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
Keyword: kadhi pakora, Punjabi kadhi chawal
Servings: 6 adults
Calories: 363kcal
Author: Hina Gujral


For the pakora (fritters)

  • 1 Cup gram flour besan
  • 1 medium-size 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 yogurt dahi
  • 4 tablespoon gram flour besan
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 - 3 dry red chilies broken into halves
  • 1 teaspoon cumin seeds jeera
  • a pinch of asafoetida hing
  • Salt to taste
  • 1 tablespoon ghee


How To Make Pakora (Fritters) For Kadhi:

  • To prepare the pakora, combine all the ingredients except oil together in a bowl. Mix nicely.
  • 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.
  • 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.
  • 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.
  • 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.
  • Once the Kadhi is almost done add the pakora. Cook for 5 more minutes. Turn off the heat.
  • 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. 


Serving: 1bowl | Calories: 363kcal | Carbohydrates: 19.9g | Protein: 8.3g | Fat: 27.8g | Fiber: 4.6g