Few dishes hit the soul quite like a warm bowl of kadhi pakora. Silky, tangy, spiced yogurt gravy paired with soft, flavorful pakoras — it’s the kind of comfort food that reminds you of home no matter where you are.
At Saagar Restaurant in Phuket, this cherished dish holds a special place on the menu, thanks to its authentic flavors and the rich culinary traditions it represents. If you’ve ever wondered what makes this dish unique or how it’s created from scratch, this in-depth recipe guide walks you through the full journey.
What Makes Kadhi Pakora Special?
This beloved preparation combines yogurt, gram flour, and a slow-cooked tempering that gives kadhi its signature tang and warmth. The pakoras add a layer of texture — soft, airy dumplings that soak up the creamy gravy. Whether you’re craving something nostalgic or exploring traditional cuisine for the first time, kadhi pakora strikes the perfect balance between indulgence and simplicity.
The dish is also incredibly versatile. You’ll find versions such as Punjabi kadhi pakora or variations described in kadhi pakora recipe in Hindi searches, but the core idea remains the same — a down-to-earth meal that comforts and satisfies.
Ingredients You’ll Need
For the Kadhi
- Yogurt
- Besan (gram flour)
- Turmeric
- Red chili powder
- Salt
- Fresh ginger
- Water
For Tempering
- Cumin seeds
- Mustard seeds
- Curry leaves
- Dry red chili
- Ghee or oil
For Pakoras
- Besan
- Chopped onions
- Green chilies
- Fresh coriander
- Pinch of baking soda
- Salt
- Oil for frying
These everyday ingredients come together to form something far greater than the sum of their parts.
Step-by-Step Kadhi Pakora Recipe
1. Prepare the Kadhi Base
Start by whisking yogurt until smooth. Add besan, turmeric, chili powder, and salt. Pour in enough water to create a thin, lump-free mixture. This smoothness is essential for giving kadhi pakora its signature texture.
2. Slow-Cook the Mixture
Transfer the mixture to a pot and cook it on medium flame. Keep stirring until it begins to simmer. Once it starts to thicken and bubble gently, reduce the heat and let it cook slowly. The longer and slower it cooks, the richer the flavor becomes.
3. Make the Pakoras
In a bowl, combine besan, chopped onions, chilies, coriander, salt, and a pinch of baking soda. Add water little by little to form a thick batter. Heat oil in a deep pan and drop spoonfuls of the batter to fry. When they turn golden and crisp, take them out and let them rest.
4. Add Pakoras to the Kadhi
Once the kadhi is cooked, gently place the pakoras inside. They will soften as they absorb the flavors of the gravy, becoming tender and juicy.
5. Tempering – The Final Touch
Heat ghee, add cumin seeds, mustard seeds, and curry leaves. Finish with a dry red chili. When they sizzle and release their aroma, pour this tempering over the kadhi. This final step transforms the dish, deepening its aroma and giving it that irresistible finishing flourish.
Why Our Kadhi Pakora at Saagar Tastes So Special
Every café or household prepares this dish with its own twist. At Saagar Restaurant, we stick to time-honored methods, ensuring the flavors remain true to what people grew up eating. We slow-cook the yogurt base, use freshly ground spices, and keep the pakoras soft — a style often loved in Punjabi kadhi pakora variations.
Our version is light yet satisfying, perfect for Phuket’s tropical climate, and pairs beautifully with steamed rice or fluffy naan.
Nutritional Insight
People often ask about the calories in kadhi pakora. It’s a balanced dish — the yogurt provides protein and probiotics, while the besan offers plant-based protein and fiber. Although the pakoras are fried, the dish overall is wholesome when eaten in moderation.
Frequently Asked Questions
1. How to make kadhi pakora?
Whisk yogurt with besan and spices, cook until thickened, fry pakoras separately, combine them, and finish with tempering.
2. How to make kadhi pakora in Hindi?
The steps remain the same, though many home cooks refer to regional techniques described in kadhi pakora recipe in Hindi guides.
3. How to make pakora kadhi soft?
Add the pakoras while the gravy is hot and let them simmer for a few minutes so they soak up the flavors.
4. How to make Punjabi kadhi pakora?
Use extra tempering, whole spices, and slightly thicker pakoras. The base is also cooked longer.
5. How to make soft kadhi pakora?
Use a pinch of baking soda in the pakora batter and avoid over-frying them.