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    Home » Recipes » Indian Cuisine » Punjabi Kadhi Pakora

    Punjabi Kadhi Pakora

    Published On:January 23, 2021 By:Ruchi

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    Everyone loves Kadhi Pakora! It’s the ultimate comfort food that is hearty, delicious, packed with complex flavors, and soul-satisfying. You don’t have to be an expert to make this flavorsome Punjabi Kadhi Pakora; simply gather the ingredients, simmer, make pakoras, and the food is ready and on the table in an hour. 

    Serve Kadhi pakora with naan, tandoori roti, or steamed rice and create a wholesome meal that everyone will love; even picky eaters will eat without a fuss!

    Punjabi Kadhi pakora garnished with tempering

    Do you have some leftover yogurt or spinach in your fridge that you want to use? Then here comes a no-fail, Punjabi Kadhi pakora recipe that’s studded with spinach pakoras and some perfectly intense onion-garlic tadka – downright flavorful and addictive. 

    What is Kadhi Pakora?

    For those unfamiliar with this term, Kadhi actually signifies ‘kadhna‘ – which means slow-cooked curry, and pakora means gram-flour fritters.

    Collectively it stands for – A creamy soup-like curry studded with gram flour fritters. Punjabi Kadi pakora is a popular comfort food of North India. 

    Punjabi Kadhi Pakora is a three-step recipe – 

    • Prepare the yogurt-based curry.
    • Make spinach pakoras (fritters). These fritters are immersed in the yogurt-based curry, and
    • Lastly, it’s garnished with an unbelievably delicious tempering. 

    Palak Pakora with green chutney

    The secret to Making Kadhi

    The secret of Kadhi lies in the long, slow cooking process of yogurt-based curry for an extended period of time. This long-simmering lends the Punjabi kadhi –

    • Its amazing velvety smooth texture,
    • A rich sunshine-yellow color, 
    • A wonderful depth of flavor, and
    • Makes it incredibly creamy and yummy.

    The end flavor is so good that your taste buds will thank you for this scrumptious Kadhi!

    Variations of Kadhi

    Every state in India has its own version of Kadhi, and each one is unique and different from the other in terms of flavor and consistency. 

    Punjabi Kadhi Pakora – belongs to the North, it has a thick consistency and is always served with pakoras dunked in the kadhi. This kadhi is shared in the post today. 

    Gujarati Kadhi – is a preparation of sweet and slightly sour curd. It has a thin consistency and has no pakoras or vegetables added to it. 

    Maharashtrian Kadhi – also known as Takachi Kadhi, is the buttermilk Kadhi made without pakoras. 

    Sindhi Kadhi – made with lots of vegetables, and tamarind pulp is added for sourness.

    Rajasthani Kadhi- also known as Khatta, is made with sour curd and has a very thin consistency. 

    Ingredients for Kadhi Pakoda

    Ingredients for Punjabi Kadhi Pakora

    » Yogurt – This is the key ingredient in Kadhi. For a creamy texture, I have used full-fat yogurt to make kadhi. However, low-fat yogurt will work too. You want to be sure that it is at room temperature.

    » Besan (chickpea flour) – This is the second key ingredient for Kadhi. A small amount of besan is added to the yogurt to create a smooth and lump-free batter. 

    » Water – to dilute the kadhi. 

    » Spices – turmeric, salt, Asafoetida, fenugreek seeds, mustard seeds, dried red chilies, Kashmiri red chili powder, coriander powder, and cumin seeds add exciting flavors, earthy, and warm taste to our Kadhi pakora. 

    » Onion and Garlic – the essentials that require just a few minutes of sauteeing but infuse our Punjabi Kadhi with so much flavor.

    » Green chili – sometimes all you need is a little bit of heat to spice things up. A small chopped green chili will go a long way. But if you are not a spice lover, feel free to adjust the spice level according to your liking. 

    » Oil – used for tempering. You can use ghee too. 

    » Spinach – the addition of spinach to the pakoras ( fritters) take it to a whole new level. Not a spinach fan, omit the spinach leaves and continue with the remaining ingredients. If leaving our spinach, increase the quantity of besan by 1 tablespoon. In the absence of spinach, extra besan will bind the kadhi well. 

    » Fresh cilantro leaves – as a garnish, but it will enhance both the flavor and smell of the Kadhi. 

    Punjabi Kadhi pakora garnished with red chili on top

    How to make Punjabi Kadhi Pakora?

    STEP:1 – PREPARE THE BASE

    1. Combine yogurt and besan in a large mixing bowl. 

    2. Whisk the two until it forms a lump-free and smooth batter. Add 5 cups of water and mix until combined. 

    3. Add salt and turmeric to this yogurt mixture. 

    4. Whisk again until smooth. Set aside. 

    Mix yogurt and besan in a bowl

    5. Heat oil in a heavy-bottomed pan. Once hot, add asafoetida (hing), methi dana ( fenugreek seeds), rai ( mustard seeds), and dried red chilies. 

    6. Mix the spices. Maintain the heat at the medium-low setting. When the seeds start to crackle and become light brown, stir in the yogurt mixture. 

    7. Give the yogurt mixture a good stir. Allow the Kadhi to simmer for 30-40 minutes at low heat. Keep stirring at regular intervals to prevent it from sticking and burning.  

    8. The Kadhi will thicken and deepen in color as it simmers. Adjust the water if the kadhi becomes thick. Add 1/4 cup of water at a time. 

    Bring the Kadhi to a boil

    STEP:2- MAKE PAKORAS/FRITTERS

    While the kadhi is simmering, let’s make pakoras. 

    9. Take a mixing bowl and combine sliced onions and chopped spinach. 

    10. Add besan, green chilies, red chili powder, salt, and mix it well. 

    11. Allow the mixture to sit for 10 minutes. During this rest period, onions will release some water. 

    12. Now, add water and make a thick batter. Add water slowly as we need a thick batter. 

    Make Spinach Pakodas

    13. Heat oil in a kadhai over medium heat. Once the oil is hot, take 2 tablespoons of oil and add it to the pakora batter. Beat the batter until combined. This will result in a light and fluffy pakoras. Carefully drop the pakoras in hot oil. 

    14. Fry the pakoras on medium heat- once they start to brown, flip and cook on the other side until evenly brown. 

    15. Once done, remove from oil and set on a paper towel to drain excess oil. 

    16. Repeat the process until all the batter has been used. Set aside. 

    Fry pakodas in hot oil

    17. Add the pakoras to the simmering kadhi. 

    18. Bring the Kadhi to a boil. 

    19. Give it a gentle stir. 

    20. Cover the pan and allow the kadhi to simmer for 8-10 minutes. This way, the pakoras will soak in all the flavors and become soft. 

    Add pakodas to the Kadhi

    STEP:3 – FINAL TEMPERING

    While the kadhi is simmering, let’s make the tadka. 

    21. Add oil to a pan. Once hot, add cumin seeds, and as the seeds start to crackle, add minced garlic to the pan. 

     22. Saute the garlic for a few minutes until the raw smell disappears. 

    23. Add onions and give it a good mix. 

    24. Cook the onions until translucent. Cook the tadka on medium-low heat as the onions may get burn. 

    Prepare tempering

    25. Add Kashmiri red chili powder. 

    26. Give it a good stir. Cook for a few seconds, then remove the tadka from the heat. 

    27. Drizzle the tadka over the kadhi. 

    28. Add chopped cilantro leaves and mix to combine. Our Punjabi Kadi pakora is ready to be served. 

    Add tarka to Kadhi pakoda

    Recipe Tips to make the Best Punjabi Kadhi Pakora

    » Leftover curd- Kadhi is a great way to use the leftover sour curd. I always prefer sour curd to make Punjabi Kadhi pakora as it lends a light tang to the flavor. 

    » Sour curd – If you don’t have sour curd handy, you can either add 1/2 a teaspoon of Amchur powder ( dry mango powder) or a teaspoon of lemon juice or vinegar to the Kadhi to enhance the sourness. 

    » For a creamy kadhi, always use full-fat yogurt. 

    » Buttermilk – You can use buttermilk to make Kadhi. If using buttermilk, add an extra teaspoon of besan/ 1 cup of buttermilk. 

    » To prevent curdling –

    • Always use curd that is at room temperature, and
    • Lower the heat and add the yogurt-besan mixture slowly to the fenugreek seeds and rai mix. High heat may cause the kadhi to curdle.  

    » Make sure you use fine quality besan (gram flour) to make kadhi. 

    » The besan ratio to curd in a Kadhi is 2:1- 2 tablespoons of besan for every 1 cup of yogurt. Adding too much besan will result in a thick and uncooked besan. 

    » Homemade spinach pakoras can be swapped with store-bought boondi. Add the boondi at the least and serve immediately. Do not simmer kadhi after adding boondi, as it will disintegrate and become mushy. 

    » Fenugreek seeds add a sweet, nutty flavor to the Punjabi Kadhi pakora. But if you don’t have a liking for fenugreek seeds, you can swap those for dried fenugreek leaves. If using dried fenugreek leaves ( kasoori methi), add it towards the end – just before adding the pakoras to the simmering kadhi. 

    » Adjust consistency – The Kadhi will thicken and deepen in color as it simmers. Adjust the consistency if the kadhi becomes thick. Add 1/4 cup of water at a time.

    » Simmering and stirring are two important steps in making a delicious Kadhi – Give plenty of time to the Kadhi to simmer long and slow. Slow cooking is what gives Punjabi Kadhi pakora its signature taste and flavor. And don’t forget to stir the Kadhi at regular intervals to avoid burning or sticking to the pan’s bottom.  

    » For crispy pakoras – add less water to the batter. 

    » While frying the pakoras – take 2 tablespoons of hot oil and add it to the pakora batter. The batter should sizzle, beat the oil into the batter until combined. This will result in a light and fluffy pakoras. If the batter doesn’t sizzle, that means the oil is not hot enough for pakoras.

    » Always fry pakoras on medium heat. If the oil is not enough, the pakoras will absorb the oil. Likewise, don’t fry at a high heat because you may end up with raw or undercooked pakoras with a crispy, overcooked exterior.

    » Feel free to substitute oil for ghee. Flavor-wise, ghee will add a nutty, buttery flavor. 

    » Always cook the tadka on low heat as the onions and garlic may burn and taste bitter. 

    Healthy Punjabi Kadhi with non-fried pakoras

    If you prefer non-fried pakoras, you can cook the pakoras in an ebelskiever/paniyaram or appe pan on medium heat. Or you can cook the pakoras in an air fryer. 

    To make the pakoras in an appe pan – 

    • Grease and coat each cavity of the appe pan. 
    • Add about a tablespoon of batter to each cavity. 
    • Cover the pan with a lid and cook for 3-4 minutes over medium-low heat. 
    • Once cooked from one side, drop some oil on the uncooked side and flip over.  
    • Cook the other side until evenly brown and crispy. 
    • Remove from pan and set aside. 

    Make pakodas in appe panMake pakodas in appe panAppe pan spinach pakoda

    Can I make Punjabi Kadhi Pakora Vegan?

    Absolutely! Substitute regular yogurt with a plant-based yogurt and you are all set. Rest everything is vegan in the recipe. 

    Storage!

    To store, transfer the cooled Kadi pakora to an airtight container and store. Leftover Punjabi Kadhi pakora can store for a day in the refrigerator. 

    When ready to serve again, add  2-3 tablespoons of water to the cold Kadhi. Transfer the kadhi to a pan and reheat on the stovetop until it comes to a boil. Serve hot. 

    Kadi Pakora with rice

    Let Me Know What You Think!

    That plate sure looks tempting, right? So what are we waiting for? Grab a spoon, and let’s dive in! 

    Should you make Punjabi Kadi Pakora or any variation of it, please let me know your thoughts by sharing your comment below. 

    And don’t forget to share it with your family and friends.

    This recipe post has been updated from the archives, first published on April 15, 2015
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!
    Punjabi Kadhi pakora garnished with tempering

    Punjabi Kadhi Pakora

    Author : Ruchi
    Kadhi Pakora is the ultimate comfort food that is hearty and soul-satisfying. You don’t have to be an expert to make this flavorsome Punjabi Kadhi Pakora; simply gather the ingredients, allow it to simmer, and the food is ready and on the table in an hour. 
    4.48 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Main Course
    Cuisine Indian
    Servings 4
    Calories 382 kcal

    EQUIPMENT

    • Cooking Pan
    • Glass Mixing Bowls
    • Steel bowl – Kadhai

    INGREDIENTS
     

    FOR KADHI

    • 1½ cups Yogurt preferably sour
    • ½ cup Besan (Chickpea flour/ Gram flour)
    • 1 teaspoon Turmeric/ Haldi
    • – – Salt to taste
    • 5 cups Water
    • 1½ tablespoons Oil
    • ⅛ teaspoon Hing/ Asafoetida
    • ¾ teaspoon Methi dana (Fenugreek seeds)
    • ¾ teaspoon Mustard seeds
    • 4 – Dry Red chilies

    FOR SPINACH PAKORA

    • 1 medium Onions peeled, rinsed, and thinly sliced
    • 1 cup Spinach leaves chopped
    • 1 small Green chili chopped
    • ¾ teaspoon Red chili powder
    • 1 teaspoon Coriander powder
    • – – Salt to taste
    • 1 cup Besan
    • – – Oil for frying

    FOR TADKA (TEMPERING)

    • 2 tablespoons Oil
    • 1 teaspoon Cumin seeds
    • 3 cloves Garlic peeled, rinsed, and finely chopped
    • 1 small Onion peeled, rinsed, and finely chopped
    • 1 teaspoon Kashmiri Red chili powder

    GARNISHES

    • – – Chopped cilantro leaves
    US Customary – Metric

    INSTRUCTIONS

    PREPARE THE KADHI BASE

    • Combine yogurt and besan in a large mixing bowl. 
    • Whisk the two until it forms a lump-free and smooth batter. Add 5 cups of water and mix until combined. 
    • Add salt and turmeric to this yogurt mixture. Whisk again until smooth. Set aside. 
    • Heat oil in a heavy-bottomed pan. Once hot, add asafoetida (hing), methi dana ( fenugreek seeds), rai ( mustard seeds), and dried red chilies.
    • Mix the spices. When the seeds start to crackle and become light brown, stir in the yogurt mixture. 
    • Lower the heat, and give the yogurt mixture a good stir. Allow the Kadhi to simmer for 30 minutes at low heat. Keep stirring at regular intervals to prevent it from sticking and burning.  
    • The Kadhi will thicken and deepen in color as it simmers. Adjust the water if the kadhi becomes thick. Add 1/4 cup of water at a time. 

    MAKE PAKORAS/FRITTERS

    • While the kadhi is simmering, let’s make pakoras.
    • Take a mixing bowl and combine sliced onions and chopped spinach. Add besan, green chilies, red chili powder, salt, and mix it well. 
    • Allow the mixture to sit for 10 minutes. During this rest period, onions will release some water. 
    • Now, add water and make a thick batter. Add water slowly as we need a thick batter. 
    • Heat oil in a kadhai over medium heat. Once the oil is hot, take 2 tablespoons of oil and add it to the pakora batter. Beat the batter until combined. This will result in a light and fluffy pakoras. Carefully drop the pakoras in hot oil. 
    • Fry the pakoras on medium heat- once they start to brown, flip and cook on the other side until evenly brown. 
    • Once done, remove from oil and set on a paper towel to drain excess oil. Repeat the process until all the batter has been used. Set aside. 
    • Add the pakoras to the simmering kadhi. Bring the Kadhi to a boil. 
    • Cover the pan and allow the kadhi to simmer for 8-10 minutes. This way, the pakoras will soak in all the flavors and become soft. 

    FINAL TEMPERING

    • Add oil to a pan. Once hot, add cumin seeds, and as the seeds start to crackle, add minced garlic to the pan.
    • Saute the garlic for a few minutes until the raw smell disappears. Add onions and give it a good mix. 
    • Cook the onions until translucent. Cook the tadka on medium-low heat as the onions may get burn. 
    • Add Kashmiri red chili powder. Give it a good stir. Cook for a few seconds, then remove the tadka from the heat. 
    • Drizzle the tadka over the kadhi. Add chopped cilantro leaves and mix to combine. Our Punjabi Kadi pakora is ready to be served. 

    VIDEO

    RECIPE NOTES

     
    Healthy Punjabi Kadhi with non-fried pakoras
    If you prefer non-fried pakoras, you can cook the pakoras in an ebelskiever/paniyaram or appe pan on medium heat. Or you can cook the pakoras in an air fryer. 
    To make the pakoras in an appe pan – 
    • Grease and coat each cavity of the appe pan. 
    • Add about a tablespoon of batter to each cavity. 
    • Cover the pan with a lid and cook for 3-4 minutes over medium-low heat. 
    • Once cooked from one side, drop some oil on the uncooked side and flip over.  
    • Cook the other side until evenly brown and crispy. 
    • Remove from pan and set aside. 

     

    Can I make Punjabi Kadhi Pakora Vegan?
    Absolutely! Simply substitute regular yogurt with plant-based yogurt and you are all set. Rest everything is vegan in the recipe. 

     

    Storage!
    To store, transfer the cooled Kadi pakora to an airtight container and store it. Leftover Punjabi Kadi pakora can store for a day in the refrigerator. 
    When ready to serve again, add  2-3 tablespoons of water to the cold Kadhi. Transfer the kadhi to a pan and reheat on the stovetop until it comes to a boil. Serve hot. 
     

    NUTRITION

    Calories: 382kcal | Carbohydrates: 39g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 148mg | Potassium: 710mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1081IU | Vitamin C: 9mg | Calcium: 180mg | Iron: 4mg
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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    Hi, I am Ruchi!

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