Punjabi Style Kadhi Pakora Recipe – Spicy & Creamy Vegetarian Yogurt Curry

Dive into the world of Punjabi flavors with our step-by-step guide on how to make Punjabi Kadhi Pakora. This video tutorial takes you through the process of creating the besan-based pakoras and whipping up the creamy yogurt curry with a spicy tadka. You won't want to miss this classic vegetarian comfort food!

Watch our recipe video for step by step instructions on how to make Punjabi Kadhi Pakora. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Kadhi Pakora calories and nutrition information, see the recipe card below. We also have an option to view our Punjabi kadhi pakora recipe in hindi.

Prep Time40 minsCook Time1 hrTotal Time1 hr 40 mins
DifficultyIntermediate

Ingredients:

Kadhi
Besan (gram flour) - 1/2 cup
Yogurt (plain) - 1 1/2 cups
Red Chili Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Water - 6 cups
Oil - 2 Tbsp.
Fenugreek Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing (asafoetida) - pinch
Red Onion - 1 small (sliced)
Green Chili - 1-2 (chopped)
Ginger Garlic Paste - 1 Tbsp.
Salt - 1 tsp (to taste)
Cilantro - garnish
Pakora Batter
Besan (gram flour) - 1 cup
Red Onion - 1 cup (thinly sliced)
Green Chili - 1 (chopped)
Cilantro - 1/4 cup (chopped)
Turmeric Powder - 1/4 tsp
Red chili Powder - 1/8 tsp
Coriander Seeds -1/2 tsp
Ajwain Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Salt - 1/2 tsp
Water - 1/4 cup to as needed
Baking Soda - 1/4 tsp
Oil - for frying
Tadka
Ghee or Oil - 2 Tbsp.
Cumin Seeds -1/4 tsp
Ajwain Seeds - 1/4 tsp
Dried Red Chilies - 2-3 qty.
Kashmiri Red Chili Powder - 1/2 tsp

Instructions:

How to Make the Kadhi:

1) In a large bowl, add 1/2 cup besan and 1 1/2 cups yogurt. Whisk until besan and yogurt are well combined.

2) Add 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder and whisk until it is a smooth batter.

3) Add 6 cups of water and mix well. Set aside.

4) In a large deep pan, add 2 tablespoons of oil on medium-high heat.

5) Once the oil is heated add methi seeds and cumin seeds. Let them splutter and then add hing.

6) Add the sliced onion along with chopped green chili and cook for 2 minutes. Then add the chopped ginger and garlic and cook for another minute.

7) Add the prepared besan-yogurt mixture into the pan.

8) Now with heat on medium-high, stir continuously until the kadhi comes to a boil. Once it comes to a boil, lower the heat to low and let it cook for 30 minutes. Be sure to keep stirring it in between.

9) Add salt after the kadhi has been cooking for 15 minutes or so. While the kadhi is cooking, make the pakora.

How to Make the Kadhi Pakora:

1) To a large bowl, add 1 cup besan, 1 cup sliced onion, 1 chopped green chili, 1/4 cup chopped cilantro, 1/4 teaspoon turmeric, 1/8 teaspoon red chili powder, 1/2 teaspoon coriander seeds, 1/4 teaspoon ajwain and 1/2 teaspoon salt.

2) Add about 1/4 cup water and mix Feel free to add more water if needed. The batter should not be too thick or too thin.

3) Add 1/4 tsp baking soda and mix the batter again.

4) To a Kadai or frying pan heat oil to medium heat.

5) Once the oil is hot, give the batter one more mix and start dropping about 1-2 Tbsp. of batter at a time.

6) Let them cook until they turn golden brown from one side and then flip and cook the other side. Make sure to cook on medium-low heat so that the pakoras cook nicely from inside too. Cook until pakoras are golden brown from both sides. Drain on a paper towel.

7) After 30 minutes the kadhi should be cooked and thickened to the desired consistency.

PRO TIP: if you feel that the kadhi is too thick, feel free to add a little extra water.

8) To your serving dish, place the pakoras down and add the kadhi over top.

How to Make Tadka for Kadhi Pakora:

1) Heat ghee or oil in a small pan on medium heat. Once ghee or oil is hot, add 1/4 teaspoon cumin seeds and 1/4 tsp ajwain seeds. Add 2-3 dried red chilies and once seeds crackle, add 1/2 teaspoon kashmiri red chili powder and turn off the heat immediately.

2) Pour tadka over kadhi, garnish with cilantro and serve punjabi kadhi pakora with rice!

Ingredients

Kadhi
 Besan (gram flour) - 1/2 cup
 Yogurt (plain) - 1 1/2 cups
 Red Chili Powder - 1/2 tsp
 Turmeric Powder - 1/2 tsp
 Coriander Powder - 1 tsp
 Water - 6 cups
 Oil - 2 Tbsp.
 Fenugreek Seeds - 1/2 tsp
 Cumin Seeds - 1/2 tsp
 Hing (asafoetida) - pinch
 Red Onion - 1 small (sliced)
 Green Chili - 1-2 (chopped)
 Ginger Garlic Paste - 1 Tbsp.
 Salt - 1 tsp (to taste)
 Cilantro - garnish
Pakora Batter
 Besan (gram flour) - 1 cup
 Red Onion - 1 cup (thinly sliced)
 Green Chili - 1 (chopped)
 Cilantro - 1/4 cup (chopped)
 Turmeric Powder - 1/4 tsp
 Red chili Powder - 1/8 tsp
 Coriander Seeds -1/2 tsp
 Ajwain Seeds - 1/4 tsp
 Cumin Seeds - 1/4 tsp
 Salt - 1/2 tsp
 Water - 1/4 cup to as needed
 Baking Soda - 1/4 tsp
 Oil - for frying
Tadka
 Ghee or Oil - 2 Tbsp.
 Cumin Seeds -1/4 tsp
 Ajwain Seeds - 1/4 tsp
 Dried Red Chilies - 2-3 qty.
 Kashmiri Red Chili Powder - 1/2 tsp

Directions

How to Make the Kadhi:
1

1) In a large bowl, add 1/2 cup besan and 1 1/2 cups yogurt. Whisk until besan and yogurt are well combined.

2

2) Add 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder and whisk until it is a smooth batter.

3

3) Add 6 cups of water and mix well. Set aside.

4

4) In a large deep pan, add 2 tablespoons of oil on medium-high heat.

5

5) Once the oil is heated add methi seeds and cumin seeds. Let them splutter and then add hing.

6

6) Add the sliced onion along with chopped green chili and cook for 2 minutes. Then add the chopped ginger and garlic and cook for another minute.

7

7) Add the prepared besan-yogurt mixture into the pan.

8

8) Now with heat on medium-high, stir continuously until the kadhi comes to a boil. Once it comes to a boil, lower the heat to low and let it cook for 30 minutes. Be sure to keep stirring it in between.

9

9) Add salt after the kadhi has been cooking for 15 minutes or so. While the kadhi is cooking, make the pakora.

How to Make the Kadhi Pakora:
10

1) To a large bowl, add 1 cup besan, 1 cup sliced onion, 1 chopped green chili, 1/4 cup chopped cilantro, 1/4 teaspoon turmeric, 1/8 teaspoon red chili powder, 1/2 teaspoon coriander seeds, 1/4 teaspoon ajwain and 1/2 teaspoon salt.

11

2) Add about 1/4 cup water and mix Feel free to add more water if needed. The batter should not be too thick or too thin.

12

3) Add 1/4 tsp baking soda and mix the batter again.

13

4) To a Kadai or frying pan heat oil to medium heat.

14

5) Once the oil is hot, give the batter one more mix and start dropping about 1-2 Tbsp. of batter at a time.

15

6) Let them cook until they turn golden brown from one side and then flip and cook the other side. Make sure to cook on medium-low heat so that the pakoras cook nicely from inside too. Cook until pakoras are golden brown from both sides. Drain on a paper towel.

16

7) After 30 minutes the kadhi should be cooked and thickened to the desired consistency.

PRO TIP: if you feel that the kadhi is too thick, feel free to add a little extra water.

17

8) To your serving dish, place the pakoras down and add the kadhi over top.

How to Make Tadka for Kadhi Pakora:
18

1) Heat ghee or oil in a small pan on medium heat. Once ghee or oil is hot, add 1/4 teaspoon cumin seeds and 1/4 tsp ajwain seeds. Add 2-3 dried red chilies and once seeds crackle, add 1/2 teaspoon kashmiri red chili powder and turn off the heat immediately.

19

2) Pour tadka over kadhi, garnish with cilantro and serve punjabi kadhi pakora with rice!

Punjabi Style Kadhi Pakora Recipe – Spicy & Creamy Vegetarian Yogurt Curry
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