Kadhi Pakora Recipe
Kadhi Pakora is a popular North Indian dish that combines crispy fried pakoras made from chickpea flour (besan) with a smooth, tangy yogurt-based curry. This flavorful vegetarian recipe pairs perfectly with rice or soft naan bread for a comforting and healthy Indian dinner. Follow this step-by-step recipe card guide to make authentic, restaurant-style Kadhi Pakora at home.
Equipment
- 1 Mixing bowls (for batter and yogurt mix)
- 1 Whisk
- 1 Frying pan / Deep frying pan (for frying pakoras)
- 1 Slotted spoon
- 1 Spatula or spoon (for stirring kadhi)
- 1 Small pan
- 1 Knife and chopping board (for chopping onions, green chilies, coriander)
Ingredients
- 1 cup chickpea flour for pakora; Fried Dumplings
- 1 tsp red chili powder
- ½ tsp crushed carom seeds ajwain
- Baking soda
- 2 finely chopped green chilies
- 1 tbps crushed dried fenugreek leaves kasuri methi
- 1 small onion finely chopped
- A handful of fresh coriander leaves
- Water to make medium-thick batter
- 2 tbps mustard oil for frying
- 1 cup yogurt curd or buttermilk (lassi) for curry
- 2 tbps chickpea flour besan
- ½ tsp turmeric powder
- 1 tsp salt
- 1 cup water for kadhi batter
- 1 tbps oil for tempering
- 3 dried red chilies
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp fenugreek seeds methi seeds
- 1 tbps ginger garlic paste or fresh ginger & garlic
- ½ cup water for thinning kadhi if needed
- 1 tbps oil for the Tadka Seasoning
- ½ tsp red chili powder
- Chopped coriander leaves
- Ghee clarified butter (optional)
Instructions
- In a mixing bowl, combine 1 cup chickpea flour (besan), 1 teaspoon red chili powder, ½ teaspoon crushed carom seeds, a pinch of baking soda, 2 green chilies finely chopped, 1 tablespoon crushed dried fenugreek leaves, and 1 chopped onion. Optional: add spinach, cabbage, or grated carrot to enhance flavor and nutrition. Add water gradually to prepare a medium-thick pakora batter, which is key to making soft and crispy pakoras.
- Heat oil in a frying pan over high flame. Shape the pakora batter into small balls (1–1.5 tablespoons each) and gently drop them into the hot oil. Deep fry in batches for 4–5 minutes until golden brown and crispy, then place on a paper towel to absorb excess oil.
- In a large bowl, add 2 tablespoons chickpea flour and 1 cup yogurt (curd). Whisk for about 1 minute until smooth and lump-free. Add 1 cup water and whisk thoroughly to form a smooth kadhi batter. If too thick, gradually add ½ cup water to adjust consistency.
- Heat 2 tablespoons oil in a pan over medium flame. Add 3 dried red chilies, ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, 1 tablespoon red chili powder, 2 tablespoons turmeric powder, 1 chopped onion, and 10–12 curry leaves. Sauté for 1 minute to release their flavors.
- Add 1 tablespoon ginger-garlic paste to the pan and sauté until fragrant for about 1 minute. Once the kadhi base is ready, pour the kadhi batter into the pan and simmer on low flame for 10 minutes, stirring occasionally. Do not fully cover the pan as the kadhi may rise and spill.
- Once the kadhi thickens, add the fried pakoras. Gently mix and cook on low flame for 20–25 minutes without a lid, letting the pakoras soak and absorb the flavors for a rich, aromatic taste.
- For tempering, heat oil in a pan or tadka spoon over high flame. Add chopped onion, a few curry leaves, and dry red chilies. Sauté for a few seconds until fragrant and let the onion turn slightly brown.
- Pour this red chili tempering over the simmering kadhi and mix well to enhance the flavor. This gives the dish a vibrant color and spicy burst.
- Garnish Kadhi Pakora with fresh coriander leaves and serve hot with steamed rice or naan. For extra richness, add a spoonful of ghee on top before serving.
Notes
- Serve Kadhi Pakora with steamed basmati rice or jeera rice.
- Pair with soft naan or roti.
- Add pickle and papad on the side for extra flavor.
- Garnish with fresh coriander and a squeeze of lemon juice.