Recipe: Kadhi Pakora – Tangy Yogurt Curry with Gram Flour Fritters

Kadhi Pakora – Tangy Yogurt Curry with Gram Flour Fritters

Origin: Punjab, India
Category: Main Course | Vegetarian
Cooking Time: 60 minutes
Serves: 4

Kadhi Pakora – Tangy, creamy yogurt curry with crisp gram flour fritters.

Kadhi Pakora is one of Punjab’s most comforting and homely dishes. It combines a tangy yogurt-based curry thickened with gram flour (besan) and crispy, golden fritters soaked into it. Served with steamed rice or jeera rice, it’s the ultimate comfort meal loved across North India.

🧂 Ingredients

For the Pakoras (Fritters)

• 1 cup gram flour (besan)
• 1 medium onion, finely chopped
• 1 green chili, chopped
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• Salt to taste
• Water as required (for thick batter)
• Oil for deep frying

For the Kadhi (Yogurt Curry)

• 2 cups sour curd (yogurt)
• 1/2 cup gram flour (besan)
• 4 cups water
• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds (methi dana)
• 2 dried red chilies
• 1 onion, thinly sliced
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• Fresh coriander leaves for garnish

🍳 Instructions

1. Make the Pakora Batter: In a bowl, mix gram flour, onion, green chili, red chili powder, turmeric, and salt. Add water gradually to make a thick batter.
2. Fry the Pakoras: Heat oil in a deep pan. Drop spoonfuls of batter and fry until golden brown. Drain and set aside.
3. Prepare the Kadhi Base: In a large bowl, whisk yogurt, gram flour, turmeric, red chili powder, salt, and water until smooth and lump-free.
4. Cook the Kadhi: Heat ghee in a pan, add cumin, mustard, and fenugreek seeds. Once they splutter, add dried red chilies, onion, and ginger-garlic paste. Sauté until golden.
5. Add the Yogurt Mixture: Pour in the yogurt-besan mix, stirring constantly to avoid curdling. Bring to a boil, then simmer on low heat for 30–35 minutes until thick and aromatic.
6. Add Pakoras: Gently add the fried pakoras into the kadhi. Let them simmer for 5–10 minutes so they absorb the flavors.
7. Serve: Garnish with coriander leaves and serve hot with steamed rice or jeera rice.

💡 Tips & Serving Suggestions

For authentic Punjabi flavor, use slightly sour curd and cook the kadhi on low flame. You can also soak the pakoras in warm water for a few seconds before adding them to the kadhi for a softer texture. Serve with rice, pickle, and papad for a complete meal.

✨ Fun Fact

In Punjabi households, Kadhi Pakora is often made on weekends or special family lunches. The slow-cooked kadhi with fluffy pakoras is a symbol of warmth, comfort, and tradition in every Punjabi kitchen.

Recipe by Love Indian Bites — Explore global cooking recipes and make them at home, all in one place.