Savory LifeRECIPES

Pakora Sauce Recipe (Crispy Onion Bhaji Dip)

Updated November 6, 2026

Total time
10 min
prep 10 min · cook 0 min
Serves
4
portions as written

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Pakora Sauce Recipe (Crispy Onion Bhaji Dip)

Pakora sauce is the tangy, creamy, and slightly spicy dipping sauce that pairs perfectly with crispy onion bhajis, vegetable pakoras, and samosas. This quick no-cook sauce balances cooling yogurt with fresh herbs, a hint of heat, and a squeeze of lemon, making it the ideal companion to fried snacks. It comes together in minutes and tastes far better than any store-bought version.

Ingredients

  • 1 cup (240 g) plain full-fat yogurt (or Greek yogurt)
  • 2 tablespoons (30 ml) water (optional, to thin)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chaat masala (optional, for a tangy kick)
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1 tablespoon (15 ml) fresh lemon juice
  • 2 tablespoons (8 g) finely chopped fresh cilantro (coriander leaves)
  • 1 tablespoon (3 g) finely chopped fresh mint leaves (optional)
  • 1 small green chili (like serrano or Thai), finely minced (optional for extra heat)

Instructions

  1. In a medium bowl, whisk the yogurt until smooth and creamy. If you prefer a thinner dipping sauce, whisk in the water a little at a time until you reach your desired consistency.
  2. Add the salt, ground cumin, chaat masala (if using), red chili powder, and lemon juice. Whisk again until all the spices are fully incorporated.
  3. Stir in the chopped cilantro, mint (if using), and minced green chili (if using). Mix well.
  4. Taste and adjust seasoning—add more salt, lemon juice, or chili powder to your preference.
  5. Cover and refrigerate for at least 15 minutes before serving to let the flavors meld. Serve chilled or at room temperature alongside hot pakoras.

Tips

  • Yogurt choice: Use full-fat yogurt for a richer, creamier sauce. Greek yogurt works too, but you may need to add a splash of water to loosen it.
  • Spice control: For a milder sauce, skip the green chili and use just a pinch of red chili powder. For more heat, add a pinch of cayenne or a few drops of hot sauce.
  • Make ahead: This sauce can be made up to 2 days in advance. Store in an airtight container in the fridge, and give it a good stir before serving.
  • Common mistake: Do not add too much water at once—the sauce should be thick enough to cling to a pakora but not runny. Add water gradually.

Serving Suggestions

Serve this pakora sauce as a dip for crispy onion bhajis, vegetable pakoras, samosas, or even as a spread on sandwiches and wraps. It also works well as a dressing for a simple salad or as a cooling side for spicy grilled meats.

Variations

  • Herb-heavy: Double the cilantro and mint for a greener, fresher sauce.
  • Creamy tahini: Stir in 1 tablespoon (15 g) of tahini for a nutty, Middle-Eastern twist.
  • Sweet and sour: Add 1 teaspoon of honey or sugar and an extra squeeze of lemon for a sweet-tangy balance.
  • Garlicky: Add 1 small clove of minced garlic for a punchier flavor.

Storage and Reheating

Store leftover pakora sauce in an airtight container in the refrigerator for up to 3 days. Stir well before using, as separation is normal. This sauce is best served cold or at room temperature—do not reheat it, as the yogurt will curdle.

Frequently Asked Questions

Can I use sour cream instead of yogurt? Yes, sour cream makes a thicker, tangier sauce. You may want to add a tablespoon of milk or water to thin it slightly.

Is this sauce spicy? It has a mild heat from the red chili powder. If you are sensitive to spice, reduce or omit the chili powder and green chili.

Can I make it vegan? Absolutely. Use a plant-based yogurt (like coconut or soy yogurt) and skip the honey in the variations. The rest of the ingredients are already vegan.

Why is my sauce runny? This usually happens if you add too much water or if the yogurt is thin. To fix it, whisk in a little more yogurt or a teaspoon of chickpea flour (besan) to thicken.

Can I freeze this sauce? Freezing is not recommended, as yogurt-based sauces tend to separate and become grainy when thawed. It is best made fresh.

What can I serve with this besides pakoras? It is delicious with any fried snack, such as fish fingers, chicken tenders, or even as a dip for fresh veggies.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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