India: a creamy, Kadhi Pakora is one of the most comforting and traditional dishes found across Pakistan and North India: a creamy, tangy, mildly spiced yogurt curry served with soft, flavorful gram-flour pakoras.
The beauty of kadhi lies in its simplicity: yogurt and besan are slowly simmered until thick, silky, and aromatic, while the pakoras are fried until crisp on the outside but soft inside. The final magic happens when hot ghee and spices are tempered on top, releasing a fragrance that instantly makes the dish irresistible.
Whether served with steamed rice, jeera rice, or hot chapati, Kadhi Pakora is the kind of warm, homely meal that brings comfort, nostalgia, and pure satisfaction in every bite.
Ingredients Breakdown of Kadhi Pakora
For Kadhi (Yogurt Curry)
Yogurt (Dahi) – 2 cups
Gives kadhi its tangy, creamy base. Slightly sour yogurt works best.
Gram Flour (Besan) – ½ cup
Thickens the kadhi and gives authentic flavor.
Water – 4–5 cups
Needed to thin the yogurt mixture; kadhi thickens as it cooks.
Turmeric – 1 tsp
Adds golden color and warmth.
Red Chili Powder – 1–1½ tsp
For flavor and heat.
Salt—to taste
Essential seasoning.
Ginger-Garlic Paste – 1 tbsp
Adds depth and aroma.
Green Chilies – 2 (slit)
Adds a subtle kick.
Cumin Seeds – 1 tsp
Mild earthy flavor.
Fenugreek Seeds – ½ tsp
Traditional kadhi aroma and light bitterness.
Oil – 2 tbsp
For sautéing the spices.
Onion (optional) – 1 small, chopped
Adds sweetness and texture (optional ingredient).
For Pakoras (Fritters)
Gram Flour (Besan) – 1 cup
Main batter ingredient for pakoras.
Onion – 1 medium, sliced
Adds crunch and flavor.
Green Chilies – 2, chopped
For heat.
Fresh Coriander – 2 tbsp
Fresh flavor.
Red Chili Powder – ½ tsp
Spice.
Turmeric – ¼ tsp
Color.
Salt – to taste
Essential seasoning.
Baking Soda – 1 pinch
Makes pakoras fluffy and soft inside.
Water – as needed
To form thick batter.
Oil – for deep frying
Helps pakoras turn crispy.
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Equipment Needed
- Large mixing bowl
- Whisk or hand beater
- Deep frying pan
- Slotted spoon
- Cooking pot for kadhi
- Measuring cups & spoons
- Ladle
- Small pan for tempering (tarka)
Preparation of Kadhi Pakora
- Prepare Kadhi Base
- Add yogurt and besan into a bowl.
- Whisk until completely smooth—no lumps.
- Slowly add 4–5 cups of water while whisking.
- Add turmeric, red chili powder, salt, and ginger-garlic paste.
- Mix well and set aside.
- Prepare Pakora Batter
- Add besan to a bowl.
- Mix in onions, green chilies, coriander, chili powder, turmeric, and salt.
- Add a pinch of baking soda.
- Slowly add water to form a thick, pourable batter.
- Let the batter rest for 10 minutes.
- Prepare Tarka Ingredients
- Keep cumin seeds, fenugreek seeds, whole red chilies, and curry leaves ready.
- Heat oil in a small frying pan for tempering.
Cooking Instructions of Kadhi Pakora
Step 1: Fry the Pakoras
- Heat oil on medium flame.
- Drop small portions of pakora batter into hot oil.
- Fry until golden brown and crisp.
- Drain on a paper towel and set aside.
Step 2: Cook the Kadhi
- Heat oil in a pot.
- Add cumin seeds and fenugreek seeds; let them splutter.
- Add onions (if using) and sauté until soft.
- Add green chilies.
- Slowly pour the yogurt-besan mixture while stirring constantly.
- Cook on medium flame until it begins to boil.
- Reduce flame to low and simmer for 35–45 minutes (kadhi must cook slowly).
- Stir occasionally to prevent sticking.
- Kadhi will thicken, and oil may appear on the sides.
Step 3: Add Pakoras to Kadhi
- Add fried pakoras into hot kadhi 10–15 minutes before serving.
- Simmer on low heat so Kadhi pakoras absorb flavor.
Step 4: Final Tarka (Tempering)
- Heat ghee in a small pan.
- Add cumin seeds, whole red chilies, curry leaves, and a pinch of red chili powder.
- Pour the hot tempering over the kadhi.
- Cover immediately for 1 minute to trap aroma.
Cooking Time Table of Kadhi Pakora
| Step | Time Needed |
| Kadhi Prep | 5 minutes |
| Kadhi Pakora Prep | 10 minutes |
| Frying Pakoras | 12–15 minutes |
| Cooking Kadhi | 35–45 minutes |
| Final Tempering | 2 minutes |
Comparison Table
| Type of Kadhi | Features | Taste Profile |
| Kadhi Pakora | With onion fritters | Tangy, creamy, soft |
| Sindhi Kadhi | No yogurt—vegetable-based | Savory, spiced, less tangy |
| Gujarati Kadhi | Sweeter, lighter | Sweet-tangy, mild |
| Rajasthani Kadhi | Thicker, spicier | Rich, bold, earthy |
Tips & Variations of Kadhi Pakora
- Always cook kadhi on low heat to avoid curdling.
- Use slightly sour yogurt for the best flavor.
- Add pakoras close to serving time if you want them soft; add them right before eating if you like crisp edges.
- For extra flavor, add hing (asafoetida) to tarka.
- To make fluffy pakoras, add a pinch of extra baking soda or let the batter rest longer.
- You can add spinach, methi, or potatoes inside the pakoras for variations.
Ingredient Table
| Ingredient | Amount | Purpose |
| Yogurt | 2 cups | Base of kadhi |
| Besan | ½ cup (kadhi) | Thickens and flavors curry |
| Besan | 1 cup (pakoras) | Main ingredient for fritters |
| Onions | 1 medium | Pakora flavor |
| Green Chilies | 2–4 | Heat & aroma |
| Turmeric | 1¼ tsp total | Color & warmth |
| Red Chili Powder | 1½–2 tsp total | Spice & color |
| Salt | To taste | Seasoning |
| Cumin Seeds | 1 tsp | Tempering |
| Fenugreek Seeds | ½ tsp | Traditional kadhi aroma |
| Ghee/Oil | 2–3 tbsp | Tempering |
| Water | 4–5 cups | To thin yogurt mixture |
FAQs
Q: Why did my kadhi curdle?
The heat was too high—always add the yogurt mixture on a low-medium flame.
Q: Why is my kadhi not thick?
Add a little more besan to the mixture and simmer longer.
Q: Why are my pakoras hard?
Too much besan or low water in batter. Add a bit of soda for softness.
Q: Can I store kadhi?
Yes—up to 2 days in the fridge. Add fresh tarka before reheating.
Serving Suggestions
- Serve hot with steamed rice or jeera rice
- Pair with fresh roti or naan
- Top with extra tarka for richer flavor
- Add sliced onions and green chilies on the side
Conclusion
Kadhi Pakora is the ultimate comfort food, a perfect combination of tangy yogurt gravy, aromatic spices, and soft pakoras soaked in rich curry.
With slow cooking, balanced ingredients, and fresh tempering, you get a restaurant-style taste right at home. Whether for lunch, dinner, or a cozy weekend meal, this dish always delivers warmth and satisfaction.
