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Recipe Of Kadhi Pakora By Chef Kunal Kapur

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Adjust Servings:
For Kadi
1 ½cups Curd
4 tbsp Besan (gram flour)
½cup Onion sliced
½tbsp Garlic chopped
½tbsp Ginger chopped
3/4 tsp Turmeric
1tsp Red chilly powder
1 tbsp Coriander powder
1 tsp Roasted Cumin Powder
to taste Salt
10 cups Water
3 tbsp Oil
1 tsp Methi dana (fenugreek)
1 tsp Cumin
2 nos Dry red chilly
½tsp Heeng (asafoetida)
For Pakora
1cup Besan (gram flour)
to taste Salt
1no Green chilly chopped
½tsp Turmeric
1 tsp Red chilly powder
1 tbsp Coriander seeds
1 tsp Cumin
3/4 tsp Baking Powder
1 cup Spinach chopped
3/4 cup Water
For Tempering
2 tbsp Desi Ghee
2 tsp Coriander seeds
1 tsp Cumin
½tsp Red chilly powder

Recipe Of Kadhi Pakora By Chef Kunal Kapur

Summer special punjabi style kadi pakora

    • 45 mins
    • Serves 4
    • Medium


    • For Kadi

    • For Pakora

    • For Tempering



    Kadhi pakora recipe | Punjabi kadhi recipe | recipe for kadhi pakora. perhaps one of the popular north Indian curry recipe made with chickpea flour, sour yogurt, and spices. it is typically served as a side dish to the choice of rice recipes, but can also be served with roti and chapati. It’s the weekend then you know it is Kadi Chawal time. Punjabi style Kadi Pakora made just the way my mother makes it at home, esp on Sunday. #KadiPakora #KKitchen #StayHome #WithMe


    Rajasthani Kadhi



    Whisk together curd, besan, sliced onions, garlic, ginger, turmeric, chilly powder, coriander powder, cumin powder, salt and water. Heat a pan and add oil. Add methi seeds, cumin and dry red chilly.


    Stir and add heeng. Give a quick stir and add the curd mixture. Stir continuously till it gets a boil. Now lower the heat and let it cook for half hour, keep stirring in between so that it does not stick to the bottom. In the mean time mix together besan, salt, green chilly, turmeric, chilly powder, coriander seeds, cumin, baking powder, spinach and water to make a thick batter. Heat oil in a deep pan and add small dollops of the batter to make pakora.


    Cook them on slow heat till they are evenly cooked and light brown on the outside. Remove and keep aside. Check for salt in kadi and remove it to a serving bowl. 10 minutes before serving add pakora to piping hot kadi. In a clean pan heat desi ghee, add coriander & cumin seeds. Once they crackle turn off the heat and add chilly powder, stir and immediately add this tempering on top of the dadi pakora.


    Serve immediately.

    Chef Kunal Kapur

    Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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