Desi & Deutsch

Punjabi Curry Pakora (Kadhi Pakora)

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by

Rebecca Gebauer

in

,
A Pakistani Heartwarming Classic
A collage of three pictures that show part of the process of making Curry Pakora

A classic Punjabi comfort dish made from spiced yoghurt and chickpea flour gravy with crisp pakoras, finished with a hot tempering of ghee and whole spices. It has a tangy yet warm, earthy flavour — using the right yoghurt is essential to strike that perfect balance. Serve with rice or naan for a deeply satisfying meal.

Serves: 4–6
Total Time: 1.5 to 2 hours

Ingredients

For the Kadhi (Curried Yogurt Gravy)

  • 1 cup plain yoghurt (use natural yoghurt)
  • ½ cup besan (chickpea flour)
  • 5–6 cups water
  • 1 small onion, finely chopped
  • 6 garlic cloves, crushed
  • 1 inch ginger, crushed
  • 2–3 green chillies, chopped
  • ¼ cup oil

Spices:

  • 1 tsp coriander powder
  • ½ tsp red chilli powder
  • ½ tsp cumin powder
  • ½ tsp turmeric
  • A pinch of black pepper
  • 1½ tsp salt (adjust to taste)

For the Pakoras (Fritters)

  • 2–3 potatoes, julienned
  • 1 onion, thinly sliced
  • 3 green chillies, finely chopped
  • ½ tsp salt (adjust to taste)
  • ½ tsp red chilli powder, to taste
  • 1 tbsp dried fenugreek/methi leaves (optional)
  • A pinch of baking soda
  • A splash of lemon juice
  • Approximately ½ cup besan
  • Water, as needed
  • Oil for frying

For the Tarka (Tempered Ghee)

  • A splash of lemon juice
  • 2 tbsp ghee
  • 6 small dried red chillies
  • 1 tsp cumin seeds
  • Fresh coriander leaves, chopped (for garnish)

Method

1. Prepare the Kadhi Base

  • In a blender or large bowl, whisk together the yoghurt, besan, and water until completely smooth and lump-free.
  • Heat oil in a deep pot. Add chopped onion and sauté until golden.
  • Add green chillies, crushed garlic, and ginger. Cook for 1–2 minutes.
  • Stir in all spices: coriander, chilli powder, cumin, turmeric, black pepper, and salt. Let them cook for another minute.
  • Pour in the yoghurt-besan mixture. Bring to a boil over high heat, stirring constantly.

2. Simmer the Kadhi

  • Once boiling, reduce the heat to the lowest setting and let the kadhi simmer uncovered for about 1 hour. Stir frequently to prevent sticking or burning.
  • Adjust water as needed to reach your desired consistency. The kadhi is ready when oil begins to separate and float on top.

3. Make the Pakoras

  • In a mixing bowl, combine the julienned potatoes, sliced onions, green chillies, salt, chilli powder, baking soda, lemon juice, and besan. Mix thoroughly.
  • Let the mixture sit for 20 minutes. The vegetables will release moisture.
  • After resting, check consistency. Add a small amount of water or besan if needed to create a medium batter that almost holds together.
  • Heat oil in a deep frying pan. Drop small portions of batter into the hot oil and fry until golden brown and crisp.
  • Taste a test pakora and adjust seasoning if needed before frying the full batch.

4. Prepare the Tarka

  • Heat ghee in a small pan. Add cumin seeds and dried red chillies. Let them sizzle briefly.
  • Add a splash of lemon juice, give it a minute, and immediately pour the hot tempering over the cooked kadhi.

5. Combine and Serve

  • Gently add the fried pakoras into the hot kadhi. Let them soak for 5–10 minutes before serving.
  • Garnish with chopped coriander leaves.
  • Serve hot with steamed basmati rice or warm naan.
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