Punjabi Kadhi Pakora


Easy to make

Perfect Comfort Food

Good source of Protein

Main Ingredients




Curry Leaves



Green Chili


Step 1

In a large bowl, add yogurt, gram flour, salt and turmeric. Whisk it well. Then add water, continue whisking to make sure no lumps are formed.

Step 2

Heat a large pot on medium-high flame. Add the ghee or oil. If possible, use mustard oil, it gives an authentic flavor to the kadhi. Make sure to heat the mustard oil until it smokes. Add the asafoetida, cumin seeds, mustard seeds, fenugreek seeds, curry leaves. Let them splutter.

Step 3

Add the green chili, ginger, garlic, and saute for 30 seconds. Add the onions and saute for a minute. Then add the coriander powder and give it a mix.

Step 4

Add the prepared yogurt mixture to the pot while stirring continuously. Keep stirring until it starts to boil. Once boiled, keep on low and simmer for about 20-25 minutes.

Step 5

In a bowl, mix all the pakora ingredients except onions and oil. If you have time, keep this mixture for about 15 minutes. This helps to make soft pakoras. If not, add a pinch of baking soda to the gram flour batter. This will be a thick batter, not a runny batter.

Step 6

Add onions and mix well. You want to add onions to the batter when you are ready to fry the pakoras.

Step 7

Heat vegetable oil in a large frying pan over medium to high heat. Once oil is hot, lower the heat to medium. Use a small scoop (or your fingers if you are comfortable) and drop the pakoras in the oil.  Cook several minutes per side until the pakora is golden brown. 

Step 8

Turn the pakoras to make sure they cook evenly on the other side. Transfer the pakoras to a paper towel lined plate or bowl.

Step 9

Kadhi should have cooked well by now. If the kadhi has thickened too much, you can add more water if you like. Add the pakoras to the kadhi and let it continue to simmer on low heat.

Step 10

In a small pan, add ghee and heat it on medium heat. Add cumin seeds and whole dry red chili's. Once seeds crackle, take the pan off heat.

Step 11

Add the Kashmiri Red chili powder, and give a quick stir. Now right away pour the tadka on the kadhi. (Don't delay, as otherwise the red chili powder can burn) Give a quick stir. Garnish with cilantro, and enjoy kadhi pakora with rice!

 And it's ready!

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