Kadhi Pakora: A Comforting North Indian Delight
Kadhi Pakora is a classic North Indian dish that combines the tangy richness of yogurt-based curry with the crispy goodness of deep-fried pakoras (fritters). This comforting dish is a staple in Punjabi households and is loved for its unique blend of flavors—sour, spicy, and slightly sweet. Whether you’re craving a hearty meal or want to explore authentic Indian cuisine, this Kadhi Pakora recipe is a must-try!
What makes Kadhi Pakora truly special is its versatility. It can be served as a main course with steamed rice or enjoyed as a soup-like dish with roti. The soft pakoras soaked in the creamy kadhi create a texture and flavor combination that’s simply irresistible. Let’s dive into this easy-to-follow recipe and bring the taste of North India to your kitchen!
Why This Kadhi Pakora Recipe Works
This Kadhi Pakora recipe is a winner because it’s made with simple, everyday ingredients that come together to create a dish bursting with flavor. The kadhi is light yet flavorful, and the pakoras add a delightful crunch that contrasts beautifully with the creamy curry.
Another reason to love this recipe is its adaptability. You can adjust the tanginess by varying the amount of yogurt, or tweak the spice level to suit your preference. Plus, it’s a great way to use up leftover besan (chickpea flour) and yogurt.
Lastly, this dish is perfect for meal prep. The kadhi tastes even better the next day as the flavors meld together, making it an excellent option for busy weeknights.
What’s In Kadhi Pakora?
The magic of Kadhi Pakora lies in its two main components: the kadhi (yogurt-based curry) and the pakoras (fritters). Here’s what you’ll need:
- Yogurt: Forms the base of the kadhi, giving it a tangy flavor and creamy texture.
- Besan (Chickpea Flour): Thickens the kadhi and is also used to make the pakoras.
- Spices: Turmeric, red chili powder, cumin seeds, and fenugreek seeds add depth and warmth to the dish.
- Pakoras: Made with besan, onions, and spices, these fritters are crispy on the outside and soft on the inside.
- Aromatics: Ginger, garlic, and green chilies enhance the flavor of the kadhi.
- Tempering: A final touch of mustard seeds, curry leaves, and dried red chilies adds a burst of flavor.
How To Make Kadhi Pakora
This Kadhi Pakora recipe is easy to follow and yields a restaurant-quality dish. Here’s a step-by-step guide:
Step 1: Prepare the Pakoras
- In a mixing bowl, combine 1 cup besan, 1 finely chopped onion, 1 chopped green chili, ½ tsp turmeric, ½ tsp red chili powder, and salt to taste.
- Add water gradually to form a thick batter. Heat oil in a pan and drop spoonfuls of the batter into the hot oil. Fry until golden brown and crispy. Drain on paper towels and set aside.
Step 2: Make the Kadhi
- In a large bowl, whisk together 2 cups yogurt, ½ cup besan, 1 tsp turmeric, 1 tsp red chili powder, and salt to taste. Ensure there are no lumps.
- Heat 2 tbsp oil in a pot and add 1 tsp cumin seeds and ½ tsp fenugreek seeds. Let them splutter.
- Add 1 tbsp ginger-garlic paste and 2 chopped green chilies. Sauté for a minute.
- Pour in the yogurt mixture and stir continuously to prevent curdling. Add 4 cups of water and bring to a gentle boil. Simmer for 20-25 minutes, stirring occasionally.
Step 3: Combine and Temper
- Add the fried pakoras to the kadhi and simmer for another 5-10 minutes.
- For the tempering, heat 1 tbsp ghee in a small pan. Add 1 tsp mustard seeds, 2 dried red chilies, and a few curry leaves. Let them crackle, then pour the tempering over the kadhi.
- Garnish with fresh cilantro and serve hot.
Sides for Kadhi Pakora
Pair your Kadhi Pakora with these delicious sides:
- Steamed Basmati Rice: The perfect accompaniment to soak up the flavorful kadhi.
- Jeera Rice: Fragrant cumin rice that complements the tangy kadhi.
- Roti or Naan: Soft and fluffy bread to scoop up the kadhi and pakoras.
- Pickled Vegetables: Adds a tangy crunch to balance the creamy curry.
Recipe FAQ’s
Can I Make Kadhi Pakora Ahead of Time?
Yes! The kadhi can be made a day in advance and reheated before serving. Add the pakoras just before serving to maintain their texture.
Can I Use Store-Bought Pakoras?
While homemade pakoras are recommended for the best flavor and texture, you can use store-bought ones in a pinch. Just ensure they’re not too salty.
How Do I Prevent the Kadhi from Curdling?
Whisk the yogurt and besan thoroughly before adding them to the pot. Stir continuously while cooking, and avoid boiling the kadhi at high heat.
Other Recipes To Try
- Rajma Masala: A hearty Punjabi kidney bean curry served with rice.
- Aloo Gobi: A simple yet flavorful potato and cauliflower curry.
- Dhokla: A savory, steamed Gujarati snack made from fermented rice and chickpea batter.
- Khandvi: Soft, rolled snacks made from besan and yogurt, tempered with mustard seeds and curry leaves.
Kadhi Pakora
Ingredients
For the Pakoras:
- 1 cup besan chickpea flour
- 1 onion finely chopped
- 1 green chili chopped
- ½ tsp turmeric
- ½ tsp red chili powder
- Salt to taste
- Oil for frying
For the Kadhi:
- 2 cups yogurt
- ½ cup besan chickpea flour
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
- 1 tbsp ginger-garlic paste
- 2 green chilies chopped
- 4 cups water
- Salt to taste
- 2 tbsp oil
For the Tempering:
- 1 tbsp ghee
- 1 tsp mustard seeds
- 2 dried red chilies
- A few curry leaves
- Fresh cilantro for garnish
Instructions
- Make the Pakoras: Combine besan, onion, green chili, turmeric, red chili powder, and salt. Add water to form a thick batter. Fry spoonfuls in hot oil until golden. Drain and set aside.
- Prepare the Kadhi: Whisk yogurt, besan, turmeric, red chili powder, and salt. Heat oil in a pot, add cumin and fenugreek seeds, then ginger-garlic paste and green chilies. Pour in the yogurt mixture and water. Simmer for 20-25 minutes.
- Combine and Temper: Add pakoras to the kadhi and simmer for 5-10 minutes. For tempering, heat ghee and add mustard seeds, dried red chilies, and curry leaves. Pour over the kadhi. Garnish with cilantro and serve hot.
Notes
- Adjust Consistency: Add more water if the kadhi is too thick.
- Spice Level: Reduce green chilies and red chili powder for a milder version.
- Storage: Store in the fridge for up to 3 days. Reheat gently before serving.
- Make Ahead: Prepare the kadhi a day in advance and add pakoras before serving.
- Vegan Option: Use plant-based yogurt and skip the ghee for tempering.
Nutrition
Enjoy your homemade Kadhi Pakora! Let us know how it turned out in the comments below!