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Kadhi Pakora

Punjabi Kadhi Pakora

A traditional dish from Punjab — Creamy kadhi with yummy pakodas. A hearty and comforting dish for any time of the day.
Author: Pavani
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Prep Time: 30 minutes
Cook Time: 30 minutes
Course: Side Dish
Cuisine: punjabi
Servings: 4 Servings


For the Pakoras:

  • 2 cups Besan/ Chickpea flour
  • 2 Medium Onion, thinly sliced
  • 1 tsp Red chili powder, adjust as per taste
  • ½ tsp Ajwain
  • ½ tsp Turmeric
  • ½ tsp Baking powder
  • To taste Salt
  • As needed Oil, for deep frying

For the Kadhi:

  • 2 tsp Oil
  • 1 cup Yogurt
  • ¼ cup Besan/ Chickpea flour
  • 1 tsp Red chili powder (adjust as per taste)
  • ½ tsp Turmeric
  • ½ tsp Garam Masala
  • ½ tsp Cumin seeds
  • tsp Fenugreek seeds
  • 1 Dry red chili
  • 8~10 Curry leaves
  • ½ tsp Ginger, finely grated
  • 1 Garlic clove, finely minced
  • To taste Salt – as per taste


Make the pakoras:

  • Combine besan, red chili powder, ajwain, garam masala, turmeric baking powder, and salt in a mixing bowl. Add the onions and mix well. Set aside for a few minutes. Sprinkle some water and make a very thick batter. Onions ooze out water as they rest, so make sure not to add too much water.
  • Heat oil for frying. Add the batter into the oil and fry till golden on all sides. Remove onto paper towel lined plate and repeat with the remaining batter.

Make Kadhi:

  • In a bowl, whisk yogurt until smooth. Add besan, turmeric powder, red chili powder, garam masala and salt. Add 2~3 cups of water and whisk till there a no lumps. Set aside.
  • Heat ghee in a saucepan, add cumin and fenugreek seeds. Once the seeds start to splutter, add ginger, garlic, red chili, curry leaves and cook for 1 minute or until fragrant.
  • Now add the yogurt-besan mixture and bring the kadhi to a boil, lower the heat and simmer for 8~10 minutes.
  • Add the pakoda just before serving to avoid having soggy pakodas.
  • Serve hot with rice or roti.
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