Kadhi Pakora
کڑھی پکوڑا
Kadhi pakora is a Punjabi favourite: a tangy, silky curry of yogurt thickened with , simmered for an hour until it loses every trace of raw flour, with soft onion pakoray soaking in it. It is eaten with plain boiled rice, often for a weekend lunch or on a rainy day. This version follows the Pakistani Punjabi style, with slightly sour yogurt, a long gentle simmer and a sizzling of cumin and whole red chilies poured on at the end.
- ⏱ Total: 1 hr 45 min
- Prep: 25 min
- Cook: 1 hr 20 min
- Medium
- Serves 6
Method
Tap a step when it is done.
In a large bowl, whisk the yogurt, the half cup of , turmeric, chili powder and salt until completely smooth, with no lumps. Whisk in the 6 cups of water a little at a time.
Pour the mixture into a large , add the ginger and garlic paste and bring it to a boil over medium heat, stirring all the time. Constant stirring until it boils stops the yogurt from splitting.
Once it boils, turn the heat to low and simmer uncovered for 50–60 minutes, stirring every 8–10 minutes. The kadhi is ready when it has reduced by about a third, coats the back of a spoon and no longer tastes of raw besan.
While the kadhi simmers, make the pakora batter: mix the cup of besan with the onions, green chilies, coriander, ajwain, chili powder, salt and baking soda. Add water a little at a time to make a thick batter that just coats the onions.
Heat the frying oil in a over medium heat. Drop in small spoonfuls of batter and fry for 4–5 minutes, turning, until golden and cooked through. Drain on paper.
Drop the pakoray into the kadhi and simmer on low heat for 10 minutes so they soften and soak up the curry. Add a little hot water if the kadhi has become too thick.
For the tarka, heat the oil or ghee in a small pan. Add the cumin and fenugreek seeds and, when they crackle, the dried red chilies and curry leaves. Fry for a few seconds until the chilies darken, then pour it over the kadhi.
Garnish with coriander and serve hot with plain boiled rice.
Kitchen notes
Keep stirring until the kadhi comes to its first boil. Yogurt heated without stirring curdles into grainy bits, and there's no fixing it afterwards.
Add salt with confidence at the start, but taste again at the end; the kadhi reduces a lot and can get saltier.
Fry the pakoray on medium heat, not high. They should be cooked inside, or they turn mushy and fall apart in the kadhi.
A Punjabi comfort classic
Kadhi chawal is one of the best-loved meals in Punjab, on both sides of the border. In Pakistani homes it is a weekend or holiday lunch, often made in a large pot because everyone wants a second helping, and it is a traditional favourite on rainy days alongside a plate of fresh pakoray. It is also a smart way to use up yogurt that has turned a little sour.
The key technique: slow simmering
Good kadhi is all about time. Besan needs a long, gentle simmer to lose its raw taste, and an hour on low heat turns the thin yellow liquid into a smooth curry that coats a spoon. Two rules matter most. First, whisk the besan into the yogurt until there are no lumps before any heat touches it. Second, stir constantly until the first boil; once it has boiled, the besan stabilises the yogurt and it will not split. After that you only need to stir every ten minutes or so. The of cumin, red chilies and curry leaves added at the end gives the finished kadhi its smoky, aromatic top note.
Variations
- Pakoray on the side: some families keep the pakoray crisp and add them to each bowl at the table.
- With vegetables: add a few pieces of fried okra or boiled potato to the kadhi in the last 15 minutes.
- Lighter kadhi: skip the pakoray and serve the plain kadhi with rice and a dry vegetable.
Storing and serving
Kadhi thickens as it cools; loosen it with hot water when reheating and bring it up to temperature slowly. Serve with plain white rice, with achar, a green chutney or a simple salad on the side.
Questions people ask
Why did my kadhi split?
Usually because it was not stirred while it came to the boil, or the yogurt-to-besan ratio was off. Whisk the besan into the yogurt really well and stir constantly until the first boil.
Can I make kadhi with fresh yogurt?
Yes, but it will be milder. Leave the yogurt out for a few hours to sour a little, or add a squeeze of lemon at the end for tang.
How long does kadhi pakora keep?
Up to 3 days in the fridge. The pakoray keep soaking and get softer, which many people enjoy. Reheat gently with a splash of water and don't let it boil hard.
Nutrition (estimate, per serving)
- Calories
- 290
- Protein
- 8 g
- Fat
- 20 g
- Carbs
- 19 g
