Kadhi Pakora Recipe

Kadhi Pakora

This classic Kadhi Pakora recipe features soft besan fritters simmered in a flavorful yogurt-based curry.

Part 1: Prepare the Pakora Batter

In a bowl, combine:

• 1 cup besan (gram flour)
• 1 tsp carom seeds (ajwain)
• 1 tsp red chilli powder
• 1 tsp cumin seeds
• 1 tsp salt
• 1/2 tsp turmeric powder
• 1 tbsp ginger paste

Gradually add water to make a slightly thin, smooth batter.

Cover and let the batter rest for 15–20 minutes.

Part 2: Prepare the Kadhi Base

Blend the following into a smooth paste:

• 5–6 green chillies
• 1 large piece of ginger
• Garlic

In a large bowl, whisk together:

• 1 cup curd
• 1/4 cup besan
• 1 cup water

Whisk until smooth and lump-free.

Add:

• 2 more cups water
• 1 tsp turmeric
• 2 tsp salt
• 1 tbsp of the prepared green paste

Mix well.

Part 3: Cook the Kadhi

Heat 2–3 tbsp oil in a pan.

Add:

• 1 tsp mustard seeds
• 1½ tsp cumin seeds
• A pinch of hing (asafoetida)
• Curry leaves

Add 2 tbsp of the prepared green paste and sauté for 2–3 minutes.

Pour in the curd-besan mixture.

Add another 2 cups of water and stir continuously until it comes to a boil.

Reduce the heat and simmer for 5 minutes.

Add freshly chopped coriander leaves.

Part 4: Fry the Pakoras & Assemble

Add 1/4 tsp baking soda to the rested batter and whisk well.

Heat oil over medium heat.

Drop small spoonfuls of batter into the hot oil and fry until golden brown.

Transfer the hot pakoras directly into the prepared kadhi.

Cover and let them soak for 10 minutes.

Serve hot with steamed rice.