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kadhi pakora recipe pakistani

Kadhi Pakora Recipe Pakistani - How to Make Kadhi (video)

Kadhi Pakora is one the most famous recipe of Pakistani cuisine. Deep-fried pakoras dipped in a yellowish besan and yogurt curry with special tadka masala make it so delicious and aromatic. Best to serve at dinner or lunch with steamed basmati rice.
5 from 2 votes
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Course: Main Course
Cuisine: Indian, Pakistani
Keyword: how to make kadhi, kadhi pakora, kadhi pakora recipe, kadhi recipe, punjabi kadhi recipe
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 3 Persons
Calories: 389kcal
Author: Hina


  • Kadhi Mix Ingredients:
  • 2 cups Yogurt
  • 2 tsp Salt
  • 1 tsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1 cup Gram Flour Besan –
  • 4 glasses Water To make kahdi paste
  • 1 tbsp Oil –
  • ½ tsp Cumin Seeds
  • Green Chili
  • 1 tsp Garlic Paste
  • Pakora Pakora Ingredients
  • 2 cups Gram Flour
  • 2 tsp Salt
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • Green chilies Chopped
  • Fresh Coriander Chopped
  • 1 cup Onion Slices
  • 1 cup Potato Slices
  • 150 ml Water
  • Oil For Frying
  • Kadhi Tadka Ingredients:
  • 1 tbsp Oil / Ghee
  • 1 tsp Cumin Seeds
  • Green Chilies
  • 8 Whole Red Peppers
  • 2 pinches Red Chillies powder
  • 4 Curry leaves


  • To Make Kadhi:
  • In a bowl, add yogurt, salt, red chili powder, turmeric powder, gram flour (besan) and add water.
  • Mix well using a whisk to make a smooth and running solution.
  • Now in a pan add oil and heat it up.
  • add cumin seeds, green chilies, and garlic paste in heated oil.
  • Saute for a few seconds.
  • Now add kadhi solution in a pan and mix well using a whisk or spoon.
  • Stir for few seconds until it starts to reach boiling point.
  • Now cover the pan and cook on low/medium heat for 45 minutes.
  • To Make Pakora:
  • In a bowl, add gram flour (besan), salt, red chili powder, coriander seeds, chopped green chilies, chopped coriander.
  • Mix well and add little water to make a smooth thick paste.
  • Now add sliced onion and potatoes (optional) and mix in besan paste.
  • Deep fry the pakoras and take it out on kitchen paper to absorb excess oil.
  • Assembling & Tadka
  • After 45 minutes, check the kadhi and mix well using spoon.
  • Now turn off heat and as the it lower the temperature a bit then add pakoras in kadhir and gently mix.
  • Now prepare kadhi tadka.
  • In a frying pan, add oil, cumin seeds, green chilies, whole red peppers, curry leaves and mix well until it gets aromatic.
  • Now add a pinch of red chili powder.
  • Pour the tadka in kadhi.



  1. Yogurt and besan should be according to proportion to create the best taste of kadhi.
  2. Sour yogurt makes good taste but makes sure it should not be too old.
  3. Cook the kadhi on low heat for about 01 hours to get the best taste.
  4. Avoid adding pakora in hot kadhi otherwise, it will be deformed. Add on medium temperature and right after that give it a tadka.


Calories: 389kcal