Kadhi Pakora

Manisha Mishra
by Manisha Mishra
4 Servings
1 hr

Punjabi Kadhi Pakora is one of the most popular North Indian dishes. Kadhi is cooked on low flame for longer time then deep fried onion pakora are dunked in the spiced and tangy sour yogurt curry. It is made in different way in different versions as kadhi vegetables, kadhi Pakora or only kadhi. All these kadhi tastes distinct and have different flavours all together.

Besan is the key ingredient used to make Kadhi thick and creamy. It's preferred to use sour yogurt for this dish, as the tangy taste makes the kadhi Pakora more flavourful. The longer you slow cook the Kadhi, the better it tastes.

Weekends are for some yummy treats so I have decided to prepare Kadhi Pakora for Lunch. When kadhi pakora is served with Jeera Rice...it's a match made in heaven.

Let's check out the Ingredients to make this delicious recipe then please comment down below, I would love to read your thoughts!!!!

Recipe details
  • 4  Servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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For Yogurt Slurry
  • 1.5 cups sour yogurt
  • 7 to 8 tablespoon gram flour (besan)
  • 3 cups water
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Turmeric powder
  • Salt as required
For Onion Pakora
  • 1 cup thinly sliced onions
  • 1 cup gram flour ( besan)
  • 1/4 tsp carom seeds (ajwain)
  • 1/4 tsp red chilli powder
  • Salt as required
  • 1/4 cup water
  • Oil for deep frying
For Kadhi
  • 1 small chopped onions
  • 1 tbsp crushed garlic
  • 2 dry red chillies
  • 1 sprig curry leaves
  • 1/4 tsp mustard seeds
  • 6 fenugreek seeds (methi seeds)
  • 1/4 tsp cumin seeds
  • 1 generous pinch asafoetida (hing)
  • 2 tablespoons oil
For Yogurt Slurry
In a bowl add sour yogurt, whisk it well untill smooth.
Add bengal gram flour (besan), red chilli powder, turmeric powder, salt to the whisked curd.
Stir using whisker inorder to avoid any lumps.
Add 3 cups water, stir it again. Keep it aside.
For Onion Pakora
Take gram flour (besan) in a bowl, add carom seeds (ajwain), red chili powder and salt.
Then add thinly sliced onions and little water as required to make a thick batter.
Heat oil for deep frying, when the oil becomes medium hot, add a spoonful of the pakora batter in the oil.
When the pakora are partly cooked, then turn over to the other side.
Fry the onion pakora until crispy and golden in colour.
Remove the fried pakora and place them on a kitchen paper towel so that extra oil is absorbed.
Fry the pakora in batches and keep it aside.
For Kadhi Pakora
Heat 2 tablespoons of oil in a large bottom pot.
Add mustard seeds, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and a generous pinch of asafoetida.
Once it's start to splutter add crushed garlic and chopped onions, saute until it's translucent.
Then add the yogurt slurry, bring the kadhi to a boil. Keep on stirring often.
After it comes to a boil, then lower the heat and simmer it.
Allow kadhi to thicken a bit, if it becomes too thick, then add some hot water.
Now add the onion pakora to the kadhi. Stir gently.
Garnish with chopped coriander leaves and serve Punjabi Kadhi Pakora hot with steamed rice.
  • Use sour yogurt for this recipe.
  • Don’t skip curry leaves.
  • Use large bottomed pot for making the kadhi pakora recipe.
  • Serve kadhi Pakora immediately or else pakora will be soggy.
Manisha Mishra
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