Kadhi Pakora

Do you know what a pakora is? It is a spiced fritter originating from the Indian subcontinent. It is usually sold by street vendors and is also served in restaurants in South Asia as well as some places in the world.

Our recipe for today is something really good, especially when it is chilly outside (during fall or winter). But, of course, you can make it all year round. If you are a fan of Indian cuisine, you will surely love Kadhi Pakora. It is a soupy curry with lots of pakoras in it. It is finished off with a kadhi patta tadka. I personally like the taste of curry. I consider it comfort food, and I’m sure you will say the same with Kadhi Pakora.

What’s to love about kadhi pakora? Well, it comes with a thick, soupy base that is made with gram flour and yogurt. It also has lots of pakoras, not to mention the gorgeous mustardy yellow color. It is a perfect cozy recipe!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kadhi Pakora

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Myles
  • Total Time: 3 hours
  • Yield: 8 1x


Feeling blue? This kadhi pakora will surely brighten up your day. Imagine the soupy curry loaded with pakoras. It is comfort food at its finest!



Kadhi yogurt base:

1 c. gram flour

1 1/2 c. yogurt

1 1/2 c. water

4 tbsp. oil

1012 kadhi patta (curry leaves)

1/2 tsp. cumin seeds

1 1/2 tbsp. ginger garlic paste

1 tsp. turmeric powder

1/2 tbsp. kashmiri lal mirch

3 c. water

salt, to taste


2 c. gram flour

salt, to taste

1/4 tsp. baking powder

1 c. water

1/2 tsp. coriander seeds

1 tsp. kashmiri lal mirch

1 green chili (chopped)

1 medium onion (thinly sliced)

1.4 c. fresh coriander (chopped)


1/4 c. oil

1 small onion (thinly sliced)

3 garlic cloves (thinly sliced)

4 to 5 whole red chilies

1 tsp. cumin seeds

8 to 10 curry leaves



  1. Add gram flour, yogurt, and water in a blender and blend until smooth.
  2. Heat the oil in a large pot and then add the curry leaves, cumin seeds, and ginger-garlic paste. Mix well.
  3. Add the turmeric powder, kashmiri lal mirch, and salt. Stir well.
  4. Add 1/4 cup of water and cook for about 2 minutes.
  5. Add the yogurt mixture and mix well.
  6. Bring to a boil, cover, and cook on low heat for about 2 to 2.5 hours. Stir occasionally.


  1. Add the gram flour, salt, and baking soda in a medium pot and mix well.
  2. Gradually add water. Stir well to form a smooth batter.
  3. Add red chili powder, coriander seeds, green chili, and fresh coriander. Mix well.
  4. Heat oil in a wok and fry pakoras until golden and crispy.
  5. Add the fried pakoras to the kadhi. Cook over medium heat for about 8 minutes.


  1. Add oil to a frying pan. Cook onions until translucent.
  2. Add the garlic and cook for a few seconds.
  3. Add whole red chilies and mix.
  4. Add cumin seeds and curry leaves. Mix well.
  5. Add the tadka to the kadhi pakora.


  • You can serve this dish with rice or roti.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes

The curry leaves play a very important role in this recipe, so never omit them. If you do, you won’t be able to achieve the right flavor.

Use your ← → (arrow) keys to browse