Kadhi Pakora Recipe | Traditional Yogurt Curry with Gram Flour Fritters

Introduction:

Kadhi Pakora is a beloved North Indian and Pakistani dish made with gram flour (besan), yogurt, and crispy pakoras (fritters). This tangy, spicy curry is the ultimate comfort food — often served with steamed rice or chapati. With its creamy texture and golden pakoras, Kadhi Pakora is both filling and deeply flavorful.

Ingredients:

For the Kadhi:

• 2 cups yogurt (preferably sour)

• ½ cup gram flour (besan)

• 4 cups water

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• Salt to taste

For the Pakoras:

• 1 cup gram flour (besan)

• 1 onion (thinly sliced)

• 1 green chili (chopped)

• ½ teaspoon ajwain (carom seeds)

• Salt to taste

• Water (as needed)

• Oil (for frying)

For Tempering (Tadka):

• 2 tablespoons oil or ghee

• 1 teaspoon cumin seeds

• 1 dried red chili

• 5–6 curry leaves

• ½ teaspoon mustard seeds (optional)

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Step-by-Step Instructions 

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Step 1: Prepare the Kadhi Mixture 

• In a bowl, whisk yogurt and besan until smooth.

• Add water gradually, mix well to avoid lumps.

• Add turmeric, red chili powder, and salt.

• Pour into a large pan and bring to a boil, stirring constantly.

• Simmer on low heat for 30–40 minutes, stirring occasionally.

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Step 2: Make the Pakoras 

• In a separate bowl, mix besan, onion, green chili, ajwain, and salt.

• Add a little water to form a thick batter.

• Heat oil in a pan and fry small spoonfuls of the batter until golden brown.

• Remove and drain on paper towel.

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Step 3: Add Pakoras to Kadhi

• Add the pakoras into the kadhi and let them soak for 10–15 minutes before serving.

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Step 4: Prepare the Tempering (Tadka)

• Heat oil or ghee in a small pan.

• Add cumin seeds, curry leaves, mustard seeds, and red chili.

• Once they splutter, pour this tadka over the hot kadhi just before serving.

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Tips or Notes:

• Use sour yogurt for the best traditional flavor.

• Add a pinch of baking soda to pakora batter for extra fluffiness.

• Kadhi thickens after cooling, so adjust consistency with water if needed.

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Closing Line:

Thanks for stopping by! We hope this Kadhi Pakora recipe brings warmth and flavor to your kitchen. Happy cooking and stay tuned for more desi delights!

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FAQs:

Q1: Can I bake the pakoras instead of frying?
Yes, but they will be less crispy. Frying gives the best texture.

Q2: What’s the best rice to serve with Kadhi?
Steamed basmati rice pairs beautifully with kadhi.

Q3: Can I store leftover kadhi?
Yes, store in the fridge for 2 days. Reheat and add fresh tadka before serving.