Kadhi Pakora
Dive into the comforting, boldly flavored world of "Kadhi Pakora," a beloved North Indian recipe brimming with tangy yogurt and spiced gram flour-based curry, paired with golden, crispy pakoras (fritters). This soul-satisfying dish combines the richness of deep-fried besan pakoras with a velvety yogurt gravy infused with aromatic spices like cumin, mustard seeds, and curry leaves. The slow-cooked kadhi boasts layers of flavor, from the warmth of turmeric and coriander to the kick of red chili and green chilies. Perfectly balanced and indulgent, this crowd-pleaser is finished with a garnish of fresh coriander leaves and best served with steamed rice or soft roti. Whether you're looking for a traditional vegetarian meal or a way to elevate your weeknight dinner, Kadhi Pakora is a classic recipe that delivers both comfort and culinary magic.
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Recipe Information
Ingredients
- 500 grams Yogurt
- 200 grams Besan (Gram Flour)
- 1 liters Water
- 1 teaspoon Turmeric Powder
- 1.5 teaspoons Red Chili Powder
- 2 teaspoons Coriander Powder
- 0.5 teaspoon Asafoetida (Hing)
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Mustard Seeds
- 1 inch piece Ginger
- 4 Garlic Cloves
- 1 Onion (medium)
- 2 Green Chilies
- 2 teaspoons Salt
- 200 milliliters Oil
- 10 Curry Leaves
- 2 tablespoons Fresh Coriander Leaves
Instructions
In a bowl, whisk 200 grams of besan with enough water to make a smooth batter for pakoras. Add a pinch of salt, some red chili powder, and finely chopped green chilies.
Heat oil in a frying pan. Drop spoonfuls of the batter into the hot oil and deep-fry until golden brown. Remove the pakoras and drain on paper towels.
In a large mixing bowl, whisk together the yogurt, remaining besan (about 3 tablespoons), turmeric powder, red chili powder, coriander powder, and salt. Gradually add 1 liter of water while whisking to avoid lumps.
In a large pot, heat 2 tablespoons of oil. Add asafoetida, fenugreek seeds, cumin seeds, and mustard seeds. Let them splutter.
Add finely chopped onion, minced garlic, and ginger. Sauté until the onions are translucent.
Add curry leaves and the prepared yogurt-besan mixture to the pot. Stir continuously on medium heat until it comes to a simmer. This prevents curdling. Continue cooking for about 15-20 minutes, stirring intermittently.
Add the pakoras to the simmering kadhi. Let them soak in the curry for 5-10 minutes.
Garnish with chopped fresh coriander leaves and serve hot with steamed rice or roti.
Nutrition Facts
Calories |
2997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.1 g | 269% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 5270 mg | 229% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 67.1 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1615 mg | 124% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4737 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
