By Garima Johar
October 22, 2025
As a part of Annakut, aka mountain of foods, kadhi pakora is traditionally made for Govardhan Puja. To thank Lord Krishna for protecting the nature, here is how you can make the North Indian classic at home.
For the Pakoras: 1 cup besan 1 onion 1 green chilli ½ tsp ajwain Salt to taste Water as needed Oil for frying
For the Kadhi: 1 cup curd 3 tbsp besan ½ tsp turmeric powder 1 tsp red chilli powder Salt to taste 3 cups water 2 tbsp ghee ½ tsp mustard seeds ½ tsp cumin seeds 1 pinch hing 1 sprig curry leaves 2 dried red chillies 1-inch piece ginger
Make the batter for pakoras by mixing besan, chopped onion, chilli, ajwain, salt, and water.
Heat some oil, deep-fry the pakoras till crispy, and set them aside.
For kadhi, whisk curd and mix with besan, haldi, chilli powder, salt, and water.
Heat some ghee and suate mustard seeds, jeera, hing, curry leaves, dried chillies, and ginger.
Pour the curd mixture into the pan and simmer on flame for at least half an hour.
Once smooth, add the pakoras to the kadhi. Let them soak before serving with rice or roti.