Kadhi Pakora

Pakistani Kadhi Pakora

Cuisine Pakistani
Servings 3


Shopping List

  • 2 large onions thinly sliced
  • 2 tomato/es chopped
  • 1 cup spinach, parsley, or chives chopped
  • 1.5 cups garbanzo bean flour
  • 1 cup yogurt plain
  • 1- inch ginger grated
  • 4 cloves garlic grated
  • oil salt


  • 1 lb chicken breast or thighs cut into 1-inch pieces, or 2 lbs drum sticks
  • fresh chilis

Suggested Sides

  • Basmati Rice naan or roti bread
  • Fresh salad

Culinary Spice Kit

  • [1] Coriander, mild chili, fenugreek, turmeric, cumin, asafoetida
  • [2] Ajwan and cumin seeds



  • In a BOWL, add yogurt, 0.5 cup of flour, and 0.5 cup of water. Mix until well combined.


  • In a large POT, heat 2 tbsp oil over medium heat.
  • Fry half of the onions until they turn brown.
  • Add garlic, ginger, and Kadhi Pakora [1] spices.
  • Optionally, add chilies.
  • Stir fry for 30 seconds.
  • Add tomatoes. Mix well. Cook 5 minutes over medium heat, stirring frequently.
  • Add the yogurt mixture to the POT. Add 2.5-3 cups of water and salt to taste. Mix well. Optionally, add chicken.
  • Cook over low heat for 30 minutes or longer until chicken is done, stirring frequently.


  • In a BOWL, mix half of the onions, spinach, 1 cup of flour, salt to taste, and Kadhi Pakora [2] spices. Mix well. Let soak for 20 minutes. Add about 2-4 tbsp of water to make a thick paste.
  • In a PAN, heat 1 inch of oil over high heat. Use 1 heaping tbsp of the Pakora mixture for each Pakora. Optionally, form little balls. Fry on all sides until golden and crisp.
  • Serve crisp Pakoras in Kadhi.
  • Optionally, let Pakoras soak for 5 minutes in the Kadhi before serving.
  • Enjoy!


Notes/ Variations
▪ Add chicken with the water and cook until done.
▪ Substitute the yogurt mixture with this flour-water: Dissolve 2 tbsp of any flour in 1 cup of cold water.
▪ Use the Kadhi Pakora [2] spices in fritters or hash browns.
Keyword ajwan seeds, asafoetida, fenugreek, turmeric