Kadhi Pakoras
Kadhi, a blend of yogurt and besan (gram flour) with besan pakoras, this is served with rice. This dish is popular throughout India specially in North India.
Ingredients
For Kadhi
- 1 cup yogurt dahi, curd
- 2/3 cup besan gram flour
- 6 cup water
- 2 tbsp ghee clarified butter
- 1/8 tsp asafetida hing
- 1/2 tsp fenugreek seeds methi dana
- 1/2 tsp cumin seeds jeera
- 1 tsp turmeric haldi
- 4 whole red chilies
- 2 bay leaves
- 1/2 tsp red chili powder
- 1 tsp salt
- pinch citric acid if needed to give more sourness to kadhi
For Pakoras
- 3/4 cup besan, gram flour
- 2/3 cup water use as needed
For Garnish
- 1 tsp ghe clarified butter
- 1 tsp red chili powder
Instructions
Making Kadhi
- Mix gram flour and turmeric with yogurt until smooth. Add three cups of water slowly and mix well.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add the asafetida, fenugreek seeds, cumin seeds, stir and add bay leaves, whole red chilies, and red chili powder. Stir for a few seconds. Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
- Add three cups of water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook an hour and a half, stir occasionally. To adjust thickness, add boiled water.
Making Pakoras
- Add water slowly to the besan to make a smooth and thick batter. Whip the besan batter two to three minutes in a circular motion using a spoon, until light and fluffy.
- Fry the pakoras in ½ inch of oil in a flat frying pan over medium heat. (Don’t use enough oil to cover the pakoras; they will be softer and fluffier if fried in shallow oil.
- To test, drop one drop of batter into the oil. The batter should form a ball on the surface of the pan, but not change color right away.
- Place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown.
- After frying, soak the pakoras in room-temperature water for ten minutes. Squeeze the pakoras gently to remove the water, taking care not to break them.
- Add the pakoras to the kadhi and boil on low to medium heat for ten minutes.
Making the Seasoning
- Heat the ghee (clarified butter) lightly in a small saucepan. Add chili powder and/or paprika (adjust to taste). Pour over the kadhi when ready to serve.
Notes
Variations
Add one cup chopped spinach to the kadhi just before adding the pakoras for extra flavor and color.
Add one tablespoon dry fenugreek leaves (dry mathi leaves) to the pakora batter.
My favrait way to Serve Kadhi Pakoras is with Rice, Roti, Jeera Aloo, Spicy Green Peas
Tried this recipe?Let us know how it was!
Punjabi Kadhi Pakora Recipe
Kadhi Pakora is a gluten-free summer recipe featuring a savory vegetable curry with dal (lentils) and crispy fried pakoras, creating a delightful and flavorful dish. Kadhi Pakora, a popular North Indian dish, is a comforting and flavorful yogurt-based curry with gram flour dumplings. This traditional dish is known for its tangy and savory taste, making it a favorite among many households. In this kadhi recipe, we’ll show you how to make authentic Punjabi Kadhi Pakora step by step, so you can enjoy its deliciousness at home. Whether you’re craving a comforting meal or planning a special dinner, Kadhi Pakora is sure to satisfy your taste buds.
Step 1: Preparation of Ingredients for kadhi pakora punjabi style
Start by gathering all the necessary ingredients for making Kadhi Pakora. For the pakoras, prepare a batter using gram flour, spices, and water. Slice and chop green chilies, cilantro, and ginger for the pakora batter. For the kadhi, whisk yogurt and gram flour together until smooth, and set aside. Finely tomatoes and ginger for the kadhi gravy. Having all the ingredients ready will streamline the cooking process.
Step 2: Making Pakoras:
To make the pakoras, heat oil in a deep-frying pan. Drop Spoonfuls of the pakora batter into the hot oil and fry until golden brown and crispy. Remove the pakoras from the oil and place them on a paper towel to drain excess oil. Repeat the process until all the batter is used. The crispy pakoras will add texture and flavor to the kadhi.
Step 3: Preparing the Kadhi Base:
In a large pot or saucepan, heat oil or ghee over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds, and let them splutter. Next, add ginger, and cook until fragrant. The aromatic base will form the foundation of the kadhi gravy, imparting depth of flavor to the dish.
Step 4: Cooking the Kadhi:
Once the aromatics are sautéed, it’s time to add the chopped tomatoes to the pot. Cook the tomatoes until they soften and break down, forming a thick gravy. Then, add the whisked yogurt and gram flour mixture to the pot, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat and let it simmer.
Step 5: Adding Pakoras:
Once the kadhi base is cooked and thickened, add the fried pakoras to the pot. Gently stir to coat the pakoras with the flavorful kadhi gravy. Allow the pakoras to simmer in the kadhi for a few minutes to absorb the flavors. The combination of soft pakoras and tangy kadhi creates a harmonious and satisfying dish.
Step 6: Finishing Touches:
Before serving, garnish the Kadhi Pakora with freshly chopped cilantro leaves for a burst of freshness and color. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the Kadhi Pakora hot with steamed rice or roti for a comforting and wholesome meal.
Tips for Making Perfect Kadhi Pakora:
- Consistency: Adjust the consistency of the kadhi by adding more water if it’s too thick or simmering longer if it’s too thin.
- Fresh Ingredients: Use fresh yogurt and spices for the best flavor in the kadhi gravy.
- Frying Pakoras: Fry the pakoras in batches to ensure even cooking and crispiness.
Variations of Kadhi Pakora:
- Vegetarian Variation: Skip the addition of pakoras and add vegetables like potatoes, carrots, or bell peppers to the kadhi for a vegetarian version.
- Gluten-Free Option: Use chickpea flour (besan) instead of wheat flour for the pakora batter to make it gluten-free.
- Spicy Version: Add extra green chilies or red chili powder for a spicier kadhi.
Benefits of Including Kadhi Pakora in Your Diet:
- Probiotic-rich: Yogurt used in kadhi is rich in probiotics, which promote gut health and digestion.
- Good Source of Protein: Gram flour used in pakoras adds protein to the dish, making it a satisfying meal option.
- Balanced Meal: Kadhi Pakora is a balanced meal that provides carbohydrates, protein, and fats, along with essential vitamins and minerals.
Frequently Asked Questions (FAQs) about Kadhi Pakora:
Q: Can I make kadhi without pakoras?
A: Yes, you can skip adding pakoras and enjoy the kadhi as a creamy yogurt-based curry with a tempering of spices.
Q: How long does kadhi pakora last in the refrigerator?
A: Kadhi Pakora can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop before serving.
Q: Can I freeze kadhi pakora?
A: While you can freeze kadhi pakora, the texture of the pakoras may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.
For more delicious Indian curry recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian curry dishes featuring a range of spices, vegetables, and legumes to add flavor and variety to your meals.
For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.
Vani
June 7, 2019 at 11:02 pmMaam please please suggest me, can I give khadipakoras in lunch box, will pakoras won’t become over soft. Please suggest what to do for pakoras in khadi not to be over melted if given in lunvh box
Paul
August 27, 2019 at 6:30 pmhello Vani, please chill and do not stress. but i must tell the truth, the pakoras will soft in the lunch box.
Zen
August 13, 2018 at 8:28 amCan we reheat kadhi and how many days can we keep on the refrigerator?
Manjula Jain
August 15, 2018 at 12:46 amZen, yes you can reheat the kadhi and can refrigerate for few days.
Mithilesh
August 20, 2017 at 1:16 pmDear Manjula, 3/4 cup and 2/3 cup water for making pakoras made my batter too watery. I had to add more besan to the batter to make pakoras. Is this measurement correct? Just checking! Please reply.. thank you for the most delicious and easy recipes. You are truly appreciated by me and many others!
Manjula Jain
August 22, 2017 at 10:04 pmMithilesh, sorry, my mistake, add the water slowly as needed to make smooth and thick batter, I will make the correction. Thank you
Rumana
August 8, 2017 at 2:09 amAunty my kadhi turns thinner after 1 2 hour…when i am making its conositency is thick, but as time goes it becomes thinner and if i reheat it, it becomes like water…what could be reason.Please need your help
Manjula Jain
August 10, 2017 at 9:09 pmRumana, I have never experienced this, with time Kadhi always becomes thick, I am clue less, sorry
Riya
June 11, 2017 at 5:54 pmDear Manjulaji,
Why pakodas have to be soaked in water??
raqs
May 17, 2017 at 11:06 amhi manjula jee
i think u forgot to use salt.. or u knowling forgot..please let me know
is this a dish to make without salt ????
Manjula Jain
May 19, 2017 at 12:31 amRaps, sorry I just forgot and so far no one mention, after kadi comes to boil add salt.
Thank you
Ratan
April 23, 2017 at 12:22 pmCan I freez left over Punjabi pakora Khadija?
Manjula Jain
April 24, 2017 at 7:50 amRatan, yes but before soaking in the water
Meena
July 11, 2016 at 8:23 amHi Aunty, I have tried kadhi recipe two times but both times it separated. Please advise why it separates and becomes watery. It doesn’t come out smooth.
thanks,
Meena
Manjula Jain
July 11, 2016 at 12:51 pmMeena Kadhi should be coked on low heat, infect any dish with yogurt should be cooked on low heat
Roshni
December 6, 2017 at 11:03 pmIs there any other reason other than cooking on high flame that’s separates it. Cuz even my Kari gets separated in spite of cookin on low flame. Reasons like the texture of curd or ratio of beans to curd etc.. pls reply
Manjula Jain
December 21, 2017 at 12:00 pmRoshni, adding the yogurt and besan mix on low heat it should not seprate
Mukul
November 29, 2016 at 4:33 pmYOU have to keep stirring it until the boil comes .
RJ
September 24, 2021 at 10:36 pmAdd salt only after the kadhi comes to a good boil.. adding salt earlier may also cause the kadhi to split
yummyfoodrecipesindia
June 27, 2016 at 5:08 amSeems different and I never tried Kadhi Pakoras. I’m glad to find it and the recipe process has mentioned in a clear process. Thanks!
Parveen Kumar Kalra
June 15, 2016 at 2:05 ammam please tell kadi pakoda ke saath which type of salaad is mausam me chalege. mandir me langer hai uske saath
Manjula Jain
June 16, 2016 at 10:28 pmParveen, try Stir-Fry Cabbage salad, enjoy!
AD
June 2, 2016 at 12:53 pmCan you pls post a recipe of palak kadhi? UP style? Thanks!!!
Govt job
October 10, 2015 at 8:38 amYou are rocking man can you explain how to make bhel puri
Manjula Jain
October 10, 2015 at 8:38 pmGovt,
check this link https://manjulalive.wpenginepowered.com/bhel-puri-chatspicy-crunchy-snack/
Pranita
June 4, 2015 at 1:00 pmI have a suggestion which my Ma used to do while making pakori.pakori ke liye aap Besan ke batter mei u can add little refine oil, sauf, salt and all Mirch powder. Put the fried pakori in slight warm water. This will add softness to pakori.
sathya priya
October 21, 2013 at 8:39 amLovely pakoras.Want to eat it now.Very tempting.
pinky
January 4, 2013 at 3:55 amhi aunty, i’m pinky your all recipes were fab n i dint know the proper way to prepare these food thanks for helping me like mother because my dad n mom separated wen i was small…. so from cooking your recipes i ll make my papa happy…. 🙂 please send some tips for making good food, my request is for all didis,auntys n grandma too… 🙂 thank u… 🙂
Reni
December 19, 2012 at 2:13 amDear Manjula,
can you please tell me if i can just leftover pakoras (which are made one day before) in the khadi? Would it work?
Thanks for your answer
Reni
December 19, 2012 at 2:11 amHello Manjula,
i would ask you if i can leftover pakoras (which made one day before) just put in the ready kadhi? Would it works?
Thank´s for your answer
arshiya
September 12, 2012 at 9:44 amthanqs aunty,i love rajastani receipes.perticularly theese curry pakora.thanq u very much.
Manira Dastidar
August 5, 2012 at 8:41 amHello Manjula Auntie,
I have prepared alomst all of your recipes. Your Aloo Gobi and Daal Makhni are all time favorites in my family. Keep posting and thank you
Manira
BHAVI
July 23, 2012 at 12:41 pmManjula Aunty,
Thank you for your wonderful recpies. I have made the kadhi, but not the pakoras. I added vegetables and it was delicious.
Bhavi.
Kelly
April 22, 2012 at 7:19 pmHello Auntie ji
I’m trying to use the least amount of oil possible and am wondering if it is possible to cook pakoras in a manner other than frying. Thank you so much for your wonderful recipes, greatly enjoyed by my family. Kelly
Manjula Jain
April 22, 2012 at 9:52 pmKelly,
Pakoras are deep fry,but if you want to avoid the fry food check the recipe for MUTHIA
rinku
April 4, 2012 at 7:05 pmthank you. I have guests coming who do not eat onion and garlic and your recipes are a blessing!!
Anthony
March 27, 2012 at 5:36 amIt was extremely simple to make as well as full of flavor
Krishna Dasa
March 13, 2012 at 10:02 pmThank you for the recipe, it was very easy to make and very tasty. Sri Sri Radha Giridhari, our deities here at New Govardhana Dhama in San Diego certainly enjoyed it with their puris, hot milk, and mysore pak tonight.
Hare Krsna
MJ
December 20, 2011 at 12:31 pmCan this Kadhi be prepares 1-2 days earlier ? Would it affect the taste?
Manjula Jain
December 22, 2011 at 12:57 pmMJ
you can prepare the Kadhi few days before and refrigerate.
zahra
December 11, 2011 at 8:44 amNamasteji,Manjulaji,
thanks so much for sharing your recipes.They are easy to prepare and so tasty!
from Reunion island,
zahra
Renuka
November 1, 2011 at 9:27 amHi Manjulaji
My compliments on your fail proof recipes! I had some aloo pakoras left and have question on mixing that in the yogurt blend instead of the bland pakoras. Your thoughts are appreciated.
Renuka
Manjula Jain
November 1, 2011 at 10:47 amRenuka,
Cooking is more fun when we are experimenting; specially try to use left over. Besan aloo they blend together well so give it a try.
Uzma Khadim
September 17, 2011 at 7:12 amAll of your recipes are very nice. Thank you.
preet
July 18, 2011 at 3:42 pmThanks manjula ji for all these recipes.
abhiruchi
July 18, 2011 at 8:22 amThanks a lot Manjulaji.Your delicious and mouth watering recipes are so accurate…………….its amazing…..i m learning a lot from you everyday.
God bless you and your family……….
Thank you once again.
Tiana
May 11, 2011 at 4:16 pmWill it be okay if I don’t use Hing in any of the recipes?
Manjula Jain
May 11, 2011 at 6:08 pmTiana,
It will be fine without Hing.
kuku
April 27, 2011 at 10:36 amThanks Manjula ji for this great recipe. I really wanna thank you for your other delicious & mouth watering recipes. I must say that you put really good efforts to make us learn how cooking is done perfectly. I have learnt a lot from you. Whenever I watch you cooking its feels as if my own mom is cooking for me 🙂
God bless you & your family….!!!!
Kuku
abbas
April 27, 2011 at 4:40 amit looks like mama is making kadhi pakora thank u manjula ji
koki d
November 13, 2010 at 6:26 amtwo points for clarity
1) agree the besan must be sieved and warm water maybe is better add in small increments slowly while continuing to mix with a spoon or hand blender
2) to prevent lumpy hold the salt till later
3) also continuous stirring when the Karhi starts heating up u cannot walk away must stir till rolling boil otherwise the karhi may fragment/or particulate .
joti
September 30, 2010 at 9:59 pmhi aunty
if you can gave the Recipe of kachi dabeli will really appreciate it.
thank you
Parul
September 15, 2010 at 2:48 pmits very yummy….
Subaika
March 4, 2010 at 10:15 amHello
My mother makes the kadhi almost the same way… although I always wanted to try making it myself but never had the confidence, because I never followed my mother to the kitchen to learn the process… which I regret.
I really want to thank you for the video. Not only it helped me learn but gave me the confidence to try this recipe right now.
This was my first visit to your kitchen… but I think I’m gonna continue visiting you from now on 🙂
thanks
Subaika
(Houston, Tx)
simran
February 22, 2010 at 9:08 amSuggestion to fellow readers : if you are bored to make pakodas, you can put in Boondi instead , it tastes great 🙂
Akvinder Kaur
February 18, 2010 at 5:25 pmhi manjula,
You made cooking so easy and delicious. Now I dont have to ask any one else because now whenever I have to make something i just see your recipe and good thing your recipe are very simple and easy. tahnks a looooooooooot for your help.
Akvinder
nina
February 15, 2010 at 8:11 amhi manjula ji,
for the kadhi, do you need sour yogurt or right out of the refrigerator wil give the same taste.
Neena
February 15, 2010 at 12:24 pmhi nina,
sour yoghurt makes good taste so u can take out curd from the refrigerator a day before u make kadhi. u can even try buttermilk for this.this also goes well.
last time when i made kadhi i used buttermilk along with half of curd and it came out very delicious.
iry
December 17, 2009 at 10:11 ami never boil it for that long, i make it quick, it comes out okay, i will try this one. thanks,
Madhu
October 2, 2009 at 3:31 pmThanks Manjula aunty for all the lovely recipes…enjoyed watching…now I will enjoying cooking your recipes….
Jyoti
July 16, 2009 at 2:41 pmHi Manjula Ji
whenever I amek kadhi, it leave particles .. i never get the creamy consistency . would you know the reason?
jasmine
August 18, 2009 at 11:28 amhi jyoti,
your problem could be because of the besan. For smooth even texture, you should sieve the besan before adding to the yogurt mixture.i use a manual egg beater and put the besan in small quantities in the yogurt, that way i can make sure there are no lumps. See if that works for you!
manisha
July 7, 2009 at 1:56 pmnamaste manjula ji….
can i use buttermilk instead of yogurt…..for making this dish….
rest ur dishes are all fabulous mst say this……
may god bless u
Manjula Jain
July 7, 2009 at 7:16 pmHi Manisha, yes you may use buttermilk texture will be little different.
ruchi
June 27, 2009 at 3:02 amhello manjula ji ,
i want to make this kadhi pakoda for at least 15ppl plz tell me the qauantities of ingredient used .
\thankyou
Gunika
June 25, 2009 at 5:37 amHi,
I made this yesterday but I think my yogurt was not very sour, hence the kadi lacks the tanginess – is there anyway to fix this?
Jaya
June 25, 2009 at 9:15 amAdd some lemon juice at the end of cooking. Check for tanginess and add more lemon juice if needed.
subhashini
March 21, 2009 at 2:22 pmhi mam,
i saw some of ur cookery videos.its vry nice.if u try any new dishes.send me 2 my mail id.its vry useful 2 me .I need 1 help ,im studying mbbs,im staying in hostel.at morning i want 2 make easy dish fastly & tasty too.send me some recipes.
supriya
February 20, 2009 at 7:13 amhi,
manjula ji, how to make garam masala
Jaya
December 24, 2008 at 2:47 pmHamida, in my opinion the pakoras need spices.
I add salt, red chili powder, and cumin powder to the pakora batter. Put the same amount as you would for any besan pakora. I sometimes add crumbled dried methi (fenugreek) leaves to the pakora batter too – probably about 2 tablespoons for this recipe.
Jaya
hamida
December 24, 2008 at 12:00 pmI made this today and the kadhi was just okay and the pakoras were tasteless. I don’t know why that happened but it just turned out very bad. The pakoras didn’t have any taste in it and I had to throw away the entire dish. Is it because the pakoras didn’t have salt or any type of spice in it?
faiza
December 19, 2008 at 11:18 amyou have not used khoya in gajjar ka halwa why?
Divya
December 9, 2008 at 6:33 amAwesome recipe. I am going to try it soon! Thanks for the video!
S. Kumar
October 18, 2008 at 6:57 pmManjula Jee,
Your recpies remind me of my late mother’s cooking … Thank you for sharing your wealth with us. I am making the Kadhi tonight …. and it just looks like my mom’s and I am sure it will taste as good …
Thanks,
SK
divya
September 26, 2008 at 12:20 pmHello Manjulaji, Namaste.
Thanks for gr8 recipe. Do we add turmeric powder anytime during the preparation?
Dipti Malik
September 18, 2008 at 4:02 pmcan anything be done if kadhi goes khatta………………….any corrections while making it
Sonal
September 17, 2008 at 1:12 amThanks for the gr8 recipe,
today for the first time i have cooked Kadhi..and it has turned out fantastic.
Jaya
June 28, 2008 at 2:26 pmFYI: Find dry fenugreek leaves in the Indian/Pakistani grocery store sold as “Kasoori Methi”.
“Methi” means fenugreek and is pronounced as “may-tee”.
Jaya
June 16, 2008 at 4:14 pmDear Manjulaji,
I just made this today for dinner and it came out very well! I liked the flavor a lot. I had always made Kadhi with garam masala (my family’s recipe), but I like your recipe better without the garam masala – nothing I need to mention to my mother-in-law 🙂
I used a couple of teaspoons of lemon juice to make it more “khatta” (sour) as I didn’t have citric acid in the house.
Thank you again for providing such RELIABLE recipes.
Madhuri
June 13, 2008 at 6:22 pmThankyou aunty, I am really learning a lot from your website. Please, do keep posting new recipies.
Manjula Jain
June 11, 2008 at 4:37 pmHello Jaya, Use citric acid if you like Kadhi more sour.
Jaya
June 11, 2008 at 2:10 pmDear Manjulaji,
What is the citric acid for and how do I know if it’s needed?
Thank you.
Surabhi
June 4, 2008 at 11:45 amI saw ur video on Youtube & in that i read about ur website…it is excellent way to teach veg. cooking…Me & my whole family is vegetarian……& it is amazing that been in USA from so log u r still vegetarian.Now i will always refer ur site for recipes.
Priya
May 9, 2008 at 8:45 amThank you Aunty…I am following all your recipes and found them easy to follow. you are simply fascinating and I see my mothers image in you..Keep posting new recipes as I have become a better cook solely because of you..