How to Make Authentic Karhi Pakora (کڑی پکوڑا)

If you’re missing Ammi Jaan’s homemade Karhi Pakora or exploring traditional South Asian dishes for the first time, this recipe is your perfect starting point. Karhi Pakora, with its crispy pakoras dunked in a tangy, spiced yogurt sauce, is a beloved comfort food across Pakistan and India.

This step-by-step guide will help you make this soul-warming dish from scratch — guaranteed to bring the taste of home to your table or impress your friends with authentic flavors.

Why You’ll Love Karhi Pakora

Classic comfort food with rich, tangy flavors
Perfect for family dinners or festive occasions
Gluten-free when made with gram flour (besan)
Easy to customize spice levels for beginners and pros alike

Karhi Pakora Recipe (کڑی پکوڑا)

For the Pakoray (پکوڑے):

3 aloo – potatoes (آلو)
1 pyaaz – onion (پیاز)
5 tbsp besan – gram flour (بیسن)
Green coriander (ہرا دھنیا)
½ tsp baking soda/bicarbonate of soda (بیکنگ سوڈا)
1 tsp zeera – cumin seeds (زیرہ)
½ tsp red chilli powder (لال مرچ پاؤڈر)
½ tsp coriander powder (دھنیا پاؤڈر)
½ tsp garam masala (گرم مصالحہ)
½ tsp salt (نمک)
Oil for frying (تیل)

For the Kadhi / Sauce (کڑی):

¼ tsp methi dana – fenugreek seeds (میتھی دانہ)
1 tsp zeera – cumin seeds (زیرہ)
4 dried red chillies (خشک لال مرچ)
4 green chillies (ہری مرچ)
1 tbsp grated ginger (ادرک)
1 tbsp crushed garlic (لہسن)
1 tomato, finely chopped (ٹماٹر)
2 cups yoghurt (دہی)
3 tbsp besan – gram flour (بیسن)
1 litre water + 2 cups (پانی)
1 tsp coriander powder (دھنیا پاؤڈر)
1 tsp garam masala (گرم مصالحہ)
1 tsp haldi – turmeric powder (ہلدی)
1 tsp red chilli powder (لال مرچ پاؤڈر)
1 tsp salt (نمک)

For the Tarka (تڑکا):

Oil (تیل)
1 tsp red chilli powder (لال مرچ پاؤڈر)
1 tsp zeera – cumin seeds (زیرہ)
3 dried red chillies (خشک لال مرچ)
½ tsp kalonji – nigella seeds (کلونجی)
4 curry leaves (کڑی پتے)

Green coriander for garnish (ہرا دھنیا) Serve with boiled rice (ابلے ہوئے چاول) 🍚

karhi pakora recipe method

Method:

Pakoray: Mix thinly chopped potatoes, onion, besan, spices, chopped coriander leaves, and bicarbonate of soda. Add a little water to make a thick batter. Fry spoonfuls until golden and crisp. Set aside.
Karhi: Whisk yoghurt, besan, turmeric, chilli powder, coriander powder, garam masala and salt with the two cups of water until smooth. In a pot, heat oil, add methi dana, zeera, dried & green chillies, ginger, and garlic, fry until the spices are aromatic and the garlic is golden. Add the tomato and fry until soft. Pour in the yoghurt mixture, along with 1 litre of water. Stir continuously and cook on medium-low heat until the kadhi thickens and the raw besan smell disappears.
Combine: Add the pakoray to the kadhi and let them soak for 5–10 minutes to absorb the flavors.
Tarka: Heat oil, add zeera, dried chillies, kalonji, curry leaves, and red chilli powder carefully to avoid burning. Pour the hot tarka over the kadhi for a fragrant finish.

That’s it — proper ghar ki kadhi pakora to warm your heart and soul! 💛

Tips for Making the Best Karhi Pakora

Use thick, fresh yogurt for a creamy kadhi texture.
Cook slowly on low heat to avoid curdling and develop flavors.
Adjust spice levels as per your preference, especially if you’re new to South Asian cuisine.
Serve hot with fluffy boiled basmati rice or soft roti for a complete meal.