Kadhi Pakora

Kadhi Pakora

Punjabi Kadhi is a sour curd kadhi having deep fried gram flour fritter (besan pakora) submerged in it is a very delicious and spicy recipe.

Kadhi Pakora is one of the most famous and common dishes in Punjab. I have learned about this dish after my marriage from my Mother in law.

Enjoy this spicy and delicious Punjabi Kadhi Pakora with steamed rice.


For Pakora

  • 1 cup Gram flour (besan)
  • ½ tbsp.Carom seeds (ajwain)
  • ½ tbsp.Onion finely chopped
  • ¼ tbsp.Turmeric powder
  • ½ tbsp.Red chilli powder
  • Baking soda a pinch
  • Salt to taste
  • Oil for deep-frying

For Kadhi

  • 1 cup Sour yogurt
  • 4 tbsp. Gram flour (Besan)
  • 1 tbsp. Ginger-garlic-green chilli paste
  • ½ tbsp. Red chilli powder
  • ¼ tbsp. Turmeric powder
  • Salt to taste
  • 2 tbsp. Oil
  • 4-5 Black peppercorns
  • 1 tbsp. Cumin seeds
  • Asafoetida a pinch
  • ½ tbsp. Ginger chopped
  • 3-4 Dried red chillies broken
  • 1 medium Onion sliced


  1. To make the Pakoras, combine carom seeds, onion, gram flour, turmeric powder, salt, red chilli powder and baking soda in a bowl. Mix well using sufficient water to make a soft mixture.
  2. Heat oil in a wok. Drop small portions of gram flour mixture into the hot oil and deep-fry till golden. Drain on absorbent paper and set aside.
  3. To make kadhi, combine yoghurt, gram flour, ginger-garlic-green chilli paste, red chilli powder, turmeric powder and salt in a bowl. Add 500 ml water and whisk, add more water if required.
  4. Heat oil in a deep non-stick pan then add peppercorns, cumin seeds, and sauté for a minute.
  5. Add asafoetida, chopped ginger and red chillies, mix and sauté.
  6. Add onion and sauté until the onion is translucent and then add the Kadhi mixture and cook for 10 -15 minutes in medium heat.
  7. Once the Kadhi is ready to add the pakoras and cook for a minute.
  8. Serve hot with steam rice.

Kadhi Pakora

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