Haryanvi Kadhi Pakora

A very delicious buttermilk preparation that consists of soft and crispy pakoras and best paired with steaming hot rice.


2 cup buttermilk
5 tablespoon besan/gram flour
2 green chilies,chopped
1 dry red chilli,broken
1 teaspoon mustard seeds
1 teaspoon cumin seeds
a pinch aseftida
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
salt to taste
1 teaspoon coriander powder
1 tablespoon ghee

For Pakora

1/2 cup besan
1 onion,chopped
1 green chilli,chopped
salt to taste
a pinch soda
water as required
oil for frying

For Kadhi
In a mixing bowl ,add besan whisked buttermilk all sp[ices powder and salt.Whis again until everything is well combined.
Heat ghee in a pan ,add mustard seeds,cumin seeds ,dry red chilli and aseftida.
Add green chillies and the buttermilk -besan mixture.Add 1 cup of water amnd let the mixture boil.
Once boiled let it simmer an dcook for 20-25 minutes.
Remove from heat and set aside.

For pakoras

In a mixing bowl add all ingredients except water and oil.
Add little waterjust to bind the ingredients and make a thick batter for pakoras.
Heta oil in a pan and deep fry the pakoras until golden from both sides.
Drain and add in cooked kadhi.
Serve the hot kadhi pakora with rice.

Serve-3 cooking time -40 minutes.

Best regards,

Sapana Behl

8 comments on “Haryanvi Kadhi Pakora”

  1. Usha says:

    Mouthwatering kadhi pakora

  2. Living in North I love this Kadi pakora, to any other Kadhis of Indian states..absolutely delicious.

  3. Srividhya says:

    Very nice.. love that close click

  4. Srivalli says:

    I love this subji with rice too..

  5. Sandhiya says:

    I want to try this for a long time.. Looks mouthwatering..

  6. Pavani N says:

    Love how thick and creamy the kadhi is looking.

  7. I made this for Indian Odyssey marathon except I used cabbage pakoras – your version looks scrumptious

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