📝 About This Recipe
A soul-warming staple of North Indian households, Kadhi Pakora features a silky, tangy yogurt and gram flour gravy simmered to perfection with aromatic spices. The dish is defined by its 'Pakoras'—crispy, spiced onion fritters that soak up the luscious sauce, becoming tender flavor bombs. This recipe delivers a harmonious balance of tartness, spice, and earthy textures that epitomizes Indian comfort food.
🥗 Ingredients
For the Kadhi Base (The Gravy)
- 2 cups Sour Yogurt (Dahi) (whisked until smooth; slightly sour yogurt is preferred)
- 1/2 cup Gram Flour (Besan) (sifted to avoid lumps)
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chili Powder (adjust to heat preference)
- 5-6 cups Water (depending on desired thickness)
- to taste Salt
For the Pakoras (Fritters)
- 1 cup Gram Flour (Besan)
- 1 large Onion (thinly sliced)
- 2 pieces Green Chilies (finely chopped)
- 1/2 teaspoon Carom Seeds (Ajwain) (crushed between palms)
- 1 pinch Baking Soda (for fluffiness)
- as needed Oil (for deep frying)
For the Tadka (Tempering)
- 2 tablespoons Ghee or Oil (Ghee provides better flavor)
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Fenugreek Seeds (Methi) (essential for authentic aroma)
- 3-4 pieces Dried Red Chilies (whole)
- 1/4 teaspoon Asafoetida (Hing)
- 1 tablespoon Ginger-Garlic Paste
- 1/2 teaspoon Kashmiri Red Chili Powder (for a vibrant red color)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the yogurt until completely smooth. Gradually add the 1/2 cup besan, turmeric, and red chili powder, whisking constantly to ensure there are no lumps.
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2
Slowly pour in 5-6 cups of water into the yogurt mixture, stirring well to create a thin, consistent buttermilk-like liquid. Set aside.
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3
Pour the mixture into a heavy-bottomed pot or kadai. Turn the heat to medium-high and bring the mixture to a boil, stirring frequently to prevent the bottom from scorching or the yogurt from curdling.
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4
Once it reaches a boil, lower the heat to simmer. Let the kadhi cook for 30-40 minutes. It will thicken and develop a deep, nutty flavor. Stir occasionally.
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5
While the kadhi simmers, prepare the pakora batter. Mix besan, sliced onions, green chilies, carom seeds, baking soda, and salt in a bowl. Add water a little at a time to make a thick, dropping-consistency batter.
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6
Heat oil in a deep frying pan. Drop small spoonfuls of the batter into the hot oil and fry until the pakoras are golden brown and crispy. Drain on paper towels.
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7
Check the kadhi; if it has become too thick, add a little hot water to adjust the consistency. It should be thick enough to coat a spoon but still pourable.
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8
Season the kadhi with salt (adding salt at the end prevents the yogurt from curdling during the long simmer).
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9
Gently add the fried pakoras into the simmering kadhi and cook for another 5 minutes so they soften slightly.
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10
For the final tempering (Tadka), heat ghee in a small pan. Add cumin seeds, fenugreek seeds, dried red chilies, and hing. Let them sizzle for 30 seconds.
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11
Turn off the heat for the tempering pan, wait 10 seconds, then stir in the Kashmiri red chili powder. Immediately pour this sizzling aromatic oil over the kadhi.
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12
Cover the pot immediately with a lid for 2 minutes to trap the smoky aromas of the tempering. Garnish with fresh cilantro before serving.
💡 Chef's Tips
Use yogurt that is 2-3 days old for a natural tang; if your yogurt is fresh, add a teaspoon of dry mango powder (amchur). Don't skip the long simmering time; the 'Kadhi' name comes from the word 'Kadhna' which means to reduce and thicken slowly. Whisk the pakora batter vigorously for 2 minutes to incorporate air; this makes the pakoras light and porous so they absorb the gravy. Always add salt toward the end of the cooking process to ensure the yogurt base stays silky and does not separate.
🍽️ Serving Suggestions
Serve piping hot over steamed Basmati rice (Kadhi-Chawal) for the ultimate comfort meal. Pair with a side of crunchy Masala Papad and a spicy mango pickle. A side of cooling cucumber raita or a simple kachumber salad adds a refreshing crunch. For a complete meal, serve with hot, buttery rotis or parathas.