Punjabi Kadhi Pakora

I think that everyone who's tried Indian food love pakoras, those little golden-brown fried vegetable fritters that can be found in any Indian restaurant and are usually served with a chutney. Pakoras are usually considered to be street food but here they're elevated to elegant cuisine by serving them in a thick and tangy spiced golden cream sauce called "kadhi."

The kadhi sauce is so good that you can eat it on its own and be satisfied, or serve it with any type of Indian fritter like onion bhajis or even just cooked chickpeas. But the pakoras in this recipe are as good as any Indian savory that you might find, and you could equally be satisfied eating them on their own too. But served together they are an extraordinary dining experience. Best of all, these pakoras are baked and not deep-fried, so they're a healthy option. And although kadhi sauces are usually made with yogurt, I've used a mixture of coconut milk and yogurt here, but you could easily substitute one for the other.

Despite the length of the ingredient list, both the pakoras and the kadhi sauce are easy to make. But although it's a relatively simple preparation, it is such a treat for the palate that it would be suitable for special occasions.

Punjabi Kadhi Pakora

Recipe by Lisa Turner
Cuisine: North Indian
Published on May 14, 2026

Indian savory vegetable fritters served with a delicious golden cream sauce

Preparation: 30 minutes
Cooking time: 45 to 50 minutes

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Pakoras:

1 cup chickpea flour (besan)
1 small potato, grated
1 small yellow onion, thinly sliced
1/2 cup kale or chard, finely chopped (optional)
2 cloves garlic, minced or crushed
1-inch fresh ginger, minced or grated
1 red chili, seeded and finely chopped
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon amchoor (dried mango) powder
1 teaspoon sea salt
1/2 teaspoon baking soda

Kadhi:

2/3 cup full fat coconut milk*
1 1/2 cups plain whole fat yogurt*
juice from 2 lemons (1/4 cup)
1-inch fresh ginger, minced or grated
1 red chili, seeded and finely chopped
1/2 cup chickpea flour (besan)
2 tomatoes, finely chopped
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon ground cayenne, to taste
1/4 teaspoon ground cloves
1 tablespoon methi (dried fenugreek leaves)
1 teaspoon sea salt, or to taste

Tadka (tempering):

3 tablespoons olive oil
1 teaspoon cumin seeds
2 black cardamon pods
1/2 teaspoon fenugreek seeds
1/2 teaspoon asafetida
2 to 3 dried whole red chilies

Notes::

*Note: 2 1/3 cups combined coconut milk + yogurt: substitute yogurt for coconut milk or coconut milk for yogurt if preferred
Begin by making the pakoras. Preheat an oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine the chickpea flour, potato, onion, kale or chard if using, garlic, ginger, chili, turmeric, cumin, coriander, amchoor, and salt. Stir in 1/2 cup water to make a thick batter. Add the baking soda and mix well. Using a tablespoon, measure portions of the mixture onto the prepared baking sheet. Bake for 25 minutes, until the fritters are golden on the outside and cooked throughout.
To make the kadhi, start by whisking together the coconut milk, yogurt and lemon juice. Then prepare the tadka (tempering). Heat the oil for the tadka in a large saucepan over medium heat. Add the cumin seeds and cook for 1 minute. Add the cardamon pods and fenugreek seeds and cook for another 30 seconds. Add the asafetida and dried red chilies.
Toss the ginger and chili into the saucepan, and stir and fry for another few minutes. Stir in the chickpea flour, and then add the tomatoes. Cook for another 5 minutes, stirring often, until the tomatoes are softened. Now add the ground coriander, turmeric, cumin, cayenne, and cloves. Stir well to combine. Pour in the yogurt and coconut milk mixture, bring to a low boil, then reduce the heat to medium low and simmer for 10 minutes, stirring constantly. Stir in the fenugreek leaves and sea salt.
If the pakoras have cooled, add them to the saucepan and gently heat for another 5 minutes. Otherwise, add pakoras to serving bowls and spoon a generous helping of kadhi sauce over top and then serve with hot fresh cooked white rice or your favorite Indian flatbreads.