Easy Kadhi Pakora recipe
A traditional Indian dish made with yogurt and gram flour, served with deep-fried pakoras and a flavorful tarka.
Ingredients
Kadhi
- 500gYogurt
- 3/4cupBesan
- 1 1/2pieceOnion
- 5cloveGarlic
- 3pieceGreen chili
- 1/2tspRed chili powder
- 1/2tspCoriander powder
- 1tspHaldi
- 1LWater
- Salt
Pakoras
- 1cupBesan
- 1/4pieceOnion
- 1tbspMint leaves
- 1/2tspMethi
- 1/4tspCoriander seeds
- 1/2tspZeera
- 1pieceGreen chili
- 1pinchBaking soda
- Salt
- Oil for deep frying
Tarka
- 1tspZeera
- 1/4pieceOnion
- 3cloveGarlic
- 5pieceButton red chili
- 12pieceCurry patta
- Oil for tarka
How to make Easy Kadhi Pakora recipe
Prepare Kadhi
In a blender, add yogurt, besan, onion, garlic, green chili, red chili powder, coriander powder, and haldi. Blend into a smooth paste, adding some water if required.
Pour the mixture into a pan and add 2 liters of water. Cook on high heat until it boils. Add salt, lower the heat, and cook for 4-5 hours.
Make Pakoras
Combine besan, onion, methi, mint leaves, coriander seeds, zeera, green chili, baking soda, and salt. Add water to make a slurry.
Heat oil and deep fry the mixture in small circular shapes to make pakoras.
Add pakoras to the kadhi before it is fully ready, as pakoras will absorb water and thicken the kadhi.
Prepare Tarka
Heat oil for tarka and add zeera. Once it sputters, add onions and fry until they start turning golden.
Add garlic, button red chili, and curry leaves. Fry briefly and pour the tarka over the kadhi. Cover immediately.
Tips & Tricks
Make the pakora slurry a little watery so pakoras are softer. If they aren't, soak them in water for a minute or two before adding to the kadhi.
Let the yogurt stay outside the fridge a day before making kadhi so it becomes sour.
Taste the kadhi. If it isn't sour, add some lemon juice or citric acid to achieve the desired sour taste.
