. Add the sliced onion and sauté until translucent.
- Stir the yogurt mixture, then pour it into the pan. Stir continuously and bring it to a boil. Once it starts boiling, reduce the heat to low, and simmer for about 30-35 minutes, stirring occasionally, until it thickens slightly. If your kadhi is too thick, feel free to add some hot water and cook for an additional 3-4 minutes.
TPrepare Tadka (Temperin)
- In a small pan, heat ghee or oil. Add cumin seeds, dried red chilies, asafetida, and a teaspoon of red chili powder. Fry for a few seconds until aromatic.
Serving Kadhi Pakoda:
- Add the fried pakoras to the kadhi and let them soak for a few minutes. Pour this tadka over the kadhi and pakoras. Garnish with chopped fresh cilantro. Serve Kadhi Pakora hot with rice or roti.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Both homemade and store-bought yogurt can be used in this recipe. Sour yogurt gives the Kadhi a nice tang. Yogurt that is 1-2 days old is good, but do not use very old yogurt.
- For making crispy and fluffy pakora, the batter should be thick but also slightly pourable.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/kadhi-pakora/
