Kadhi Pakora Recipe
Kadhi Pakora Recipe: As a housewife who loves cooking and is a food critic, I must say that Kadhi Pakora is one of my all-time favorite dishes. It has a rich, creamy and tangy flavor that comes from the combination of yogurt and besan (gram flour). The aroma of the spices used in this dish, such as cumin, coriander and turmeric, makes your mouth water even before you take the first bite. The pakoras (fritters) made of besan add a crunchy texture to the dish, making it a perfect combination of soft and crispy.
What is Kadhi Pakora?
Kadhi Pakora is a traditional dish from the Indian subcontinent that is enjoyed by people from all regions. It is a tangy and creamy curry made with a base of yogurt and besan, and flavored with a blend of spices. The pakoras are made by mixing besan, spices and vegetables such as onion, spinach or fenugreek leaves, and deep-fried until crispy. They are then added to the kadhi to give it a crunchy texture. This dish is typically served with rice, roti or puri and is enjoyed by people of all ages.
Variations of Kadhi Pakora
- Punjabi Kadhi Pakora: This variation is thicker and creamier, and is flavored with Punjabi spices such as cumin, coriander and garam masala.
- Gujarati Kadhi Pakora: This variation is lighter and has a sweeter taste due to the addition of sugar and jaggery.
- Sindhi Kadhi Pakora: This variation is spicier and has a tangy taste due to the addition of tamarind and imli.
- Rajasthani Kadhi Pakora: This variation is thicker and has a nutty flavor due to the addition of roasted peanuts and sesame seeds.
Nutrition – Kadhi Pakora
Kadhi Pakora is a nutritious dish that is low in calories and high in protein, fiber and vitamins. The besan used in the pakoras and the yogurt used in the kadhi provide protein, while the vegetables used in the pakoras provide fiber and vitamins. This dish is also gluten-free, making it a great option for people with gluten intolerance.
Step by step Kadhi Pakora Recipe
Kadhi Pakora Recipe
Ingredients
For Kadhi Slurry
- 1.5 cups yogurt / dahi / curd
- 8 tbsp Besan / Gram flour
- 3 cups water
- 1.5 tsp salt
- ½ tsp turmeric powder
For Pakora
- 2 onions
- 1 cup Besan / Gram flour
- ½ tsp Red Chilli Powder
- ½ tsp Cumin (Jeera)
- ¼ tsp coriander powder
- ½ tsp Garam Masala
- ½ tsp Carom seeds / ajwain
- ¾ tsp salt
- ¼ cup water
- Oil
For Kadhi Tempering
- 1 Onions
- 1 inch ginger
- 2 cloves garlic
- 10 fenugreek seeds / methi seeds
- 2 green chillies
- 2 dried red chilli
- 1 tsp Cumin (Jeera)
- pinch Asafoetida / hing
- 2 tbsp ghee / clarified butter
For Garnishing
- coriander leaves / cilantro
Instructions
Preparations
- Assemble all ingredients to avoid last minute rush.
- In a Mixing Bowl, add curd and smoothen it with the help of a Whisk. I recommend to use sour curd for tangy flavor.
- Sieve gram flour / besan so that no lumps will be added.
- Then, add sieved gram flour, turmeric powder and salt to the whisked curd. Mix everything well.
- Now, add 3 cups water and mix well to a smooth slurry. There should be no lumps in the slurry. For making lump free slurry, I recommend to use a Stand Blender or Hand Blender and blend everything. Keep aside.
- Wash & finely chop onion, ginger, garlic, coriander leaves, green chillies.
- Remove the seeds from dry red chillies.
- To make pakoras, in a Mixing Bowl add gram flour, carom seeds, red chili powder, garam masala powder, coriander powder, cumin seeds and salt. (You can sieve gram flour for pakoras as well)
- Add chopped onions and water.
- Mix everything well and set aside covered for 30 minutes.
Cooking
- Now, in a large Cooking Pot add kadhi slurry to high heat / flame and start boiling it. Kadhi slurry will splutter, so take large heavy bottomed Cooking Pot. Keep stirring Kadhi slurry time to time so that it will not stick to the bottom.
- After the kadhi has come to a boil, then lower the heat and simmer for about 30 minutes. The kadhi will thicken. If the kadhi becomes too thick, then add some hot water.
- While Kadhi is boiling on one side, you can make pakoras for it on the other side.
- If the pakora batter is too thick after resting 30 minutes, then add little water say about ¼ cup and make it little thin.
- To make pakoras, heat oil in a Kadai. When the oil becomes hot, drop the pakora batter with a spoon or you can use measuring cup size ¼ to drop pakora batter.
- When the pakoras are partly cooked, then turn over and fry the other side.
- Fry till the pakoras are crisp and golden.
- Remove the fried pakora from Kadai and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakora in batches this way. When done set all of them aside.
- When Kadhi is properly cooked, it’s time to make it’s tempering.
- In another Pan or Kadai, heat ghee and add cumin seeds, fenugreek seeds and asafetida. Saute them on a low flame till cumin seeds crackled and fenugreek seeds changed their color.
- Add chopped garlic, ginger and onions. Stir and sauté for 3 minutes on a low to medium heat.
- Now add chopped green chillies. Stir and sauté for a minute.
- Now add dry red chilies (halved or broken and seeds removed). Stir and sauté for a minute on a low flame.
- Then add the Kadhi Slurry to the Pan or Kadai. Stir very well.
- Bring it to boil and stir often so that it will not stick to the bottom. It will take about 15 minutes.
- Now add the onion pakora to the Kadhi and stir gently.
- Cover with a lid and let the onion pakora be soaked in it for about 10 minutes.
- Lastly sprinkle some garam masala powder and chopped coriander leaves.
- Serve Kadhi Pakora with steamed rice or cumin rice, topped with few teaspoonfuls of ghee. You could also have Kadhi Pakora with roti or paratha.
Equipment Used for This Recipe
Notes & Tips
- Curd (yogurt): For Kadhi Pakora Recipe, use full fat sour curd or sour yogurt made from whole milk. If the curd is not sour, then Kadhi won’t be sour, but the taste will still be good. To make the curd sour keep the curd at room temperature for few hours. Second alternative is to add ½ to 1 teaspoon amchur powder /dry mango powder when the dish is cooked.
- Oil: Use mustard oil if possible for deep frying onion pakoras. Mustard oil gives a pungent sharp taste and flavor. If you do not have mustard oil, then use a neutral oil like sunflower oil or canola oil or olive oil.
- Preparing Pakoras: You could also prepare the pakora in Oven or Air Fryer instead of frying them. Bake or Airfry them in a preheated oven / airfryer at 180 degrees celsius until the pakoras are crisp and golden. Add 2 tbsp oil in the batter and do not make it very moist but keep it a bit wet and not dry.
- Pakora texture: You can add ¼ tsp baking powder to make pakoras soft and fluffy.
Nutrition Information (Note: Approximate)
FAQs – Kadhi Pakora Recipe
What is Kadhi Pakora Recipe?
Kadhi Pakora is a traditional Indian dish made with a tangy and creamy yogurt-based sauce, mixed with gram flour and seasoned with spices, and served with crispy deep-fried fritters made with gram flour and mixed with veggies like onion, chili, and spinach. It’s a popular dish in northern and western India, and it’s often served with rice. The sauce is thick and rich, making it a comforting dish for colder days.
What are the main ingredients in Kadhi Pakora Recipe?
The main ingredients in Kadhi Pakora are yogurt, gram flour, spices like cumin, coriander, turmeric, chili powder, and garam masala, and veggies like onion, chili, and spinach. The pakoras are made with gram flour and mixed with veggies and spices, then deep-fried to make them crispy.
How do you make Kadhi Pakora?
To make Kadhi Pakora, you first make the yogurt-based sauce by whisking together yogurt, gram flour, spices, and water. Then, you simmer the sauce until it thickens. Meanwhile, you make the pakoras by mixing together gram flour, veggies, spices, and water to make a batter, then deep-frying spoonfuls of the batter until they’re crispy. Finally, you serve the pakoras with the sauce.
What is the origin of Kadhi Pakora Recipe?
Kadhi Pakora is a traditional Indian dish that originated in northern and western India. It’s been a staple dish for generations and is still popular today, especially in households and restaurants.
What are some variations of Kadhi Pakora Recipe?
There are several variations of Kadhi Pakora, including Punjabi Kadhi Pakora, which is a thicker and creamier version of the dish, and Sindhi Kadhi, which is a lighter and tangier version of the dish. Other variations include adding veggies like eggplant or okra to the pakoras, or using spices like asafoetida or fenugreek to add extra flavor to the sauce.
Is Kadhi Pakora Recipe healthy?
Kadhi Pakora can be healthy if made with low-fat yogurt and baked pakoras instead of deep-fried ones. The yogurt and gram flour in the dish provide protein, while the spices and veggies add vitamins and minerals. However, the deep-fried pakoras can add a lot of unhealthy fat to the dish, so it’s best to make it with baked pakoras or eat it in moderation.
How do you store Kadhi Pakora?
Kadhi Pakora can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the dish in a saucepan or in the microwave before serving. The pakoras may become soft and less crispy after being stored, but the sauce will still be flavorful.
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