Kadhi Pakora

Kadhi Pakora is a classic North Indian comfort dish made by simmering gram flour (besan) and sour curd in aromatic spices, topped with crispy pakoras and tempered with flavorful tadka. It’s tangy, mildly spicy, and best enjoyed with steamed rice or roti.

Ingredients

For Kadhi

• 1 cup sour curd
• 1/4 cup besan (gram flour)
• 3 cups water
• 3–4 cloves of garlic
• 1/2 tsp fenugreek seeds (dana methi)
• 1 tsp mustard seeds (rai)
• 1/4 tsp cumin seeds (jeera)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 pinch asafoetida (heeng)
• 1 tsp salt or as per taste
• 2–3 dry red chilies

For Pakoras (Fritters)

• 1 cup besan (gram flour)
• 1 onion, sliced
• 2 cloves garlic, grated (optional)
• 1 tsp salt or as per taste
• 1/2 tsp red chili powder
• 1/2 tsp chaat masala (optional)
• Oil for deep frying

Instructions

1. Prepare the Pakoras (Fritters): Begin by making crispy onion pakoras that will later be soaked in kadhi.

   • Take 1 cup of besan in a bowl and add salt and red chili powder.
   • (Optional) Add grated garlic and chaat masala for extra flavor.
   • Gradually add water to make a thick, lump-free batter of dropping consistency.
   • Slice the onion finely and add it to the batter. Mix well so that the onion is evenly coated.
   • Heat oil in a deep frying pan over medium flame.
   • Drop small spoonfuls of the batter into the hot oil, forming round fritters.
   • Fry the pakoras on medium flame, flipping occasionally until they turn golden brown and crisp.
   • Avoid overcrowding the pan; fry in batches if needed.
   • Once done, remove the pakoras and drain them on absorbent paper.
   • Repeat until all pakoras are fried and set aside.

2. Prepare the Kadhi (Yogurt and Gram Flour Curry)

   • Next, make the tangy and spiced yogurt curry base.*
   • In a large bowl, beat 1 cup of sour curd until smooth.
   • Add 1/4 cup of besan and 3 cups of water, whisking continuously to form a smooth mixture without lumps.
   • Add red chili powder, turmeric powder, fenugreek seeds, and salt. Mix well.
   • Pour this mixture into a deep pan or kadhai and place it over medium heat.
   • Stir continuously until the mixture begins to boil to prevent curdling.
   • Once it starts boiling, reduce the flame to low and let it simmer for about 30 minutes, stirring occasionally.
   • The kadhi should thicken slightly and develop a smooth texture.

3. Prepare the Tempering (Tadka)

   • The tempering adds aroma and enhances the flavor of the kadhi.*
   • Heat 2 tbsp oil in a small pan.
   • Add mustard seeds; let them crackle.
   • Add cumin seeds and wait until they start to splutter.
   • Add dry red chilies, garlic cloves, and a pinch of asafoetida (heeng).
   • Sauté briefly on low heat until the garlic turns light golden and aromatic.
   • Be careful not to burn the spices — the tadka should be flavorful, not bitter.

4. Combine Pakoras and Kadhi

   • Now, bring together the curry and fritters for the final dish.*
   • Add the fried pakoras into the simmering kadhi.
   • Cover the pan and cook for 5 minutes on medium heat, allowing the pakoras to absorb some of the kadhi flavor.
   • Pour the prepared tempering over the kadhi pakora mixture.
   • Stir gently to mix and let it cook for 2–3 more minutes.
   • Check the seasoning and adjust salt if needed.
   • Turn off the heat once the flavors are well combined.

5. Serve

   • Transfer the hot Kadhi Pakora to a serving bowl.
   • Garnish with fresh coriander leaves.
   • Serve hot with steamed rice or roti for a comforting Punjabi meal.

Tips for Best Results

• For extra crisp pakoras, fry them on medium flame — not too high or low.
• To prevent curd from curdling, stir continuously when adding it to the pan.
• The flavor of asafoetida (heeng) and fenugreek seeds (methi) is essential — don’t skip them.
• For a richer version, you can drizzle a bit of ghee on top before serving.