Kadhi Pakora

Kadhi Pakora new a

Kadhi Pakora, I tasted it for the first time in a restaurant in Delhi. My cousin suggested me to have it. It tasted heavenly with that long grain rice.  Recently I tried this at home and came out really well. It goes well with rice and roti too. The process may look quite lengthy but it’s worth trying. Here is the recipe.


  • Recipe Cuisine: North Indian / Punjabi
  • Recipe Category: Side dish
  • Preparation Time: 20 mins
  • Cooking time: 30 mins
  • Serves: 4


For Pakora

                ITEM                 QUANTITY
Onion 1 big sliced
Ginger ½ inch finely chopped
Garlic 5 small pods  finely chopped
Green chilli 2 finely chopped
Coriander leaves 2 tbsp finely chopped
Cumin seeds ¼ tsp
Ajwain ¼ tsp
Coriander seeds ½ tsp
Gram flour/Besan flour ½ cup
Red chilli powder ½ tsp
Turmeric powder ¼ tsp
Garam masala powder ½ tsp
Salt As needed
Water As needed
Carrot (optional) 2 tbsp grated
Green Peas(optional) 2 tbsp
Oil For frying

For Kadhi

                ITEM                 QUANTITY
Curd 1 cup
Water 4 cups
Gram flour/Besan flour 2 tbsp
Red chilli powder ½ tsp
Turmeric powder ½ tsp
Asafoetida A pinch
Salt As needed

For Seasoning

                ITEM                 QUANTITY
Oil 1 tbsp
Fenugreek seeds ¼ tsp
Coriander seeds ¼ tsp
Onion 1 medium finely chopped
Ginger ¼ inch finely chopped
Garlic 3 small pods finely chopped
Green chilli 1 small finely chopped

For final seasoning and Garnish

                ITEM                 QUANTITY
Oil 1 tsp
Mustard seeds ½ tsp
Cumin seeds 1 tsp
Red chilli 2
Red chilli powder ½ tsp
Lemon juice from ½  big lemon
Kasoori methi 1 tbsp
Coriander leaves(optional) Few
Ghee(optional) 1 tsp


1. For making pakoras, take onion, ginger, garlic, green chilli, coriander leaves, cumin seeds, ajwain, red chilli powder, turmeric powder, garam masala powder, salt, carrot, green peas, gram flour in a bowl. Add little water and mix it like thick bajji batter consistency.

Kadhi Pakora 1a

2. In a bowl, beat thick curd with gram flour, salt, turmeric powder, asafoetida and salt and 1 cup water without any lumps. Add the remaining water, mix well and keep it aside.

Kadhi Pakora 2

3. In a wide pan , heat oil and add fenugreek seeds, coriander seeds, red chilli, green chilli, ginger , garlic and onion one by one sauté it till the onion becomes translucent. Reduce the flame and add in the curd mix and give a stir. Cover it with a lid and cook in slow flame for 20 mins.

Kadhi Pakora 3b

4. Meanwhile heat enough oil and fry the pakoras in batches and remove it to a kitchen tissue and keep it aside.

Kadhi Pakora 4

5. Switch off the flame and transfer the kadhi to a serving bowl. By now it will be thick in consistency. Season it with oil, mustard seeds, cumin seeds, red chilli and red chilli powder. Add the pakoras and garnish it with Kasoori methi, coriander leaves and a squeeze of lemon.

Kadhi Pakora 5a

Serve it with hot rice 🙂

Kadhi Pakora new b


  • Actual recipe doesn’t calls for carrot and green peas but I like to add it for a healthier version.
  • Crush the coriander seeds with your palm and add it to get the flavour.
  • Reserve some pakoras and add it just before serving.


4 Comments Add yours

  1. Amudhu says:

    Looks so gud.


  2. Brundha says:

    Tried it Akka… And taste also yummy with rice.. 😃


  3. mistimaan says:

    So tasty recipe 🙂


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