Kadhi Pakora Recipe (Besan Fritters in Yogurt Curry)

Name: Kadhi Pakora Recipe (Besan Fritters in Yogurt Curry)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 people
Cuisine: North Indian
Ingredients: 1 cup besan (gram flour); 1 onion, finely chopped; 1/2 teaspoon ajwain (carom seeds); 1/2 teaspoon red chilli powder; Salt, to taste; Water, as needed for a thick batter; Oil, for deep frying; 1.5 cups sour yogurt, whisked; 3 tablespoons besan; 4 cups water; 1 teaspoon turmeric powder; Salt, to taste; 2 tablespoons ghee; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; A pinch of asafoetida (hing); 2 dried red chillies; 8-10 curry leaves; 1 teaspoon ginger paste

By RecipeKahani Kitchen· 11/7/2026Main Course

Kadhi pakora — spiced yogurt-gram-flour curry with crisp pakoras

Crisp gram-flour fritters simmered in a tangy, spiced yogurt curry — Haryana's pantry-staple comfort food, served over hot rice.

Kadhi pakora is a sour, yogurt-based curry studded with crisp besan fritters that soften just slightly as they simmer — a staple across Haryana and the wider North Indian belt, built around pantry basics that are always on hand.

Keeping the kadhi from splitting

The real risk with kadhi is the yogurt curdling once it hits heat — whisking it smooth with besan first, and stirring constantly as it comes to a boil, is what keeps the gravy silky instead of grainy.

Serving

Serve hot over steamed rice, with the pakoras still holding a little bite in the centre.

Common mistakes to avoid

Boiling the kadhi hard or leaving it unstirred — the yogurt-besan mixture splits instead of staying smooth. Simmer gently and stir often, especially in the first few minutes.
Adding the pakoras too early and letting them sit — they turn mushy and lose all their crunch. Add just before serving, or keep separate and combine at the table.
Using old, overly sour yogurt — it throws the whole pot off-balance. Fresh, mildly sour yogurt whisked smooth with besan gives the best base.

Storage and reheating

Kadhi on its own (without pakoras) keeps 2-3 days refrigerated and reheats well on low heat with frequent stirring. Pakoras are best fresh — they soften once soaked in kadhi, so if making ahead, store the fried pakoras separately and add them only when reheating individual portions.

Frequently asked questions

Why did my kadhi curdle?
Usually from boiling it too fast on high heat, or stirring the besan-yogurt mixture into the tempering too quickly. Start on low-medium heat and stir constantly until it thickens.

Can I make kadhi pakora vegan?
Yes — use a cultured plant-based yogurt (coconut or soy) for the tang, and besan-based pakoras are already naturally vegan.

How is this different from Punjabi kadhi?
They're close cousins. This Haryanvi version tends to be simpler and more rustic, often without onion in the pakoras, while Punjabi versions sometimes add extra richness with ghee or cream.

Watch how it's made

Watch the full method step by step in the video below.

Method

Make the pakoras. Mix the besan with ajwain, chilli powder, salt, the onion if using, and enough water to make a thick batter. Deep-fry small spoonfuls until golden, and drain on paper towels.
Make the kadhi base. Whisk the yogurt with the besan and water until completely smooth with no lumps.
Cook the kadhi. Heat the ghee, temper the cumin, mustard seeds, asafoetida, dried chillies, curry leaves and ginger paste. Pour in the yogurt-besan mixture along with the turmeric and salt. Bring to a boil, stirring constantly to prevent curdling, then simmer for 20-25 minutes until thickened.
Add the pakoras. Drop the fried pakoras into the simmering kadhi and let them soften slightly for about 5 minutes.
Serve. Serve hot over steamed rice.