Punjabi Kadhi with Onion Pakoras
Comforting tangy besan-and-yoghurt curry studded with crisp onion pakoras and a fragrant tempering.
Kadhi pakora is Punjab's answer to comfort food: tangy, silky yoghurt-thickened curry dotted with crisp gram-flour fritters. It’s the sort of dish that tastes like home even if you’ve never been.
This version keeps things straightforward — a smooth, well-whisked kadhi simmered until glossy, finished with a sizzling tempering and onion pakoras made from thinly sliced brown onion. Serve with steamed basmati or chapatis for a proper midweek treat.
Ingredients
- 500 g natural yoghurt
- 200 g gram flour — total for kadhi and pakoras
- 900 ml water — approximate, divided between batter and kadhi
- 2 brown onion — medium, thinly sliced
- 20 g fresh coriander — finely chopped, for batter and garnish
- 2 green chilli — finely chopped
- 20 g fresh ginger — finely grated
- 5 ml turmeric powder
- 5 ml Kashmiri chilli powder
- 10 ml salt — adjust to taste
- 400 ml vegetable oil — for deep-frying and cooking
- 30 ml ghee
- 5 ml mustard seeds
- 5 ml cumin seeds
- asafoetida — a pinch
- 2 dried red chillies
- 8 leaves fresh curry leaves
- 15 ml lemon juice — or to taste
- 5 ml sugar — balances acidity
Instructions
Make the pakora batter: put the thinly sliced brown onion into a large mixing bowl. Add 120 g gram flour, 1 tsp Kashmiri chilli powder, 1/2 tsp turmeric powder, 1/2 tsp salt, half the fresh coriander, 1 chopped green chilli and half the grated fresh ginger. Add just enough water (about 80–100 ml) to bind to a thick, drop-yourself batter — it should hold shape on a spoon but not be runny. Mix well with a spoon.
Rest the pakora batter for flavour to develop and the gram flour to hydrate. Cover and leave at room temperature.
Heat the vegetable oil in a deep frying pan to medium–high. Test by dropping a little batter into the oil — it should sizzle and rise slowly. Working in batches, drop tablespoonfuls of the batter into the oil and fry until golden all over, about 3–4 minutes per batch. Use a slotted spoon to transfer pakoras to kitchen paper to drain.
While pakoras cool slightly, whisk the kadhi mixture: put the natural yoghurt into a large saucepan. Add the remaining 80 g gram flour, 1 tsp turmeric powder, 1 tsp Kashmiri chilli powder, 1 tsp salt, the remaining grated fresh ginger, the remaining chopped green chilli and about 600 ml water. Whisk vigorously until completely smooth and lump-free.
Put the saucepan over a medium heat on the hob and bring the mixture to a gentle simmer, stirring constantly to prevent sticking. Once simmering, turn the heat to low and let the kadhi bubble gently for 25–30 minutes, uncovered, stirring every few minutes — it will thicken and the raw gram-flour taste will cook out.
Make the tempering: in a small frying pan, heat the ghee with 1 tbsp of the vegetable oil over medium heat. When hot, add the mustard seeds and wait for them to pop, then add the cumin seeds, dried red chillies, a pinch of asafoetida and the fresh curry leaves. Fry for 20–30 seconds until fragrant — do not burn the spices.
Pour the hot tempering into the simmering kadhi and stir through. Add the fried pakoras to the kadhi and cook for a further 3–5 minutes so they soak up some sauce but retain a little texture. Taste and adjust seasoning with the lemon juice, sugar and extra salt if needed. Finish with the remaining fresh coriander.
Serve hot with steamed rice or chapatis.
Tips
- Whisk the yoghurt and gram flour until completely lump-free before cooking — this prevents grainy kadhi.
- Hydrate the pakora batter and rest 20 minutes so the gram flour absorbs moisture; it gives a lighter fritter.
- Keep the kadhi at a gentle simmer; a vigorous boil can cause it to split.
- If pakoras go soggy in the kadhi, re-crisp briefly under a hot grill (160°C fan/180°C conventional) and add just before serving.
- Make-ahead: kadhi actually improves after a few hours in the fridge. Reheat gently on a low hob, stirring so it doesn’t catch.
Substitutions
natural yoghurt → full-fat yoghurt for richer kadhi or low-fat yoghurt for lighter result (keep total weight the same)
Stays closevegetable oil → sunflower oil or light olive oil for frying/tempering
Stays closefresh curry leaves → bay leaf and a pinch of dried fenugreek leaves (kasuri methi) if fresh leaves unavailable
Noticeably differentgram flour → chickpea flour sold as gram flour is standard; do not substitute with plain flour if you want it gluten-free
Stays close
Nutrition
Per serving · estimated
- 510
- Calories
- 18 g
- Protein
- 42 g
- Carbs
- 30 g
- Fat
- 6 g
- Fibre
- 8 g
- Sugar
- 700 mg
- Sodium
FAQ
Why did my kadhi split?
Kadhi splits when heated too fast or boiled vigorously. Keep it at a gentle simmer, stir regularly and use moderate heat when adding the yoghurt mixture to the pan.
Can I make the pakoras in advance?
Yes — fry and cool them, then reheat briefly under a hot grill or in a preheated oven before adding to the kadhi so they regain some crispness.
Is there an egg or dairy-free version?
Not as written — the yoghurt is central to kadhi’s tang. For a dairy-free version try unsweetened soya yoghurt, but the flavour and mouthfeel will be slightly different.
How can I thicken kadhi faster?
Increase the ratio of gram flour slightly or simmer a little longer. Stir constantly while it thickens to avoid scorching.
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