Kadhi Pakora

Kadhi Pakora Recipe

👩‍🍳 Serves: 4

⏱️ Prep Time: 15 minutes | Cook Time: 40 minutes

🥣 Cuisine: Indian (North) | Vegetarian

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🧾 Ingredients

For the Kadhi (Yogurt Gravy):

• 1 cup sour curd (plain yogurt), whisked

• 2½ cups water

• 2–3 tbsp gram flour (besan)

• ½ tsp turmeric powder

• Salt to taste

• 1–2 green chilies, slit

• 1 tsp ginger paste (optional)

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 dry red chili

• A pinch of asafoetida (hing)

• 8–10 curry leaves

• 1 tbsp oil or ghee

For the Pakora (Fritters):

• 1 cup gram flour (besan)

• ½ tsp carom seeds (ajwain)

• ½ tsp turmeric powder

• ½ tsp red chili powder

• ½ tsp garam masala

• 1 small onion, finely sliced

• Salt to taste

• Water (as needed to make a thick batter)

• Oil for deep frying

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🔪 Instructions

🥣 Step 1: Make the Kadhi Base

1. In a large bowl, whisk together the curd, gram flour, turmeric powder, and salt.

2. Gradually add 2½ cups water while whisking to form a smooth, lump-free mixture.

3. Heat oil or ghee in a deep pan. Add mustard seeds and cumin seeds. Let them splutter.

4. Add dry red chili, hing, green chilies, ginger paste, and curry leaves.

5. Pour the curd-besan mixture into the pan. Stir constantly on medium heat until it comes to a boil (to prevent curdling).

6. Once it starts boiling, reduce the heat and simmer for 20–25 minutes, stirring occasionally. The kadhi will thicken and develop flavor.

🍥 Step 2: Prepare the Pakoras

1. In a mixing bowl, combine gram flour, carom seeds, turmeric, red chili powder, garam masala, onion slices, and salt.

2. Add a little water at a time to make a thick batter. Let it rest for 10 minutes.

3. Heat oil in a kadai (deep pan) for frying.

4. Drop small spoonfuls of batter into the hot oil and fry on medium heat until golden and crisp.

5. Drain the pakoras on paper towels.

🍛 Step 3: Combine and Finish

1. Add the hot pakoras to the simmering kadhi.

2. Let it simmer for another 5–10 minutes so the pakoras soak in the kadhi flavor.

3. Adjust salt and consistency as needed.

🌶️ Optional Tadka (Final Tempering)

• Heat 1 tsp ghee or oil. Add a pinch of red chili powder and pour over the kadhi for added flavor and color.

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🍽️ Serving Suggestions

• Serve hot with steamed basmati rice or jeera rice.

• Accompany with papad, pickle, or a simple salad.