How to Make Kadhi Pakora at Home

A deliciously spicy and tangy yogurt-based curry served with deep fried pancakes.


How to Make Kadhi Pakora at Home

How to Make Kadhi Pakora at Home


Punjabi Kadhi Pakora is a traditional North Indian dish known for its tangy and spicy flavors. This comforting yogurt-based curry is studded with crispy gram flour fritters, making it a hearty meal perfect for any occasion. A staple in Punjabi households, Kadhi pakora is enjoy with steamed rice or roti for a burst of flavor that is both satisfying and delicious. This recipe provides a step-by-step guide to making this classic dish at home.

kadhi pakora


1. To make the kadhi

  • 2 cups yogurt (curd)
  • 1 cup gram flour (besan)
  • 4 cups water
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste

2. For the Pakoras:

  • 1 cup gram flour (besan)
  • 1 small onion finely chopped.
  • 1 green chili finely chopped.
  • 1 teaspoon cumin seeds
  • 1 teaspoon of ajwain (carom seed) powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • Water (as needed to make a thick batter)
  • Oil for frying.


1. Preparation of yogurt mixture:

  • In a large bowl, whisk together the yogurt and gram flour until smooth.
  • Add the turmeric powder, red chili powder, and salt to taste. Mix well.
  • Gradually add water, stirring continuously to avoid lumps.
Preparation of yogurt mixture

2. Cook the kadhi:

  • Pour the yogurt mixture in a deep saucepan and cook it on a medium flame.
  • Stir continuously until it comes to a boil, then reduce the heat and simmer for about 30-40 minutes, stirring occasionally.
Cook the kadhi

3. To make the pakoras:

  • In a mixing bowl, combine gram flour, chopped onion, green chili, cumin, ajwain, red chili powder and salt.
  • Add water little by little to make a thick batter.
  • Heat oil in a deep pan. Drop the batter by the spoonful into the hot oil and fry until golden brown and crisp.
  • Take out the pakoras and let them drain on paper towels.
In a mixing bowl, combine gram flour, chopped onion, green chili, cumin, ajwain, red chili powder and salt.

4. Place the pakoras in the kadhi:

  • Once the kadhi cooked and thickened, add the fried pakoras to the kadhi.
  • Let it simmer for another 10-15 minutes so that the pakoras absorb the flavors
Place the pakoras in the kadhi

5. Prepare the tempering:

  • Heat oil or ghee in a small pan.
  • Add mustard seeds, cumin seeds and fenugreek seeds. Let them splutter.
  • Add the dried red chilies, asafoetida, curry leaves, ginger, and garlic and sauté until fragrant.
  • Sauté until fragrant and the garlic is golden brown.
  • Pour this mixture over the kadhi and stir gently to combine.
Prepare the tempering
Kadhi Pakora , image credit Bing


  • Mixing bowls
  • Deep frying pan
  • Cooking spoon
  • Kadhai or deep pan

Nutrition Information

Total Carbohydrates38g
Dietary Fiber 5g
nutrition info

Suitable For Diet

  • Vegetarian Diet
  • Dairy (yogurt)
  • Gluten (gram flour)

Tips and tricks

  • Use fresh yogurt for a tangier kadhi.
  • Avoid lumps in the kadhi, make sure the yogurt mixture is smooth.
  • Keep the pakoras crisp, fry them just before adding them to the kadhi.
  • Adjust the spices to taste.

Garnishing and Serving

  • Garnish with freshly chopped cilantro leaves.
  • Serve hot with a side of steamed basmati rice or chapati.

Storage Instructions

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • If the kadhi is too thick, reheat gently on the stove, adding a little water.


Bringing the authentic flavors of Punjab to your table, Punjabi Kadhi Pakora is a delicious and hearty dish. Its tangy yogurt base combined with crispy pakoras makes it a comforting meal perfect for family gatherings or everyday dinners. Try this recipe and enjoy a taste of traditional Punjabi cuisine. Share your feedback and variations in the comments below! Refreshing Kadhi Pakora, A Perfect Dish for Every Meal


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How to Make Kadhi Pakora at Home- FAQs

Can I make Kadhi Pakora without onion and garlic?

Yes, you can omit the onion and garlic for a Jain-friendly version. The kadhi will still be full of flavor.

How do I make sure that the pakoras do not get too soft in the kadhi?

Fry the pakoras until they are crisp. Add them to the kadhi just before serving.

Can I use sour yogurt in this recipe?

Yes, sour yogurt adds a nice tang to the kadhi and enhances its flavor.

Can I bake the pakoras instead of frying them?

Yes, you can bake the pakoras at 375°F (190°C) for about 20-25 minutes or until golden brown.

What can I serve with Kadhi Pakora?

Steamed rice, jeera rice or chapati goes well with Kadhi Pakora.

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