This Kadhi Pakora recipe brings the warmth and comfort of Indian home-cooking straight to your kitchen. Whether you’re serving it as a weekend special or a weekday meal, it never fails to satisfy.
Simple ingredients, bold flavors, and those irresistible pakoras make this dish a must-try for anyone who enjoys traditional Indian flavors.
Kadhi Pakora Recipe – 6 Simple Steps to Make This Comforting North Indian Classic
Learn how to make authentic Kadhi Pakora in just 6 easy steps! A creamy, tangy yogurt-based curry with crisp gram flour fritters. Perfect for lunch or dinner.The Kadhi Pakora recipe is a comforting North Indian dish made with a rich, spiced yogurt-based curry and soft, crispy besan (gram flour) pakoras. Popular in Punjab and other northern regions of India, this dish brings together sour, spicy, and savory flavors all in one bowl.Whether you’re new to Indian cuisine or a longtime lover of home-style cooking, Kadhi Pakora is a wholesome, affordable, and satisfying meal that’s perfect for lunch or dinner. Pair it with steamed rice and achar (pickle) for a hearty meal.
Servings: 4
Cost: 100
Ingredients
For the Kadhi:
- 1 cup sour curd or yogurt
- 3 tbsp besan gram flour
- 3 cups water
- ½ tsp turmeric powder
- 1 tsp salt or to taste
- ½ tsp red chili powder
For the Pakora:
- 1 cup besan gram flour
- 1 small onion chopped
- 1 green chili finely chopped
- 1 tsp ajwain carom seeds
- Salt to taste
- Water as needed
- Oil for deep frying
For Tempering (Tadka):
- 1½ tbsp ghee or oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 dried red chili
- A pinch of asafoetida hing
- 8 –10 curry leaves
Instructions
How to Make Kadhi Pakora in 6 Simple Steps
Prepare the Pakora Batter
- In a bowl, mix besan, chopped onions, green chili, ajwain, and salt. Add water gradually to form a thick batter.
Fry the Pakoras
- Heat oil in a deep pan. Drop spoonfuls of the batter and deep-fry until golden brown. Remove and set on paper towels.
Make the Kadhi Base
- Whisk curd, besan, water, turmeric, chili powder, and salt into a lump-free mixture.
Cook the Kadhi
- In a deep pot, bring the mixture to a boil, then simmer for 25–30 minutes. Stir often to prevent curdling and sticking.
Add Pakoras
- Gently drop the fried pakoras into the simmering kadhi. Let them soak and soften for 5–7 minutes.
Prepare the Tempering
- Heat ghee in a small pan. Add mustard seeds, cumin seeds, red chili, hing, and curry leaves. Pour this sizzling tadka over the kadhi.
Serving Suggestions
- Serve hot with steamed basmati rice or jeera rice
- Pair with pickle and papad for a complete meal
- Can also be eaten with roti or paratha
Why This Kadhi Pakora Recipe Works
- Uses pantry-friendly ingredients
- Balanced flavors – tangy, spicy, savory
- Vegetarian and gluten-free
- Great for meal prep and reheating
Pro Tips
- Use sour curd for authentic tanginess.
- Always cook kadhi on low to medium heat to avoid splitting.
- Add a pinch of baking soda to pakora batter for extra fluffiness.
- For variation, add methi leaves or spinach to the pakora batter.
Final Thoughts
- This Kadhi Pakora recipe brings the warmth and comfort of Indian home-cooking straight to your kitchen. Whether you’re serving it as a weekend special or a weekday meal, it never fails to satisfy.
- Simple ingredients, bold flavors, and those irresistible pakoras make this dish a must-try for anyone who enjoys traditional Indian flavors.