Step 1: Preparation of Ingredients for kadhi pakora punjabi style Start by gathering all the necessary ingredients for making Kadhi Pakora. For the pakoras, prepare a batter using gram flour, spices, and water. Slice and chop green chilies, cilantro, and ginger for the pakora batter. For the kadhi, whisk yogurt and gram flour together until smooth, and set aside. Finely tomatoes and ginger for the kadhi gravy. Having all the ingredients ready will streamline the cooking process.
Step 2: Making Pakoras:
To make the pakoras, heat oil in a deep-frying pan. Drop Spoonfuls of the pakora batter into the hot oil and fry until golden brown and crispy. Remove the pakoras from the oil and place them on a paper towel to drain excess oil. Repeat the process until all the batter is used. The crispy pakoras will add texture and flavor to the kadhi.
Step 3: Preparing the Kadhi Base:
In a large pot or saucepan, heat oil or ghee over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds, and let them splutter. Next, add ginger, and cook until fragrant. The aromatic base will form the foundation of the kadhi gravy, imparting depth of flavor to the dish.
Step 4: Cooking the Kadhi:
Once the aromatics are sautéed, it’s time to add the chopped tomatoes to the pot. Cook the tomatoes until they soften and break down, forming a thick gravy. Then, add the whisked yogurt and gram flour mixture to the pot, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat and let it simmer.
Step 5: Adding Pakoras:
Once the kadhi base is cooked and thickened, add the fried pakoras to the pot. Gently stir to coat the pakoras with the flavorful kadhi gravy. Allow the pakoras to simmer in the kadhi for a few minutes to absorb the flavors. The combination of soft pakoras and tangy kadhi creates a harmonious and satisfying dish.
Step 6: Finishing Touches:
Before serving, garnish the Kadhi Pakora with freshly chopped cilantro leaves for a burst of freshness and color. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the Kadhi Pakora hot with steamed rice or roti for a comforting and wholesome meal.
Tips for Making Perfect Kadhi Pakora:
Consistency: Adjust the consistency of the kadhi by adding more water if it’s too thick or simmering longer if it’s too thin. Fresh Ingredients: Use fresh yogurt and spices for the best flavor in the kadhi gravy. Frying Pakoras: Fry the pakoras in batches to ensure even cooking and crispiness.
Variations of Kadhi Pakora:
Vegetarian Variation: Skip the addition of pakoras and add vegetables like potatoes, carrots, or bell peppers to the kadhi for a vegetarian version. Gluten-Free Option: Use chickpea flour (besan) instead of wheat flour for the pakora batter to make it gluten-free. Spicy Version: Add extra green chilies or red chili powder for a spicier kadhi.
Benefits of Including Kadhi Pakora in Your Diet:
Probiotic-rich: Yogurt used in kadhi is rich in probiotics, which promote gut health and digestion. Good Source of Protein: Gram flour used in pakoras adds protein to the dish, making it a satisfying meal option. Balanced Meal: Kadhi Pakora is a balanced meal that provides carbohydrates, protein, and fats, along with essential vitamins and minerals.
Q: Can I make kadhi without pakoras?
A: Yes, you can skip adding pakoras and enjoy the kadhi as a creamy yogurt-based curry with a tempering of spices.
Q: How long does kadhi pakora last in the refrigerator?
A: Kadhi Pakora can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop before serving.
Q: Can I freeze kadhi pakora?
A: While you can freeze kadhi pakora, the texture of the pakoras may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.
For more delicious Indian curry recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian curry dishes featuring a range of spices, vegetables, and legumes to add flavor and variety to your meals.
For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.
Maam please please suggest me, can I give khadipakoras in lunch box, will pakoras won’t become over soft. Please suggest what to do for pakoras in khadi not to be over melted if given in lunvh box
hello Vani, please chill and do not stress. but i must tell the truth, the pakoras will soft in the lunch box.
Can we reheat kadhi and how many days can we keep on the refrigerator?
Zen, yes you can reheat the kadhi and can refrigerate for few days.
Dear Manjula, 3/4 cup and 2/3 cup water for making pakoras made my batter too watery. I had to add more besan to the batter to make pakoras. Is this measurement correct? Just checking! Please reply.. thank you for the most delicious and easy recipes. You are truly appreciated by me and many others!
Mithilesh, sorry, my mistake, add the water slowly as needed to make smooth and thick batter, I will make the correction. Thank you
Aunty my kadhi turns thinner after 1 2 hour…when i am making its conositency is thick, but as time goes it becomes thinner and if i reheat it, it becomes like water…what could be reason.Please need your help
Rumana, I have never experienced this, with time Kadhi always becomes thick, I am clue less, sorry
Dear Manjulaji, Why pakodas have to be soaked in water??
hi manjula jee i think u forgot to use salt.. or u knowling forgot..please let me know is this a dish to make without salt ????
Raps, sorry I just forgot and so far no one mention, after kadi comes to boil add salt.
Thank you
Can I freez left over Punjabi pakora Khadija?
Ratan, yes but before soaking in the water
Hi Aunty, I have tried kadhi recipe two times but both times it separated. Please advise why it separates and becomes watery. It doesn’t come out smooth. thanks, Meena
Meena Kadhi should be coked on low heat, infect any dish with yogurt should be cooked on low heat
Is there any other reason other than cooking on high flame that’s separates it. Cuz even my Kari gets separated in spite of cookin on low flame. Reasons like the texture of curd or ratio of beans to curd etc.. pls reply
Roshni, adding the yogurt and besan mix on low heat it should not seprate
YOU have to keep stirring it until the boil comes .
Add salt only after the kadhi comes to a good boil.. adding salt earlier may also cause the kadhi to split
Seems different and I never tried Kadhi Pakoras. I’m glad to find it and the recipe process has mentioned in a clear process. Thanks!
mam please tell kadi pakoda ke saath which type of salaad is mausam me chalege. mandir me langer hai uske saath
Parveen, try Stir-Fry Cabbage salad, enjoy!
Can you pls post a recipe of palak kadhi? UP style? Thanks!!!
You are rocking man can you explain how to make bhel puri
Govt, check this link https://manjulalive.wpenginepowered.com/bhel-puri-chatspicy-crunchy-snack/
I have a suggestion which my Ma used to do while making pakori.pakori ke liye aap Besan ke batter mei u can add little refine oil, sauf, salt and all Mirch powder. Put the fried pakori in slight warm water. This will add softness to pakori.
Lovely pakoras.Want to eat it now.Very tempting.
hi aunty, i’m pinky your all recipes were fab n i dint know the proper way to prepare these food thanks for helping me like mother because my dad n mom separated wen i was small…. so from cooking your recipes i ll make my papa happy…. 🙂 please send some tips for making good food, my request is for all didis,auntys n grandma too… 🙂 thank u… 🙂
Dear Manjula,
can you please tell me if i can just leftover pakoras (which are made one day before) in the khadi? Would it work?
Thanks for your answer
Hello Manjula,
i would ask you if i can leftover pakoras (which made one day before) just put in the ready kadhi? Would it works?
Thank´s for your answer
thanqs aunty,i love rajastani receipes.perticularly theese curry pakora.thanq u very much.
Hello Manjula Auntie,
I have prepared alomst all of your recipes. Your Aloo Gobi and Daal Makhni are all time favorites in my family. Keep posting and thank you
Manira
Manjula Aunty, Thank you for your wonderful recpies. I have made the kadhi, but not the pakoras. I added vegetables and it was delicious. Bhavi.
Hello Auntie ji I’m trying to use the least amount of oil possible and am wondering if it is possible to cook pakoras in a manner other than frying. Thank you so much for your wonderful recipes, greatly enjoyed by my family. Kelly
Kelly, Pakoras are deep fry,but if you want to avoid the fry food check the recipe for MUTHIA
thank you. I have guests coming who do not eat onion and garlic and your recipes are a blessing!!
It was extremely simple to make as well as full of flavor
Thank you for the recipe, it was very easy to make and very tasty. Sri Sri Radha Giridhari, our deities here at New Govardhana Dhama in San Diego certainly enjoyed it with their puris, hot milk, and mysore pak tonight.
Hare Krsna
Can this Kadhi be prepares 1-2 days earlier ? Would it affect the taste?
MJ you can prepare the Kadhi few days before and refrigerate.
Namasteji,Manjulaji, thanks so much for sharing your recipes.They are easy to prepare and so tasty! from Reunion island, zahra
Hi Manjulaji My compliments on your fail proof recipes! I had some aloo pakoras left and have question on mixing that in the yogurt blend instead of the bland pakoras. Your thoughts are appreciated. Renuka
Renuka, Cooking is more fun when we are experimenting; specially try to use left over. Besan aloo they blend together well so give it a try.
All of your recipes are very nice. Thank you.
Thanks manjula ji for all these recipes.
Thanks a lot Manjulaji.Your delicious and mouth watering recipes are so accurate…………….its amazing…..i m learning a lot from you everyday.
God bless you and your family………. Thank you once again.
Will it be okay if I don’t use Hing in any of the recipes?
Tiana, It will be fine without Hing.
Thanks Manjula ji for this great recipe. I really wanna thank you for your other delicious & mouth watering recipes. I must say that you put really good efforts to make us learn how cooking is done perfectly. I have learnt a lot from you. Whenever I watch you cooking its feels as if my own mom is cooking for me 🙂
God bless you & your family….!!!!
Kuku
it looks like mama is making kadhi pakora thank u manjula ji
two points for clarity 1) agree the besan must be sieved and warm water maybe is better add in small increments slowly while continuing to mix with a spoon or hand blender 2) to prevent lumpy hold the salt till later 3) also continuous stirring when the Karhi starts heating up u cannot walk away must stir till rolling boil otherwise the karhi may fragment/or particulate .
hi aunty if you can gave the Recipe of kachi dabeli will really appreciate it.
thank you
its very yummy….
Hello
My mother makes the kadhi almost the same way… although I always wanted to try making it myself but never had the confidence, because I never followed my mother to the kitchen to learn the process… which I regret. I really want to thank you for the video. Not only it helped me learn but gave me the confidence to try this recipe right now.
This was my first visit to your kitchen… but I think I’m gonna continue visiting you from now on 🙂
thanks
Subaika (Houston, Tx)
Suggestion to fellow readers : if you are bored to make pakodas, you can put in Boondi instead , it tastes great 🙂
hi manjula, You made cooking so easy and delicious. Now I dont have to ask any one else because now whenever I have to make something i just see your recipe and good thing your recipe are very simple and easy. tahnks a looooooooooot for your help. Akvinder
hi manjula ji, for the kadhi, do you need sour yogurt or right out of the refrigerator wil give the same taste.
hi nina, sour yoghurt makes good taste so u can take out curd from the refrigerator a day before u make kadhi. u can even try buttermilk for this.this also goes well. last time when i made kadhi i used buttermilk along with half of curd and it came out very delicious.
i never boil it for that long, i make it quick, it comes out okay, i will try this one. thanks,
Thanks Manjula aunty for all the lovely recipes…enjoyed watching…now I will enjoying cooking your recipes….
Hi Manjula Ji whenever I amek kadhi, it leave particles .. i never get the creamy consistency . would you know the reason?
hi jyoti,
your problem could be because of the besan. For smooth even texture, you should sieve the besan before adding to the yogurt mixture.i use a manual egg beater and put the besan in small quantities in the yogurt, that way i can make sure there are no lumps. See if that works for you!
namaste manjula ji…. can i use buttermilk instead of yogurt…..for making this dish…. rest ur dishes are all fabulous mst say this…… may god bless u
Hi Manisha, yes you may use buttermilk texture will be little different.
hello manjula ji , i want to make this kadhi pakoda for at least 15ppl plz tell me the qauantities of ingredient used . \thankyou
Hi, I made this yesterday but I think my yogurt was not very sour, hence the kadi lacks the tanginess – is there anyway to fix this?
Add some lemon juice at the end of cooking. Check for tanginess and add more lemon juice if needed.
hi mam, i saw some of ur cookery videos.its vry nice.if u try any new dishes.send me 2 my mail id.its vry useful 2 me .I need 1 help ,im studying mbbs,im staying in hostel.at morning i want 2 make easy dish fastly & tasty too.send me some recipes.
hi, manjula ji, how to make garam masala
Hamida, in my opinion the pakoras need spices. I add salt, red chili powder, and cumin powder to the pakora batter. Put the same amount as you would for any besan pakora. I sometimes add crumbled dried methi (fenugreek) leaves to the pakora batter too – probably about 2 tablespoons for this recipe. Jaya
I made this today and the kadhi was just okay and the pakoras were tasteless. I don’t know why that happened but it just turned out very bad. The pakoras didn’t have any taste in it and I had to throw away the entire dish. Is it because the pakoras didn’t have salt or any type of spice in it?
you have not used khoya in gajjar ka halwa why?
Awesome recipe. I am going to try it soon! Thanks for the video!
Manjula Jee,
Your recpies remind me of my late mother’s cooking … Thank you for sharing your wealth with us. I am making the Kadhi tonight …. and it just looks like my mom’s and I am sure it will taste as good …
Thanks, SK
Hello Manjulaji, Namaste. Thanks for gr8 recipe. Do we add turmeric powder anytime during the preparation?
can anything be done if kadhi goes khatta………………….any corrections while making it
Thanks for the gr8 recipe, today for the first time i have cooked Kadhi..and it has turned out fantastic.
FYI: Find dry fenugreek leaves in the Indian/Pakistani grocery store sold as “Kasoori Methi”. “Methi” means fenugreek and is pronounced as “may-tee”.
Dear Manjulaji, I just made this today for dinner and it came out very well! I liked the flavor a lot. I had always made Kadhi with garam masala (my family’s recipe), but I like your recipe better without the garam masala – nothing I need to mention to my mother-in-law 🙂
I used a couple of teaspoons of lemon juice to make it more “khatta” (sour) as I didn’t have citric acid in the house. Thank you again for providing such RELIABLE recipes.
Thankyou aunty, I am really learning a lot from your website. Please, do keep posting new recipies.
Hello Jaya, Use citric acid if you like Kadhi more sour.
Dear Manjulaji, What is the citric acid for and how do I know if it’s needed? Thank you.
I saw ur video on Youtube & in that i read about ur website…it is excellent way to teach veg. cooking…Me & my whole family is vegetarian……& it is amazing that been in USA from so log u r still vegetarian.Now i will always refer ur site for recipes.
Thank you Aunty…I am following all your recipes and found them easy to follow. you are simply fascinating and I see my mothers image in you..Keep posting new recipes as I have become a better cook solely because of you..
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