Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

This recipe combines two dishes: crisp Pakora fritters and gravy-style Kadhi. Both use garbanzo bean ("chickpea") flour as the main ingredient. Though variations are included, we recommend staying original. Garbanzo bean flour has a wonderfully unique taste. Think of falafel or hummus. You can order the flour online or grind dried beans.Tip: Fry whole dried chilies in oil. Pour oil on the served Kadhi.
hands-on time 30 mins
Course Main Course
Cuisine Pakistani
Servings 3



  • 1 lb chicken thighs or 2 lbs drum sticks optional *)

Fresh Produce

  • 2 large onions thinly sliced
  • 4 cloves garlic grated
  • 1 inch ginger grated
  • fresh chili optional
  • 2 tomatoes chopped
  • 1 cup spinach, parsley, or chives chopped


  • 1 cup yogurt plain

Packaged Goods/Staples

  • 1.5 cups garbanzo bean flour
  • oil
  • salt

Kadhi Pakora Culinary Spice Kit

  • Pouch [1] Coriander, mild chili, fenugreek, turmeric, cumin, asafoetida
  • Pouch [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.
  • Optionally, add chicken.
  • Add 2.5-3 cups of water and salt to taste. Mix well.
  • 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 when adding the yogurt mixture 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.