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Kadhi Pakora Recipe

Time and servings

Nutrition

Per servings.

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About

Kadhi Pakora is a classical North Indian dish known for its rich flavour and creamy texture. It combines tangy yoghurt and chickpea flour, forming a smooth and thick curry base. The mixture thickens beautifully as it cooks, giving a velvety finish. Soft pakoras made with gram flour add a fluffy texture and soak up the gravy perfectly. Every spoonful delivers warmth and comfort, featuring mild spices and golden-fried fritters. This dish is popular as a quick and easy curry across India. It pairs beautifully with both rice and roti, making it a multipurpose meal. The thick and creamy consistency allows it to serve as both a soup and a light appetiser. Its semi-thick texture and earthy aroma make it a delight for everyday cooking. This recipe stands out for its speed and simplicity. Yoghurt and chickpea flour form the protein-rich base that thickens naturally without long cooking. The creamy consistency develops in minutes as the mixture simmers. Soft pakoras add a satisfying bite, turning the curry into a hearty meal. Even leftover pakoras can be added without affecting taste or texture. The dish needs no pressure cooking, just a quick whisk of curd and besan. The blend of tangy, spicy, and creamy flavours brings comfort in every bite. It serves as a perfect weekday curry or festive dish. Its easy preparation and multipurpose nature make it ideal for any meal. Fun Fact:
Traditionally, Punjabi households used leftover pakoras in Kadhi the next day, turning an ordinary curry into a celebrated weekend meal.

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Ingredients

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For kadhi:

  • ½ cup besan / gram flour
  • 1 tsp turmeric
  • ½ tsp chilli powder
  • 2 cup curd
  • 4 cup water
  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp cumin
  • ¼ tsp methi
  • 1 tsp coriander seeds (crushed)
  • pinch hing
  • 1 inch ginger (grated)
  • 2 chilli (finely chopped)
  • few curry leaves
  • 1 tbsp salt
  • 2 tbsp coriander (finely chopped)
  • 2 tbsp kasuri methi (crushed)

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For pakora:

  • 2 cup besan / gram flour
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 2 tbsp kasuri methi (crushed)
  • pinch hing
  • ½ tsp salt
  • water (for batter)
  • ¼ tsp baking soda
  • oil (for frying)

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For tempering:

  • 1 tbsp ghee
  • ½ tsp cumin
  • 2 dried red chilli (broken)
  • pinch hing
  • pinch chilli powder

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Instructions

  1. Firstly, in a bowl take ½ cup besan, 1 tsp turmeric, ½ tsp chilli powder and 2 cup curd.
  2. Whisk and mix well making sure there are no lumps.
  3. Add 4 cup water and prepare a smooth watery consistency mixture. Keep aside.
  4. In a large kadai heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 tsp coriander seeds, pinch hing.
  5. Also add 1 inch ginger, 2 chilli, few curry leaves. Splutter the tempering.
  6. Pour in the besan curd mixture and mix well.
  7. Keep stirirng till the besan and curd mixture are well combined, and starts to thicken.
  8. when the mixture comes to a boil, add 1 tbsp salt and mix well.
  9. Stir occasionally, and boil for 15 to 20 minutes or until the raw flavour of besan is gone.
  10. The mixture will turn glossy, adjust the consistency as required. Keep aside.
  11. To prepare the pakoda, in a bowl take 2 cup besan.
  12. Add ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, 2 tbsp kasuri methi, pinch hing and ½ tsp salt.
  13. Mix well, ensuring all the spices are well combined.
  14. Now add water slowly, and prepare a smooth lump free batter.
  15. Also add ¼ tsp baking soda and mix well till the batter is light and fluffy.
  16. Wet your hands with water, and pinch off a ball-sized piece of dough.
  17. Drop in hot oil, keeping the flame on medium.
  18. Stir occasionally, until the pakoda turns golden brown and crisp.
  19. Drain off to remove excess oil.
  20. Drop the pakoda into the kadi.
  21. To prepare the tempering, heat 1 tbsp ghee. Add ½ tsp cumin, 2 dried red chilli, pinch hing, pinch chilli powder.
  22. Pour the tempering over the kadhi.
  23. Also add 2 tbsp coriander, 2 tbsp kasuri methi and mix well.
  24. Finally, enjoy Kadhi Pakora Recipe with jeera rice.

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Step-by-step

1
Firstly, in a bowl take ½ cup besan, 1 tsp turmeric, ½ tsp chilli powder and 2 cup curd.
2
Whisk and mix well making sure there are no lumps.
3
Add 4 cup water and prepare a smooth watery consistency mixture. Keep aside.
4
In a large kadai heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 tsp coriander seeds, pinch hing.
5
Also add 1 inch ginger, 2 chilli, few curry leaves. Splutter the tempering.
6
Pour in the besan curd mixture and mix well.
7
Keep stirirng till the besan and curd mixture are well combined, and starts to thicken.
8
When the mixture comes to a boil, add 1 tbsp salt and mix well.
9
Stir occasionally, and boil for 15 to 20 minutes or until the raw flavour of besan is gone. The mixture will turn glossy, adjust the consistency as required. Keep aside.
10
To prepare the pakoda, in a bowl take 2 cup besan.
11
Add ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, 2 tbsp kasuri methi, pinch hing and ½ tsp salt.
12
Mix well, ensuring all the spices are well combined.
13
Now add water slowly, and prepare a smooth lump free batter.
14
Also add ¼ tsp baking soda and mix well till the batter is light and fluffy.
15
Wet your hands with water, and pinch off a ball-sized piece of dough.
16
Drop in hot oil, keeping the flame on medium.
17
Stir occasionally, until the pakoda turns golden brown and crisp. Drain off to remove excess oil.
18
Drop the pakoda into the kadi.
19
To prepare the tempering, heat 1 tbsp ghee. Add ½ tsp cumin, 2 dried red chilli, pinch hing, pinch chilli powder.
20
Pour the tempering over the kadhi.
21
Also add 2 tbsp coriander, 2 tbsp kasuri methi and mix well.
22
Finally, enjoy Kadhi Pakora Recipe with jeera rice.Kadhi Pakora Recipe

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Video

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Tips

The classical Multipurpose Kadhi Pakora Recipe – Restaurant Style is a creamy and tangy yoghurt-based curry with soft gram flour fritters. It is simple to prepare, rich in protein, and pairs well with both rice and roti
  1. Whisk: Combine curd and besan until smooth. This prevents lumps and ensures an even, creamy consistency
  2. Spice Addition: Mix turmeric, chilli powder, and salt in the curd mixture. Early seasoning helps flavours blend better during cooking
  3. Simmer: Cook the kadhi on a low flame. Slow simmering enhances thickness and gives a rich texture
  4. Pakoras Frying: Make small, soft pakoras and fry on medium heat. This keeps them light and spongy, allowing them to soak up the curry well.
  5. Tempering: Add a final tadka of cumin, mustard, and red chilli in ghee. It deepens flavour and gives an authentic restaurant-style aroma.

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FAQ

Whisk curd and besan properly before heating. Always cook on low heat and stir continuously until the mixture thickens.
Simmer the kadhi for a longer period to reduce excess water. You can also mix a small spoon of besan slurry and cook for a few minutes.
Add them just before serving to keep them soft but intact. If you prefer them extra soft, soak briefly in warm water before adding.
Yes, refrigerate the kadhi in an airtight container. Reheat on low flame and add a little water if it thickens too much.
Besan and curd together create natural thickness. Slow cooking helps the mixture turn smooth and creamy.

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Notes

  • Firstly, make sure to use sour curd to have a balance in flavours.
  • Also, add the pakoda just before serving to have crunchy bites.
  • Additionally, do not compromise on the cooking time of the kadhi. Otherwise, it tastes raw and has an unpleasant odour.
  • Finally, the Punjabi Kadhi Pakora Recipe tastes great when served hot.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kadhi-pakora-recipe-punjabi-kadhi-recipe/