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Close up of bowl filled with kadhi pakora curry.
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5 from 10 votes

Punjabi Kadhi With Air Fryer Pakora

This Vegan kadhi pakora is a healthier version of the traditional dish with no compromise on flavors or taste.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 5
Calories: 126kcal



  • 6 tablespoon besan flour
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • ¼ teaspoon ajwain seeds
  • ½ teaspoon grated ginger
  • ½ teaspoon minced garlic
  • salt to taste
  • 1 cup cashew yogurt/ curd
  • 6 cups water
  • 1 tablespoon olive oil
  • ¼ teaspoon methi seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon black pepper powder
  • 1 teaspoon coriander seeds
  • 1 onion chopped
  • 2 teaspoon cilantro for garnish
  • ½ teaspoon kasuri methi


  • Add besan flour, spices, and yogurt to a large mixing bowl. Mix well and remove lumps.
    6 tablespoon besan flour, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1 cup cashew yogurt/ curd, ¼ teaspoon methi seeds, ¼ teaspoon ajwain seeds
  • Add water ( first, add 5 cups water later, pour one more cup if required) and mix it with a whisk. The mixture should be of pouring consistency.
    6 cups water
  • Heat oil in a pan over medium heat.
    1 tablespoon olive oil
  • As the oil heats up, reduce the flame and add crushed coriander(save little for tadka) and cumin seeds.
    1 teaspoon coriander seeds, 1 teaspoon cumin seeds
  • Saute them for 20 seconds over medium-low heat.
  • Add grated ginger, chopped garlic, and onions.
    ½ teaspoon grated ginger, ½ teaspoon minced garlic, 1 onion chopped
  • Saute until the onions turn translucent.
  • Add black pepper powder and pour the besan flour mixture.
    ½ teaspoon black pepper powder
  • Give it a good stir and cook until the kadhi comes to a boil.
  • Add salt and water if required. Keep string the kadhi
  • Simmer kadhi for 15 minutes or until it thickens slightly.
  • Meanwhile, prepare the pakora batter and pakoras. I am not showing the pakora method here. Check out my air fryer cabbage pakora recipe.
  • Add the golden brown pakoras and let them cook for a minute.
  • Garnish with chopped cilantro leaves and add tadka.
    2 teaspoon cilantro for garnish
  • Serve kadhi pakora with steamed rice or roti. Enjoy!

For tadka

  • Place a pan on the stove and heat 2 teaspoon of oil. When it is hot, add a pinch of cumin seeds , and crushed coriander seeds, and let them splutter.
  • Add a pinch of asafoetida, ½ teaspoon Kasuri methi, and ¼ teaspoon Kashmiri red chili powder. Turn off the flame and pour this tempering over the kadhi pakora. Serve immediately!



  • If you are not vegan, you can use regular yogurt and milk.
  • You can also deep-fry the pakoras if you do not have an air fryer.
  • Do not add too much water while making the kadhi. Otherwise, it will become too watery.
  • You don't need a thick batter, either. The kadhi will thicken as it cools, so don't make it too thick.
  • If you want a spicy kadhi, add more chili powder or green chili.
  • You can also add vegetables of your choice to the kadhi.
  • Add 1-2 teaspoons of sugar if you like it a little sweet.


Calories: 126kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 21mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 1mg