Kadhi Pakora (Yogurt based gravy with gram flour dumplings)

Kadhi Pakora (Yogurt based gravy with gram flour dumplings)

Kadhi Pakora is a famous north Indian dish, made using yogurt as the base for the gravy. There are several variations of this recipe that can be found in the states of Punjab, Gujarat, Delhi, Rajasthan, etc.,

Here I have shared my version of the gravy that I learned from my friend who is from Punjab. Whenever I ask her what’s her dinner the replay will be Kadhi Chawal mostly 🙂 so I tired her recipe and I am following the same recipe till now and everyone in home loves it.

I love to add the pakora’s at the time of serving so that it remains crisp. The gravy has mild sour taste coming from the yogurt and flavor from the spices. It’s a best accompaniment for white rice.


So here goes the recipe:



For Pakora/Pakoda/Fritters:

Sliced onion – 1 cup

Gram flour – ¾ cup

Water – 4 tablespoons

Turmeric powder – a pinch

Red chili powder – ½ teaspoon

Garam masala – ½ teaspoon

Salt to taste

Oil for deep frying


For Kadhi:

Yogurt – 1 cup

Water – 2 cups

Gram flour – ¼ cup

Turmeric powder – ½ teaspoon

Red chili powder – 1 teaspoon

Garam masala – 1 teaspoon

Coriander leaves for garnish


For Tempering:

Oil – 2 tablespoons

Mustard seeds – ½ teaspoon

Fenugreek seeds – ¼ teaspoon

Cumin seeds – 1 teaspoon

Chopped garlic – 1 teaspoon

Chopped ginger – 1 teaspoon

Red chili – 2

Thinly sliced onions – ¼ cup

Curry leaves – 8

Asafetida – 1/4 teaspoon


  • In a heavy bottom pan, add the yogurt and whisk it to a smooth mixture.
  • Now add the gram flour and spices one by one (Turmeric, red chili, garam masala) and mix it.
  • Add the water and salt and whisk it without any lumps, yogurt mixture is ready, heat up the mixture and cook it on a low flame for 15 to 20 minutes until the mixture thickens.
  • Meanwhile we can prepare the onion pakoras, in a bowl add the sliced onions, gram flour and spices (turmeric, red chili, garam masala) and mix it well.
  • Add some salt and water, mix it.
  • The pakora batter should not be too thick or thin. It should be in dropping consistency.
  • Heat some oil to deep fry the pakoras. Fry it until the pakoras are crispy and golden brown in color.
  • Once done, transfer the pakoras to a tissue to remove excess oil.
  • By the time our kadhi must be ready. Switch off the flame.
  • Do the tempering by adding the ingredients given in the “For tempering” section one by one.
  • Pour the tempering over the Kadhi and add the pakoras at the time of serving.
  • Add some coriander leaves for garnishing.
  • Enjoy the kadhi with steamed rice, roti, naan, etc.



Yogurt is the main ingredient here so it’s better to use sourd curd for this recipe.

Few recipes do the tempering for Kadhi first and proceed with that, you can do whatever you like.

While tempering, frying the onions to golden brown is must to get good taste.

If your pakoras doesn’t turn crispy, add a tablespoon of rice flour to the pakora batter and then drop the pakora into the oil.

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