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Punjabi kadhi pakora

Vandana Jangid
10 minutes
Prep Time
45 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Punjabi kadhi pakora RECIPE

Punjabi kadhi pakora is a spicy sour yogurt and gram flour (besan) based curry with crispy fried fritters/ pakoras

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Punjabi
  • Simmering
  • Frying
  • Side Dishes
  • Egg Free

Ingredients Serving: 10

  1. A-For the Pakodas
  2. 2 cups Gram flour besan
  3. 3/4 cup of water or little more
  4. 1 tsp Carom seeds ajwain
  5. 1 tsp red chilli powder
  6. Salt according to taste
  7. B-For the Kadhi :-
  8. 2 cups yogurt/ dahi
  9. 1/4 cup Besan
  10. 2 cups of water
  11. 2 tsp red chilli powder
  12. 1 tsp turmeric powder
  13. 1 tsp garam masala powder
  14. Salt according to taste
  15. C--For the tempering:
  16. 1 medium sized onions sliced thin length wise
  17. 2-3 cloves of garlic - minced/ chopped
  18. 1-2 Green chillies
  19. 1 bay leaf tej patta
  21. 1 tsp cumin seeds
  22. 1/4 tsp methi dana
  23. 1 tsp mustard seeds
  24. 1/2 tsp red chilli powder
  25. 3 Tbsp Mustard oil
  26. A pinch of asafoetida
  27. Coriander leaves to garnish
  28. Salt according to taste


  1. In a bowl whip the yogurt. Keep them aside.
  2. Add in the gram flour and beat it well. There shouldn’t be any lumps.
  3. Now mix all the spices listed under “kadhi” with the yogurt and mix well.
  4. Now mix all the ingredients listed under pakoras in a bowl, adding little water at a time to prepare a thick batter.
  5. Heat oil in a kadai to deep fry the fritters/ pakora. Spoon the batter and drop it into the hot oil, at medium flame. Fry all fritters and drain them on kitchen paper.
  6. Now making kadhi:- Transfer the yogurt- flour- spice mix to a wide pan. Add 3 cups of water to it and bring to a boil. Let it simmer.
  7. Prepare the tempering:- In a small pan, heat the oil and add hing, bay leaf, fenugreek seeds, mustard seeds and cumin seeds.
  8. When they start popping up add and green chilies, minced garlic and sliced onion and fry till it gets light brown.
  9. Add kasuri methi , curry leaves, salt and red chilli powder and mix well.
  10. Pour this tempering over the simmering kadhi and mix. Simmer it for at least 20-25 minutes.
  11. Serving:- Add pakoras 10 minutes before serving.
  12. Transfer Kadhi to the serving bowl, dip pakodas into it and cover. Garnish kadhi with fresh coriander leaves and serve with roti or rice.

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Sheetal Sharma
Sheetal Sharma   Apr-19-2017

My favourite!

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