Punjabi kadhi pakora recipe | Best dhaba style kadhi pakora


Punjabi kadhi pakora is one of the delicious dishes from North India. This flavorful dish is a combination of fritters made with gram flour and kadhi, which is a sauce made with yogurt and gram flour. The fritters are termed “pakora”, giving the dish its name, “kadhi pakora”.

There are different versions of kadhi depending on the region. While some people like to make it with buttermilk, others like to use yogurt. Kadhi made with buttermilk is thinner. On the contrary, kadhi made with yogurt or curd is thicker. It’s easier to eat with rice, roti, or naan. Spices added to a kadhi give it a very nice aroma and lip-smacking taste.

This dish is especially popular in North India, where it’s often enjoyed with rice. It has a spicy, creamy, and tangy taste. If you’ve never tasted it before, you should definitely give this dish a try at home.


Photo of ready punjabi kadhi pakoda served with pakoras by homemakerjob.com
Punjabi Kadhi Pakoda Dhaba Style by Homemakerjob


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Close up photo of ready punjabi kadhi pakoda served with pakoras by homemakerjob.com

Punjabi kadhi pakora recipe | Best dhaba style kadhi pakora

Punjabi kadhi pakora is a very popular North Indian dish. Kadhi is made with curd, gram flour, and spices, giving it a sour flavor. Its pairing with rice, often referred to as "kadhi chawal", is a favorite among many. Enjoy this dhaba-style recipe with your family.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indian, Punjabi
Servings 4 people


For a slurry of kadhi

  • cup curd
  • ¼ cup besan (gram flour)
  • ½ tsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp coriander seeds, crushed
  • ½ tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 6 cups water

For kadhi

  • 2 tbsp ghee (clarified butter)
  • 8-10 black pepper
  • 3 cloves
  • ½ inch cinnamon
  • ½ tsp mustard seeds
  • ½ tsp methi (fenugreek seeds)
  • ½ tsp cumin seeds
  • ½ tsp hing (asafoetida)
  • 1 tsp garlic, crushed
  • 1 tsp ginger, crushed
  • 1 tsp green chilies, chopped
  • ½ cup onions, chopped
  • 1 tbsp coriander leaves

For pakora fry

  • 1 cup besan
  • ½ cup onions, chopped
  • ½ tsp ginger-garlic paste
  • ½ tsp coriander seeds, crushed
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • 1 tsp red chili powder
  • ¼ tsp baking powder

For tadka (tempering)

  • 2 red chilies
  • ½ tsp cumin seeds
  • ¼ tsp ajwain (carom seeds)
  • 1 tsp kashmiri red chili powder
  • 2 tbsp coriander leaves


  • Take 1½ cup curd in a bowl. Add ¼ cup besan, ½ tsp ginger garlic paste, and 1 tsp crushed coriander seeds. Then add 1 tsp red chili powder, ½ tsp cumin powder, ½ tsp turmeric powder and 1 tsp salt. Whisk everything well together.
  • Add 5 cups of water and whisk again. Keep whisking till you get a lump-free, smooth slurry texture to the curd. Keep it aside.
  • Heat 2 tbsp ghee in a kadai on a medium flame. Add 10 whole black pepper, 3 cloves, and ½ inch cinnamon. Add ½ tsp mustard seeds, ½ tsp cumin seeds, and ½ tsp fenugreek seeds.
  • Sauté for a few seconds and add ½ tsp hing, 1 tsp crushed garlic, 1 tsp crushed ginger, and 1 tsp chopped green chili. Sauté well for 1 min.
  • Next, add ½ cup sliced onions and sauté for 5 min.
  • Add the curd slurry and mix well. Cook for 8-10 min on a medium flame and keep stirring well, between.
  • Turn the flame to low and cook for next 15 min. Turn off the flame once done.
  • In a bowl, add 1 cup besan, ½ cup sliced onions, ½ tsp red chili powder, and ½ tsp crushed coriander seeds. Add ½ tsp cumin powder, ¼ tsp turmeric powder, and ½ tsp salt. Then add ¼ tsp carom seeds, a pinch of baking soda, and 2 tbsp chopped coriander leaves.
  • Mix everything well together. Start adding water and whisk well to make a thick batter.
  • Heat enough oil in a kadai on medium high heat to fry the pakoras.
  • Use your hand to drop batter into hot oil to make a pakora. Fry the pakoras in batches.
  • Once the pakora is cooked from one side, turn it to the other side. It should be crisp and golden brown in color. Remove and keep the pakoras on kitchen paper towels to remove excess oil.
  • Transfer the pakoras into the kadhi.
  • To make a tadka, heat 1 tbsp ghee in a small pan. Then add 2 dry red chilies, ½ tsp cumin seeds, and 1 tsp Kashmiri red chili powder.
  • Once you start hearing crackling sounds, turn off the flame. Pour tadka over the kadhi. Garnish with chopped coriander leaves.
  • Serve hot with roti, chapati, or steamed rice.


  • Make the batter thick enough to make pakora.
  • Kadhi should taste sour, so use sour curd for this recipe.
  • Kadhi becomes thick once cooled down. You can add a little water if it becomes too thick and heat before serving.
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