Pakistani Kadhi Pakora

Pakistani Kadhi Pakora is packed full of authentic and satisfying flavors! This recipe is usually made in late spring or summer and has two parts. First, blend the ingredients and make the Kadhi (curry). Then make the pakora and mix it in the kadhi. Serve with White Basmati Rice.

Pakistani Kadhi Pakora consists of fried Pakora (fritters) along with gram flour and yogurt-based curry and special seasonings. This curry is yellow in color due to turmeric and gram flour (besan).

This is my dad’s favorite Pakistani recipe, and my husband makes it just like him—perfect every time. Growing up, I remember my dad cooking Kadhi on special days, and even my picky little brother would insist on having seconds.

It’s a mild, vegetarian dish, simple but full of warmth and comfort. Now, watching my husband make it brings back all those childhood memories—the smells, the laughter at the dinner table, and the feeling of being surrounded by family. It’s more than just a recipe; it’s a little taste of home and love.

Pro tip for perfect Kadhi: skip whisking by hand—just throw everything, yogurt included, in a blender and watch the magic happen. For the pakoras, use warm water but not too much, and max out at 7 fenugreek seeds—any more and it’ll get way too sour. Baking soda + yogurt = super soft fritters. Mix everything, let it rest for 15 minutes, and you’re ready to fry up perfection!

HOW TO COOK KADHI?

I know for many people making Authentic Kadhi Pakora can be intimidating so I am going to break it down for you.

HOW TO MAKE THE PAKORA (FRITTERS)?

HOW TO TAMPER AND ASSEMBLE KADHI?

Tempering is where the magic happens in this Kadhi Pakora! I like to use cumin seeds, long dry red chilies, curry leaves, and my personal favorite—garlic. Quick tip: always temper on medium to low heat—medium-high and you risk burning those beautiful spices. Check out the pictures below to see exactly how I temper and assemble the Kadhi—it makes the whole process super easy to follow.

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Let's Make Kadhi Pakora!!!

Print Recipe

5 from 4 votes

Authentic Pakistani Kadhi Pakora

Authentic Pakistani Kadhi Pakora curry is perfectly creamy and tart from using full fat yogurt and lemon juice.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Main

Cuisine: Indian, Pakistani

Diet: Halal

Keyword: kadhi, kadhi pakora, kadhi pakora curry, khadi, pokora, punjabi kadhi, Punjabi Kadhi Pakora Curry

Servings: 6 people

Calories: 82kcal

Author: Sarah Mirza

Equipment

• blender

1x2x3x

Ingredients

Curry

• 2 cups yogurt full fat
• ½ cup garam flour (besan)
• 1 tsp red chili powder
• 2 tbsp ginger garlic paste
• 2 green peppers chopped
• ½ onion finely sliced
• 1 tsp turmeric powder
• 6 black peppercorns
• ½ tsp cumin seeds
• 1 tsp corriander seeds (make sure you hand crush the seeds)
• 4 whole cloves
• 4 green cardamom pods
• ¼ tsp mustard seeds
• ½ cup olive oil
• 2 tbsp fresh lemon juice
• 2 tsp salt
• water

Pakora or Fritters

• 2 cup garam flour besan
• ½ cup warm water
• 1 tbsp all purpose flour
• 1 tsp semolina
• ¼ tsp baking soda
• 1 tbsp yogurt
• 1 tsp lemon juice
• 1 cup spinach roughly chopped
• 1 medium onion thinly sliced
• 1 green pepper chopped
• ½ bunch cilantro chopped

Whole spices for fritters

• ½ tsp cumin seeds
• 1 tsp coriander seeds crushed
• ¼ tsp carom seeds ajwein

Powdered spices for fritters

• ½ tsp coriander powder
• ¼ tsp cumin powder
• 1 tbsp dried mango powder amchur powder
• ½ tsp red chili powder
• ½ tsp red pepper flakes
• 1 tsp turmeric powder
• 1 tsp black salt
• 1 tsp salt

Tempering

• cup olive oil extra virgin
• 2 tsp cumin seeds
• 10 curry leaves
• 4 garlic cloves finely chopped
• 3-4 long dried red peppers

Instructions

For the Curry

• In a blender, combine yogurt, gram flour, green chili pepper, red chili powder, salt, turmeric, lemon juice, ginger garlic paste, onion, and 2 cups of water.
• Blend for 1-2 minutes.
• In a pot, heat olive oil on medium heat, add in cumin seeds, whole cloves, green cardamom pods, black peppercorns, mustard seeds, coriander seeds, and sauté all for 1-2 minutes on low to medium flame.
• Mix in the yogurt mixture.
• Bring it to boil and let it cook on medium heat for 5 minutes.
• Next add in 2 cups of water.
• Let it cook for 15 minutes on medium low heat stirring ocssionally.

For the Pakoras or Fritters

• In a bowl, combine gram flour, all purpose flour, semolina, baking soda, yogurt, lemon juice, spinach, onion, green pepper, cilantro, salt, powdered spices in fritters, whole spices in fritters.
• Add warm water little by little (please refer to the video how to properly do this step.)
• Set it aside for 15 minutes.
• In a fry pan, on medium heat, heat the oil dollop the batter into the fry pan with a help of a spoon.
• Make sure fritters turn golden brown on both sides, drain the oil, and keep them aside on a plate lined up with paper towel so it can suck the extra oil from the fritters. 
  

Tempering

• In a fry pan, on medium heat, heat the oil then add in cumin seeds, garlic cloves, curry leaves and dried long red peppers.
• Keep stirring it for 2-3 minutes continuously.

Assembly

• In the curry, combine pakoras or fritters then top it off with hot tempering.
• Serve it with white rice.

Video

Nutrition

Serving: 1cup | Calories: 82kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 165mg | Potassium: 39mg | Sugar: 1g | Vitamin A: 109IU | Vitamin C: -20mg | Calcium: 15mg