Kadhi Pakora is quintessential Pakistani comfort food, featuring a velvety, yogurt-based curry (kadhi) simmered with golden, crispy gram flour fritters (pakoras). This dish balances tangy, spicy, and earthy flavors, often served with steamed rice or roti. Popular in Punjabi households, kadhi pakora is a weekend favorite and a staple during Ramadan. Follow this authentic recipe to recreate the perfect texture—creamy kadhi with pakoras that stay crisp even after soaking in the curry!
Authentic Pakistani Kadhi Pakora Recipe
Ingredients
Kadhi Pakora is a beloved Pakistani comfort food—a tangy, spiced yogurt curry simmered with golden, crispy pakoras (fritters). This homestyle recipe guarantees the perfect balance of flavors and textures. Serve with steamed rice or warm roti for a hearty meal!
Ingredients
For the Pakora (Fritters):
For the Kadhi (Yogurt Curry):
For the Tadka (Tempering):
Step-by-Step Instructions
1. Make the Pakora (Fritters)
Mix dry ingredients: In a large bowl, combine gram flour, onions, green chilies, salt, red chili powder, coriander, fenugreek leaves, anar dana, cumin, and coriander seeds.
Form batter: Gradually add water while mixing until you get a thick, pancake-like consistency (too thin = flat pakoras).
Fry to perfection: Heat oil to 350°F (175°C). Drop tablespoon-sized portions and fry on medium heat until golden brown (about 3-4 minutes). Drain on paper towels.
Pro Tip: Test oil temperature by dropping a small bit of batter – it should sizzle and rise slowly.
2. Prepare the Kadhi (Yogurt Curry)
Blend yogurt: In a blender, mix yogurt with 1 cup water until smooth. Set aside.
Make gram flour slurry: In the same blender, combine gram flour with 1 cup water. Blend until lump-free.
Cook base: Heat oil in a pot. Sauté onions until translucent (5 mins). Add ginger-garlic paste and cook until fragrant (2 mins).
Build flavors: Add tomatoes, salt, turmeric, and red chili powder. Cook until oil separates (about 5-7 mins).
Combine liquids: Pour in gram flour slurry, yogurt mixture, and 3 cups water. Whisk well to prevent lumps.
Simmer: Bring to a boil, then reduce heat. Simmer uncovered for 20-25 mins, stirring occasionally, until thickened to a creamy consistency.
Pro Tip: If kadhi thickens too much, add ½ cup hot water and whisk.
3. Assemble & Finish
Add pakoras: Gently stir in fried pakoras (add just before serving to maintain crispness).
Prepare tadka: Heat ghee in a small pan. Add all tempering ingredients and sizzle for 30 seconds until fragrant.
Final touch: Pour tadka over kadhi, sprinkle garam masala, and simmer for 2 mins.
Serving Suggestions
🍚 Classic Pairing: Steamed basmati rice + kadhi pakora + pickle
🍞 Hearty Option: Garlic naan or roti with sliced onions
🥗 Balance: Serve with cucumber raita or kachumber salad
Storage & Reheating
❄️ Fridge: Store separately for up to 3 days (pakoras lose crispness).
🔥 Reheat: Gently warm the Kadhi on the stove. Refresh the pakoras in the air fryer (3 mins at 350°F).
Note
Pro Tips for the Best Kadhi Pakora
✔ Adjust consistency—Add water if the kadhi thickens too much.
✔ Crispy Pakoras—Fry on medium heat to prevent sogginess.
✔ Extra tang? Add a pinch of amchur (dry mango powder).
If you like this recipe, check out my other hit Pakistani recipes for an authentic Lahori Breakfast