Kadhi Pakora (Yogurt Curry with Fritters)
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Kadhi pakora is a yogurt-based curry from North India, especially popular in Punjabi home cooking, where gram flour fritters are simmered in a tangy, spiced yogurt gravy.
Read more
The pakoras are made by mixing a portion of gram flour with sliced onion, salt, and water into a thick batter, then deep-frying spoonfuls until golden. The remaining gram flour is whisked with yogurt, water, turmeric, and red chili powder to form the kadhi base, which must be stirred constantly in the early stages to prevent the yogurt from splitting. Cumin seeds are bloomed in oil to release their aroma before the kadhi mixture is poured in and simmered gently for twenty minutes, allowing the raw flour taste to cook out completely. Adding the fried pakoras near serving time preserves some of their texture, while longer simmering lets them absorb the gravy and turn soft throughout.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Slice the onion thinly.
Mix 80g gram flour with the onion and a small pinch of salt, then add a little at a time from the measured water until the batter sits on a spoon without running off.
- 2Finish
Reserve part of the measured 250ml cooking oil for the next step and heat the rest over medium heat to 180C.
Fry tablespoon portions without crowding for 3 to 4 minutes until golden and crisp, then drain well.
- 3Prep
Combine the remaining 60g gram flour, 400g plain yogurt, 0.5 tsp turmeric, and 0.5 tsp red chili powder.
Pour in all the measured water left after making the pakora batter and whisk until smooth.
- 4Finish
Heat the reserved cooking oil in a pot over medium heat and bloom 1 tsp cumin seeds for about 10 seconds.
As soon as the seeds sizzle, pour in the kadhi base before they burn.
- 5Control
Stir constantly over medium heat until the mixture begins to simmer.
When small bubbles appear around the edge, reduce to low heat and season with 1.5 tsp salt, keeping the yogurt from splitting.
- 6Control
Simmer over low heat for 20 minutes, stirring now and then so the base does not catch on the bottom.
When the gravy is pale yellow, smooth, and lightly thickened, add the pakoras and simmer 5 more minutes before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kadhi Pakora displays golden gram flour fritters simmered in a tangy, spiced yogurt gravy.
- Finish cue
- When the gravy is pale yellow, smooth, and lightly thickened, add the pakoras and simmer 5 more minutes before serving.
- Avoid this
- As soon as the seeds sizzle, pour in the kadhi base before they burn.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
55min, 9 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
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