Authentic Kadhi Pakora Recipe – Besan, Methi & Kashmiri Chilli

Last Updated on 2 months by Neha Deshmukh

Authentic Kadhi Pakora Recipe – Besan, Methi & Kashmiri Chilli

Hey everyone! If you’ve ever craved that comforting, tangy, and utterly delicious bowl of Kadhi Pakora, you’re in the right place. This recipe is a hug in a bowl – seriously! It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. I’m so excited to share my version with you, packed with flavour and a little bit of love.

Why You’ll Love This Recipe

This Kadhi Pakora isn’t just any Kadhi. We’re taking it up a notch with the beautiful colour and subtle sweetness of Kashmiri chilli powder, the unique flavour of methi (fenugreek seeds), and perfectly fluffy pakoras. It’s a little bit of effort, but trust me, the reward is so worth it. It’s perfect for a cozy weeknight dinner or a festive celebration.

Ingredients

Here’s what you’ll need to create this magic:

• 5 tbsp besan (gram flour)
• ½ tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• ½ tsp ajwain (carom seeds)
• 1 tbsp ginger garlic paste
• 1 tsp salt
• 1 cup sour curd (dahi)
• 5 cups water
• 2 tbsp oil
• ½ tsp methi (fenugreek seeds)
• 1 tsp cumin seeds
• ¼ tsp pepper
• 1 tsp coriander seeds
• 1 dried red chilli
• 1 onion, sliced
• 1 green chilli, slit
• 2 tbsp chopped coriander, for garnish

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Besan: Types & Quality

Besan is the star of the show! Look for a good quality, finely ground besan. It should have a slightly nutty aroma. Different types exist – chana besan (gram flour) is most common, but moong besan (split green gram flour) can be used for a lighter Kadhi.

Kashmiri Red Chilli Powder: Colour & Flavour Profile

Don’t skip this! Kashmiri chilli powder isn’t about heat; it’s about colour. It gives the Kadhi that gorgeous, vibrant red hue and a mild, fruity flavour. If you can’t find it, you can substitute with regular chilli powder, but reduce the quantity to avoid making it too spicy.

Methi (Fenugreek Seeds): Regional Variations & Benefits

Methi adds a lovely, slightly bitter flavour that balances the tanginess. In some regions, people also add dried methi leaves for extra flavour. It’s also fantastic for digestion!

Ajwain (Carom Seeds): Digestive Properties & Aroma

Ajwain isn’t just about flavour; it’s also known for its digestive properties. It adds a unique, slightly pungent aroma to the Kadhi.

Sour Curd: Importance & Substitutions

Sour curd is key for that signature tangy flavour. If you don’t have sour curd, you can add a tablespoon of lemon juice to regular curd and let it sit for about 30 minutes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, whisk together the besan, turmeric powder, Kashmiri red chilli powder, ajwain, ginger garlic paste, salt, and sour curd. Make sure there are no lumps!
2. Gradually add water, whisking continuously, until you have a smooth, flowing paste. Set this aside – this is your Kadhi base.
3. Now, let’s make the tadka (tempering). Heat the oil in a kadai (deep frying pan) over medium heat. Add the methi, cumin seeds, pepper, coriander seeds, and dried red chilli. Let them sizzle and pop until fragrant – about 30 seconds.
4. Add the sliced onions and green chilli to the kadai. Cook until the onions soften and turn golden brown.
5. Pour the besan-curd mixture into the kadai. Stir constantly to prevent sticking! It will start to thicken as it heats up.
6. Bring the Kadhi to a boil, then reduce the heat to low and simmer for about 30 minutes, stirring occasionally. If it gets too thick, add a little more water to reach your desired consistency.
7. While the Kadhi simmers, let’s make the pakoras! In a separate bowl, combine sliced onions, a little ginger paste, chopped green chillies, a pinch of spices (turmeric, chilli powder, coriander powder), besan, a spoonful of curd, and a tiny pinch of baking soda. Mix well.
8. Heat oil for frying. Drop spoonfuls of the pakora mixture into the hot oil and fry until golden brown and crispy. Drain on paper towels.
9. Gently add the fried pakoras to the simmering Kadhi. Let them soak in the flavour for about a minute.
10. Finally, prepare a quick tadka of ghee (clarified butter) with a pinch of cumin seeds, a dried red chilli (broken into pieces), and a sprinkle of red chilli powder. Pour this over the Kadhi and garnish with fresh coriander.

Expert Tips

• Stir, stir, stir! Seriously, constant stirring is key to preventing the Kadhi from sticking and burning.
• Adjust the tanginess: If you prefer a more tangy Kadhi, add a squeeze of lemon juice at the end.
• Don’t rush the simmering: The longer the Kadhi simmers, the more the flavours meld together.

Variations

• Vegan Kadhi Pakora: Substitute the curd with plant-based yogurt and use a plant-based oil for frying.
• Gluten-Free Kadhi Pakora: Ensure your besan is certified gluten-free.
• Spice Level Adjustments: For a milder Kadhi, reduce the amount of chilli powder. For a spicier kick, add more! My friend loves to add a pinch of cayenne pepper.
• Festival Adaptations: During Diwali, I sometimes add a little bit of sooji (semolina) to the Kadhi for a slightly thicker consistency.

Serving Suggestions

Kadhi Pakora is best served hot with steamed rice or fluffy roti (Indian flatbread). A side of simple jeera aloo (cumin potatoes) or a fresh salad complements it beautifully.

Storage Instructions

Leftover Kadhi Pakora can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. The pakoras might lose some of their crispness, but the flavour will still be amazing!

FAQs

What is the secret to a perfectly tangy Kadhi?

Sour curd is the biggest secret! But don’t be afraid to add a little lemon juice at the end to brighten it up.

Can I make Kadhi Pakora ahead of time?

You can make the Kadhi base ahead of time and store it in the refrigerator for a day or two. Fry the pakoras just before serving for the best texture.

What is the best type of oil to use for Kadhi and Pakoras?

Traditionally, mustard oil is used, especially in North India, for a distinct flavour. However, you can use vegetable oil, canola oil, or peanut oil as well.

How can I adjust the consistency of the Kadhi?

If it’s too thick, add a little water. If it’s too thin, simmer for a bit longer.

What are some good accompaniments to serve with Kadhi Pakora?

Steamed rice, roti, jeera aloo, and a simple salad are all great choices.

Can I freeze the Pakoras before adding them to the Kadhi?

Yes, you can! Freeze the fried pakoras on a baking sheet, then transfer them to a freezer bag. Add them directly to the simmering Kadhi – no need to thaw.