A North Indian summer specialty, Kadhi Pakora is a delicious, refreshing dish made from curd and besan, tempered with spices, and finished with dipped onion fritters. I have shared instructions to air fry the pakoras, making this recipe super healthy!
Kadhi pakoda is one of those fast and easy comfort meals that you can never go wrong with. And if, like me, you have grown up eating it, then you’d know it’s not just a dish, but an emotion. It’s delicately spiced and has a tart flavor that hits all the right spots. Kadhi pakora is wholesome, delicious, and a dish recipe the whole family will enjoy!
Traditionally, people eat kadhi pakora with piping hot rice and it’s also popularly called kadhi chawal. But at home, I often switch it up with naan or roti along with a potato sabzi for some variation. Oh, kadhi actually tastes much better the next day, so don’t be afraid to make ahead.
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Kadhi Pakora Ingredients
For kadhi and tempering:
Yogurt: The hero ingredient of this recipe. I have used 2-day old homemade dahi and that is what I would recommend for it’s tart flavor. But you can use store-bought curd or even Greek yogurt if it’s more easily available.
Veggies: Onions and tomatoes for flavor and structure
Curry leaves: Used in the tempering and adds a lovely fresh flavor and aroma
Gram flour: Mixed in with the curd to help thicken it and adds a nutty flavor to the dish
Spices: This recipe uses a mix of powdered spices such as red chilli, coriander, and dry mango along with whole spices like carrom seeds and fenugreek seeds for flavor, warmth, and aroma
Ginger & garlic: Used in two ways – finely chopped as well as made into a paste – for an intense flavor and aroma
Ghee: In Punjab, people traditionally cook kadhi pakora in ghee. Ghee gives this dish it’s rich fragrance and flavor. You can use a neutral-flavored oil, but I would highly recommend using ghee if you can
Chillies: Whole, dried red chillies used in the tempering add a mild heat
Salt: For seasoning
Water: Room temperature, filtered water to thin out the yogurt and bring it to the desired consistency
For the pakodas:
Onion: Thinly sliced
Gram flour: Mixed in with water and spices to make a batter to coat the pakodas in
Spices: Carom seeds along with turmeric powder, dry mango powder, red chilli powder, coriander powder, and jeera powder added to to the batter for flavor
Green chilli: For heat. Feel free to increase or decrease the amount to suit your personal preference
Salt: For seasoning
Coriander leaves: Finely chopped for a dash of freshness
How to make Kadhi Pakoda
Add all the ingredients mentioned under Besan mix except water In a large bowl. Mix well to make a smooth, lump free mixture. Add water to thin out the mixture. Set aside.
Heat 2 tablespoons of ghee in a large pot or kadai. Add cumin seeds & fenugreek seeds and when they crackle, add curry leaves and whole kashmiri red chillies. Add hing, and cook for 10 seconds.
Now add finely chopped onions and fry till they turn light golden.
Add chopped ginger & garlic, fry for 2 minutes and add tomatoes. Fry till the tomatoes become soft and pulpy.
Fry till the tomatoes become soft and pulpy.
Add the besan mix while mixing continuously. Keep stirring the mix till it comes to a boil. If the mixture is not stirred, the kadhi can split.
For Pakoras:
In a bowl, add all the pakora ingredients except water & oil and mix them well, preferably with your hand. Add water a tablespoon at a time and mix well to create a light batter that coats all the onions.
Line the pakoras in your air fryer basket and air fry until crispy and golden brown. (For deep frying instructions, check recipe card below.
Bring the kadhi to a quick boil if it has cooled down, add the pakoras and simmer for 2 minutes.
While the kadhi pakori is simmering, heat ghee in a small pan. Add cumin seeds and whole dry red chillies. Once the seeds crackle, take the pan off heat and add Kashmiri red chilli powder, and hing.
Immediately pour the tadka over the kadhi. (Don’t delay, or the red chilli powder can burn)
Garnish with chopped coriander leaves, and enjoy kadhi pakora with rice!
Frequently Asked Questions
Kadhi pakoda is made using a gram flour and sour curd mixture to form the gravy. It’s also got onion fritters or pakodas for added flavor and texture.
Kadhi is the name of a traditional North Indian dish made using besan and curd specifically. Curry refers to any gravy that has been cooked and seasoned with spices along with added veggies and meat.
These are a couple steps you can take to ensure your kadhi does not split:
1. Make sure that the curd used is at room temperature
2. Make sure that the curd-besan mixture is smooth, lump-free and has a thin consistency.
3. Keep the heat low when adding the curd-besan mixture to the pot – high temperatures will cause the mixture to curdle.
4. Stir continuously when simmering
Absolutely! You can omit the pakodas or add some boondi for a similar crunch.
Richa’s Top Tips
- Make sure to use sour curd for this recipe for the best results. Leave your curd out at room temperature for a couple of hours to make it sour. If you are using regular curd/yogurt to make the kadhi, you can add a bit of lemon juice or dry mango powder once you have finished cooking.
- You can bake/air fry the pakoda instead of deep frying them – just add a couple spoons of oil to the batter and bake for 180 degrees celsius until they are crisp and golden. I also have a Baked Onion Pakoda recipe that would work great here!
- Make sure to simmer the kadhi well. This kadhi gets its signature creaminess and flavour from this step!
- This curry is best enjoyed thick, but note that it thickens as it cools too. Add water to adjust the consistency to your liking before serving.
Storage Tips
Fridge: Kadhi (without pakora) stays well in the fridge for up to 3 days when stored in an airtight container. It will thicken a little bit in the fridge. You can add a splash of water when reheating it to adjust the consistency. If you store it with pakora, they will lost their crispiness, so it is best to add fresh pakodas while serving.
Freezer: Kadhi freezes quite well. Just make sure to freeze the kadhi and the pakodas separately. When ready to serve, let the kadhi come to room temperature and then heat it in a pan. I recommend adding more water at this stage to adjust the consistency as it will be quite thick straight out of the freezer.
Reheat: Gently reheat on the stovetop with a splash of water to bring it to the right consistency. Add freshly made pakoras and serve hot.
Serving Ideas
- With rice: Pipping hot steamed rice, a dollop of ghee, and kadhi pakora is dish you can never go wrong with
- With naan or roti: Serve kadhi pakora and a bread of choice (like naan or roti), along with a simple dry sabzi, kachumber, and papad for a thali-style meal at home
The next time you’re craving a really wholesome meal, give this Kadhi Pakoda recipe a try! Enjoy this with some crunchy green chilli and raw onion on the side for the best experience and I’ll see you when you come back to this recipe to make it again and again and again :’)
If you make this, do send me your recreations over on my IG!
Watch Kadhi Pakora Recipe Video
Punjabi Kadhi Pakoda
Equipment
Ingredients
For Besan Mix
- 4 Tablespoons Gram Flour Besan
- 1 Cup Curds Plain Unsweetened Yoghurt
- ¼ Teaspoon Turmeric Powder
- 1 ½ Tablespoons Coriander Powder
- 1 Teaspoon Ginger Garlic Paste
- ¾ Teaspoon Salt
- 3 Cups Water Use An Additional ½ To 1 Cup To Adjust Consistency If Required
For The Kadhi
- 2 Tablespoons Ghee
- 1 Teaspoon Cumin Seeds Jeera
- ½ Teaspoon Fenugreek Seeds Methi Seeds
- 10 Curry Leaves
- 2-3 Whole Dried Red Chillies
- 1 Tsp Asafoetida Hing Powder
- ½ Cup Finely Chopped Onions
- 1 Teaspoon Finely Chopped Garlic
- 1 Teaspoon Finely Chopped Ginger
- ¼ Cup Finely Chopped Tomatoes
For Pakodi
- ½ Cup Sliced Onions
- 1 Green Chilli Chopped
- ¼ Teaspoon Carom Seeds Ajwain
- 1 Tablespoon Chopped Fresh Coriander
- 1 Teaspoon Kashmiri Red Chilli Powder
- ¼ Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- ¼ Teaspoon Salt
- ½ Cup Gram Flour Besan
- ½ Teaspoon Dry Mango Powder
- 2-3 Tablespoons Water
- Oil For Deep Frying
For Tadka Or Tempering:
- 1 Tablespoon Ghee
- 1 Teaspoon Cumin Seeds Jeera
- ½ Tsp Asafoetida Hing Powder
- 2 Whole Dried Red Chillies
- 1 Teaspoon Kashmiri Red Chilli Powder
- 1 Tablespoon Chopped Fresh Coriander
Instructions
For Besan mix:
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Add all the ingredients mentioned under Besan mix except water In a large bowl. Mix well to make a smooth, lump free mixture. Add water to thin out the mixture. Set aside.4 Tablespoons Gram Flour, 1 Cup Curds, ¼ Teaspoon Turmeric Powder, 1 ½ Tablespoons Coriander Powder, 1 Teaspoon Ginger Garlic Paste, ¾ Teaspoon Salt, 3 Cups Water
For Besan Gravy:
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Heat 2 tablespoons of ghee in a large pot or kadai. Add cumin seeds & fenugreek seeds and when they crackle, add curry leaves and whole kashmiri red chillies. Add hing, and cook for 10 seconds.2 Tablespoons Ghee, 1 Teaspoon Cumin Seeds, ½ Teaspoon Fenugreek Seeds, 10 Curry Leaves, 2-3 Whole Dried Red Chillies, 1 Tsp Asafoetida
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Now add finely chopped onions and fry till they turn light golden.½ Cup Finely Chopped Onions
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Add chopped ginger & garlic, fry for 2 minutes and add tomatoes. Fry till the tomatoes become soft and pulpy.1 Teaspoon Finely Chopped Garlic, 1 Teaspoon Finely Chopped Ginger, ¼ Cup Finely Chopped Tomatoes
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Add the besan mix while mixing continuously. Keep stirring the mix till it comes to a boil. If the mixture is not stirred, the kadhi can split.
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Once it comes to a boil, lower the heat to a simmer and cook for 25 minutes, while stirring occasionally.
For pakora
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In a bowl, add all the pakoda ingredients except water & oil and mix them well, preferably with your hand. Add water a tablespoon at a time and mix well to create a light batter that coats all the onions.½ Cup Sliced Onions, 1 Green Chilli, ¼ Teaspoon Carom Seeds, 1 Tablespoon Chopped Fresh Coriander, 1 Teaspoon Kashmiri Red Chilli Powder, ¼ Teaspoon Turmeric Powder, 1 Teaspoon Coriander Powder, ¼ Teaspoon Salt, ½ Cup Gram Flour, ½ Teaspoon Dry Mango Powder, 2-3 Tablespoons Water
Making Pakora – Deep Frying
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Heat oil for frying in a deep kadai. Once the oil is medium hot, take small scoops of the pakodas (the size of limes) and drop them in the oil.Oil For Deep Frying
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Fry on medium heat until they are golden brown. Transfer them to a plate and set aside.
Making Pakora – Air Frying
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Brush the pakodas with oil. Air Fry the pakodas at 170C for 4 minutes on each side, flipping once and brushing the other side with
Adding Pakodas:
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Bring the kadhi to a quick boil if it has cooled down, add the pakodas and simmer for 2 minutes.
Making Tempering/Tadka
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While the kadhi pakori is simmering, heat ghee in a small pan. Add cumin seeds and whole dry red chillies. Once the seeds crackle, take the pan off heat and add Kashmiri red chilli powder, and hing. Immediately pour the tadka over the kadhi. (Don’t delay, or the red chilli powder can burn)1 Tablespoon Ghee, 1 Teaspoon Cumin Seeds, ½ Tsp Asafoetida, 2 Whole Dried Red Chillies, 1 Teaspoon Kashmiri Red Chilli Powder
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Garnish with chopped coriander leaves, and enjoy kadhi pakoda with rice!1 Tablespoon Chopped Fresh Coriander
Video
Notes
- The kadhi thickens as it cools, so add water to adjust the consistency while reheating kadhi.
- Kadhi pakoda can be made in advance. Pour the tadka right before serving.
- The tadka / tempering step gives a nice colour and flavour to the kadhi, so do know skip this step.
- Kadhi is best enjoyed piping hot. However, if you have any leftovers, they will stay fresh for up to 3 days when refrigerated.
Nutrition
This article was researched and written by Navya Khetarpal
The post Easy Kadhi Pakora (with Steps for Air Fryer Pakora) appeared first on My Food Story.
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