Kadhi Pakora Recipe
Kadhi Pakora is a popular North Indian dish that combines crispy, fried pakoras with a smooth, tangy curry made from yogurt. The crunchy pakoras are made from chickpea flour and spices, then cooked in a flavorful curry. This Indian curry recipe is perfect for serving with rice or naan bread, making it tasty dinner recipe. If you want to learn how to make kadhi pakora at home, follow this veg recipe, step-by-step guide to cook authentic and restaurant-style kadhi pakora that’s perfect for beginners and a healthy Indian food choice.
Ingredients List
- 1 cup chickpea flour
- 1 teaspoon red chili powder
- ½ teaspoon crushed carom seeds
- A pinch of baking soda
- 2 green chilies, finely chopped
- 1 tablespoon crushed dried fenugreek leaves
- 1 small onion, finely chopped
- A handful of fresh coriander leaves, chopped
- Water, as required (to make a medium-thick batter)
- 2 tablespoons mustard oil (for frying)
- For the Kadhi (Yogurt Gravy)
- 1 cup yogurt (curd) or buttermilk
- 2 tablespoons chickpea flour
- ½ teaspoon turmeric powder
- 1 teaspoon salt (adjust to taste)
- 1 cup water (for making the kadhi batter)
- For Tempering (Tadka)
- 1 tablespoon oil
- 3 dried red chilies
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- 1 tablespoon ginger-garlic paste (or 1-inch piece of ginger and 3 cloves of garlic, finely chopped or grated)
- ½ cup water (for thinning the kadhi if needed)
- 1 tablespoon oil
- 1/2 teaspoon red chili powder
- Chopped coriander leaves (for garnish)
- Ghee (clarified butter)
Kadhi Pakora Recipe Step-by-Step Instructions
Prepare the Kadhi Batter
1. In a mixing bowl, combine:
- 1 cup chickpea flour (besan)
- 1 teaspoon red chili powder
- ½ teaspoon crushed carom seeds (ajwain)
- A pinch of baking soda
- 2 green chilies, finely chopped
- 1 tablespoon crushed dried fenugreek leaves (kasuri methi)
- 1 small onion, finely chopped
- A handful of fresh coriander leaves, chopped
Optional: You can also add finely chopped vegetables such as spinach, cabbage, or grated carrot to enhance the flavor and nutrition of the Kadhi Pakora.
2. Gradually add water to create a medium-thick pakora batter. A well-balanced batter is key to making soft and crispy pakoras for authentic Punjabi Kadhi Pakora.
Make Pakoras for Kadhi
3. Heat 2 tablespoons of mustard oil in a frying pan over high flame. Once the oil is hot, shape the pakora batter into small balls (about 1 to 1.5 tablespoons each) using your hands, and gently drop them into the hot oil. Fry until golden and crisp.
The pakoras should be crispy from the outside while soft on the inside. Frying pakoras is an essential step in this Kadhi Pakora recipe to ensure the perfect texture.
Fry Pakoras Until Golden Brown
4. Fry the besan pakoras in batches, without overcrowding the pan. Cook each side for 4–5 minutes until golden brown and crispy. Perfect for authentic Punjabi Kadhi Pakora.
5. Once golden and crisp, remove the pakoras from the oil and place them on a paper towel to absorb excess oil. This keeps the pakoras light, crispy, and perfect for Kadhi Pakora.
Prepare the Kadhi Base
6. In a large bowl, whisk 1 cup of yogurt (curd) until smooth. This forms the flavorful base for Kadhi Pakora.
Tip: For a lighter and tangier kadhi, you can use 1 cup of buttermilk (lassi) instead of curd.
Mix Besan with Yogurt
7. Add 2 tablespoons of chickpea flour (besan) to the whisked yogurt. Whisk for about 1 minute until smooth and lump-free.
8. Add 1 teaspoon turmeric powder, 1 teaspoon salt, and 1 cup water to the kadhi mixture. Whisk thoroughly to form a smoothbatter, which will be used to cook the pakoras. This step is essential for creating the rich, creamy texture of authentic Kadhi Pakora.
Prepare the Tempering
9. Heat 1 tablespoon of oil in a pan over medium flame. Add the following spices:
- 3 dried red chilies
- ½ teaspoon mustard seeds (rai)
- ½ teaspoon cumin seeds (jeera)
- ¼ teaspoon fenugreek seeds (methi seeds)
Sauté the spices for 1 minute, allowing them to release their flavors into the oil.
10. Add 1 tablespoon ginger-garlic paste to the hot oil and spices in the pan. Alternatively, use 1-inch fresh ginger and 3 garlic cloves, finely chopped or grated. Sauté until fragrant, about 1 minute.
Combine and Cook the Kadhi
11. Once the tempering is ready, add the kadhi batter to the pan. If the batter is too thick, gradually add ½ cup water to adjust the consistency. Mix well and simmer on low flame for about 10 minutes, stirring occasionally.
Do not cover the pan, as the kadhi batter may rise and spill out. You can also cook the kadhi in a pressure cooker without using the lid. This slow cooking helps develop a rich, aromatic flavor in the kadhi.
12. Stir occasionally and let the kadhi become thick and rich before adding the pakoras. The consistency of the kadhi is important, and this step ensures it is thick enough to soak up the fried pakoras perfectly.
Prepare the Final Tadka
13. Heat 1 tablespoon oil in a small pan or tadka spoon over high flame. Add ½ teaspoon red chili powder and sauté for a few seconds until fragrant.
14. Pour this red chili tempering over the simmering kadhi and mix well to enhance the flavor. This final tadka adds a vibrant, aromatic, and spicy burst of flavor to your Kadhi Pakora recipe, making it aromatic and spicy.
Add Pakoras to the Kadhi
15. Once the kadhi has thickened and cooked for around 10 minutes, add the fried pakoras into the kadhi. Top with sliced green chilies for an extra burst of flavor. Gently mix the pakoras with the kadhi and let it cook on low flame for 20-25 minutes without a lid.
16. Stir the kadhi occasionally and keep the flame low to prevent it from sticking or burning.
Garnish Kadhi Pakora and Serve
17. Garnish the Kadhi Pakora with chopped coriander leaves and serve hot with naan or rice. For extra richness, add a spoonful of ghee (clarified butter) on top. Enjoy this comforting dish that perfectly balances crispy pakoras with tangy, creamy kadhi.
Serving Suggestions for Kadhi Pakora
- Serve Kadhi with steamed rice for a classic combo.
- Pair with jeera rice or ghee rice for extra flavor. Enjoy with chapati or phulka with pickle and papad on the side for crunch and tang for a lighter meal.
- Serve with fried green chilies for a spicy kick.
- Garnish with coriander and a squeeze of lemon before serving.
FAQs
Fry pakoras well and add them to the kadhi just before serving or cook gently so they don’t get too soggy.
Kadhi is a tangy, yogurt-based Indian curry thickened with chickpea flour, also known as besan in hindi language and flavored with spices.
Kadhi pakora pairs well with steamed basmati rice, jeera rice, or Indian breads like naan, roti, tandoori roti or paratha.
Recipe Card
Kadhi Pakora Recipe
Equipment
- 1 Mixing bowls (for batter and yogurt mix)
- 1 Whisk
- 1 Frying pan / Deep frying pan (for frying pakoras)
- 1 Slotted spoon
- 1 Spatula or spoon (for stirring kadhi)
- 1 Small pan
- 1 Knife and chopping board (for chopping onions, green chilies, coriander)
Ingredients
- 1 cup chickpea flour for pakora; Fried Dumplings
- 1 teaspoon red chili powder
- ½ teaspoon crushed carom seeds ajwain
- Baking soda
- 2 finely chopped green chilies
- 1 tablespoon crushed dried fenugreek leaves kasuri methi
- 1 small onion finely chopped
- A handful of fresh coriander leaves
- Water to make medium-thick batter
- 2 tablespoons mustard oil for frying
- 1 cup yogurt curd or buttermilk (lassi) for curry
- 2 tablespoons chickpea flour besan
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 cup water for kadhi batter
- 1 tablespoon oil for tempering
- 3 dried red chilies
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds methi seeds
- 1 tablespoon ginger garlic paste or fresh ginger & garlic
- ½ cup water for thinning kadhi if needed
- 1 tablespoon oil for the Tadka Seasoning
- ½ teaspoon red chili powder
- Chopped coriander leaves
- Ghee clarified butter (optional)
Instructions
- Prepare the pakora batter by mixing chickpea flour, red chili powder, crushed ajwain, baking soda, green chilies, kasuri methi, chopped onion, coriander leaves, and enough water to make a medium-thick batter.
- Heat mustard oil in a pan. Shape the batter into small balls (~1 to 1.5 tablespoons each) and deep fry until golden brown and crispy. Drain on paper towels.
- Whisk yogurt (or buttermilk) in a large bowl.
- Add chickpea flour, turmeric powder, salt, and water. Whisk until smooth to form the kadhi batter.
- Heat oil in a pan for tempering.
- Add dried red chilies, mustard seeds, cumin seeds, fenugreek seeds, and sauté for a minute.
- Add ginger garlic paste and sauté till aromatic.
- Add the kadhi batter to the pan. Add water if needed to adjust consistency. Cook on low flame for 10 minutes, stirring occasionally.
- Prepare the tadka by heating oil and red chili powder in a small pan. Pour this tadka over the kadhi and mix well.
- Add fried pakoras to the kadhi. Cook on low flame for 20-25 minutes, stirring gently to allow pakoras to absorb the kadhi flavors.
- Garnish Kadhi Pakoda with fresh coriander leaves and a spoonful of ghee if desired.
- Serve hot dish with steamed rice, naan, or chapati.
Notes
- Serve Kadhi Pakora with steamed basmati rice or jeera rice.
- Pair with soft naan or roti.
- Add pickle and papad on the side for extra flavor.
- Garnish with fresh coriander and a squeeze of lemon juice.
