Punjabi Kadhi Pakora
Here’s how to make the authentic, comforting Punjabi Kadhi Pakora (ਪੰਜਾਬੀ ਕੜੀ ਪਕੋੜਾ) — a soul-satisfying dish made with tangy yogurt, gram flour, and crispy pakoras simmered in a golden, spiced curry. 🍲💛 This beloved Punjabi classic is perfect for pairing with steamed rice or jeera rice and is a staple of North Indian home cooking — hearty, rustic, and full of flavor.
🧂 Ingredients
🌿 For the Kadhi (Yogurt-Gram Flour Curry)
Sour curd (yogurt) – 1½ cups
Gram flour (besan) – 4 tbsp
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Ginger – 1-inch piece (grated)
Garlic – 4 cloves (crushed)
Green chilies – 2 (slit)
Mustard seeds – 1 tsp
Fenugreek seeds – ½ tsp
Cumin seeds – ½ tsp
Curry leaves – 8–10
Water – 4–5 cups (as needed for consistency)
Salt – to taste
Oil or ghee – 2 tbsp
🍢 For the Pakoras (Fritters)
Gram flour (besan) – 1 cup
Onion – 1 medium (finely chopped)
Green chili – 1 (finely chopped)
Coriander leaves – 2 tbsp (chopped)
Red chili powder – ½ tsp
Turmeric powder – ¼ tsp
Carom seeds (ajwain) – ½ tsp
Baking soda – a pinch (optional, for softness)
Salt – to taste
Water – as needed (to make a thick batter)
Oil – for deep frying
🌶️ For Tadka (Tempering)
Ghee – 1 tbsp
Mustard seeds – ½ tsp
Dried red chili – 1–2
Curry leaves – few
A pinch of red chili powder
👩🍳 Preparation Steps
Step 1: Prepare the Pakora Batter
In a bowl, mix besan, chopped onion, chili, coriander leaves, and spices.
Gradually add water to make a thick batter (not runny).
Heat oil in a kadhai. Drop small spoonfuls of batter into hot oil.
Fry till golden brown and crisp on medium flame.
Remove and drain on paper towels. Keep aside.
(Tip: Slightly under-fry if you like soft pakoras that soak up kadhi beautifully.)
Step 2: Make the Kadhi Base
In a large bowl, whisk together curd, besan, turmeric, red chili powder, and salt with water until smooth and lump-free.
Heat 2 tbsp oil or ghee in a deep pot.
Add mustard seeds, fenugreek seeds, and cumin seeds. Let them splutter.
Add ginger, garlic, green chilies, and curry leaves. Sauté until fragrant.
Slowly pour the whisked curd-besan mixture into the pan, stirring constantly to prevent curdling.
Step 3: Simmer the Kadhi
Bring the mixture to a gentle boil while stirring.
Reduce heat and simmer for 30–40 minutes, stirring occasionally.
The kadhi will thicken and develop a rich flavor as it cooks.Adjust salt and consistency as needed (add a little water if it thickens too much).
Step 4: Add the Pakoras
Just before serving, add the fried pakoras into the simmering kadhi.
Let them soak for about 5–10 minutes so they become soft and flavorful.
Step 5: Final Tadka (Tempering)
Heat ghee in a small pan.
Add mustard seeds, dry red chili, curry leaves, and a pinch of red chili powder.
Pour this sizzling tadka over the kadhi.
Serve immediately for the freshest aroma and taste!
🍽️ Serving Suggestions
Serve Punjabi Kadhi Pakora hot with:
Steamed or jeera rice (classic combo)
Chapati or paratha (for a fuller meal)
A side of pickle and sliced onions
💛 Tips for Authentic Punjabi Flavor
Use slightly sour curd — it gives kadhi its signature tang.
Slow cooking is key — the longer you simmer, the richer the flavor.
Add a pinch of kasuri methi for an aromatic twist.
Fry pakoras fresh and add them just before serving to retain texture.
❤️ Essence of the Dish
Punjabi Kadhi Pakora is comfort in a bowl — tangy, creamy, and nostalgic.
It brings together the homely warmth of yogurt, the crunch of pakoras, and the aroma of ghee and spices in one heartwarming dish.
A perfect example of how simplicity, when done right, can be truly divine. 🌾✨