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Punjabi Kadhi Pakora

Punjabi Kadhi Pakora is yogurt, lemon, and besan (garam flour) curry. It’s unique tangy taste gives its authenticity; along with it’s mind-blowing fritters which consists onion and other seasonings. 
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main
Cuisine: Indian
Servings: 6 people



  • 2 cups yogurt
  • 1/2 cup garam flour (besan)
  • 1 tsp red chilli powder
  • 1 tbsp ginger garlic paste
  • 1 green chili pepper chopped
  • 1/2 onion roughly chopped
  • 1 tsp turmeric powder
  • 4 black peppercorns
  • 4 whole cloves
  • 4 green cardamom pods
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp mustard seeds
  • 2 cups water
  • 1/2 cup olive oil
  • 2 tbsp real lemon juice
  • salt

Pakora or Fritters

  • 1 cup garam flour besan
  • 1/2-1 cup luke warm water
  • 1/4 red chilli powder
  • a pinch baking soda
  • 1/4 tsp carom seeds or ajwain
  • 1/4 tsp cumin seeds
  • 1/2 onion finely chopped
  • 1 green chili pepper finely chopped
  • 2 sprig cilantro finely chopped
  • 2 cups olive oil or any frying oil
  • salt as needed


  • 6 tbsp olive oil extra virgin
  • 2 tsp cumin seeds
  • 6 curry leaves
  • 3 garlic cloves finely chopped
  • 2 long dry red peppers


For the Curry

  • In a blender, combine yogurt, gram flour, green chili pepper, red chilli powder, salt, turmeric, lemon juice, ginger garlic paste , and 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 fenugreek seeds, sauté all for 1-2 minutes on low to medium flame.
  • Add in the onion, sauté the onion until translucent.
  • Mix in the yogurt mixture. bring it to boil and let it cook on medium heat for 15 minutes.

For the Pakoras or Fritters

  • In a bowl, combine gram flour, luke warm water, red chilli powder, salt, baking soda, carom seeds, cumin seeds, onion, green chilli pepper, and cilantro in a mixing bowl and mix well.
  • 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. 


  • In a fry pan, on medium heat, heat the oil then add in cumin seeds, garlic cloves, curry leaves and dry long red chilli peppers.
  • Saute for 2-3 minutes. 


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