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5 from 4 votes

Authentic Kadhi Pakora

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
Keyword: Aloo Matar Keema (Potatoes, Peas, and Ground Beef Curry), kadhi, kadhi pakora, kadhi pakora curry, khadi, pokora, punjabi kadhi, Punjabi Kadhi Pakora Curry
Author: Sarah Mirza



  • 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
  • 1 tsp corriander seeds (make sure you hand crush the seeds)
  • 4 whole cloves
  • 4 green cardamom pods
  • 7 fenugreek seeds
  • ¼ tsp mustard seeds
  • ½ cup olive oil
  • 2 tbsp real lemon juice
  • 2 tsp salt
  • water

Pakora or Fritters

  • 1 cup garam flour besan
  • ¼-½ cup warm water
  • ¼ tsp red chili powder
  • ½ tsp red pepper flakes
  • 3 pinches baking soda
  • ¼ tsp cumin seeds
  • ½ onion finely chopped
  • 2 green peppers finely chopped
  • ½ bunch cilantro finely chopped
  • 2 cups olive oil or any frying oil
  • ½ tsp salt or as needed


  • cup olive oil extra virgin
  • 2 tsp cumin seeds
  • 10-12 curry leaves
  • 4 garlic cloves finely chopped
  • 3-4 long dried 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 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 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 5 minutes.
  • Next add in 2 cups of water.
  • Let it cook for 30 minutes on medium low heat stirring ocssionally.

For the Pakoras or Fritters

  • In a bowl, combine gram flour, warm water, red chili powder, salt, baking soda in a mixing bowl and mix well.
  • Set it aside for 15 minutes.
  • Add in the cumin seeds, onion, green peppers, cilantro and mix well.
  • 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 dried long red peppers.
  • Keep stirring it for 2-3 minutes continuously.


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


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg