Kadhi Pakora
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Servings: 4
Ingredients
For the Pakoras
- 1 cup Gram Flour (Besan)
- 1 Large Onion (thinly sliced)
- 2 Green Chillies (finely chopped)
- 1 tsp Ginger (grated)
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- ½ tsp Carom Seeds (Ajwain)
- 2 tbsp Fresh Coriander (chopped)
- Salt to taste
- Water as required
- Oil for deep frying
For the Kadhi
- 1 cup Sour Curd (Yogurt)
- 3 tbsp Gram Flour (Besan)
- 4 cups Water
- 1 tbsp Oil
- 1 tbsp Ghee
Whole Spices
- 1 tsp Cumin Seeds
- ½ tsp Mustard Seeds
- ¼ tsp Fenugreek Seeds
- 2 Dry Red Chillies
- 8–10 Curry Leaves
- A pinch of Asafoetida (Hing)
Ground Spices
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Gudora Sabji Masala
- Salt to taste
For Finishing
- 1 tsp Gudora Garam Masala
- 1 tsp Kasuri Methi (crushed)
- 2 tbsp Fresh Coriander (chopped)
Instructions for Kadhi Pakora
Step 1 – Prepare the Pakoras
In a bowl, combine:
- Gram flour
- Onion
- Green chillies
- Ginger
- Turmeric
- Red chilli powder
- Ajwain
- Coriander
- Salt
Add a little water to make a thick batter.
Heat oil and fry spoonfuls of batter until golden brown and crisp.
Drain on a paper towel.
Step 2 – Prepare the Kadhi Base
Whisk together:
- Sour curd
- Gram flour
- Water
Mix well until smooth and lump-free.
Step 3 – Temper the Spices
Heat oil and ghee in a deep pan.
Add:
- Cumin seeds
- Mustard seeds
- Fenugreek seeds
- Dry red chillies
- Curry leaves
- Hing
Sauté until aromatic.
Step 4 – Cook the Kadhi
Pour the yogurt-besan mixture into the pan.
Add:
- Turmeric Powder
- Red Chilli Powder
- Gudora Sabji Masala
- Salt
Cook over medium heat, stirring continuously until it comes to a boil.
Reduce the heat and simmer for 25–30 minutes, stirring occasionally.
Step 5 – Add the Pakoras
Add the fried pakoras to the simmering kadhi.
Cook for another 5–7 minutes so they absorb the flavors.
Finish with:
- Gudora Garam Masala
- Crushed Kasuri Methi
- Fresh coriander
Chef’s Tips
- Always use slightly sour curd for authentic Punjabi Kadhi.
- Whisk the yogurt and gram flour thoroughly to avoid lumps.
- Stir continuously until the first boil to prevent curdling.
- Let the kadhi simmer on low heat for a richer flavor.
- Add pakoras just before serving if you prefer them slightly crisp.
Serving Suggestions
Serve hot with:
- Steamed Basmati Rice
- Jeera Rice
- Plain Rice
- Papad
- Pickle
- Onion Salad
Nutrition (Approx. Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 12 g |
| Carbohydrates | 26 g |
| Fat | 22 g |
| Fiber | 4 g |
Why Use Gudora Sabji Masala?
A comforting bowl of Punjabi Kadhi Pakora is all about balanced spices and rich flavor. Gudora Sabji Masala enhances the tangy yogurt curry with a perfectly crafted blend of premium Indian spices, while a finishing touch of Gudora Garam Masala adds warmth and aroma. Together, they give your homemade Kadhi Pakora an authentic, restaurant-style taste that’s perfect for every family meal.
