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Kadhi Pakora is a gluten-free Indian curry prepared with gram flour and yogurt (curd).
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Punjabi Kadhi Pakora Recipe

Kadhi Pakora is a vegetarian, gluten-free Indian curry. Learn how to make Punjabi style kadhi chawal in a few simple steps.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 341kcal
Author: Hina Gujral

Equipment

Ingredients

Ingredients For Pakora

  • 1 Cup gram flour besan
  • 1 Cup onion fine chopped
  • 1 teaspoon turmeric powder
  • 1 tablespoon finely chopped coriander
  • ¼ teaspoon red chili powder
  • Salt to taste
  • Oil for deep frying the

Ingredients For Kadhi

  • ⅛ Cup refined oil
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon cumin seeds (jeera)
  • ½ teaspoon fenugreek seeds (methi dana)
  • ¼ teaspoon asafoetida (hing)
  • 2 Cup curd or yogurt
  • ¼ Cup gram flour (besan)
  • 500 ml water
  • Salt to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 tablespoon dried fenugreek leaves (kasuri methi)
  • 2 green chili sliced
  • 2 tablespoon chopped fresh coriander

Ingredients For Tadka (Tempering):

  • 2 tablespoon ghee
  • 1 teaspoon cumin seeds (jeera)
  • 4 dried red chilies

Instructions

How To Make Pakora (Fritters)

  • To prepare the pakora, combine all the ingredients except oil together in a bowl. Mix nicely.
    pakora making step
  • Add approximately ¼ cup of water to make a thick batter. Whisk the batter nicely using your fingers for 2 - 3 minutes. This way pakoras are more light in texture.
    pakora making step
  • Heat the oil in a deep non-stick pan. Drop spoonfuls of the batter into the hot oil without over-crowding the pan.
  • Deep-fry the pakora over medium heat till they turn crisp from all the sides.
    pakora making step
  • Drain on an oil absorbent paper and keep aside.

How To Make Kadhi:

  • Whisk together curd, turmeric powder, red chili powder, gram flour, and salt along with 1 Cup of water. Make sure the batter is smooth and lump free.
    kadhi making step
  • Heat oil in a kadhai. Add cumin seeds, mustard seeds, asafoetida (hing), and red chilies. Saute for 20 - 30 seconds.
  • Add the curd mixture into the kadhai and bring it to a boil. Reduce the heat to low and allow the kadhi to simmer for 20 - 25 minutes. Stir at regular intervals. Taste and adjust the seasoning accordingly.
    kadhi making steps
  • Once the Kadhi thickens and the raw taste of gram flour wafts away, add fried pakora, kasuri methi, sliced green chili, and fresh coriander. Stir to combine. Cover and simmer the curry over low heat for 5 - 6 minutes for pakora to absorb the kadhi flavor.
    Punjabi Kadhi Pakoda

Prepare Tempering:

  • Heat ghee in a small tadka pan. Add cumin seeds and red chilies. Cook for 20 - 30 seconds.
  • Pour this tempering over the kadhi. Stir to combine. Garnish kadhi with fresh coriander leaves. 
  • Serve Punjabi Kadhi Pakora with steamed basmati rice. 

Notes

  • I have added chopped onion to the pakora, but you can skip that and make pakora only of gram flour, coriander, and spices.
  • In Punjabi-style kadhi, we do not add curry leaves.
  • While pouring the curd and gram flour mixture into the hot pan, continuously stir it clockwise for the next 5 - 6 minutes. Even after adding water, continuously stir it. This way, your kadhi will never have lumps or pieces of curd.
  • While the kadhi is stewing, add the pakoras and allow them to simmer for a few minutes to absorb the flavor of the curry. 
  • Adjust the number of chilies according to personal taste preference. 

Nutrition

Calories: 341kcal | Carbohydrates: 39g | Protein: 15g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 180mg | Potassium: 778mg | Fiber: 7g | Sugar: 15g | Vitamin A: 785IU | Vitamin C: 71mg | Calcium: 201mg | Iron: 4mg