This Punjabi-inspired kadhi pakora recipe is a comforting meal full of unique flavors and textures. Crispy pakoras are nestled in a creamy, velvety gravy, and topped with chili oil and fresh herbs.
Kadhi is a traditional South Asian dish featuring a creamy, tangy gravy made from sour yogurt thickened with chickpea flour (known as besan). I didn't fully appreciate it as a child, but it's now become one of my favorite dishes as an adult!
Though I grew up eating Maharashtrian kadhi, the recipe presented here is inspired by the Punjabi version, which has a thick, rich gravy and onion pakoras (crispy fried onion fritters). I consulted several online sources (Priya Krishna and Cook with Manali) and chatted with my mom extensively to ensure my kadhi recipe came out as smooth and velvety as hers!
A Short History of Kadhi
What is Kadhi?
There are numerous versions of kadhi, so there isn't a one-size-fits-all definition of this dish. However, all kadhis include yogurt or buttermilk simmered on the stove with spices and a thickening agent. In modern times, besan (or chickpea flour) thickens and emulsifies the liquid while preventing curdling.
The Origins of Kadhi
According to chef Kunal Kapur, food historians trace the origins of kadhi to Rajasthan. To use up excess milk, home cooks would often separate it into butter and buttermilk, and the resulting buttermilk was then used to make kadhi.
Over time, kadhi traveled to Gujarat and Sindh regions of South Asia. Interestingly, makki ka atta (corn flour) was the original thickening agent for the dish, but besan is now the most popular.
Modern Variations of Kadhi
Nowadays, kadhi is made from buttermilk or yogurt. Many regional variations across South Asia differ in flavor, ingredients, and consistency.
For example, my mom makes a Maharashtrian version, which has a thin consistency, a bit of sweetness, curry leaves, cumin seeds, and notes of ginger.
Some cooks in Maharashtra use amchur (dry mango powder) to create a more sour flavor or kokum (a tart fruit in the mangosteen family). Punjabi variations often use Fenugreek seeds instead of cumin seeds, but I've created a hybrid between the two in this recipe.
Regardless of the variations, there's no doubt it's a delicious comfort food the whole family can enjoy.
Main Ingredients
Full-Fat Plain Yogurt: Yogurt and chickpea flour are *the* most important ingredients in this recipe. I highly recommend using full-fat yogurt as it reduces the risk of curdling.
The yogurt needs to be at room temperature, for at least 4 hours. It's most delicious when it's sat out for a few hours (up to 8 hours) at room temperature to give the yogurt more of a sour flavor.
Important: Use an Indian dahi or plain full-fat yogurt here. Do not use skyr, which can curdle when heated.
Looking for more yogurt recipes? Try my roasted beets with herby skyr, salmon pasta without cream, or shrikhand.
Chickpea Flour: Chickpea flour, also known as besan or gram flour, acts as a thickener and helps emulsify the kadhi while offering a nice, earthy note to the soup. We also use a bit of it to bind the onions for the pakoras. I like Bob's Red Mill brand.
Note: Why does curdling happen? Yogurt curdles when heated unless it's stabilized (or emulsified) by other ingredients, namely, the chickpea flour. By blending the chickpea flour with the yogurt into a smooth texture that is slowly heated, you create a creamy, thickened emulsion.
Spices: Spices like ground turmeric, cumin seeds, garam masala, and red chilli powder add a spiced flavor to this dish.
- Dried Red Chili: You can use any kind of dried red chili you have (just be aware of its spice level). I recommend a dried red arbol chile! For a milder version, just omit the tadka topping.
- Green chili: I call for a minced green chili for a little extra heat in the kadhi. If you can't find a fresh chili, you can use a pinch of red pepper flakes instead.
For a full list of ingredients and quantities, refer to the recipe card.
Tips and Tricks
- Use Room Temperature Ingredients. Using room temperature ingredients will minimize any risk of curdling.
- Heat the Mixture Slowly, Whisking Constantly. For the smoothest, creamiest kadhi, slowly heat the mixture and whisk constantly until it comes to a boil. Continue whisking for 1 minute, then simmer for a good 15 - 20 minutes. Once the mixture has boiled for 1 minute, you're in the clear and you don't need to keep whisking constantly during the simmering process!
How to Make Kadhi Pakora
First time trying this recipe? Let's walk through everything step-by-step - you got this!
Step 1 - Blend the base: In a high-powdered blender, blend yogurt, chickpea flour, turmeric, sugar, and ¼ cup of water until nice and smooth! Add the remaining ¾ cup of water and blend again to a smooth mixture.
Step 2: Over medium heat, add the oil and cumin seeds to a large pot. Once the seeds begin to sizzle, add the chilies if using and saute for a minute or two.
This is the most labor intensive part of the process, but once you get the hang of this it's not so bad! Over low heat, slowly add in 2 ¼ cups of water into the pan. Then, stir in the yogurt base.
Step 3: Set over medium-low heat, whisking constantly, until everything comes to a boil. Let it boil for one minute, stirring constantly. The mixture will begin to transform from pale yellow to bright yellow over time.
After this minute, you can stop stirring (whew!), and simmer for 15 - 20 minutes.
Step 4: Once the mixture has thickened to coat the back of a wooden spoon, you're done! Season with salt and pepper, and keep warm over low heat while you prepare the pakoras.
TIP: If desired, you can add more or less water to thicken or thin out the sauce.
Step 5: Preheat a heavy-bottomed pot with 1-inch of oil over medium heat until it reaches 350°F/176°C. Meanwhile, mix together the sliced onion with the chickpea flour and spices and allow to set for 10 minutes. Then, add the cold water and yogurt.
Step 6: When the oil is preheated, lightly pack about 3 - 4 tablespoons of the pakora batter to form a patty and carefully drop into the hot oil. Cook for about 1 - 2 minutes on each side, until the pakoras are golden brown and they no longer have a raw taste to them.
Step 7: Drain on a paper towel set over a wire rack and top with flaky salt.
Step 8: Once the pakoras are cooked, transfer them to the kadhi. Serve immediately and enjoy!
Storage Instructions
Leftover kadhi will last 2 - 3 days stored in an airtight container in the fridge, and the flavors will definitely continue to develop over the next day!
I don't recommend making the pakoras ahead of time, as they'll turn soggy. Instead, you should fry and serve them immediately with the kadhi.
You can easily reheat the kadhi (curry) on the stovetop until warmed through, adding a bit of water as needed to loosen the mixture, and whisking frequently to prevent any curdling.
Recipe FAQs
I personally think it's worth deep frying these pakoras, but if you'd like to try another option, you can try adapting them for the air fryer!
I like serving kadhi with hot chapatis, peas pulao, mushroom biryani, or plain fluffy basmati rice! I also recommend a fresh vegetable or bean dish like kala chana chaat or a stir-fry.
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Happy eating! Love, KarishmaKadhi Pakora Recipe (Punjabi-Inspired)
Equipment
Ingredients
For the Kadhi:
- 1 cup full-fat plain yogurt, left at room temperature for several hours*
- 3 tablespoons chickpea flour, besan flour or garbanzo flour
- ¼ teaspoon ground turmeric
- ½ teaspoon granulated sugar
- 3 ¼ cups room temperature water, divided
- 1 tablespoon neutral oil, such as canola oil or peanut oil
- 1 teaspoon cumin seeds
- 1 ½ teaspoons minced serrano chili, or a pinch of red chili flakes
- Salt and black pepper
For the Pakoras:
- 1 cup thinly sliced red onion, from about 1 small onion
- ⅛ teaspoon ground turmeric
- ½ teaspoon garam masala
- ¼ teaspoon salt
- ¼ cup chickpea flour, plus more if needed
- Neutral oil, for frying | such as canola oil or peanut oil
- 1 tablespoon full-fat plain yogurt
- 1 tablespoon cold water, plus more if needed
- Flaky salt, for topping
Tadka Topping (optional, omit for a less spicy version):
- 1 tablespoon neutral oil, such as canola oil or peanut oil
- ½ teaspoon mild red chili powder, such as Kashmiri chili powder
To serve:
- Handful cilantro, minced
- White rice or roti, for serving
Instructions
- Blend the kadhi base: In a blender, blend yogurt, chickpea flour, turmeric, sugar, and ¼ cup water until smooth and homogeneous. You don’t want any lumps here. Add another ¾ cup of water and blend until smooth. Set aside.1 cup full-fat plain yogurt, 3 tablespoons chickpea flour, ¼ teaspoon ground turmeric, ½ teaspoon granulated sugar
- Cook the aromatics: Set medium-sized, heavy-bottomed dutch oven or pot over medium heat. Add cumin seeds; once seeds begin to sizzle and release an aroma, add the chilies. Cook for 1 - 2 minutes until chilies are slightly softened. Take care not to burn the cumin seeds here, and reduce the heat if needed.1 tablespoon neutral oil, 1 teaspoon cumin seeds, 1 ½ teaspoons minced serrano chili
- Cook the kadhi: Reduce the heat to low, and add the remaining 2 ¼ cups of water to the pan. Whisk in the kadhi base, stirring constantly for 1 minute until fully combined. Continue whisking constantly, and increase the heat to medium-low; cook for 3 - 4 minutes until mixture begins to steam. Still whisking, increase the heat to medium-high, then continue stirring and cooking the mixture until it comes to a boil, about 7 - 8 minutes. Whisk the mixture for 1 minute, then reduce the heat to medium-low.At this point, you can stop stirring, and place a tall wooden spoon into the pot (this prevents the mixture from boiling over), and simmer for 15 - 20 minutes until the mixture is slightly thick and coats the back of the wooden spoon. Season with salt and pepper.Salt and black pepper
- Prep the pakoras: While the kadhi cooks, make the pakoras. In a medium bowl, mix onion, turmeric, garam masala, salt, and chickpea flour until well combined. Let sit for 10 minutes to allow the onion to release any moisture.1 cup thinly sliced red onion, ⅛ teaspoon ground turmeric, ½ teaspoon garam masala, ¼ teaspoon salt, ¼ cup chickpea flour
- Fry the pakoras: Set a heavy-bottomed pot with 1-inch of oil over medium heat until it reaches 350°F/176°C.Add the yogurt and cold water to the onion mixture and stir to coat. The mixture should be slightly sticky, and the onions should stick together when formed into a patty. If the mixture feels too dry, add a little bit of water. If the mixture feels too wet, add a little more chickpea flour to help bind it. When the oil is preheated, lightly pack about 3 - 4 tablespoons of the onion mixture to form a patty and carefully drop into the oil. Cook for about 1 - 2 minutes on each side, until nicely browned and cooked inside. Drain on paper towels or a cooling rack and sprinkle with flaky salt.Neutral oil, 1 tablespoon full-fat plain yogurt, 1 tablespoon cold water, Flaky salt
- Make the tadka topping: Set a small pot over medium heat with oil. Add the dried red chili, and once it begins to sizzle, immediately remove from the heat and stir in the red chili powder. Drizzle the topping all over the kadhi.1 tablespoon neutral oil, ½ teaspoon mild red chili powder
- Transfer the pakoras to the kadhi and serve immediately with fresh cilantro and a side of rice or roti.Handful cilantro, White rice or roti
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Deepti Singhal
I learned the recipe of Kadhi from my mother-in-law who was an amazing cook. Your recipe and Kadhi look awesome. While my mother-in-law was from Haryana, I was born in a Punjabi family and I have seen, made, tasted both styles of Kadhi. A small correction, Kadhi is not tempered with cumin seeds but Methre (Fenugreek Seeds) in both styles. Just thought of letting you know.
Karishma
Your recipe is probably so delicious! Thanks for letting me know about the fenugreek seeds; can't wait to try it with that instead of the cumin seeds - I need to ask my mom if the same is true of the Maharashtrian version!