Panjabi Lehsuni Tadka Kadhi Pakora Recipe

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Kadhi pakora is an iconic Indian dish that combines deep-fried pakoras (fritters) made from gram flour with a tangy and flavorful yogurt-based curry. If you’re a fan of Indian cuisine or simply want to explore new flavors, this recipe is a must-try. Follow our step-by-step instructions and unleash your inner chef as we embark on this culinary journey together.

Punjabi Kadhi Recipe

How to make Kadhi Pakora – Ingredients list

  • 1 cup Yoghurt or Hung Curd
  • 2 tbsp Besan or Gram Flour
  • 2 tsp Turmeric Powder
  • 1 litre Water
  • Salt to Taste
  • For Onion Fritters or Pakoras –
  • 2 Onions medium size – sliced
  • 2 tbsp Besan or Gram Flour
  • 1 tsp Corn Flour
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Chili Powder
  • 1/4 tsp Baking Powder
  • Mustard Oil to Fry
  • For Tempering-
  • 1 tsp Black Mustard Seeds
  • 8-10 nos. Curry Leaves
  • 1 tsp Chili Powder
  • 1 tbsp Garlic – finely chopped
  • 1 tbsp Mustard Oil

Step-by-step instructions for this Pakode wali Kadhi recipe in Punjabi style

Section 1: Preparing the Pakoras – In this section, we’ll guide you through the process of making crispy and flavorful pakoras for your kadhi. Follow these steps:

  1. Mix gram flour, turmeric powder, red chili powder, chopped onions, chopped green chilies, coriander leaves, and salt in a bowl.
  2. Gradually add water to the mixture, stirring continuously, until a thick batter forms. If desired, you can add a pinch of baking soda to make the pakoras more airy.
  3. Heat vegetable oil in a deep frying pan or kadai.
  4. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
  5. Once fried, transfer the pakoras onto a paper towel to remove excess oil.

Section 2: Preparing the Kadhi – Now, let’s move on to the next step: making the delicious yogurt-based curry.

  1. In a bowl, whisk the yogurt until smooth. Gradually add gram flour and water, whisking continuously to prevent lumps.
  2. Pour the yogurt-gram flour mixture into the pan and stir well.
  3. Add turmeric powder. Mix thoroughly.
  4. Cook the kadhi on low heat, stirring occasionally, until it thickens and reaches a smooth consistency.
  5. Add salt at end

Section 3: Combining the Pakoras and Kadhi – The final step is to combine the pakoras and the kadhi to create a delectable dish.

  1. Gently drop the pakoras into the kadhi and simmer for a few minutes to allow the flavors to meld together.
  2. Garnish with fresh coriander leaves and serve hot with steamed rice or chapatis.

If you are planning to make this some time ahead, then keep the fritters separate and only add them to the yogurt sauce before serving. This would keep them crunchy and prevent them from over-soaking the liquid for the sauce and becoming soggy!! Normally I make a double serving of Kadhi Pakora because both me and S like it a day or two after it is cooked.

Why Kadhi pakora is so popular in Indian Cuisine?

Kadhi is a staple in this part of the country. Not long ago, summers would not see so many vegetables at the shop counters. Those were the days when we actually believed in the “locally produced, locally sourced” concept. And such local produce would most often consist of a variety of gourds that could only be made into stews with minimum spices.

Alternatively, people would often sustain on easily available lentils and dairy products for their main course dishes when not in the mood for tori (ridge gourd), tindas (apple gourd), and ghiyas (bottle gourd). This led to the creation of this dahi kadhi pakora recipe which totally omits the dependence on vegetables and substitutes it with gram flour and yogurt.

Related Read: How To Make Yogurt At Home

How to bring variation to your everyday Kadhi Pakora recipe?

Kadhi pakora is a versatile dish, and you can add your own twist by experimenting with different spices and ingredients. Some variations include adding fenugreek leaves (methi) or spinach (palak) to the pakoras for added nutrition and flavor. You can also adjust the spiciness according to your preference by altering the amount of red chili powder and green chilies.

Kadhis are often made in different styles in different kitchens, but I am particularly fond of the Kadhi Pakoda version which is tempered with sliced garlic and is served with deep-fried onion fritters in it. This is the most commonly known as the “Punjabi Kadhi” recipe.

Now, you will often find this recipe using Buttermilk or Chaach instead of Yogurt, and that is absolutely fine. I personally prefer sour yogurt for its richness. Also, buttermilk is often not readily available in my pantry.

Looking for more Indian Vegetarian Recipes to eat with Roti? Here are few

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram or Facebook @hashdiaries and I will share it further.

Punjabi Kadhi Pakora Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Looking for a mouthwatering kadhi pakora recipe? Our blog post provides a step-by-step guide to creating this popular Indian dish. Discover the secret to perfectly crispy pakoras in a flavorful yogurt-based curry. Get ready to indulge in a spicy and tangy delight that will leave you craving for more

Course: Main Course
Cuisine: Punjabi
Keyword: Punjabi Recipes, Summer Recipes, Yogurt Recipes
Servings: 4 people
  • 1 cup Yoghurt or Hung Curd
  • 2 tbsp Besan or Gram Flour
  • 2 tsp Turmeric Powder
  • 1 litre Water
  • Salt to Taste
For Onion Fritters-
  • 2 Onions medium size – sliced
  • 2 tbsp Besan or Gram Flour
  • 1 tsp Corn Flour
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Chili Powder
  • 1/4 tsp Baking Powder
  • Mustard Oil to Fry
For Tempering-
  • 1 tsp Black Mustard Seeds
  • 8-10 nos. Curry Leaves
  • 1 tsp Chili Powder
  • 1 tbsp Garlic – finely chopped
  • 1 tbsp Mustard Oil
  1. Beat the Yoghurt, Gram Flour or Besan and Turmeric Powder in a Blender with water.
  2. Now, take a heavy bottom pan and pour it in. Keep the heat on medium and boil the liquid till it reduces to half. Meanwhile, keep on stirring otherwise it will stick at the bottom and burn.

  3. Also, take care to take a large vessel for this because it swells as it boils.

  4. Once, this yoghurt sauce has thickened and reduced to almost half of its original quantity, add Salt. Do Not Add Salt Before or the sauce would curdle.

  5. Stir it well, and take it off the heat and keep it aside.

Making The Onion Fritters –
  1. Mix all the ingredients well. Note that the gram flour paste has covered the onion slices.

  2. Heat oil in a pan. Heat it till the smoking point. Reduce the heat and start frying Onion Fritters in small batches.

  3. Once they are fried, take them out on a kitchen towel and keep them aside.

Tempering the Sauce –
  1. Save some oil from the pan in which the fritters were fried. Heat it. Add Garlic and fry it for 1-2 minutes to make the oil infuse its flavor.

  2. Now, add the mustard seeds and Curry Leaves and let them splatter.

  3. Now, turn the heat off and add the Chili Powder. Give it a nice stir and pour everything into the Yoghurt sauce prepared earlier.

  4. Dip the Onion Fritters into the sauce and mix everything well before you serve.

Recipe Video

This post was first published on July 17, 2018, and later republished on May 3, 2023 with new images and a more elaborate description of the recipe.

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Indian Food Blogger Priyanka Bhattacharya

Hi! I’m Priyanka!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.

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