Kadhi Pakora Recipe
Learn how to make Kadhi Pakora, a tangy North Indian curry with crispy gram flour dumplings simmered in a spiced yogurt sauce.
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. Pakoras are deep-fried fritters usually made from gram flour, onions, and spices. The pakoras crispy on the outside and soft inside are first deep-fried and then soaked in the kadhi, allowing them to absorb the rich, creamy curry. This Indian curry recipe is slow-cooked with aromatic spices like cumin, mustard seeds, fenugreek seeds, turmeric, curry leaves, and red chilies, 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 step-by-step guide to cook authentic and restaurant-style kadhi pakora that’s perfect for beginners and a healthy Indian food choice.
Ingredients and Substitutes
- Chickpea flour (besan) : This is the base for pakoras and kadhi, giving them a nutty taste and nice thickness. You can substitute it with rice flour, mung dal flour, or cornstarch.
- Red chili powder : It adds spice and color. Paprika or cayenne can be used as alternatives.
- Carom seeds (ajwain) : These bring an earthy sharpness and help with digestion. Cumin or fennel seeds can work in their place.
- Baking soda : This makes pakoras light and airy, but you can also use small amount of eno fruit salt or skip it.
- Green chilies : They give fresh, sharp heat. Jalapeños or black pepper can be used instead.
- Dried fenugreek leaves (kasuri methi) : These add an earthy aroma. Oregano or celery leaves are possible substitutes.
- Onion : Onion gives sweetness and crunch to pakoras. Shallots or grated zucchini can be used instead.
- Fresh coriander leaves : These add freshness and are perfect for garnish. Parsley works as an alternative.
- Mustard oil : This gives a traditional pungent flavor when frying. Sunflower or vegetable oil can also be used.
- Yogurt (curd) or buttermilk : They create the tangy kadhi base. Vegan options like cashew or soy yogurt can be used instead.
- Turmeric powder : This adds a golden color and earthy taste. Fresh turmeric paste can work as a substitute.
- Salt : Salt balances and enhances all the flavors.
- Water : Water is used to make the batter and adjust the consistency of the kadhi.
- Dried red chilies : They bring smokiness to the tadka. Chili flakes can replace them.
- Mustard seeds : These add nutty sharpness and nigella seeds can replace them.
- Cumin seeds : They provide a warm, aromatic flavor. Caraway or fennel seeds can be used as substitutes.
- Fenugreek seeds : These give mild bitterness. You can skip them or use extra mustard seeds.
- Ginger-garlic paste : This adds a strong aroma and depth of flavor. Fresh ginger or garlic alone can work too.
- Ghee (clarified butter) : Ghee enriches the final flavor. Butter or coconut oil can also be used.
Cooking Tips for Making Kadhi Pakora
To make soft and crispy pakoras for authentic Punjabi kadhi pakora, ensure that the batter has a medium-thick consistency. This helps the fritters remain fluffy inside while crisp outside. Fry them in hot oil, shaping small portions and dropping them gently, and always cook in batches so they turn evenly golden without overcrowding the pan.
Once fried, place the pakoras on a paper towel to absorb excess oil, which keeps them light and perfect for adding to kadhi later. When preparing the kadhi batter, whisk yogurt and flour thoroughly until smooth and lump-free, as this is key to achieving a rich and creamy texture. Adjust water gradually to avoid making the mixture too runny or too thick.
While cooking the kadhi base, sauté the spices just long enough for their aroma to release, but avoid burning them, as that can make the curry bitter. Simmer the kadhi on a low flame, stirring occasionally so it thickens gradually and develops a balanced flavor.
Avoid covering the pan completely, since the mixture can rise and spill. Once thickened, let the pakoras cook in the kadhi for at least 20–25 minutes without a lid so they soak up the flavors properly.
Finally, enhance the dish with a tempering of onions, curry leaves, and chilies, poured sizzling hot over the kadhi to deepen its taste and aroma. A garnish of fresh coriander or even a spoonful of ghee before serving will give your kadhi pakora an irresistible finish, best enjoyed hot with rice or naan.
Serving Suggestions for Kadhi Pakora
Kadhi Pakora tastes best when served with a bowl of steamed basmati rice or jeera rice, as the tangy yogurt gravy and soft pakoras soak beautifully into the rice. You can also pair it with pulao with a side of papad, pickle, or fresh salad makes the meal more complete and traditional.
You can also eat Kadhi Pakora with roti chapati, phulka, or paratha if you prefer bread over rice. For a wholesome vegetarian thali meal, serve it alongside dry sabzi like aloo jeera, aloo gobi or bhindi masala, with imli chutney or raita on the side. A tablespoon of ghee on top enhances its flavor and makes it even more comforting.
Frequently asked questions
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. It is usually tempered with spices like mustard seeds, cumin, dried chilies, and finished with ghee.
Kadhi is protein-rich from chickpea flour and probiotics from yogurt. For a healthier version, you can shallow-fry or air-fry the pakoras and use less oil in the tempering.
Kadhi pakora pairs well with steamed basmati rice, jeera rice, or Indian breads like naan, roti, tandoori roti or paratha.
Yes, if you don’t have yogurt, you can use buttermilk, sour cream, or vegan alternatives like cashew yogurt or soy yogurt to maintain the tangy flavor.
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 tsp red chili powder
- ½ tsp crushed carom seeds ajwain
- Baking soda
- 2 finely chopped green chilies
- 1 tbps crushed dried fenugreek leaves kasuri methi
- 1 small onion finely chopped
- A handful of fresh coriander leaves
- Water to make medium-thick batter
- 2 tbps mustard oil for frying
- 1 cup yogurt curd or buttermilk (lassi) for curry
- 2 tbps chickpea flour besan
- ½ tsp turmeric powder
- 1 tsp salt
- 1 cup water for kadhi batter
- 1 tbps oil for tempering
- 3 dried red chilies
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp fenugreek seeds methi seeds
- 1 tbps ginger garlic paste or fresh ginger & garlic
- ½ cup water for thinning kadhi if needed
- 1 tbps oil for the Tadka Seasoning
- ½ tsp red chili powder
- Chopped coriander leaves
- Ghee clarified butter (optional)
Instructions
- In a mixing bowl, combine 1 cup chickpea flour (besan), 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, and 1 chopped onion. Optional: add spinach, cabbage, or grated carrot to enhance flavor and nutrition. Add water gradually to prepare a medium-thick pakora batter, which is key to making soft and crispy pakoras.
- Heat oil in a frying pan over high flame. Shape the pakora batter into small balls (1–1.5 tablespoons each) and gently drop them into the hot oil. Deep fry in batches for 4–5 minutes until golden brown and crispy, then place on a paper towel to absorb excess oil.
- In a large bowl, add 2 tablespoons chickpea flour and 1 cup yogurt (curd). Whisk for about 1 minute until smooth and lump-free. Add 1 cup water and whisk thoroughly to form a smooth kadhi batter. If too thick, gradually add ½ cup water to adjust consistency.
- Heat 2 tablespoons oil in a pan over medium flame. Add 3 dried red chilies, ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, 1 tablespoon red chili powder, 2 tablespoons turmeric powder, 1 chopped onion, and 10–12 curry leaves. Sauté for 1 minute to release their flavors.
- Add 1 tablespoon ginger-garlic paste to the pan and sauté until fragrant for about 1 minute. Once the kadhi base is ready, pour the kadhi batter into the pan and simmer on low flame for 10 minutes, stirring occasionally. Do not fully cover the pan as the kadhi may rise and spill.
- Once the kadhi thickens, add the fried pakoras. Gently mix and cook on low flame for 20–25 minutes without a lid, letting the pakoras soak and absorb the flavors for a rich, aromatic taste.
- For tempering, heat oil in a pan or tadka spoon over high flame. Add chopped onion, a few curry leaves, and dry red chilies. Sauté for a few seconds until fragrant and let the onion turn slightly brown.
- Pour this red chili tempering over the simmering kadhi and mix well to enhance the flavor. This gives the dish a vibrant color and spicy burst.
- Garnish Kadhi Pakora with fresh coriander leaves and serve hot with steamed rice or naan. For extra richness, add a spoonful of ghee on top before serving.
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.
