Kadhi Pakora Recipe – Spicy Besan Pakora Curry (Punjabi Style)

Introduction To Kadhi Pakora Recipe

Kadhi Pakora," is a traditional and beloved dish from the heart of Punjab. This comforting dish features soft, spiced pakoras (fritters) simmered in a tangy and flavorful yogurt- based curry. It's a perfect blend of creamy, spicy, and tangy flavors, making it a staple in Punjabi households, especially during festive seasons or as a comforting meal on a rainy day. Kadhi pokara good combination with Basmati Rice .

The dish is known for its rich, thick gravy made with yogurt and gram flour, which provides a unique tanginess that pairs wonderfully with the crispy pakoras. Infused with aromatic spices like cumin, mustard seeds, fenugreek, and curry leaves. Kadhi Pakora is tangy, creamy kadhi paired with crisp-on-the-outside, soft-on-the-inside pakoras. A perfect comfort meal! Now, Let's make Kadhi pokara with s.k. in a Punjabi style.

🕒 Recipe Details:

Prep Time: 20 mins

Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 4

📑 Ingredients For Kadhi Pakora:

1. For Pakoras:

1 cup gram flour (besan)

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/4 teaspoon carom seeds (ajwain)

1 small onion, finely chopped

1 small potato, finely chopped (optional)

1 tablespoon chopped fresh coriander leaves

Salt to taste

Water as needed

Oil for frying

2. For Curry Gravy:

2 cups plain yogurt (curd)

1/2 cup gram flour (besan)

6 cups water

2 tablespoons mustard oil or vegetable oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon fenugreek seeds (methi dana)

10-12 curry leaves

2 dried red chilies

1/2 teaspoon asafoetida (hing)

1 tablespoon ginger, finely chopped

2 green chilies, chopped

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

Salt to taste

Fresh coriander leaves, chopped (for garnish)

3. Kadhi Pakora masala

2 tbsp oil

1 tsp cumin seeds

1 onion, finely chopped

1 tsp ginger-garlic paste

2 tomatoes, pureed

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp garam masala

🍜 How To Make Kadhi Pakora Step -by -step Recipe:

Step 1. Prepare the Pakoras:

In a bowl, mix gram flour, turmeric powder, red chili powder, carom seeds, chopped onion, chopped potato (if using), coriander leaves, and salt.

Add water gradually to make a thick batter.

Heat oil in a deep pan for frying.

Drop spoonfuls of the batter into the hot oil and fry until the pakoras are golden brown and crispy.

Remove and drain on paper towels. Set aside.

🧑‍🍳 Chefs Tips For crispy Pakora:

Fry pakoras on medium heat to keep them soft inside.
Add pakoras just before serving for best texture.

Step 2. Kadai pokara masala:

In a separate Kadai, heat oil and add cumin seeds. Let them splutter.

Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for another minute.

Add tomato puree, red chili powder, coriander powder, and turmeric powder. Cook until the oil separates from the masala.

Add water and bring to a boil. Add salt to taste.

Srep 3. Prepare the Curry Gravy:

In a large bowl, whisk the yogurt until smooth. Add gram flour and mix well to avoid lumps.

Gradually add water to the yogurt and gram flour mixture, whisking continuously to form a smooth liquid. Set aside.

Heat mustard oil in a large kadai or deep pan until it starts to smoke, then reduce the heat.

Add cumin seeds, mustard seeds, fenugreek seeds, curry leaves, and dried red chilies. Let them splutter.

Add asafoetida, chopped ginger, and green chilies. Sauté for a minute.

Add turmeric powder and red chili powder, stirring well.

Slowly pour in the yogurt and gram flour mixture, stirring continuously to prevent curdling.

Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 20-30 minutes, stirring occasionally to prevent the curry from sticking to the bottom.

Adjust salt to taste and continue to simmer until the curry thickens slightly and the raw taste of the gram flour is gone.

Step 4. Combine Pakoras and Gravy:

Add the fried pakoras to the simmering curry gravy and cook for an additional 5-10 minutes, allowing the pakoras to absorb the flavors of the curry.

Garnish with chopped fresh coriander leaves.

Serving Suggestions:

Add pakoras to the hot kadhi just before serving.
Simmer for 5–10 minutes. Garnish with coriander.
Serve hot with steamed Jeera rice or roti.

Enjoy the authentic taste of Punjab with this creamy, tangy, and comforting Kadhi Pakora!

🧑‍🍳 Expert Tips For Kadhi Pakora:

1. Smooth Batter for Pakoras:

When making the pakora batter, ensure that it is smooth and free of lumps. A well-mixed batter will result in evenly cooked, soft, and fluffy pakoras. You can also let the batter rest for 10-15 minutes before frying for better results.

2. Avoid Overcrowding While Frying:

Fry the pakoras in small batches to avoid overcrowding the pan. This ensures that they cook evenly and become crispy without soaking up too much oil.

3. Consistency of Curry:

Adjust the consistency of the curry according to your preference. If you like a thicker curry, simmer it longer. For a thinner consistency, add a bit more water.

4. Prevent Curdling:

To prevent the yogurt from curdling when adding it to the pan, make sure to whisk it well with gram flour and water until smooth. Cook on medium-low heat, stirring continuously as you add the yogurt mixture to the tempering.

5. Balance of Spices:

The balance of spices is key in Punjabi Kadhi. Adjust the spices to your taste, but avoid overloading it with too much turmeric or red chili powder, as these can overpower the delicate tanginess of the yogurt.

6. Add Pakoras Towards the End:

Add the pakoras to the curry just before serving to maintain their texture. If added too early, they may become too soft or break apart in the curry.

7. Use Fresh Ingredients:

Fresh curry leaves, spices, and high-quality yogurt make a noticeable difference in the flavor and aroma of the dish. Avoid using stale or old ingredients.

8. Resting Time:

Allow the curry to rest for a few minutes before serving. This helps the flavors meld together beautifully and gives the pakoras time to soak up the curry.

9. Enhance Flavor with Kasuri Methi:

Add a teaspoon of crushed dried fenugreek leaves (kasuri methi) towards the end of cooking for an extra layer of flavor that enhances the authenticity of the Punjabi-style curry.

10. Serving Suggestions:

Serve the Kadhi Pakora with steamed basmati rice, jeera rice, or hot rotis. A side of sliced onions, green chilies, and lemon wedges enhances the meal.

💥 FAQs About Kadhi Pakora Curry:

Q 1. What is Kadhi Pakora?

Kadhi Pakora is a traditional Indian dish made with gram flour (besan) and yogurt-based gravy, which is spiced with turmeric, cumin, mustard seeds, and other spices. It includes deep-fried pakoras (fritters) made from chickpea flour, which are added to the kadhi gravy.

Q 2. How do I prevent Kadhi from becoming too sour?

To prevent Kadhi from becoming too sour, use fresh yogurt that is not too tangy. You can also balance the sourness by adding a pinch of sugar or jaggery while cooking.

Q 3. Why does my Kadhi Pakora gravy split or curdle?

Kadhi can curdle if the yogurt mixture is added to very hot water or cooked at high heat. To avoid curdling, whisk the yogurt and besan mixture well and cook it on low to medium heat, stirring continuously until it comes to a boil.

Q 4. How can I make my Kadhi thicker?

To make Kadhi thicker, you can increase the amount of besan (gram flour) in the yogurt mixture. Also, simmer the Kadhi on low heat, allowing it to cook slowly and thicken over time.

Q 5. How to make soft and fluffy pakoras for Kadhi?

To make soft and fluffy pakoras, whisk the pakora batter well to incorporate air. You can add a pinch of baking soda or Eno fruit salt to the batter just before frying. Fry the pakoras on medium heat until golden brown.

Q 6. Can I make Kadhi Pakora without frying the pakoras?

Yes, you can make a healthier version by steaming or baking the pakoras instead of frying them. Bake them in a preheated oven at 180°C (350°F) for about 15-20 minutes or until golden brown.

Q 7. What is the best way to reheat Kadhi Pakora?

To reheat Kadhi Pakora, warm it on low heat on the stove top while stirring occasionally. You can add a little water if the Kadhi has thickened too much. Avoid using a microwave, as it can overcook the pakoras.

Q 8. Can I make Kadhi Pakora in advance?

Yes, you can make Kadhi Pakora in advance. Prepare the Kadhi and pakoras separately and store them in the refrigerator. Add the pakoras to the Kadhi just before serving to keep them from becoming too soft.

Q 9. What is the ideal consistency of Kadhi Pakora gravy?

The ideal consistency of Kadhi Pakora gravy is slightly thick but pourable. It should coat the back of a spoon without being too runny or too thick. Adjust the consistency by adding water as needed while cooking.

Q 10.Can Kadhi Pakora be made vegan?

Yes, Kadhi Pakora can be made vegan by substituting yogurt with a dairy-free alternative like cashew yogurt, coconut yogurt, or vegan curd. Ensure the vegan yogurt is unsweetened and plain for the best results.

🎉 Summary on Kadhi Pakora:

Kadhi Pakora is the perfect blend of comfort, tradition, and bold North Indian flavors. The creamy, tangy kadhi paired with soft, spiced pakoras creates a soul-satisfying dish that never fails to impress. Whether you enjoy it with steamed rice or roti, this classic meal is a warm reminder of home-cooked goodness. Once you try it, it’s sure to become a cherished part of your kitchen routine

If you loved this recipe, don’t forget to share it and leave your feedback in the comments. Happy cooking! 🥄