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Kadhi Pakora Recipe

Kadhi Pakora Recipe

Today, I’m sharing one of my favourite Pakistani recipes with you today, the Punjabi Kadhi Pakora recipe. Punjabi Kadhi is a soupy curry with lots of pakoras in it, and is finished off with a karhi patta tadka. It’s like a Pakistani dumpling soup, but of course with a very different flavour profile.
Course Dinner, Main Meal
Cuisine Indian, Pakistani/Indian
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 37 minutes
Servings 8
Calories 400kcal


For the Kadhi Yogurt Base

  • 1 Cup Gram Flour Besan
  • 1/2 kg yogurt
  • 1 1/2 cups water
  • 4 tablespoons oil
  • 10-12 kadhi patta curry leaves
  • 1/2 teaspoon cumin seeds zeera
  • 1 1/2 tablespoons ginger garlic paste
  • 1 teaspoon turmeric powder haldi powder
  • 1/2 tablespoon Kashmiri lal mirch
  • Salt to taste
  • 3 cups water

For the Pakoras

  • 2 cups gram flour besan
  • Salt to taste
  • 1/4 teaspoon baking powder
  • 1 cup water as required to make the batter
  • 1/2 teaspoon coriander seeds
  • 1 teaspoon kashmiri lal mirch
  • 1 green chilli chopped
  • 1 medium onion thinly sliced
  • 1/4 cup fresh coriander chopped

For the Tadka

  • 1/4 cup oil
  • 1 small onion thinly sliced
  • 3 garlic cloves thinly sliced
  • 4-5 sabut lal mirch whole red chillies
  • 1 teaspoon cumin seeds sabut zeera
  • 8-10 kadhi patta curry leaves


Making the Kadhi

  • In a blender, add gram flour, yogurt and water. Blend until smooth. Be careful not to blend too much though, just until you get a smooth batter.
  • In a large pot, heat the oil. Add the kadhi patta, cumin seeds, ginger garlic paste and mix well.
  • Add the turmeric powder, Kashmiri lal mirch, and salt. Stir.
  • In pot,add oil,curry leaves,cumin seeds,ginger garlic paste and mix well.
  • Add 1/4 cup water and cook for 2 minutes or so.
  • Now add the gram flour yogurt mixture, and mix well.
  • Bring to a boil, cover and cook on low flame for about 2 to 2.5 hours while stirring in between.

Making the Pakoras

  • In a medium pot, add gram flour, salt, baking soda and mix well.
  • Gradually add water and mix well to form a smooth batter.
  • Add coriander seeds, red chilli powder, green chili, onion, and fresh coriander and mix well.
  • In a wok, heat the oil and fry the pakoras until cooked golden and crispy.
  • Transfer the fried pakoras to the kadhi, and cook on medium heat for about 8 minutes or so.

Making the Tadka

  • In a frying pan, add the oil, thinly sliced onion and fry until translucent.
  • Add the garlic and fry for a few seconds.
  • Add whole red chilies and mix,add cumin seeds,curry leaves and mix well.
  • Now transfer the tadka to the kadhi pakora and serve with rice or roti.


Calories: 400kcal