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Kadhi Pakora

  • 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