Kadhi Pakora

A comforting Punjabi classic made with a tangy, slow-simmered buttermilk and besan curry, soft pakoras, and a fragrant finishing tadka.

Kadhi Pakora is one of those dishes that just feels like home. It’s warm, tangy, comforting, and packed with flavour. The secret to a really good kadhi is giving it time to simmer, allowing the besan to cook through and all those beautiful spices to come together.

Finished with a sizzling tadka of mustard seeds, curry leaves, and Kashmiri chilli, this is the kind of meal best enjoyed with a generous serving of rice, fresh paronta, or naan.

Ingredients

For the Kadhi

•⁠ ⁠1 L buttermilk, room temperature

•⁠ ⁠1 cup besan (chickpea flour)

•⁠ ⁠4 cups water, plus more as needed to adjust consistency

•⁠ ⁠⅓ cup oil

•⁠ ⁠1 tbsp cumin seeds

•⁠ ⁠1 tsp fenugreek seeds

•⁠ ⁠½ tbsp coriander seeds

•⁠ ⁠1 large onion, finely diced

•⁠ ⁠5 cloves garlic, finely minced

•⁠ ⁠2 tbsp ginger, finely minced

•⁠ ⁠1–2 green chillies, finely sliced

•⁠ ⁠1 tbsp turmeric

•⁠ ⁠1 tbsp salt

•⁠ ⁠1 tsp roasted cumin powder

•⁠ ⁠1 tsp red chilli powder

•⁠ ⁠½ tsp chaat masala

•⁠ ⁠1 tsp Gogi’s Garam Masala

•⁠ ⁠1 tbsp kasoori methi (dried fenugreek leaves)

•⁠ ⁠8–12 prepared pakoras

For the Finishing Tadka

•⁠ ⁠¼ cup oil

•⁠ ⁠1 tbsp mustard seeds

•⁠ ⁠8–10 whole curry leaves

•⁠ ⁠1 tsp Kashmiri chilli powder

To Garnish

•⁠ ⁠½ cup fresh cilantro, chopped

Using yogurt instead of buttermilk?

Substitute the buttermilk with 2 cups plain yogurt and increase the water to 5 cups. Keep the besan at 1 cup.

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Method

Step 1: Prepare the Kadhi Base

In a large bowl, combine the buttermilk, besan, and 4 cups of water. Whisk or blend until completely smooth, making sure there are no lumps.

Set aside while you prepare the masala.

Step 2: Build the Masala

In a large, heavy-bottomed pot, heat ⅓ cup oil over medium-high heat.

Add the fenugreek seeds and cook for about 1 minute, allowing them to release their aroma.

Add the cumin and coriander seeds, followed by the minced garlic. Let the garlic cook briefly before adding the diced onion.

Cook until the onions become translucent, then add the ginger and green chillies. Continue cooking for another 1–2 minutes.

Step 3: Add the Spices

Add the turmeric, salt, roasted cumin powder, red chilli powder, chaat masala, and Gogi’s Garam Masala.

Stir well and allow the spices to cook into the onion mixture for approximately 2 minutes, building a fragrant, flavourful masala.

Step 4: Simmer the Kadhi

Slowly pour the buttermilk and besan mixture into the pot, stirring constantly to incorporate it into the masala.

Reduce the heat to medium and continue stirring, making sure to scrape the bottom and sides of the pot. This is especially important during the early stages of cooking to prevent the buttermilk from curdling or the besan from sticking.

Once the kadhi begins to boil, reduce the heat to medium-low.

Cover the pot, leaving a small gap for steam to escape, and simmer for 35–40 minutes, stirring frequently.

You’ll know the kadhi is ready when the besan has cooked through, the flavours have developed, and the oil begins to separate slightly from the mixture.

If the kadhi becomes too thick while cooking, add a little water until you reach your preferred consistency.

Step 5: Add the Pakoras

Gently add the prepared pakoras to the simmering kadhi, stirring carefully so they don’t break apart.

Add the kasoori methi, cover, and cook for another 5 minutes, allowing the pakoras to soften and absorb the flavour of the kadhi.

Step 6: Prepare the Finishing Tadka

While the pakoras are simmering, heat ¼ cup oil in a small frying pan over medium-high heat.

Add the mustard seeds and allow them to begin popping lightly.

Once they start to pop, add the curry leaves and cook until fragrant and slightly blistered.

Add the Kashmiri chilli powder, immediately turn off the heat, and stir constantly to prevent the chilli powder from burning.

Carefully pour the sizzling tadka over the kadhi.

Turn off the heat under the kadhi and gently stir to incorporate the finishing tadka.

Step 7: Garnish & Serve

Finish with a generous sprinkle of freshly chopped cilantro.

Serve warm with steamed basmati rice, fresh paronta, or naan.

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A Few Tips for the Perfect Kadhi

Keep stirring. The most important part of making kadhi is stirring consistently, especially before it comes to a boil. This helps keep the texture smooth and prevents the besan from sticking to the bottom of the pot.

Don’t rush the simmer. Giving the kadhi a full 35–40 minutes to cook allows the raw besan flavour to disappear and creates that signature tangy, savoury depth.

Adjust the consistency. Kadhi naturally thickens as it cooks and continues to thicken as it sits. Add a splash of water if you prefer a thinner, more pourable consistency.

Let the pakoras soak. The longer the pakoras sit in the kadhi, the more flavour they absorb. Just be gentle when stirring so they hold their shape.

Finish with a fresh tadka. That final hit of hot oil, mustard seeds, curry leaves, and Kashmiri chilli brings the entire dish together.

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Some dishes are meant to be made slowly, shared generously, and enjoyed with the people you love. Kadhi Pakora is one of them.

The New Tradition.

— Chef Rick Matharu | Rick’s Good Eats