Kadhi Pakora | Punjabi Kadhi Pakora

Kadhi Pakora
Yields: 5 Servings Difficulty: Medium Prep Time: 40 Mins Cook Time: 40 Mins Total Time: 1 Hr 20 Mins

Kadhi Pakora is a Punjabi-style dish. It is a traditional dish and is liked very equally in Pakistan and India. It is made with sour curd mixed with water and gram flour and then cooked very well.

Ingredients of Kadhi Pakora


Sour curd is the main ingredient in making kadhi pakora

Gram flour:

It is a main ingredient for making pakoras as well as kadhi.


Use chopped onion for making kadhi and sliced onion for making pakoras


Curry leaves, and fresh coriander is used in this recipe


Different spices can be a part of this recipe.


Tips and Tricks for Making Punjabi Kadhi Pakora

Use sour curd for making Kadhi.

Mix gram flour with sour curd very well so that no lumps remain in it.

You can use any oil instead of mustard oil but traditionally mustard oil is used in this recipe.

Use a large bottom pot for making kadhi soo when kadhi froths while cooking it does not spill outside the pot.

Good quality gram flour gives a good texture to the kadhi.


Here are some more recipes you should try

Beef Pulao

Kabli Pulao

Beef achar gosht


Follow us on Instagram and Facebook. Give us your feedback in the comment section. Thanks


0/23 Ingredients
Adjust Servings
    For Curd Slurry
  • For Kadhi
  • Onion fritters


0/17 Instructions
  • Take yogurt in a bowl, whisk it to make smoothe. Then add gram flour, red chili powder, turmeric powder, salt and garam masala powder and mix well so no lumps remains in it.
  • Add 3 cups of water and mix everything again
  • Making pakora for kadhi
  • Take 1 cup gram flour add spices in it and sliced onion. Mix everything.
  • Then add water to make a batter.
  • Take oil in a pan. Warm it and fry pakoras in it.
  • Fry pakoras until they are crispy and golden. Change their sides to cook from both sides evenly.
  • Fry and keep them aside.
  • Making curry
  • Take 2 tbsp of mustard oil warm it then add cumin seeds and fenugreek seeds. fry them until cumin seeds crackle.
  • Then add chopped onion, sauté until onion becomes transparent.
  • Than add ginger garlic paste and sauté for a minute. Add chopped green chilies, dry red chilies, curry leaves stir and sauté for a while on low flame.
  • Then add the curd slurry and stir very well.
  • Increase the flame to medium and bring the curry to boil. Keep on stirring from time to time so it does not stick to the bottom of the pan.
  • After kadhi has come to boil, lower the heat and simmer for some time. the kadhi will thicken.
  • If kadhi becomes more thick then add some hot water.
  • Now add onion pakora to the curry. Mix them.
  • Cover with a lid and let the onion pakora be soaked in it for 8 to 10 minutes.
  • Serve kadhi with steamed rice, boil rice or with roti and paratha.