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Punjabi Kadhi Pakora Recipe

Kadhi is made with besan and yougurt base, tempered with fenugreek seeds and spices. Deep fried fritters are then dunked in the yogurt and gram flour based curry to give it an extra layer of flavour and texture.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Aprajita Tonk


For Kadhi:

  • 1/2 cup Besan or gram flour Extra fine
  • 1 1/2 cups Yogurt or curd sour curd preferred
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Kashmiri Red chilli Powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp Fenugreek Seeds
  • 2-3 pinch Asofetida powder or Hing
  • 2 tbsp Mustard oil
  • 5-6 Green Chillies

For Pakoras:

  • 2-3 medium onions
  • 1 cup Besan or gram flour
  • 1/2 tsp turmeric Powder
  • 1/2 tsp Kashmiri Red chilli Powder
  • 1 tsp Salt
  • Oil for deep frying the fritters

For Tadka:

  • 1 tbsp Desi Ghee
  • 1/2 tsp Small Mustard seeds or rai
  • 1/2 tsp Kashmiri Red Chilli Powder
  • 1-2 whole Dried Red Chillies


To Make Kadhi

  • In a mixing bowl, add 1/2 cup besan or gram flour and 1.5 cups curd or yogurt.
  • Whisk everything together until it is well combined. Make sure the yogurt is at room temperature and there are no lumps.
  • Add 1/2 teaspoon of turmeric powder and a handful of methi or fenugreek seeds.
  • Add 6 cups of water and again whisk everything well and make sure there are no lumps.
  • In a deep pot, add 2 tablespoons of ghee or mustard oil and let it come to a medium heat.
  • Once the oil or ghee is hot, add cumin seeds and let them splutter.
  • Next, add a pinch or two of asofetida powder or hing and immediately add the besan, curd and water mix to the pot.
  • To the pot, add finely chopped green chillies
  • Stir continuously as the kadhi comes to a boil and then let it simmer on a low heat for about 20 minutes.
  • Add salt as per taste when the kadhi has come to a boil.

To Make Pakoras:

  • In a mixing bowl, add 1 cup besan or gram flour along with 2-3 medium sized finely sliced onions, salt, turmeric powder, a pinch of asofetida powder or hing, 1/2 teaspoon Kashmiri red chilli powder, 1/2 teaspoon turmeric powder and 1 tablespoon dried kasoori methi leaves.
  • Add water in small quantities to make the pakora batter. The batter shouldn't be too runny
  • In a pan, heat oil on a medium flame. When the oil is hot start dropping the pakora batter in the oil. I use my hand to take a scoop between my thumb and fingers and sump it gently in the oil.
  • Cook the pakoras on a medium flame until they turn golden brown. Make sure to cook evenly from all sides.
  • After 20-25 minutes, kadhi will have cooked and thickened. Taste to make sure there is no raw besan taste to it.
  • Dunk the pakoras in the kadhi and let it simmer for about 5 more minutes.

For Tadka:

  • In a small tadka pan, take 1 tablespoon Desi ghee. Let it get hot and then add small mustard seeds. Let them splutter.
  • Next add 1-2 whole red chillies. and let them crackle.Then add about 1/2 teaspoon kashmiri red chilli powder and take off the heat immediately and pour over the kadhi.