Kadhi Pakora | Punjabi Kadhi Recipe

Kadhi Pakora is a popular North Indian dish that features deep-fried pakoras (fritters) made with besan (gram flour) in a tangy yogurt-based sauce. Here’s a recipe for Punjabi Kadhi:

For Pakoras:


  • 1 cup besan (gram flour)
  • 1 onion, finely chopped
  • 1/2 cup chopped spinach leaves (optional)
  • 1 green chili, finely chopped
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin powder
  • Salt to taste
  • Water as needed
  • Oil for deep frying


  1. In a mixing bowl, combine the besan, chopped onions, chopped spinach (if using), green chili, red chili powder, cumin powder, and salt.
  2. Gradually add water and mix well to form a smooth batter of thick consistency.
  3. Heat oil in a deep frying pan over medium heat.
  4. Drop spoonfuls of the batter into the hot oil and fry until they turn golden brown.
  5. Drain the pakoras on a paper towel to remove excess oil.

For Kadhi:


  • 1 cup plain yogurt
  • 3 cups water
  • 2 tbsp besan (gram flour)
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp fenugreek seeds (optional)
  • 2 dried red chilies
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • Salt to taste
  • 1 tbsp oil
  • Fresh coriander leaves for garnish


  1. In a mixing bowl, whisk the yogurt until smooth.
  2. Add the besan and water and whisk well to form a smooth mixture.
  3. Heat oil in a pan over medium heat.
  4. Add the cumin seeds, mustard seeds, and fenugreek seeds (if using) and let them splutter.
  5. Add the chopped onions and sauté until they turn golden brown.
  6. Add the chopped tomatoes, dried red chilies, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.
  7. Add the yogurt mixture to the pan and mix well.
  8. Bring the mixture to a boil and then reduce the heat to low. Cover the pan and cook for 20-25 minutes, stirring occasionally, until the kadhi thickens and the flavors are well blended.
  9. Add the pakoras to the kadhi and cook for another 5-7 minutes.
  10. Garnish with fresh coriander leaves and serve hot with steamed rice.

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