Kadhi Pakora

This Kadhi Pakora recipe is a comforting North Indian dish that combines tangy yogurt curry with crispy pakoras. Perfect for a hearty meal, it’s easy to make and full of flavor!

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Course: Appetizer, Main Course

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 320kcal

Equipment

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