This popular Kadhi recipe (with pakoras) features crispy gram flour fritters simmered in a tangy yogurt-based curry, creating the perfect comfort food. A childhood favorite, the sizzle of pakoras hitting hot oil and the gentle simmer of the kadhi still transport me back to cozy afternoons in Pakistan.
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Pakora Kadhi is a special dish in Pakistani cuisine that is particularly beloved in Punjab. This dish combines crispy pakoras (fritters made with gram flour and spices) and kadhi (a tangy yogurt-based curry thickened with gram flour).
The combination creates a beautiful contrast of textures—the soft, tangy curry embraces crispy, spiced fritters, perfect with a bowl of plain basmati rice.
This unique Kadhi recipe, packed with protein and flavor, is perfect for meatless Mondays, like aloo palak, Hyderabadi bagara baingan, or acorn squash curry.
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Why you'll love this kadhi recipe
- A unique recipe: This recipe has a distinctive flavor and consistency that your whole family will love—even meat lovers!
- An authentic Punjabi recipe: If you want to taste authentic Pakistani food, this recipe is for you. Most South Asian households have their variation of this classic comfort food.
- Great way to use yogurt: This is the perfect recipe for finishing that sour yogurt in your fridge.
- Budget-Friendly: Made with pantry staples like gram flour and yogurt, this is a delicious and hearty meal that's easy on your wallet.
- Vegetarian & Gluten-free: This delicious meat-free, protein-rich dish is a great recipe to have on hand when you're hosting a dinner for people with various dietary restrictions.
Ingredients for the Kadhi recipe
- Pakoras: The best part of kadhi is the fried fritters, known as pakoras, added to the cooked yogurt sauce. To use them in your kadhi recipe, follow the linked recipe, minus the potatoes.
- Yogurt: This recipe calls for full-fat plain yogurt for a creamy, velvety texture.
- Gram flour: Known as besan, South Asian gram flour is made with split Bengal gram.
- Vinegar: Adding a tablespoon of white distilled vinegar at the end will help achieve the perfect sour taste.
- Whole spices: cumin seeds, mustard seeds, whole red chilies, and curry leaves are tempered and added at the end for a delicious, aromatic finish.
- Onion: I like to add half of a sliced onion to my curry for added flavor.
- Cooking oil: Use a neutral cooking oil like canola, sunflower, or avocado for this Kadhi recipe.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Use mustard oil: Mustard oil adds a more authentic flavor to the Kadhi.
- Add fenugreek: Commonly known as methi, which adds a nice layer of aroma to this recipe.
- Substitute the vinegar: If you don't have vinegar on hand, squeeze half a lemon or add a teaspoon of amchur powder at the end for a sour taste.
- Add green chilies - If you want a spicier kadhi, blend 1-2 serrano chilies with the yogurt, gram flour, and other ingredients.
- Sindhi-Style Kadhi: Instead of using fritters, add vegetables like okra, eggplant, and drumsticks directly to the kadhi.
- Spinach version: I love making this karhi with spinach pakora for a fun and nutritious twist on the original recipe.
How to cook this kadhi recipe
- First step: Whisk the gram flour, spice powders, and yogurt to make a smooth paste.
- Second step: Add this mixture, along with the water, garlic, and ginger, to a blender and give it one or two pulses to mix to a smooth consistency. Add this blend to a cooking pot along with the sliced onion and bring to a boil.
- Third step: Due to adding the gram flour, the Kadhi will foam for the first 15-20 minutes of cooking. Stir it at five-minute intervals at this stage to prevent it from spilling over. Then, reduce the heat and let it simmer for 1 hour. After thoroughly cooking, turn the stove off and add the vinegar.
- Fourth step: Heat the oil in a frying pan and roast the cumin seeds, mustard seeds, whole red chilies, and curry leaves to release their aroma.
- Fifth step: Pour this tempering over the cooked kadhi recipe and cover it for 5 minutes to allow the spices to infuse the mixture.
- Sixth step: Uncover and stir to distribute the tempering.
- Seventh step: Add the fried and cooled pakoras to your serving dish and pour the kadhi over them.
- Eighth step: The pakoras should be immersed in the yogurt sauce for the ideal finish.
Expert Tips
- The yogurt has to be sour: For an authentic flavor, use sour yogurt. To achieve this, let it sit on your kitchen counter for 1-2 hours.
- Don't use chickpea flour: This differs from gram flour; you must source and use fresh besan for this kadhi recipe.
- Make the pakoras ahead of time: I like to make my pakoras ahead of time when possible. If they're too hot, they will become soggy in the kadhi. I often make a large batch and freeze it for this recipe.
- Use the right cooking pot: The Kadhi will foam for 15-20 minutes due to the gram flour. To avoid spillover, use a large pot with a thick bottom.
- Adjust the water as needed: The consistency of the kadhi should be thick but pourable. Add an extra cup or two of water if it's becoming too dense, but remember it will thicken as it cools.
- Don't shorten the cooking time: This Kadhi recipe must be simmered for a few hours to allow the gram flour to cook correctly. If you cook it for less than an hour, you'll taste the raw besan.
- Prevent Lumps: To prevent lumps in the kadhi, always mix the gram flour with yogurt first before adding water.
Recipe FAQS
Can I make the pakoras and kadhi in advance?
Absolutely. You can prepare both components separately. Make the pakoras and store them at room temperature. Prepare the Kadhi and refrigerate. When ready to serve, reheat the kadhi, add the pakoras, and enjoy.
My kadhi turned out too sour. How can I fix it?
Add a pinch of sugar or a small amount of cream to balance the sourness.
Can I make this dish vegan?
Yes! Substitute the yogurt with a plant-based yogurt and use oil instead of ghee for the tadka.
How do I store and reheat my Kadhi?
Kadhi can be stored in the refrigerator for up to 3 days. While many people freeze kadhi, I don't recommend it. When defrosted, the yogurt sauce curdles, and the pakoras become mushy. The best option for reheating is to use a microwave.
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Kadhi Recipe (With Pakoras)
Kadhi recipe (with pakoras) is a curry cooked with lightly spiced yogurt, thickened with gram flour, and tempered with aromatic spices.
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Ingredients
- 2 cups yogurt
- ½ cup gram flour (see notes)
- 1 teaspoon salt
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 2 teaspoon garlic paste
- 2 teaspoon ginger paste
- 6 cups water
- ½ yellow onion
- 1 tablespoon vinegar
- ¼ cup cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 4 whole dried red chilies
- 12 curry leaves
- 12 pakoras (see notes)
Instructions
- Whisk the yogurt, gram flour, and powdered spices until you have a smooth and creamy mixture.
- Add this mixture, ginger and garlic paste, and 6 cups of water to a blender and mix into a cohesive mixture. (see notes)
- Pour this mixture into a cooking pot, add the sliced onion and bring everything to a boil.
- Reduce to medium heat and stir at intervals for 15-20 minutes, until the kadhi stops foaming.
- Cover and cook on medium-low heat for an hour until you have a thickened and reduced mixture. (see notes)
- Prepare the pakoras using the linked recipe. (see notes)
- Add the cooking oil to a frying pan and roast the cumin seeds, mustard seeds, dry red chilies, and curry leaves for one minute.
- Pour this tempering over the cooked kadhi, cover with the lid, and set aside for 5 minutes.
- Place the cooked pakoras in a serving dish and pour the tempered kadhi over them, immersing them completely.
Notes
Gram flour—For this recipe, Use South Asian gram flour, which is made from split Bengal gram and is known as besan. Chickpea flour is made from garbanzo beans and is not the same.
Pakoras - For the fried fritters, refer to my pakora recipe with aloo. Omit the potatoes and follow the rest of the recipe as is. For best results, cook the pakoras and cool them to room temperature before adding them to the kadhi. This will prevent them from breaking.
Blending the yogurt sauce - Don't over-blend the yogurt and gram flour mixture. A few pulses are enough. Conversely, if you have an immersion blender, you can blend the mixture directly in the cooking pot before adding the onions.
Cooking the kadhi - The kadhi should be simmered on low heat for one hour. This helps it thicken and turn sour without burning at the bottom. The prolonged cooking also helps eliminate the raw taste of the gram flour. If the kadhi is becoming too thick, add more water during cooking.
Nutrition
Serving: 1servingCalories: 431kcalCarbohydrates: 23gProtein: 10gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 16mgSodium: 682mgPotassium: 548mgFiber: 3gSugar: 11gVitamin A: 826IUVitamin C: 127mgCalcium: 204mgIron: 2mg
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