Kadhi Pakora is a delicious Pakistani dish made of two main components, Kadhi and Pakora. Kadhi is a tangy gravy made from yogurt, gram flour, and some basic spices. It has a smooth texture and a flavorful taste.

Pakoras are deep-fried fritters made from gram flour mixed with spices and vegetables like onion, potatoes, green chillies, cilantro and mint leaves. The pakoras are added to the kadhi gravy and simmered together. Served it with plain rice or chapati, a popular and comforting meal in Pakistani cuisine.

About The Recipe

Kadhi Pakora is believed to have originated in the Indian subcontinent, specifically in the twin countries, Pakistan and India. It is a traditional dish that has been passed down through generations and is a staple in Pakistani kitchen.

I remember the best Kadhi Pakora always being made by my Dadi, my grandmother. Her recipe was the tastiest, unlike any others I’ve tried, that would come out too thick because of too much gram flour, or too watery and lacking flavor.

She used to say that the best way to make Kadhi Pakora delicious is to add lots of garlic and green chillies. She believed that the more of these ingredients you use, the tastier it gets. And you need to let it simmer, which means cooking it slowly over low heat to make the flavors blend together perfectly.

This recipe is my Dadi’s version which was always just right – not too thick, not too thin, simply the best. It’s not just great, but the best one I’ve ever had.

How To Make Kadhi Pakora (Stepwise Pictures)

Making Kadhi Pakora involves two key steps: preparing the Pakoras and then making the Kadhi. Below is a detailed breakdown of the process

Making Pakoras

1. In a mixing bowl, combine gram flour with basic spices required for the Pakoras (salt, chili flakes, coriander powder, cumin powder, dried fenugreek leaves, and carom seeds). Mix these ingredients well to ensure even distribution of spices.

2. Gradually add water to the mixture to create a runny batter. Be cautious while adding water; the consistency should be such that it is not too thick or too runny.

3. Add assorted veggies into the Pakora batter.

4. Heat oil in a pan for frying the Pakoras. Using a spoon, pour portions of the Pakora batter into the hot oil. Fry the Pakoras on each side for approximately 5 minutes or until they turn crispy and golden brown. Once fried, transfer the Pakoras onto a kitchen towel to drain excess oil and set them aside.

Making Kadhi

5. In a separate bowl, combine gram flour with salt and turmeric powder. Mix these dry ingredients well before adding yogurt to form a smooth paste.

6. Dilute the paste by gradually adding water while stirring constantly to avoid any lumps. The consistency of the mixture should be runny.

7. Heat oil in a pan. Add chopped green chilies and garlic, and fry until they turn golden brown over medium heat. Add dried fenugreek leaves (kasuri methi) to the pan, and fry for approximately 2 minutes until fragrant.

8. Add chopped tomatoes and the remaining spices (red chili powder and coriander powder) to the mixture. Cook until the oil separates from the mixture.

9. Add the yogurt mixture into the pan. You might see a layer of oil floating on the top initially. Just keep stirring the mixture as it cooks. The goal is to let the Kadhi absorb all the delicious flavors. Keep cooking and stirring until you see the oil separate and come up to the surface again. This shows that the Kadhi is fully cooked and ready to be served.

10. Gently add the fried Pakoras into the Kadhi and allow them to rest in the mixture for 10-15 minutes. This will help the Pakoras to soften and absorb the flavors of the Kadhi.

11. For Tadka, heat up some oil in a pan on low heat. Once it’s warm, toss in crushed curry leaves, cumin seeds, and crushed red chili for a bit of spice. Let these cook in the oil until they release a nice aroma. Then, pour this fragrant mixture over your prepared Karhi Pakora.

12. Serve the dish hot.

Pro Tips

• Ensure that the besan (gram flour) batter for the pakoras is smooth, with the right balance of water. It should not be too thick or too thin to get perfectly crispy pakoras.

• Make sure to thoroughly whisk and dissolve the water in the yogurt mixture (yoghurt, salt, turmeric powder and gram flour) to avoid any lumps. A smooth mixture will result in a creamy and delicious Kadhi.

• Fry the pakoras on medium heat until they turn golden brown and crispy. Cooking them at the right temperature makes sure they cook evenly and aren’t oily.

• While preparing the Kadhi, make sure to stir it consistently to avoid lumps and achieve a smooth and creamy consistency.

• Ensure the tadka is done right before serving. Maintain a medium flame to prevent burning.

• Use fresh garlic and green chillies when you’re making the Kadhi.

• Continue simmering the Kadhi until you see oil floating on the top, indicating that it is ready to serve.

What To Serve With Kadhi Pakora

You can choose how to eat Kadhi – I personally love it with plain rice or zeera rice. Kadhi can also be a tasty side dish with your veggies, especially in the summer. The classic way to serve Kadhi is with any kind of Pakistani bread – like roti or paratha.

Tips To Make Tangy Kadhi & Soft Pakoras

For Balanced Kadhi

• Choose yogurt that is slightly sour for a tangy Kadhi. If your yogurt is not very sour, add 1/2 tsp amchur (dried mango powder) or 1 tsp lemon juice/ vinegar to enhance the tanginess.

• Don’t forget to add spices like turmeric, coriander, and fenugreek to enhance the tanginess of the Kadhi.

For Soft Pakoras

• Ensure that the batter for the pakoras is not too thick or too thin. It should be of dropping consistency so that the pakoras turn out light and fluffy.

• Make sure the oil is hot enough before dropping the pakoras in. If the oil is not hot, the pakoras may absorb more oil and become soggy.

• Fry the pakoras in small batches to maintain the oil temperature and prevent overcrowding, which can lead to uneven cooking.

Frequently Asked Question

For More Vegetarian Recipes

Palak Aloo
Chana Masala
Daal Mash
Dahi Baingan
Khattay Aloo