Pakore Wali Kadhi

The pakore of this Kadhi can be made plain (without any stuffing) or modified to any stuffing that you relish. Though most commonly onion pakoras go best with this Kadhi.

Pakore Wali Kadhi:

Pakore Wali Kadhi

Servings: 4

Difficulty Level: Easy


For the Pakoras:

  • Gram Flour (Besan) – 3/4 cup
  • Onion – one medium, finely chopped
  • Red Chili Powder – 1 tsp
  • Baking powder – 1/4 tsp
  • Salt to taste
  • Oil to deep fry

For Kadhi:

  • Gram Flour (Besan) – 1/2 cup
  • Yogurt – 1.5 cup (we need sour yogurt for best results though sour buttermilk serves good as well)*
  • Turmeric powder – 1 tsp
  • Red Chili powder 1 tsp
  • Fenugreek Seeds (Methi Dana) – 1/2 tsp
  • Cumin Seeds (Zeera) – 1/2 tsp
  • Asafoetida (Heeng) – a pinch
  • Dried red chilies broken into two – 3
  • Mustard Seeds (Rai) – 1 tsp
  • Curry leaves – 8
  • Salt to taste
  • Oil – 2 tbsp
  • Ghee – 1 tbsp (for tadka)


  • Mix all the ingredients (except oil) using half a cup of water.
  • Heat sufficient oil in a wok (kadhai) and prepare pakoras by dropping small portions of the besan mixture and fry till golden brown.
  • Drain the pakoras and set aside on an absorbent paper.
  • For kadhi, whisk yogurt well and mix the besan well to ensure that there are no lumps in the mixture.
  • Add turmeric powder, salt and three cups of water to the mixture.
  • Add two tablespoons of oil to a thick bottomed pan. Add curry leaves,asafoetida, mustard seeds, fenugreek seeds to hot oil.
  • Stir fry for half a minute and add the yogurt-besan mixture.
  • Bring to a boil, sand stir occasionally and let it simmer for around 20 minutes.
  • Add fried pakoras and let the kadhi boil for around ten more minutes.
  • For the tadka, take a ghee in a small pan, add the pieces of dried red chili and red chili powder.
  • Transfer the tadka immediately to the prepared kadhi.

Serving Suggestion: Serve Pakore wali kadhi  hot with steamed rice.

* To get sour yogurt/buttermilk, add a pinch of salt to yogurt and leave it outside the fridge for around 5 hours. If the yogurt doesn’t turn sour, you can even add juice of half a lemon at the time of eating.

For more recipes from my kitchen, visit my food corner.

39 thoughts on “Pakore Wali Kadhi

  1. while staying with my parents i used to love Kadhi prepared by mom….but after marriage hardly prepared it myself as no body at my in laws place likes it…..but i am thinking of trying ur recipe this weekend….wd tell u how it turns out 🙂


  2. Do u read my mind or wat?? Just when I wanted something chat pata, u came up a recipe of Capsicum- paneer-pakoda.. And from a long time I had the kadi-pakoda in mind n here u are!!

    I am dying to prepare it this weekend but this weekend is going to be a tight one, so no chance… May be some other time.. Thanks ME..


  3. garima

    I love kadhi chawal – my favourite :-)*Drooling* I like it best with small peices of raw onions for salad ,goes well with kadhi.


  4. I make the kadhi part very often at home (good way to finish off sour yogurt!). But I rarely add pakoras. Though I did add the pakoras once, and it was definitely yummy! I do wish the non-fried stuff was this yummy! 😀


  5. Vaish

    I have tasted Kadhi at my friend’s place, and they so taste heavenly! It does get a bit heavy due to Gram flour, but who bothers! This is very handy. I will try them out soon…


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