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 teaspoon red chili powder
- ½ teaspoon crushed carom seeds ajwain
- Baking soda
- 2 finely chopped green chilies
- 1 tablespoon crushed dried fenugreek leaves kasuri methi
- 1 small onion finely chopped
- A handful of fresh coriander leaves
- Water to make medium-thick batter
- 2 tablespoons mustard oil for frying
- 1 cup yogurt curd or buttermilk (lassi) for curry
- 2 tablespoons chickpea flour besan
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 cup water for kadhi batter
- 1 tablespoon oil for tempering
- 3 dried red chilies
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds methi seeds
- 1 tablespoon ginger garlic paste or fresh ginger & garlic
- ½ cup water for thinning kadhi if needed
- 1 tablespoon oil for the Tadka Seasoning
- ½ teaspoon red chili powder
- Chopped coriander leaves
- Ghee clarified butter (optional)
Instructions
- Prepare the pakora batter by mixing chickpea flour, red chili powder, crushed ajwain, baking soda, green chilies, kasuri methi, chopped onion, coriander leaves, and enough water to make a medium-thick batter.
- Heat mustard oil in a pan. Shape the batter into small balls (~1 to 1.5 tablespoons each) and deep fry until golden brown and crispy. Drain on paper towels.
- Whisk yogurt (or buttermilk) in a large bowl.
- Add chickpea flour, turmeric powder, salt, and water. Whisk until smooth to form the kadhi batter.
- Heat oil in a pan for tempering.
- Add dried red chilies, mustard seeds, cumin seeds, fenugreek seeds, and sauté for a minute.
- Add ginger garlic paste and sauté till aromatic.
- Add the kadhi batter to the pan. Add water if needed to adjust consistency. Cook on low flame for 10 minutes, stirring occasionally.
- Prepare the tadka by heating oil and red chili powder in a small pan. Pour this tadka over the kadhi and mix well.
- Add fried pakoras to the kadhi. Cook on low flame for 20-25 minutes, stirring gently to allow pakoras to absorb the kadhi flavors.
- Garnish Kadhi Pakoda with fresh coriander leaves and a spoonful of ghee if desired.
- Serve hot dish with steamed rice, naan, or chapati.
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.