🍛 How to Make Kadhi Pakora | Traditional Punjabi Yogurt Curry with Crispy Fritters

Kadhi Pakora

🍛 How to Make Kadhi Pakora | Traditional Punjabi Yogurt Curry with Crispy Fritters

Kadhi Pakora is a classic North Indian comfort food made by simmering spiced gram flour (besan) and yogurt into a tangy curry and adding crispy pakoras (fritters) made with onions and spices. It’s hearty, flavorful, and perfect when served with steamed rice or jeera rice.

🧾 Ingredients

For Kadhi (Yogurt Curry):

  • 2 cups sour curd (yogurt)
  • 1/2 cup besan (gram flour)
  • 4 cups water
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • Salt to taste

For Tempering:

  • 2 tbsp oil or ghee
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp fenugreek seeds (methi dana)
  • 1–2 dried red chilies
  • 1/2 tsp hing (asafoetida)
  • 8–10 curry leaves
  • 1 tsp ginger (grated)
  • 1 green chili (slit)

For Pakoras (Fritters):

  • 1 cup besan (gram flour)
  • 1 onion (thinly sliced)
  • 1/2 tsp red chili powder
  • 1/2 tsp ajwain (carom seeds)
  • 2 tbsp fresh coriander (chopped)
  • Salt to taste
  • Water as needed (thick batter)
  • Oil for deep frying

👨‍🍳 Instructions

Step 1: Prepare the Kadhi Base

  1. In a mixing bowl, whisk together curd and besan until smooth.
  2. Add 4 cups water, turmeric, red chili powder, and salt. Mix well and set aside.

Step 2: Cook the Kadhi

  1. In a deep pot, heat 2 tbsp oil/ghee.
  2. Add mustard seeds, cumin seeds, fenugreek seeds, red chilies, hing, curry leaves, green chili, and ginger. Let them sizzle.
  3. Pour in the kadhi mixture, stir continuously until it comes to a boil to avoid curdling.
  4. Lower the heat and simmer for 30–40 minutes, stirring occasionally.

Step 3: Make the Pakoras

  1. In a bowl, combine besan, sliced onions, chili powder, ajwain, coriander, and salt.
  2. Add a little water to make a thick batter.
  3. Heat oil in a kadhai. Drop spoonfuls of batter and fry until golden and crispy.
  4. Drain on paper towels.

Step 4: Add Pakoras to Kadhi

  1. Add the hot pakoras to the kadhi just before serving so they stay slightly crisp.
  2. Simmer for 2–3 minutes after adding pakoras.

🍽️ Serving Suggestions

Serve Kadhi Pakora hot with:

  • Steamed basmati rice or jeera rice
  • Roti or paratha
  • Green chutney or salad on the side

💡 Pro Tips

  • Use sour curd for the best flavor — fresh curd won’t give the traditional tang.
  • Stir kadhi continuously in the beginning to prevent it from splitting.
  • Add a second tempering (tadka) on top with red chili powder and ghee for restaurant-style flair.

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