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Kadhi Pakora

Kadhi Pakora

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Kadhi Pakora is a quintessential North Indian soul food featuring fluffy gram flour fritters (pakoras) submerged in a tangy and spiced yogurt-based gravy. This dish is celebrated for its incredible balance of textures—the soft, melt-in-the-mouth pakoras against the creamy, velvety kadhi. The gravy is slow-cooked with aromatic spices like fenugreek seeds and whole red chilies to achieve a deep, savory flavor. It is a comforting staple in Punjabi and Haryanvi households, providing warmth and nostalgia in every bowl. This heart-warming meal is traditionally served with steaming hot basmati rice, often referred to as the legendary 'Kadhi Chawal' combo.

Prep Time20 mins
Cook Time40 mins
Servings4 People
DifficultyMedium
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Ingredients

2 cups Sour Yogurt (Curd), whisked
1 cup Gram Flour (Besan)
1 large Onion (half chopped for pakora, half sliced for tempering)
1 tsp Fenugreek seeds (Methi dana)
2 Dry Red Chilies
1 tsp Turmeric powder
1 tsp Red Chili powder
1/2 tsp Cumin seeds
2 tbsp Oil and Ghee for tempering
Fresh coriander for garnish
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Cooking Instructions

Tips & Secrets

  • Using sour yogurt is the secret to getting that authentic tangy Punjabi Kadai flavor; if your curd is fresh, leave it out for a few hours.
  • Beat the pakora batter vigorously for 2-3 minutes to incorporate air; this ensures your pakoras are light and fluffy inside.
  • Always stir the kadhi continuously until the first boil starts; this is critical to ensure the yogurt and besan don't separate.
  • Adding a pinch of asafoetida (hing) to the final tempering provides a wonderful savory aroma and aids in digestion.

Nutritional Information(Per 300g)

Calories

260 kcal

Protein

8g

Fat

14g

Carbs

24g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.