Punjab cuisine
Punjabi Kadhi Pakora
Punjabi Kadhi Pakora is a traditional Punjab Pakistani dish. Punjabi Kadhi Pakora is a tangy, yoghurt-based gram flour curry with crispy fried onion fritters floating within — a beloved weekend dish that fills Punjabi homes with the most incredible aroma.
In Punjab, if someone says 'Roz kha lo, Sunday ko kadhi pakora' (eat anything daily, but Sunday is kadhi pakora), they're absolutely serious.
The dish is one of the few that transitioned almost intact from pre-Mughal cooking into the Mughal-influenced cuisine of Punjab — its fundamentals are the same whether you find it in a Punjabi village or a Lahori restaurant. This dish has an almost religious status in Punjabi households. The yoghurt-and-besan curry base (kadhi) is tangy, slightly thick, and warmly spiced. The pakoras — fried onion and besan fritters — soaked into the kadhi become soft, pillowy, and soak up all that incredible tanginess. Fun fact: the sourness in Punjabi kadhi traditionally came from khatti lassi (fermented buttermilk), which Punjabi farmers had in abundance. Today we use dahi (yoghurt) for convenience, but using sour, older yoghurt gives the most authentic flavour. This is a two-stage recipe — make the pakoras first, then the kadhi — but the effort is absolutely worth every step. Your family will talk about it for a week.
Ingredients
Instructions
- MAKE PAKORA BATTER: Mix 3 tbsp besan with sliced piyaz (2 medium), chopped hari mirch, 1 tbsp hara dhania, ajwain, and 1 tsp salt. Add just enough water to bind — the batter should be thick, not runny. HINT: Less water = crispier pakoras.
- FRY PAKORAS: Heat oil for deep frying. Drop spoonfuls of pakora batter and fry on medium heat until deep golden and crispy, about 4-5 minutes. Drain on kitchen paper. Set aside.
- MAKE KADHI BASE: Whisk together dahi, remaining 3 tbsp besan, haldi, laal mirch, and remaining salt. Add 800ml water gradually, whisking until smooth and lump-free.
- COOK THE KADHI: Heat ghee in a deep pot. Add zeera, rai, and kari patta — wait for the sizzle. Add finely chopped remaining piyaz and cook until golden. Pour in the yoghurt-besan mixture while stirring constantly. Bring to boil on medium heat, stirring frequently for 20-25 minutes until kadhi thickens.
- ADD PAKORAS: Gently lower the fried pakoras into the simmering kadhi. Cook together for 10 minutes — the pakoras will absorb the kadhi and become tender and flavourful.
- GARNISH AND SERVE: Top with remaining hara dhania and a drizzle of ghee. Serve hot.
Chef's Secrets
- Sour yoghurt is key — if your yoghurt is fresh and mild, add a squeeze of lemon to the kadhi
- Constant stirring when cooking the kadhi prevents it from curdling — don't leave it unattended
- Add pakoras just before serving so they don't get too soft — some softness is desired, but they should hold shape
- The kadhi should coat a spoon — if too thin, simmer longer; if too thick, add water
Common Questions
How long does Punjabi Kadhi Pakora take to make?
Total time is 1h 20m — 30m prep and 50m cooking.
How many servings does this recipe make?
This recipe makes 6 servings, and is rated medium difficulty.
Which region of Pakistan is Punjabi Kadhi Pakora from?
Punjabi Kadhi Pakora is from Punjab, Pakistan — one of the country's most distinctive culinary traditions.
What do you serve with Punjabi Kadhi Pakora?
Serve over plain boiled chawal (rice) — this is the sacred Punjabi pairing. A side of achar (pickle) is traditional. Many Punjabis also enjoy this with roti.
Goes Well With
Kadhi Pakora
Tangy yoghurt curry made with besan (gram flour) that's so comforting it feels like a hug in a bowl. Crispy besan fritters are floated in the sour gravy and finished with a sizzling red chilli tarka that makes a dramatic entrance. A Punjabi staple that every household makes slightly differently — and everyone claims their version is the best.
Sindhi Kadhi Pakora
Sindhi Kadhi Pakora takes the traditional gram flour curry in a unique direction — made without yoghurt and with tamarind tang instead, creating a thinner, more vegetable-forward kadhi with crispy fritters.
Classic Lahori Nihari
The ultimate slow-cooked breakfast stew — beef shank and bone marrow simmered overnight in a dozen spices. Old Lahore's most legendary dish.
What Cooks Are Saying
This recipe is a keeper. Followed it exactly and it turned out perfect.
Delicious and fairly straightforward. A few steps took longer than expected but the result was worth it.
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