Kadhi Pakora is a hearty dish like a warm hug in a bowl. This traditional Indian recipe combines creamy, tangy kadhi with crispy, savory pakoras, creating a delightful contrast of textures and flavors. Made with yogurt and besan (gram flour), the kadhi is a smooth, soup-like concoction, perfectly spiced and simmered to perfection. The pakoras, little cakes made from vegetables and besan, add a delightful crunch and heartiness to the dish. Whether you’re looking to cozy up on a rainy day or just craving some comforting Indian flavors, Kadhi Pakora is a surefire way to satisfy your taste buds and bring culinary joy to your table. Serve it hot with steamed rice or roti for a complete, soul-soothing meal.
AuthorJulia ForesekCategoryIndian, VegetarianDifficultyIntermediateMake the Pakoras:
Mix gram flour, onions, green chilies, carom seeds, turmeric powder, and salt in a bowl. Gradually add water to make a thick batter.
Heat oil in a deep frying pan. Drop small portions of the batter into the hot oil and fry until golden brown and crispy. Drain on paper towels and set aside.
Prepare the Kadhi:
In a bowl, whisk the yogurt, gram flour, and water until smooth. Ensure there are no lumps.
Heat oil or ghee in a large pot. Add cumin seeds, fenugreek seeds, mustard seeds, asafoetida, curry leaves, and dry red chilies. Let them sizzle.
Add ginger, green chilies, turmeric powder, and sauté for a few seconds.
Pour the yogurt mixture into the pot, stirring continuously to prevent curdling. Add salt and red chili powder.
Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, stirring occasionally.
Combine Pakoras with Kadhi:
Add the fried pakoras to the kadhi. Let them soak for about 10-15 minutes to absorb the flavors.
Final Seasoning:
Sprinkle garam masala and mix gently. Adjust salt and chili as per taste.
Garnish and Serve:
Garnish with fresh coriander leaves. Serve hot with steamed rice or roti.
Ingredients
Directions
Make the Pakoras:
Mix gram flour, onions, green chilies, carom seeds, turmeric powder, and salt in a bowl. Gradually add water to make a thick batter.
Heat oil in a deep frying pan. Drop small portions of the batter into the hot oil and fry until golden brown and crispy. Drain on paper towels and set aside.
Prepare the Kadhi:
In a bowl, whisk the yogurt, gram flour, and water until smooth. Ensure there are no lumps.
Heat oil or ghee in a large pot. Add cumin seeds, fenugreek seeds, mustard seeds, asafoetida, curry leaves, and dry red chilies. Let them sizzle.
Add ginger, green chilies, turmeric powder, and sauté for a few seconds.
Pour the yogurt mixture into the pot, stirring continuously to prevent curdling. Add salt and red chili powder.
Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, stirring occasionally.
Combine Pakoras with Kadhi:
Add the fried pakoras to the kadhi. Let them soak for about 10-15 minutes to absorb the flavors.
Final Seasoning:
Sprinkle garam masala and mix gently. Adjust salt and chili as per taste.
Garnish and Serve:
Garnish with fresh coriander leaves. Serve hot with steamed rice or roti.
