Kadhi Pokora Recipe | How to make kadhi with soft and spongy Pakora

Kadhi is one of the staple food from North India. At my home I have been eating kadhi pakora from my childhood. My mom used to keep yogurt outside the fridge over night to make it extra sour and then use that to make kadhi with the perfect taste. Kadhi is mainly accompanied with steaming hot rice and papad. There are many ways of making kadhi. Every house has it’s own authentic recipe secrets. Today I am posting my family recipe of kadhi pakoras. Along with Kadhi chawal, we make rajma chawal, chole chawal, dal chawal and other typical rice combinations at home.

How to soft and fluffy pakora for kadhi?

It is very important that pakoras are soft, fluffy and melt in mouth. In this recipe, we have specifically focused on getting the pakodas right, like whipping pakora batter thoroughly for at least for 10 minutes to trap the air that makes pakoras very soft. Also frying pakoras in less oil helps in making them spongy. Always put pakoras when kadhi is boiling and after adding pakoras boil kadhi for one more minute, then switch off the heat and leave the pan covered. This way pakoras will absorb the kadhi and become soft and fluffy. To give kadhi a special zing I always add a tadka. It takes kadhi pakora to another level. Trust me if you make kadhi this way you will love it. Do try my recipe and I hope it comes out best for you.

Tadka Kadhi

Course Main Course
Cuisine Indian



  • ½ cup Gram Flour
  • 2 cups Curd
  • 1 tsp Turmeric Powder
  • ½ tsp Fenugreek Seeds
  • 8-10 Curry Leaves
  • 2 pinch Asafoetida
  • Salt according to taste
  • 2 tsp Oil


  • ½ cup Gram Flour
  • Salt according to taste
  • 1 pinch Baking Soda


  • ¼ cup Oil/Ghee
  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • 3-4 Dry Red Chillies
  • 1 tsp Red Chilli Powder



  • For making kadhi batter mix together curd and gram flour in a mixer jar keep it aside.
  • Now mix together gram flour, salt and add little water at a time and make thick smooth batter and keep it aside.
  • Now take a wide pan and add 1 tsp of oil. When oil is little hot add asafoetida, fenugreek seeds mix well.
  • To this add curry leaves and turmeric powder give it a stir.
  • Add gram flour mixture and mix it well. Stir it continuously so that it don't stick to bottom.
  • Add 2 cups of water and mix again and make the flame on high.
  • Take a boil and know reduce the heat to lowest. Now cook the kadhi for at least for 15 minutes.
  • Keep stirring after every few minutes to avoid burning.
  • When you see some cream at the top of kadhi it means if you are ready. Switch off the heat and take the kadi away from heat.


  • Heat the oil at medium high flame and then add a pinch of baking soda in pakora batter and mix well.
  • Drop small size dumpling in hot oil. Once they double in size turn them over.
  • Cook them till they are crisp. Take them out. Now boil the kadhi again and add pakoras. Switch off the heat and cover the pan.


  • Heat ghee or oil and add whole red chilly and stir till they become crisp.
  • To this add mustard and cumin seeds and let them crackle.
  • Add red chilly powder and switch off the heat. Add this hot tadka to kadhi.


Keyword dinner, lunch
Tried this recipe?Let us know how it was!

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  • Thanks for sharing such a delicious recipe. I love Indian Food.

    Anupama Chopra February 4, 2019 12:13 am Reply

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