Kadhi Pakora
Kadhi pakora is a traditional South Asian cuisine which is specially made when the days are cold and chilli. It is made in different ways in different parts of the country each with its unique twist.
It is a dish that doesn’t require exotic ingredients. Most of the components—yogurt, chickpea flour (besan), and spices—are pantry staples, making it accessible and easy to prepare. It can be paired with steamed rice, roti, naans and even parathas.
The word “Kadhi” implies it is a yogurt-based curry thickened with chickpea flour (besan) infused with aromatic spices; while pakoras are deep fried fritters made of besan. The result is a tangy, creamy kadhi with soft, spongy pakoras floating in it that soak up the spiced curry, creates a meal that is deeply satisfying. It is the ultimate comfort food for rainy days, chilly winters, or any time you crave something wholesome and nostalgic.
I have been making this dish for many years and I will be sharing tips that will help you make a delicious kadhi pakora at home!
Storing Leftover Kadhi Pakora:
Any leftovers can be refrigerated in an airtight container for up to 5 days. It can be warmed in the microwave or on the stovetop. The dish may slightly thicken so feel free to add water to bring to your desired consistency. In fact, it tastes even better the next day.
This dish also freezes well for a month. When you are ready to eat, allow it to thaw overnight in the fridge.
Check out my other vegetarian meal options:
Kadhi Pakora
Ingredients
Kadhi Mixture
- 1/2 cup chickpea flour (besan)
- 1.5 cups yogurt
- 4 cups water
- 3 tablespoons oil
- 1 large onion sliced
- 1.5 tablespoons ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1.5 teaspoon turmeric powder
- 1/2 tablespoon salt
Tarka/Tempering:
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon kashmiri powder
- 2-3 button red chillies (optional)
- 1/2 teaspoon nigella seeds/kalonji seeds (optional)
Pakora Batter
- 2 cups chickpea flour besan
- 1.5 teaspoon cumin powder
- 1.5 teaspoon coriander powder
- 1.5 teaspoon salt
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon carom seeds ajwain (optional)
- Water
- Oil for deep frying
Instructions
Step 1: Preparing the Kadhi
- Using a blender (or a whisk), mix besan, yogurt and water very well. Make sure there are no lumps. Set aside.
- In a wide saucepan on medium-high heat, add 3 tablespoons of oil and add the onions. Saute until they turn golden-brown.
- Add the ginger-garlic paste and cumin seeds and saute for 5-7 seconds.
- Then add the following spices – red chili powder, turmeric and salt and add a few splashes of water to prevent the spices from burning. Saute for 30 seconds.
- Then immediately add the besan-yogurt mixture and turn the HEAT TO HIGH (this will prevent the yogurt from curdling).
- At this point, keep stirring until the kadhi mixture comes to a vigorous boil (it may also start rising up the saucepan so be careful).
- Then REDUCE the heat to MEDIUM so it starts simmering.
- Place the lid on the saucepan leaving a small space. Do not cover it completely or the kadhi will boil over.
- Allow it to simmer for 1 hour.
- Then turn off the heat
Step 2: Preparing Tarka/ Tempering:
- In a frying pan on medium-high heat, add all the ingredients mentioned under “Tarka/Tempering”.
- Saute for 30-45 seconds and add it to the prepared kadhi.
- Give the kadhi a stir and then put the lid back on to allow the flavors to infuse.
Step 3: Pakora preparation
- Add all the dry ingredients mentioned under “Pakora Batter”.
- Using a whisk, gradually add water until you get a thick batter (almost like a pancake batter).
- In a wok or frying pan on medium-high heat, pour oil and let it heat up well. To test if it is ready, add a drop of the pakora batter in the oil- if it starts to sizzle and rises to the top immediately, then the oil is ready for frying.
- Now using a large spoon, drop about 3 tablespoons of batter to the oil (do it gently to prevent oil from splashing). Avoid overcrowding.
- Fry for 2-3 minutes until golden. Remove and keep aside.
- Once all the pakoras are ready, add them to the kadhi. They will swell up and soften as they absorb the kadhi flavors.
- Serve this dish with rice or naan or enjoy it as a soup!
Tuna Patties
