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Quick and scrumptious Kadhi Pakore

Pv Iyer
2 minutes
Prep Time
10 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Quick and scrumptious Kadhi Pakore RECIPE

Kadhi pakora is a very well known dish in North Indian in many states including, Punjab, Rajasthan, Gujrat, UP, MP etc. Here I am sharing my the favourite and easy method of making it, which my Gujrati friend, Manisha Rajput has taught me. I love the aroma and simple flavours that make a very simple dish the most heavenly meal for me

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • North Indian
  • Simmering
  • Blending
  • Boiling
  • Frying
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 10

  1. Kadhi; besan 1/3 cup
  2. Thick curd 1 cup
  3. 1 tablespoon oil
  4. 1 tablespoon ghee
  5. Salt to taste
  6. 1/2 teaspoon red chilli powder
  7. 15-20 Cloves of Garlic
  8. 6 green chillies
  9. 5-6 Curry Leaves
  10. 1 teaspoon mustard seeds
  11. 1 teaspoon fenugreek/methi seeds
  12. 1/4 teaspoon turmeric powder
  13. Pinch of hing
  14. Pakora; 3/4 teaspoon Ajwain
  15. 1/2 cup besan
  16. Salt to taste
  17. 1/2 teaspoon red chilli powder
  18. A pinch of turmeric powder


  1. Kadhi; Grind curd and besan to a smooth batter
  2. Crush green chilles and 10 garlic coarsely in a grinder and keep ready
  3. Heat oil and ghee in a large kadhai. Add methi seeds
  4. Then add curry leaves, chilli-garlic hing and mustard. Let the mustard seeds splutter. Then add remaining chopped garlic.
  5. Add turmeric powder and immediately add the prepared batter and mix constantly
  6. Add approximately 500 ml water and mix well, so that no lumps are formed. Let the kadhi simmer, cook and thicken.
  7. Till the kadhi is simmering let's prepare the pakoras. Mix all the ingredients mentioned for pakora, except the oil. Add very little water, Mix well and prepare a semi thick batter.
  8. Heat oil for frying. When the oil is medium hot add the besan in small portions and fry till golden brown
  9. Remove on a plate. Pinch them a little so they soak the liquid in kadhi and become soft.
  10. Fry all the pakoras and keep ready
  11. Sprinkle chopped coriander leaves on the kadhi. Add the pakoras just before serving. Dip them in the hot kadhi
  12. Serve with chapatis, paratha, kachori, samosa or best with plain steamed rice.

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