Kadhi Pakora is a North Indian comfort dish comprising deep-fried gram flour (besan) fritters (pakoras) immersed in a tangy, spiced yogurt-based curry (kadhi). The kadhi is flavored with mustard oil, cumin seeds, fenugreek seeds, and aromatic spices like turmeric and red chili powder. It’s a hearty, soul-satisfying meal often served with steamed rice or chapatis.
Ingredients:
For Kadhi:
- 1 cup yogurt (whisked)
- 2 tablespoons besan (gram flour)
- 3 cups water
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 1 tablespoon mustard oil
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 2-3 dried red chilies
- A pinch of asafoetida (hing)
- Curry leaves (optional)
- 1 tablespoon grated ginger
- 2-3 green chilies (slit lengthwise)
- Fresh coriander leaves for garnishing
For Pakoras:
- 1 cup besan (gram flour)
- 1 onion (finely chopped)
- 1-2 green chilies (finely chopped)
- 1 teaspoon ginger-garlic paste
- A pinch of baking soda
- Salt to taste
- Water (as required)
- Oil for deep frying
Instructions:
Making Kadhi:
- In a mixing bowl, whisk together yogurt and besan until smooth.
- Add water gradually while whisking to avoid lumps.
- Stir in turmeric powder, red chili powder, and salt.
- Heat mustard oil in a deep pan. Once hot, add cumin seeds, fenugreek seeds, dried red chilies, and a pinch of asafoetida.
- Add curry leaves, grated ginger, and slit green chilies. Sauté for a minute.
- Pour the yogurt-besan mixture into the pan. Stir continuously to prevent lumps.
- Let the Kadhi simmer on low heat for 20-25 minutes until it thickens. Stir occasionally.
Making Pakoras:
- In a mixing bowl, combine besan, chopped onion, green chilies, ginger-garlic paste, baking soda, and salt.
- Gradually add water to form a thick batter.
- Heat oil in a deep frying pan.
- Drop small portions of the batter into the hot oil and fry until golden brown.
- Remove the pakoras from oil and place them on a paper towel to drain excess oil.
Serving:
- Once the Kadhi is ready, add the pakoras to it.
- Let it simmer for another 5 minutes.
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice or chapatis.
Enjoy your delicious North Indian Kadhi Pakora!