Restaurant Style Punjabi Kadhi PakoraVeg
Learn to make authentic, restaurant-style Punjabi Kadhi Pakora at home with this simple, step-by-step guide. This comforting North Indian dish features a tangy, flavorful yogurt and gram flour base simmered with aromatic spices, paired with crispy, golden onion and potato pakoras. Perfect for a cozy family meal, this recipe balances traditional flavors and textures beautifully. Follow these easy instructions to create a delicious, soul-satisfying bowl of Kadhi Pakora today.
Ingredients
For the Curd Mixture (Kadhi base):
2 cups Curd
1 cup Gram Flour (besan)
1 tsp Turmeric Powder
3 tbsp Coriander Seeds
1 tsp Red Chilli Powder
1 tbsp Ginger-Garlic Paste
to taste Salt
7 cups Water
For the Kadhi Tadka/Base:
1 tsp Clarified Butter (Ghee)
1 tsp Cumin Seeds
1 tsp Fenugreek Seeds
4 nos. Black Peppercorns
2 no. Kashmiri Red Chilli
1 medium Onion (sliced)
1 tsp Asafoetida Powder (Hing)
2 medium Potato
Fresh coriander: A small handful
For the Pakoras:
1 cup Gram Flour (besan)
1 medium Potato (chopped)
1 nos. Green Chilli (chopped)
Carrom seeds (crushed): ½ tsp
1 tbsp Coriander Seeds
1 tbsp Kashmiri Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Dry Mango Powder
1 tsp Baking Soda
Fresh coriander: A small handful
to taste Salt
Water: As required for binding
For the Final Tadka (Tempering):
1 Clarified Butter (Ghee)
1 tsp Cumin Seeds
1 tsp Asafoetida Powder (Hing)
1 nos. Kashmiri Red Chilli
1 tsp Coriander Seeds
1 tsp Kashmiri Red Chilli Powder
Instructions
1
Crush the spices: Coarsely grind the coriander seeds using a mortar and pestle or a mixer on pulse mode.
2
Mix the base: In a large bowl, combine curd, gram flour (besan), turmeric powder, some of the crushed coriander seeds, red chilli powder, ginger-garlic paste, and salt.
3
Whisk: Mix thoroughly to ensure a smooth, lump-free consistency. Gradually add water to create a thin, pourable mixture.
4
Sauté aromatics: Heat ghee in a deep pot or wok. Add cumin seeds, fenugreek seeds, black peppercorns, whole Kashmiri red chillies, sliced onions, and hing. Sauté until the onions turn translucent.
5
Add potatoes: Toss in the diced potatoes (optional) and cook for a few minutes.
6
Simmer: Pour in the prepared curd-besan mixture. Bring it to a boil over high heat, then reduce to low. Cover and let it simmer for 30–35 minutes, stirring occasionally to prevent sticking.
7
Finish: Once cooked, adjust the salt and consistency (add hot water if too thick). Stir in fresh chopped coriander.
8
Create the batter: In a bowl, combine sliced onions, chopped green chillies, crushed carrom seeds, chopped coriander, diced potatoes, spices (red chilli, turmeric, crushed coriander, salt), besan, baking soda, and dry mango powder. Mix well, squeezing the onions to release moisture.
9
Bind: Add a tiny splash of water if needed, but keep the mixture thick and not like a batter.
10
Fry: Drop portions of the mixture into medium-hot oil. Fry until light golden brown. Remove and let them rest for a few minutes.
11
Flash fry: Reheat the oil to high and fry the pakoras again for 15–20 seconds to make them extra crisp.
12
Temper: In a small pan, heat ghee. Add cumin seeds, hing, whole Kashmiri red chillies, crushed coriander seeds, and Kashmiri red chilli powder. Pour this hot tempering over the finished kadhi.
13
Serve: Add the crispy pakoras to the kadhi just 10 minutes before serving so they stay soft but not soggy.
Nutrition Facts
4 servings per recipe
