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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

Kadhi Pakora is a gluten-free Indian curry prepared with gram flour and yogurt (curd). Learn how to make Punjabi style kadhi chawal in a few simple steps.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 6 adults
Calories: 363kcal
Author: Hina Gujral

Ingredients

For the pakora (fritters)

  • 1 Cup gram flour besan
  • 1 Cup onion fine chopped
  • 1 teaspoon turmeric powder
  • 1 tablespoon finely chopped coriander
  • 1/4 teaspoon red chili powder
  • Salt to taste
  • Oil for deep frying the

Ingredients for the Kadhi

  • 2 Cup curd or yogurt
  • 4 tablespoon gram flour (besan)
  • Salt to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder

Ingredients For Tadka (Tempering):

  • 2 tablespoon ghee
  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon mustard seeds (rai)
  • 1/2 teaspoon fenugreek seeds (methi dana)
  • 2 - 3 dry red chilies, broken into halves
  • 1/4 teaspoon asafoetida (hing)

Instructions

How To Make Pakora (Fritters) For Kadhi:

  • To prepare the pakora, combine all the ingredients except oil together in a bowl. Mix nicely.
    pakora making step
  • Add approximately 1/4 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 2 Cups of water. Make sure no lumps remain in this mixture.
    kadhi making step
  • Add the curd mixture in a kadhai and bring it to boil. Reduce the heat to low and allow the kadhi to simmer for 5 - 10 minutes. Stir at regular intervals. Taste and adjust the seasoning accordingly.
    kadhi making steps
  • Once the Kadhi is almost done add the pakora. Cook for 5 more minutes. Turn off the heat.
    Punjabi Kadhi Pakoda

Prepare Tempering:

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

Notes

  • The secret to making a perfect kadhi pakora lies in the light, fluffy and airy pakora (fritters). Avoid using any baking soda, its best to whisk the batter till it is light and fluffy. 
  • Another crucial point to keep in mind while making the pakora is to keep the batter thick. When adding water start with 1/4 Cup at a time.
  • I have added chopped onion in the pakora but you can totally skip that and make pakora only of gram flour, coriander, and spices.
  • While pouring curd and gram flour mixture in the hot pan, continuously stir it in a clockwise motion 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. This way you will have the mouth melting, bursting with flavors kadhi pakora.

Nutrition

Calories: 363kcal | Carbohydrates: 19.9g | Protein: 8.3g | Fat: 27.8g | Fiber: 4.6g