Punjabi Kadhi Pakora

Punjabi Kadhi Pakora

Serves: 3


For the Pakora:

Pakora Batter

  • ½ cup besan or gram flour
  • ⅓ cup chopped onions
  • ½ teaspoon red chili powder
  • ¼ teaspoon ajwain or carom seeds
  • Salt to taste
  • Water to make the batter

For kadhi mixture:

  • ½ cup yogurt
  • 2 tablespoon besan or gram flour
  • Salt to taste
  • ½ cup water + 2 cups water

For Takda or seasoning:

  • 2 tablespoon oil + oil to fry
  • ½ teaspoon methi seeds or fenugreek seeds
  • ½ teaspoon jeera or cumin seeds
  • ½ teaspoon haldi or turmeric powder
  • 2 red chillies
  • 1 green chili chopped
  • ¼ teaspoon asafoetida
  • ¼ teaspoon red chili powder
  • 1 tablespoon ginger-garlic paste
  • ½ cup sliced onion
  • 1 tablespoon chopped cilantro


  1. To prepare the kadhi mixture: Get a bowl and add yogurt. Add besan, salt and ½ cup water. Mix well. There should not be any lumps. Keep it aside.
  2. In a seperate bowl, add all ingredients under 'Pakora'. Make a medium thick consistency batter by adding little water at a time.
  3. Heat oil in a pan to fry pakoras. Drop a tablespoon of batter into hot oil and fry until they are golden brown. Drain them on a paper.
  4. Heat 2 tablespoon oil in a another pan. Add fenugreek seeds, cumin seeds, red chillies, green chili, and asafoetida. Stir well.
  5. Add sliced onion and ginger-garlic paste. Add turmeric powder and red chilli powder. Saute for a minute.
  6. Add kadhi mixture slowly in the pan. Add 2 cups of water. Let it boil on a medium flame. Stir continiously while boiling to avoid lumps.
  7. After one boil reduce the flame to simmer. Add all the pakoras and let it simmer for 15-20 minutes. Add chopped cilantro.
  8. Serve hot with rice.