Kadhi Pakora
Golden, crispy besan pakoras swimming in a silky, tangy yogurt and gram flour curry. This Punjabi comfort classic gets its soul from a fragrant tempering of cumin, mustard seeds, and dried red chilies sizzled in ghee. Perfect over steamed rice for a deeply satisfying meal.
For 4 servings
- prep · ~5 min
Prepare the kadhi base.
1.In a large bowl, whisk together 3/4 cup besan and 1 cup yogurt until completely smooth with no lumps.2.Add 4 cups water gradually while whisking continuously to prevent lumps.3.Stir in turmeric powder, red chili powder, and salt. Set aside while you prepare the pakoras. - mix · ~3 min
Make the pakora batter.
1.In a mixing bowl, combine 1/4 cup besan, chopped onion, green chilies, 2 tbsp coriander leaves, and a pinch of baking soda.2.Add water a tablespoon at a time and mix until you have a thick, scoopable batter that coats the onion pieces. It should not be runny.TIPThe batter should be thick enough to drop from a spoon in rough dollops, not thin like pancake batter. - fry · ~15 min
Fry the pakoras until golden.
1.Heat oil in a kadhai over medium heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.2.Drop small spoonfuls of batter into the hot oil. Do not overcrowd the pan.3.Fry for 3-4 minutes, turning occasionally, until golden brown and crisp on all sides.4.Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.TIPKeep the oil at a steady medium heat. Too hot and the pakoras will brown outside but stay raw inside. - simmer · ~25 min
Cook the kadhi.
1.Pour the prepared kadhi mixture into a large heavy-bottomed pot.2.Bring to a boil over medium-high heat, stirring frequently to prevent sticking.3.Reduce heat to low and let it simmer gently for 20-25 minutes, stirring occasionally.4.The kadhi is ready when it thickens slightly and the raw taste of besan is gone. It will continue to thicken as it cools.TIPStir the kadhi regularly while it simmers, scraping the bottom to prevent the besan from settling and scorching. - assemble · ~7 min
Add the pakoras to the kadhi.
1.Once the kadhi has simmered, gently slide the fried pakoras into the pot.2.Let them soak in the warm kadhi for 5-7 minutes. They will soften slightly and absorb the flavors.TIPDon't add the pakoras too early. Add them just before tempering so they stay slightly firm and don't become mushy. - temper · ~3 min
Make the tempering.
1.In a small pan, heat ghee over medium heat until shimmering.2.Add cumin seeds and mustard seeds. Let them crackle for 30 seconds.3.Add fenugreek seeds, asafoetida, dried red chilies, and chopped ginger. Sauté for 20 seconds until fragrant.4.Add curry leaves and let them splutter for 10 seconds.TIPPour the tempering over the kadhi immediately while it's still bubbling hot. The sizzle when it hits the kadhi releases the best aroma. - simmer · ~5 min
Combine and finish.
1.Pour the tempering over the kadhi and pakoras. Stir gently to combine.2.Let it simmer together for 2-3 minutes so the tempering infuses into the kadhi.3.Turn off the heat and let it rest for 5 minutes. - garnish
Garnish with fresh coriander and serve hot with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the yogurt-besan base until completely lump-free to ensure a silky smooth kadhi.
- 2Simmer the kadhi for at least 20 minutes to cook out the raw besan flavor and develop depth.
- 3Fry pakoras at a steady medium heat so they cook through without burning on the outside.
- 4Add pakoras to the kadhi just before serving so they stay slightly firm and don't turn mushy.
- 5Pour the hot tempering directly onto the kadhi while it's still bubbling for maximum aromatic impact.
- 6Use full-fat yogurt for a richer, creamier kadhi that won't split during simmering.
- 7Let the finished dish rest 5 minutes off heat before serving to allow flavors to marry.
Adapt it for your goals.
Pakora-Free Kadhi
Skip the pakoras entirely and serve the kadhi as a thin, tangy soup-like curry. This reduces oil and prep time while keeping the comforting yogurt base and aromatic tempering.
Vegetable KadhiVegetable Kadhi
Add 1/2 cup of cubed potatoes, carrots, or bottle gourd to the simmering kadhi for a heartier, one-pot meal with extra nutrients and texture.
Gluten Free & VeganGluten-Free & Vegan
Use full-fat coconut yogurt instead of dairy yogurt and fry pakoras in a neutral oil instead of ghee. The tempering remains naturally gluten-free and vegan-friendly.
Why this is on our healthy list.
High in Plant Protein
Besan (chickpea flour) is rich in plant-based protein and fiber, supporting digestive health and sustained energy.
Probiotic-Rich
Yogurt provides beneficial probiotics that support gut health and aid digestion, especially when eaten with warming spices.
Anti-Inflammatory Spices
Turmeric, ginger, cumin, and asafoetida are traditionally valued for their anti-inflammatory and digestive properties.
Frequently asked questions
Kadhi curdles if the yogurt is cold or if the heat is too high. Always use room-temperature full-fat yogurt and whisk it smoothly with besan before simmering on low heat.
