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Spicy Punjabi Kadhi Pakora is ready

Kadhi Pakora Recipe | Spicy Punjabi Kadhi Pakora Recipe

Sumit Malhotra
Kadhi Pakora Recipe is a delicious blend of cooked curd or yoghurt and gram flour (besan) with besan pakoras. It is loved by all North Indians irrespective of their age.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 151 kcal


For Dumplings or Pakora

  • 0.5 Cup Split Bengal Gram Flour Besan
  • 6-7 tbsp Water Paani
  • 1/2 tsp Salt Namak
  • 1/4 tsp Asafoetida Hing
  • 1/2 tsp Red Chili Powder Lal Mirch Powder
  • 1/2 tsp Cumin Seeds Jeera
  • 1/2 inch Ginger Adrak Fresh/ Grated
  • 1 Piece Onion Pyaz Small
  • 1 Piece Green Chili Hari Mirch
  • 0.5 Cup Vegetable Oil Tel For Frying

For Kadhi

  • 1 Cup Curd or Yogurt Dahi
  • 2 Cups Water Paani
  • 1 tsp Turmeric Powder Haldi
  • 1 tsp Red Chili Powder Lal Mirch Powder
  • 1.5 tbsp Ghee Save 1/2 tbsp for tempering
  • 1/4 tsp Asafoetida Hing
  • 1/4 tsp Mustard Seeds Rai
  • 1/4 tsp Cumin Seeds Jeera
  • 3 Piece Dry Red Chilis Lal Mirch - Break into half. Save one for tempering
  • 1 Piece Curry Leaves Kadi Patta 1 Sprig
  • 2 Piece Green Chilies Hari Mirch
  • 1/4 tsp Fenugreek Seeds Methi Dana Optional
  • 0.5 tsp Salt Namak


First - Make the pakoda

  • Mix besan, cumin seeds and red chilli powder.
  • Add onions, ginger and green chilli
  • Mix with some water
  • Ensure it is smooth and not lumpy
  • Make them into small balls and fry the pakoda or dumplings.
  • Remove to a plate

Next - Make the kadhi

  • Take yoghurt or dahi in a bowl.
  • Thin yogurt with water & add besan
  • Add red chilli powder, turmeric powder & asafoetida or hing.
  • Mix well into a slurry
  • Ensure everything is evenly dissolved
  • Heat ghee in a thick bottomed pan
  • Add whole red chilies and saute
  • Add mustard seeds, fenugreek seeds, cumin seeds & one sprig of curry leaves and fry till aromatic
  • Add the besan yogurt slurry to the pan
  • Add sliced green chilies
  • Keep stirring the slurry to avoid lumps. This is where it will start to thicken
  • Reduce heat when it comes to a boil

Assemble Kadhi Pakoda

  • Add pakode to the kadhi
  • Simmer on low heat till the pakode absorb kadhi
  • Remove from fire and temper with ghee mustard seeds and whole red chilis


  • We like our pakoda to be rich and spicy. You can adjust the amount of spice and ghee according to your taste.
  • If you want crisp pakoda you can add them straightway to the kadhi. And if you like soft pakoda after removing from oil soak them in a bowl of water for 1 minute. Press to remove excess water and then add to the prepared Kadhi.
  • To save time, fry the pakoda when Kadhi is cooking.
Keyword Kadhi, Kadhi Pakora Recipe, Make Kadhi, Punjabi Kadhi Pakora Recipe, Spicy Punjabi Kadhi Pakora Recipe