🍲 Kadhi Pakora Recipe | Punjabi Kadhi Pakora (Authentic & Easy)

Kadhi Pakora is a classic North Indian comfort food made with a tangy yogurt-based curry and soft, fluffy gram flour fritters (pakoras). Known for its rich flavor, creamy texture, and homely warmth, this dish is a staple in many Indian households, especially in Punjab and Uttar Pradesh.

In this recipe, we’ll prepare authentic Punjabi Kadhi Pakora using easy, step-by-step instructions so you can make it perfectly every time. Whether you enjoy it with steamed basmati rice, jeera rice, or roti, this homemade kadhi recipe is sure to become a favorite.

🛒 Ingredients for Kadhi Pakora Recipe

Serves: 4–5
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

🌿 For the Kadhi (Yogurt Curry)

• Yogurt (curd) – 2 cups (slightly sour)

• Gram flour (besan) – 4 tbsp

• Water – 4 cups

• Turmeric powder – ½ tsp

• Red chili powder – 1 tsp

• Salt – to taste

🌱 For Tempering (Tadka)

• Ghee or oil – 2 tbsp

• Mustard seeds – ½ tsp

• Cumin seeds – 1 tsp

• Fenugreek seeds (methi) – ¼ tsp

• Dry red chilies – 2–3

• Asafoetida (hing) – ¼ tsp

• Curry leaves – 8–10

• Ginger – 1-inch, grated

• Green chilies – 2, slit

🍘 For the Pakoras (Fritters)

• Gram flour (besan) – 1 cup

• Onion – 1 medium, finely chopped

• Green chilies – 2, chopped

• Fresh coriander leaves – 2 tbsp, chopped

• Turmeric powder – ¼ tsp

• Red chili powder – ½ tsp

• Baking soda – a pinch (optional, for fluffiness)

• Salt – to taste

• Water – as needed

• Oil – for deep frying

👨‍🍳 Step-by-Step Kadhi Pakora Recipe

Step 1 – Make the Pakora Batter

1. In a mixing bowl, combine gram flour, onion, green chilies, coriander leaves, turmeric powder, red chili powder, baking soda, and salt.

2. Add water gradually to form a thick batter.

3. Heat oil in a deep pan over medium heat.

4. Drop spoonfuls of batter into the hot oil and fry until golden brown.

5. Remove and drain excess oil on paper towels.

Step 2 – Prepare the Kadhi Base

1. In another large bowl, whisk yogurt until smooth.

2. Add gram flour, turmeric powder, red chili powder, and salt.

3. Gradually add water while whisking to avoid lumps.

4. Pour this mixture into a large pot and bring to a gentle boil over medium heat.

5. Stir continuously for the first 5–7 minutes to prevent curdling.

Step 3 – Cook the Kadhi

1. Once it starts boiling, reduce heat to low.

2. Let it simmer for 25–30 minutes, stirring occasionally.

3. The kadhi will thicken and develop a rich, tangy flavor.

Step 4 – Tempering the Kadhi (Tadka)

1. Heat ghee or oil in a small pan.

2. Add mustard seeds, cumin seeds, and fenugreek seeds.

3. Once they crackle, add dry red chilies, asafoetida, curry leaves, ginger, and green chilies.

4. Sauté for 30 seconds and pour this tempering over the simmering kadhi.

5. Mix well and cook for another 2–3 minutes.

Step 5 – Add Pakoras

1. Just before serving, drop the pakoras into the hot kadhi.

2. Let them soak for 5 minutes so they absorb the curry flavor but remain soft inside.

🍽️ Best Occasions to Serve Kadhi Pakora

• Weekend Family Lunches – Perfect with steamed rice for a comforting meal.

• Festive Vegetarian Feasts – A lighter yet flavorful curry option.

• Rainy Days & Winters – Warm, tangy, and soothing.

• Casual Dinner Parties – Impress guests with an authentic Punjabi delicacy.

🍛 Serving Suggestions

• Traditionally served with steamed basmati rice or jeera rice.

• Pairs well with missi roti or plain chapati.

• Add a side of papad and pickle for a complete North Indian thali experience.

🧮 Nutrition Facts (Approx. per serving)

💡 For a lighter version, air-fry the pakoras or shallow-fry them instead of deep frying.

🌟 Tips for the Perfect Kadhi Pakora

• Slightly sour yogurt gives the best authentic flavor.

• Continuous stirring in the first few minutes prevents curdling.

• Fry pakoras on medium heat so they cook evenly inside.

• Add pakoras at the end to keep them from getting too soggy.

• For spicy kadhi pakora, add extra green chilies or more red chili powder.

❓ FAQs – Kadhi Pakora

Q. Can I make Kadhi Pakora without deep frying?
Yes, you can bake or air-fry the pakoras for a healthier version.

Q. Why does my kadhi split?
This happens if the yogurt isn’t whisked well or the flame is too high in the beginning.

Q. Can I store Kadhi Pakora?
Yes, refrigerate for up to 2 days. Reheat gently before serving and add fresh pakoras if possible.

📝 Interesting Facts

This Punjabi Kadhi Pakora recipe is a comforting, tangy, and hearty Indian curry that brings warmth to every meal. With its creamy yogurt base, perfectly spiced tempering, and soft pakoras, it’s a dish you’ll make again and again.

Whether it’s a rainy afternoon, a lazy weekend lunch, or a festive vegetarian spread, Kadhi with pakoras is the perfect dish to satisfy both your soul and your taste buds.