Kadhi Pakora

Indian

Intermediate

Main Course

Top view of ladhi pakora in a big bowl with rice

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Punjabi
Kadhi Pakora
Recipe | Authentic North Indian Yoghurt Curry

Name: Punjabi ~Kadhi Pakora~ Recipe | Authentic North Indian Yoghurt Curry
Total time: 70 min
Yield: 1
Cuisine: Indian
Ingredients: For curd slurry:; 1.5 cups Sour curd (full fat yogurt); 8 tbsp Gram flour (besan); 3 cups Water; ½ tsp Red chilli powder; ½ tsp Turmeric powder; ½ tsp Garam masala; 1-1.5 tsp Salt; For onion pakora:; 1 cup Thinly sliced onions; 1 cup Gram flour (besan); ½ tsp Carom seeds (ajwain); ½ tsp Red chilli powder; ½ tsp Garam masala; ⅔ tsp Salt; ¼ cup Water; for frying Mustard oil or neutral oil; For the kadhi:; 2 tbsp Mustard Oil; 1 tsp Cumin seeds; 8-10 Fenugreek seeds (methi); 1 tiny pinch Asafoetida (hing); ⅓ cup Chopped onions; 1 tbsp Chopped ginger; ¾-1 tbsp Chopped garlic; 2 Green chillies (chopped); 2 Dry red chillies (broken); 8-10 Curry leaves; ¼ tsp Garam masala (for garnish); for garnish Fresh coriander leaves

70 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg + Dairy

Diet

Punjabi kadhi pakora is a beloved North Indian comfort food featuring crispy onion fritters (made with besan, spices, green chillies, and onions) immersed in a thick, tangy yoghurt-based gravy. Unlike other regional variations, Punjabi kadhi is richer and creamier with a distinctive sour taste from the curd and pungency from the mustard oil. The gram flour-based sauce is slow-cooked with whole spices and served with steamed rice to make a beloved dish, kadhi chawal. However, the kadhi goes great with hot rotis off the stove, too. This dish is a staple in Punjabi households, often prepared for Sunday lunches or special occasions.

Ingredients

UNITSIngredients

For curd slurry:

1.5 cups Sour curd (full fat yogurt)

8 tbspGram flour (besan)

3 cups Water

½ tspRed chilli powder

½ tspTurmeric powder

½ tspGaram masala

1-1.5 tsp Salt

For onion pakora:

1 cupThinly sliced onions

1 cupGram flour (besan)

½ tspCarom seeds (ajwain)

½ tspRed chilli powder

½ tspGaram masala

⅔ tsp Salt

¼ cupWater

for fryingMustard oil or neutral oil

For the kadhi:

2 tbspMustard Oil

1 tspCumin seeds

8-10 Fenugreek seeds (methi)

1 tiny pinchAsafoetida (hing)

⅓ cup Chopped onions

1 tbsp Chopped ginger

¾-1 tbsp Chopped garlic

2Green chillies (chopped)

2Dry red chillies (broken)

8-10Curry leaves

¼ tsp Garam masala (for garnish)

for garnishFresh coriander leaves

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Follow
Directions

Description - Step 1

Prepare curd slurry

Whisk sour curd until completely smooth in a large bowl. Add gram flour, red chilli powder, turmeric powder, garam masala, and salt. Mix well. Gradually add 3 cups of water while stirring continuously to create a smooth, lump-free mixture. The consistency should be like thin buttermilk. Set aside. If using fresh curd, add ½ tsp amchur powder.

Description - Step 4

Prepare tempering

In a large, deep-bottomed pot, heat 2 tablespoons of mustard oil until it reaches the smoking point. Reduce the heat to low and add cumin seeds, fenugreek seeds, and asafoetida. Let cumin crackle and fenugreek seeds change colour. Add chopped onions and sauté for 3 minutes until translucent. Add ginger, garlic, and green chillies. Sauté for 1 minute. Add curry leaves and broken dry red chillies. Sauté for another minute on low heat.

Description - Step 5

Cook kadhi

Pour the prepared curd slurry into the tempered spices. Stir well to combine. Increase the heat to medium and bring the kadhi to a boil, stirring frequently to prevent sticking and burning at the bottom. This will take about 14-16 minutes. Once boiling, reduce the heat to low and simmer for 6-7 minutes, stirring occasionally. The kadhi will thicken as it cooks. If it becomes too thick, add hot water to adjust the consistency.

Step 1

Prepare curd slurry

5 Minutes

Step 2

Make pakora batter

35 Minutes

Step 3

Fry pakoras

15 Minutes

Step 4

Prepare tempering

8 Minutes

Plate it up!

Plating Instructions

Serve Punjabi kadhi pakora in individual bowls or a large serving dish. Place 2-3 pakoras in each serving and ladle generous amounts of the creamy kadhi over them.

Pairing Instructions

Serve the kadhi pakora hot with steamed basmati rice or jeera rice, or with roti, paratha, or naan. Add a side of pickle, vinegared or raw onions, and papad.

Garnishing Instructions

Garnish with fresh chopped coriander leaves and a sprinkle of garam masala.

Kadhi Pakora

Punjabi
Kadhi Pakora
Recipe | Authentic North Indian Yoghurt Curry

Ingredients

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Follow
Directions

Description - Step 1

Prepare curd slurry

Description - Step 2

Make pakora batter

Description - Step 3

Fry pakoras

Description - Step 4

Prepare tempering

Description - Step 5

Cook kadhi

Description - Step 6

Add pakoras and finish

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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FollowDirections

Description - Step 1

Prepare curd slurry

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Punjabi
Kadhi Pakora
Recipe | Authentic North Indian Yoghurt Curry

Follow
Directions

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