Kadhi Pakora is the ultimate comfort food, a beloved North Indian dish that combines crispy, golden pakoras (fritters) with a tangy and creamy yogurt-based curry. This dish is a perfect blend of flavors and textures—soft, melt-in-your-mouth pakoras swimming in a rich, spiced kadhi that is slow-cooked to perfection. Whether you’re looking for a soul-satisfying meal on a cozy evening or a centerpiece dish for a special gathering, our recipe takes this classic to the next level. Packed with tips and tricks to ensure the perfect consistency and flavor, this Kadhi Pakora recipe is guaranteed to wow your taste buds and make you fall in love with its irresistible goodness. Read on to learn the secrets behind this fan-freaking-fantastic dish!
Kadhi Pakora is enjoyed year-round but holds special significance during certain times and occasions. It is often made during rainy seasons or cold weather, as the warm, creamy curry and crispy pakoras are perfect for cozy, comforting meals. In many households, it’s a go-to dish for weekends or family gatherings when something hearty and flavorful is desired.
While not tied to a specific festival, Kadhi Pakora is also popular during traditional fasting or ritual days in some regions, as it aligns with the satvik (pure) food practices observed on such occasions. Its versatility and universal appeal make it a cherished dish for both everyday meals and special gatherings.
To complete your meal, pair it with my deliciously fragrant Jeera Rice, which balances the tangy flavors of the kadhi beautifully. These dishes are a match made in culinary heaven, and including them both in your meal is a surefire way to impress your family and guests. Dive into the recipe to experience this flavorful combination for yourself!
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Ingredients
Each ingredient in Kadhi Pakora is chosen for its unique role in creating the perfect balance of flavors and textures.
Gram flour is the hero, serving as the base for both the crispy pakoras and the thick, creamy kadhi.
Yogurt lends the dish its signature tanginess, while turmeric and red chili powder add color and spice.
The aromatic spices like cumin, ajwain, and fenugreek seeds create a deep, earthy flavor, while curry leaves and green chilies infuse freshness and a slight kick.
The optional onions give the pakoras a touch of sweetness and texture. Mustard oil brings a distinct smokiness, but you can use any oil you prefer. Garnished with fresh coriander leaves, this dish is a celebration of bold, comforting flavors! See recipe card for quantities.
Instructions
See below the recipe with step by step instructions along with pictures .
- In a mixing bowl, combine besan, ajwain, red chili powder, salt, Eno salt, sliced onions, and chopped spinach. Mix everything thoroughly, allowing the moisture from the onions and spinach to bring the ingredients together. Let the pakora mixture rest while you heat the oil.
- Heat oil in a heavy-bottomed pan. Once the oil is hot, take small portions of the pakora mixture and gently drop them into the oil. Deep-fry the pakoras over medium heat until they turn golden brown and crispy. Remove the pakoras and place them on a paper towel to drain any excess oil. Repeat the process with the remaining pakora mixture.
- In a mixing bowl, combine curd, besan, red chili powder, salt, and turmeric powder. Mix thoroughly until well blended. Add 3 cups of water and whisk until the mixture is smooth and free of lumps. Stir in the amchoor powder and mix well. The kadhi mixture is now ready for cooking.
- In a heavy-bottomed pan, heat a combination of oil and ghee. Add fenugreek seeds and sauté until they turn golden brown. Then, add mustard seeds and cumin seeds, allowing them to sputter and release their aroma.
5. Next, add curry leaves and slit green chilies. Add the sliced onions and sauté them in the oil until they turn translucent.
6. Once the onions turn translucent, turn off the flame and pour the kadhi mixture into the pan. Turn the flame to low and continuously stir the kadhi mixture until it begins to boil. Continuous stirring is essential to prevent the curd from splitting.
7. When the kadhi mixture begins to boil, continue cooking it on low flame for at least 20 minutes, stirring occasionally. After 20 minutes, you will notice the oil separating from the kadhi. At this point, turn off the flame.
8. In a separate pan, heat a teaspoon of oil. Add cumin seeds and let them sputter. Then, add asafoetida, red chilies, and red chili powder, and give everything a quick stir. Turn off the flame and set this aside.
9. Take a serving bowl and place 4-5 pieces of pakoras in it. Pour the kadhi mixture over the pakoras. Finally, garnish with the prepared tempering for a flavorful finish.
10. Delicious Kadhi Pakora | Besan Ki Pakora is ready to be served with roti or hot, steaming rice.
Variations
Here are some ideas for variations to elevate your Kadhi Pakora and make it even more special for your dinner guests:
- Vegetable Pakoras: Add grated vegetables like carrots, zucchini, or spinach to the pakora mixture for added nutrition and color. This is a great way to introduce extra flavors and texture, making it a heartier dish.
- Vegan Kadhi Pakora: For a plant-based version, substitute yogurt with cashew cream. You can also use chickpea flour (besan) for the pakoras and make sure to use oil for frying instead of ghee.
- Spicy Kadhi Pakora: If you love extra spice, increase the number of green chilies in the kadhi mixture or pakora batter. You can also increase red chili powder for an added punch.
- Onion-Free Pakoras: If you prefer a milder flavor or have dietary restrictions, you can skip the onions in the pakora batter and focus on the savory spices like cumin, carom seeds (ajwain), and coriander.
- Herbed Kadhi: Add fresh herbs like mint or cilantro to the kadhi for an aromatic twist.
- Methi (Fenugreek) Pakoras: For a slightly bitter twist, add fenugreek leaves (methi) to the pakora mix. This is a great way to balance the richness of the kadhi with the unique flavor of methi.
- Nuts and Dried Fruits: Add chopped cashews, almonds, or raisins to the kadhi or pakoras for a rich, slightly sweet contrast that works well for festive occasions like Diwali or weddings.
With these variations, you can tailor the Kadhi Pakora recipe to suit your preferences, add your personal flair, and make the dish even more memorable for every occasion. Enjoy experimenting with these ideas and creating a version of Kadhi Pakora that’s perfect for you and your loved ones!
Equipment
Here’s a list of the equipment you’ll need:
- Mixing Bowls: To combine the ingredients for both the pakoras and the kadhi mixture.
- Whisk: For mixing the yogurt, besan, and water to create a smooth kadhi mixture without any lumps.
- Heavy-Bottomed Pan or Kadai: To prepare the kadhi and to deep fry the pakoras. A heavy-bottomed pan ensures even heat distribution for both frying and simmering the kadhi.
- Slotted Spoon: To drop the pakoras into the hot oil and remove them once they are golden brown, allowing excess oil to drain.
- Frying Pan or Deep Fryer: For frying the pakoras, a frying pan with enough oil to submerge the fritters or a deep fryer will give you the best results.
- Ladles: For stirring the kadhi mixture and for pouring the kadhi over the pakoras.
- Small Pan (For Tempering): A small pan is required for making the tempering (tadka) that is poured over the kadhi at the end for added flavor.
- Serving Bowl: For serving the Kadhi Pakora once it’s ready to enjoy, ideally one large enough to fit both the pakoras and the kadhi.
With these simple yet essential tools, you’ll be all set to make a delicious batch of Kadhi Pakora!
Storage
Kadhi Pakora is best enjoyed fresh, but if you need to store leftovers, here’s how you can keep them:
Storing the Kadhi:
- Allow the kadhi to cool to room temperature before storing.
- Store it in an airtight container in the refrigerator for up to 2-3 days.
- When reheating, do so on low heat while stirring occasionally to prevent the yogurt from curdling. You may need to add a little water to adjust the consistency as kadhi tends to thicken after cooling.
Top Tip
Use Fresh Yogurt: Fresh, creamy yogurt is key to making a smooth, flavorful kadhi. Ensure the yogurt is not too sour for the best taste.
Avoid Lumps in the Kadhi: When mixing the besan (gram flour) with yogurt and water, whisk vigorously to ensure the mixture is smooth and free from lumps. Using a hand whisk or an electric mixer can make the process easier.
Consistency of Kadhi: The kadhi should be of pouring consistency. If it’s too thick, add a little water. If it’s too thin, cook it for a few more minutes to thicken.
Pakora Texture: The pakoras should be soft on the inside and crispy on the outside. Avoid overmixing the pakora batter; it should be thick but not too dense. The consistency of the batter is important for achieving the right texture.
Fry Pakoras on Medium Heat: Fry the pakoras on medium heat so they cook through without burning. If the oil is too hot, the pakoras will brown too quickly on the outside while remaining uncooked inside. If the oil is too cool, they will absorb excess oil.
Rest the Pakora Mixture: Let the pakora mixture rest for 10-15 minutes before frying. This helps the flavors meld and results in better texture and crispiness.
Temper the Kadhi: Don’t skip the tempering (tadka). It adds a burst of flavor to the kadhi and enhances the overall taste. Be sure to add cumin seeds, curry leaves, and dried red chilies to the hot oil for the perfect aroma.
Stir Continuously: Once you add the kadhi mixture to the pan, stir continuously to prevent the yogurt from curdling. This ensures a smooth and velvety texture.
Garnish Well: Fresh coriander leaves add a refreshing touch to the dish. You can also sprinkle a pinch of garam masala or a drizzle of ghee just before serving for extra richness and aroma.
Serve Immediately or Store Separately: To maintain the crispy texture of the pakoras, serve them immediately after adding the kadhi. If you must store them, keep the kadhi and pakoras separate and combine them just before serving.
By following these tips, you’ll ensure that your Kadhi Pakora turns out deliciously smooth, perfectly spiced, and satisfying every time!
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Kadhi Pakora:
Recipe Card
Kadhi Pakora | Besan Ki Kadhi
Equipments Needed
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Mixing Bowl
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Heavy Bottomed Pan
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Sauce Pan
Servings: 4 people
Calories: 210kcal
Kadhi Pakora or Besan Ki Kadhi is one of the popular North Indian recipe, made with besan and dahi along with various spices and pakodas dipped in it. The crispy onion pakoras along with spicy dahi is a treat to our taste buds. Learn here how to make this Kadhi Pakora with step by step pictures and instructions.
Print Recipe
Instructions
Pakora Preparation
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In a mixing bowl, combine besan, ajwain, red chili powder, salt, Eno salt, sliced onions, and chopped spinach. Mix everything thoroughly, allowing the moisture from the onions and spinach to bring the ingredients together. Let the pakora mixture rest while you heat the oil.
1 cup Gram Flour (Besan / Chickpea Flour), 1 teaspoon Carom Seeds (Ajwain / Omam), 1 teaspoon Red Chili Powder, 0.5 teaspoon Eno Salt, ¾ teaspoon Salt, 1 cup Spinach (Keerai), 1 no Onion
Preparing for Kadhi
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In a mixing bowl, combine curd, besan, red chili powder, salt, and turmeric powder. Mix thoroughly until well blended. Add 3 cups of water and whisk until the mixture is smooth and free of lumps. Stir in the amchoor powder and mix well. The kadhi mixture is now ready for cooking.
1 cup Curd (Plain Yogurt), 0.25 cup Gram Flour (Besan / Chickpea Flour), 1 teaspoon Salt, 1 teapsoon Red Chili Powder, 3 cups Water, 0.5 teaspoon Amchoor Powder, 0.25 teaspoon Red Chili Powder, 0.5 teaspoon Turmeric Powder
Cooking Kadhi
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In a heavy-bottomed pan, heat a combination of oil and ghee. Add fenugreek seeds and sauté until they turn golden brown. Then, add mustard seeds and cumin seeds, allowing them to sputter and release their aroma.
1 tablespoon Oil, 1 tablespoon Ghee (Clarified butter), 0.25 teaspoon Fenugreek seeds
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Next, add curry leaves and slit green chilies. Add the sliced onions and sauté them in the oil until they turn translucent.
2 slit Green Chilli, Few Curry Leaves, ½ sliced Onion
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Once the onions turn translucent, turn off the flame and pour the kadhi mixture into the pan. Turn the flame to low and continuously stir the kadhi mixture until it begins to boil. Continuous stirring is essential to prevent the curd from splitting.
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When the kadhi mixture begins to boil, continue cooking it on low flame for at least 20 minutes, stirring occasionally. After 20 minutes, you will notice the oil separating from the kadhi. At this point, turn off the flame.
Video
Nutritional Info
Nutrition Facts
Kadhi Pakora | Besan Ki Kadhi
Amount Per Serving (1 Cup)
Calories 210
Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 12g4%
Fiber 1g4%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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