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Authentic Punjabi Pakora Kadhi by Seema

Aug 23, 2013




2-3 people




  • Transfer besan (gram flour) into a bigger bowl
  • Add the salt as per taste
  • Add the red chilli powder
  • Add the baking soda
  • Add a few green chillies as per taste
  • Add a few coriander leaves
  • Add water little by little
  • Mix well into a pakora consistency
  • TIP: Ensure that there are no lumps
  • Add the chopped onions and potatoes
  • Mix well
  • If the flour is to thin add in some more gram flour
  • Heat oil in a kadai
  • Drop small portions of the pakora into the kadai
  • Cook them until they take a deep golden colour


Ingredients for making the kadhi:
  • 1½ cup of thick yogurt
  • 1 tsp of jeera (cumin seeds)
  • 1 tsp of rai (mustard seeds)
  • 3 tbsp of besan (gram flour)
  •  3-4 dried red chillies
  • 2 tbsp of chopped ginger
  • Few coriander leaves for garnish
  • Few green chillies for garnish
  • ½ tsp of methi seeds (fenugreek seeds)
  • ½ tsp of haldi (turmeric powder)
  • Salt as per taste
  • 1 tsp red chilli powder
  • Oil for cooking
  • Water for adjusting the curry


  • Heat a kadai
  • Add 2 tbsp of oil
  • Transfer the yogurt into a bigger bowl
  • Add the besan (gram flour) to it
  • Whisk it well
  • TIP: One can use the regular whisk or a wooden ladle to ensure that there are no lumps in the mixture
  • Add the methi seedsc (fenugreek seeds) into the oil
  • Add the jeera (cumin seeds) and rai (mustard seeds)
  • Add the dried red chillies
  • Add the chopped ginger
  • Stir well
  • Add the yogurt mixture to it
  • Add about 2 cups of water
  • Let the kadhi come to a boil
  • Add the salt
  • Add the red chilli powder
  • Add the green chillies for garnish
  • Add the coriander for garnish
  • Mix well
  • Add the pakora’s to the kadhi
  • Stir well
  • Sprinkle some red chilli powder on top
  • And garnish with some coriander leaves
  • Serve hot with steamed rice

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