Kadhi Pakora

AuthorJulia ForesekCategory, DifficultyIntermediate
Yields4 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
For the Pakoras:
 1 cup gram flour (besan)
 1/2 cup water (adjust to get the right consistency)
 1 onion, finely chopped
 1-2 green chilies, finely chopped
 1 teaspoon carom seeds (ajwain)
 1/2 teaspoon turmeric powder
 Salt to taste
 Oil for deep frying
For the Kadhi:
 1 cup yogurt
 2 tablespoons gram flour (besan)
 5 cups water
 2 tablespoons vegetable oil or ghee
 1 teaspoon cumin seeds
 1/4 teaspoon fenugreek seeds (methi)
 1/2 teaspoon mustard seeds
 A pinch of asafoetida (hing)
 5-6 curry leaves
 2 dry red chilies
 1 teaspoon ginger, grated
 2 green chilies, slit
 1/2 teaspoon turmeric powder
 Salt to taste
 1 teaspoon red chili powder (adjust to taste)
 1/2 teaspoon garam masala
 Fresh coriander leaves, chopped, for garnish
1

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.

2

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.

3

Combine Pakoras with Kadhi:
Add the fried pakoras to the kadhi. Let them soak for about 10-15 minutes to absorb the flavors.

4

Final Seasoning:
Sprinkle garam masala and mix gently. Adjust salt and chili as per taste.

5

Garnish and Serve:
Garnish with fresh coriander leaves. Serve hot with steamed rice or roti.

Ingredients

For the Pakoras:
 1 cup gram flour (besan)
 1/2 cup water (adjust to get the right consistency)
 1 onion, finely chopped
 1-2 green chilies, finely chopped
 1 teaspoon carom seeds (ajwain)
 1/2 teaspoon turmeric powder
 Salt to taste
 Oil for deep frying
For the Kadhi:
 1 cup yogurt
 2 tablespoons gram flour (besan)
 5 cups water
 2 tablespoons vegetable oil or ghee
 1 teaspoon cumin seeds
 1/4 teaspoon fenugreek seeds (methi)
 1/2 teaspoon mustard seeds
 A pinch of asafoetida (hing)
 5-6 curry leaves
 2 dry red chilies
 1 teaspoon ginger, grated
 2 green chilies, slit
 1/2 teaspoon turmeric powder
 Salt to taste
 1 teaspoon red chili powder (adjust to taste)
 1/2 teaspoon garam masala
 Fresh coriander leaves, chopped, for garnish

Directions

1

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.

2

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.

3

Combine Pakoras with Kadhi:
Add the fried pakoras to the kadhi. Let them soak for about 10-15 minutes to absorb the flavors.

4

Final Seasoning:
Sprinkle garam masala and mix gently. Adjust salt and chili as per taste.

5

Garnish and Serve:
Garnish with fresh coriander leaves. Serve hot with steamed rice or roti.

Kadhi Pakora
IngredientsDirections
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