How To Make Kadhi Pakora?

If you’re craving a delicious and tangy Indian delicacy, look no further than kadhi pakora. This mouthwatering dish combines deep-fried pakoras with a rich and creamy yogurt-based curry. With its blend of aromatic spices and crispy texture, kadhi pakora is a beloved comfort food enjoyed across the Indian subcontinent. Whether you’re a seasoned cook or a newbie in the kitchen, this step-by-step guide will show you how to make kadhi pakora that will impress your taste buds.

how to make kadhi pakora

Secret Ingredients to Make the Perfect Kadhi

Kadhi is a popular yogurt-based curry dish that is loved by many in India. It is known for its tangy and creamy flavor, paired with soft and fluffy pakoras or fritters. While the basic recipe for kadhi remains the same, there are a few secret ingredients that can take your kadhi to a whole new level. In this section, we will uncover these secret ingredients and explore how they can enhance the taste and texture of your kadhi.

1. Besan (Gram Flour)

The first secret ingredient to make the perfect kadhi is besan, also known as gram flour. Besan acts as a thickening agent and gives kadhi its rich and creamy consistency. It also adds a nutty flavor to the dish. To make the kadhi, besan is whisked with yogurt and water to create a smooth batter. This batter is then cooked with spices and tempered with aromatic tadka (tempering).

2. Yogurt

Yogurt is the star ingredient of kadhi. It provides a tangy and creamy base to the curry. Make sure to use thick and sour yogurt for the best results. The yogurt is whisked with besan and water to create a smooth mixture. The combination of yogurt and besan creates the perfect balance of flavors in kadhi.

3. Aromatic Spices

Adding aromatic spices to kadhi enhances its flavor profile. Common spices used in kadhi include cumin seeds, fenugreek seeds, mustard seeds, turmeric powder, red chili powder, and coriander powder. These spices are toasted in hot ghee or oil to release their flavors and then added to the kadhi. The tempered spices give a fragrant aroma and depth of flavor to the dish.

4. Curry Leaves

Curry leaves are a secret ingredient that adds a unique flavor to kadhi. These leaves have a distinct aroma and a slightly citrusy taste. The curry leaves are added to the tadka (tempering) along with other spices. They infuse their flavor into the kadhi and enhance its taste.

5. Ginger and Garlic

Ginger and garlic are commonly used in Indian cooking for their aromatic and medicinal properties. They add a depth of flavor to kadhi. Ginger is grated or minced, while garlic is crushed or finely chopped. These ingredients are added to the tadka and sautéed until fragrant before adding them to the kadhi.

6. Tamarind Pulp

Tamarind pulp is a secret ingredient that adds a tangy taste to kadhi. It balances the creamy and tangy flavors of yogurt and gives the kadhi a lip-smacking taste. The tamarind pulp is added along with other spices and cooked until well blended with the gravy.

7. Fresh Coriander

Fresh coriander leaves add a burst of freshness and color to kadhi. They are finely chopped and sprinkled on top of the prepared kadhi before serving. Coriander leaves not only enhance the visual appeal of the dish but also add a hint of freshness to each bite.

In summary, the secret ingredients to make the perfect kadhi include besan (gram flour), yogurt, aromatic spices, curry leaves, ginger and garlic, tamarind pulp, and fresh coriander. These ingredients work together to create a flavorful and creamy curry that is sure to impress your taste buds. So, next time you prepare kadhi, don’t forget to include these secret ingredients and elevate the taste of this classic Indian dish.

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Tips and Tricks for Crispy Pakoras in Kadhi

If you are a fan of Indian cuisine, then you have most likely enjoyed a bowl of hot and tangy kadhi with crispy pakoras. Kadhi is a yogurt-based gravy that is often served with deep-fried pakoras, creating a delicious and comforting meal. However, achieving the perfect crispy pakoras can be a bit tricky. In this section, we will explore some tips and tricks that will help you make the most delectable and crispy pakoras for your kadhi.

1. Batter Consistency

The key to achieving crispy pakoras lies in the consistency of the batter. The batter should be thick enough to coat the vegetables or meat you are using for the pakoras, but not too thick that it becomes clumpy. To achieve the perfect consistency, gradually add water to the besan (gram flour) while whisking until you have a smooth and pourable batter.

2. Resting Time

Allowing the batter to rest for at least 30 minutes before frying is crucial for achieving crispy pakoras. Resting the batter helps in activating the leavening agents present in the ingredients, resulting in a lighter and crispier texture. So, be patient and let the batter rest before you start frying.

3. Right Temperature

Maintaining the right frying temperature is essential for crispy pakoras. Heat the oil on medium-high heat and monitor the temperature using a thermometer. If the oil is not hot enough, the pakoras will absorb excess oil and become soggy. On the other hand, if the oil is too hot, the pakoras will brown too quickly on the outside while remaining uncooked on the inside. Aim for a temperature of around 180°C (350°F) for perfectly crispy pakoras.

4. Small Batches

When frying pakoras, it is important to fry them in small batches. Overcrowding the pan can reduce the oil temperature and result in unevenly cooked and greasy pakoras. Give the pakoras enough space to float freely in the oil, allowing them to cook evenly and become crispy.

5. Drain Excess Oil

After frying the pakoras, it is important to drain any excess oil. Place the fried pakoras on a paper towel-lined plate or a wire rack to allow the excess oil to drip off. This step will help maintain the crispiness of the pakoras and prevent them from becoming greasy.

6. Serve Immediately

Pakoras are at their best when served immediately after frying. The longer they sit, the more moisture they can absorb from the surrounding environment, which can make them lose their crispiness. So, serve your kadhi with crispy pakoras hot off the stove for the ultimate culinary experience.

By following these tips and tricks, you can elevate your kadhi to a whole new level with perfectly crispy pakoras. Enjoy the delightful combination of the tangy kadhi and the crunchy pakoras, and impress your family and friends with your culinary skills.

Variations of Kadhi Pakora: Exploring Regional Flavors

Kadhi Pakora is a popular dish in Indian cuisine that combines a yogurt-based curry with deep-fried gram flour dumplings. While the basic recipe remains the same, there are numerous regional variations of Kadhi Pakora that showcase the diverse flavors and culinary traditions of different states in India. In this section, we will explore some of these regional variations and the unique elements that make them stand out.

1. Punjabi Kadhi Pakora

Punjabi Kadhi Pakora is perhaps the most well-known and widely enjoyed variation of this dish. The curry is typically thick and tangy, made with a combination of yogurt, gram flour, and spices. The pakoras, or dumplings, are made with a mixture of gram flour, chopped onions, and spices, which are deep-fried until crispy. Punjabi Kadhi Pakora is often served with steamed rice or roti, and the addition of a tempering of cumin seeds and red chili powder adds an extra layer of flavor.

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2. Gujarati Kadhi

Gujarati Kadhi has a distinct sweet and tangy flavor profile that sets it apart from other variations. It is made with a yogurt and gram flour base, but what makes it unique is the addition of jaggery or sugar to balance the tanginess. The pakoras in Gujarati Kadhi are typically softer and fluffier compared to other versions, and they may contain fenugreek leaves or other greens for added freshness. Gujarati Kadhi is often served with khichdi or plain rice, and the tempering of mustard seeds, cumin seeds, and curry leaves adds a burst of aroma.

3. Rajasthani Kadhi

Rajasthani Kadhi is known for its spiciness and rich texture. The curry is made with a buttermilk and gram flour base, giving it a slightly sour taste. The pakoras are usually made with a combination of gram flour, onions, and spices, and they are deep-fried until golden brown. Rajasthani Kadhi is traditionally served with steamed rice and is garnished with a tempering of cloves, cinnamon, and dried red chilies, which adds warmth and depth to the dish.

4. Sindhi Kadhi

Sindhi Kadhi is a flavorsome variation that is popular in the Sindhi community. The curry is made with a yogurt and gram flour base, but what sets it apart is the addition of vegetables like okra, drumsticks, and potatoes, which give it a hearty and nutritious touch. The pakoras in Sindhi Kadhi are usually made with a mixture of gram flour and chopped onions. This variation of Kadhi Pakora is often enjoyed with steamed rice or Sindhi-style flatbread known as Koki.

5. South Indian Moong Dal Kadhi

While Kadhi Pakora is commonly associated with North Indian cuisine, South India has its own version known as Moong Dal Kadhi. In this variation, the curry is made with cooked moong dal, yogurt, and coconut, which gives it a creamy and mildly sweet taste. The pakoras are made with a mixture of moong dal, rice flour, and spices, and they are shallow-fried until crispy. Moong Dal Kadhi is often paired with rice or enjoyed as a soup-like dish.


Kadhi Pakora, a popular dish in Indian cuisine, comes in various regional flavors that showcase the diverse culinary traditions of different states. Punjabi Kadhi Pakora is known for its tangy and thick curry, while Gujarati Kadhi has a unique sweet and tangy taste. Rajasthani Kadhi is spicy and rich, while Sindhi Kadhi incorporates vegetables for a wholesome touch. South Indian Moong Dal Kadhi offers a creamy and mildly sweet taste. Each variation has its own distinct elements, making Kadhi Pakora a versatile and delicious dish.

Serving Suggestions and Pairings for Kadhi Pakora

Kadhi Pakora is a popular North Indian dish that combines fluffy pakoras (fried fritters) with a tangy yogurt-based gravy. This delicious and comforting dish is usually served with steamed rice or roti (Indian bread). Here are some serving suggestions and pairings to enhance your Kadhi Pakora experience:

1. Steamed Rice

Kadhi Pakora tastes best when served with steamed basmati rice. The creamy and tangy yogurt gravy beautifully complements the fluffy rice, creating a perfect balance of flavors. To enhance the taste, you can sprinkle some freshly chopped coriander leaves on top.

2. Roti or Paratha

If you prefer bread over rice, you can pair Kadhi Pakora with roti or paratha. The soft and flaky texture of these Indian breads adds a different dimension to the overall dining experience. You can choose from a variety of options like plain roti, butter naan, or stuffed parathas.

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3. Jeera Rice

For a flavorful twist, you can serve Kadhi Pakora with jeera rice. Jeera rice is a fragrant rice dish flavored with cumin seeds. The aromatic rice complements the tangy flavors of the Kadhi Pakora, creating a delightful combination.

4. Papad and Pickle

To add a crunch and some tanginess to your meal, you can serve Kadhi Pakora with crispy papad and a side of tangy pickle. The different textures and flavors will create a contrast that will elevate your dining experience.

5. Salad

To balance out the richness of Kadhi Pakora, you can serve a fresh and crisp salad alongside. A simple salad with cucumber, tomatoes, onions, and a squeeze of lemon juice can provide a refreshing element to the meal.

6. Raita

If you enjoy a creamy and cooling element with your meal, you can serve Kadhi Pakora with a side of raita. Raita is a yogurt-based condiment that can be flavored with various ingredients like cucumber, mint, or boondi (crispy chickpea flour balls).

7. Chutney

To add an extra burst of flavor, you can serve Kadhi Pakora with different types of chutneys. Mint chutney, tamarind chutney, or a spicy green chili chutney can complement the dish and enhance its taste.

8. Garnishes

To make your Kadhi Pakora visually appealing, you can garnish it with some additional toppings. Finely chopped coriander leaves, a sprinkle of red chili powder, or a dash of ghee (clarified butter) can add a finishing touch to the dish.

In summary, Kadhi Pakora can be enjoyed with a variety of accompaniments to enhance its flavors and textures. Whether you prefer the classic combination of steamed rice or opt for roti, adding some sides like papad, pickle, salad, raita, chutney, or garnishes can take your Kadhi Pakora experience to the next level. Get creative and explore different pairings to find your favorite combination!


1. How do I make kadhi pakora?

To make kadhi pakora, first mix besan (gram flour) with yogurt and water to make a smooth batter. In a separate pan, heat oil and add cumin seeds, mustard seeds, and curry leaves. Then, pour in the besan-yogurt mixture and let it simmer until it thickens. Meanwhile, make pakoras by deep frying a mixture of besan, onions, and spices. Add the pakoras to the kadhi and cook for a few more minutes. Serve with rice or roti.

2. What are the main ingredients required to make kadhi pakora?

The main ingredients required to make kadhi pakora are besan (gram flour), yogurt, spices (such as turmeric, red chili powder, and garam masala), onions, cumin seeds, mustard seeds, curry leaves, and oil for frying.

3. Can I make kadhi pakora without onions?

Yes, you can make kadhi pakora without onions. Simply omit the onions from the pakora mixture, and proceed with the rest of the recipe as usual. The kadhi will still be delicious and flavorful.


In conclusion, learning how to make kadhi pakora is a delightful journey in the world of Indian cuisine. With its tangy yogurt-based gravy and crispy fritters, this dish is a favorite among food enthusiasts. Whether you are a novice in the kitchen or an experienced cook, the recipe for kadhi pakora is relatively easy to follow. By combining the right blend of spices, gram flour, and yogurt, you can create a flavorful and comforting dish that will tantalize your taste buds. So, next time you crave a delicious and hearty meal, don’t hesitate to give kadhi pakora a try!

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