Authentic Kadhi Pakora Recipe – Besan & Yogurt Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Kadhi Pakora Recipe – Besan & Yogurt Curry

Hey everyone! If you’ve ever been to an Indian home, chances are you’ve been served a steaming bowl of Kadhi. It’s the comfort food, isn’t it? This Kadhi Pakora recipe is extra special – a creamy, tangy, and slightly spicy curry with crispy, golden pakoras dunked right in. I first made this for my family during a particularly chilly monsoon season, and it was an instant hit! It’s been a staple ever since.

Why You’ll Love This Recipe

This Kadhi Pakora isn’t just delicious; it’s a hug in a bowl. The combination of the sour yogurt, the earthy gram flour, and the flavorful pakoras is just… perfect. It’s surprisingly easy to make, even if it seems a little daunting at first. Plus, it’s incredibly versatile – you can adjust the spice level and even make it vegan or gluten-free (more on that later!).

Ingredients

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

• 1.5 cups plain whole-milk yogurt (about 360ml)
• 0.5 cup gram flour (besan) (about 60g)
• 0.25 tsp baking soda
• 2-3 green chili peppers (Serrano or Thai), finely chopped
• 1 tsp dried fenugreek leaves (sukhi methi)
• 2 small russet potatoes, thinly sliced
• Oil for frying
• Salt to taste
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tbsp ghee or oil for the tarka (tempering)
• 1 tsp cumin seeds
• 2-3 dried red chilies

Ingredient Notes

Let’s talk ingredients for a sec! Using the right ones makes all the difference.

• Yogurt: Seriously, use whole-milk yogurt. It gives the Kadhi that beautiful richness and prevents it from becoming too watery. Don’t use Greek yogurt, it’s too thick!
• Besan (Gram Flour): Good quality besan is key. It should smell fresh and nutty, not stale.
• Sukhi Methi (Dried Fenugreek Leaves): This is where the magic happens! Sukhi methi has a unique, slightly bitter flavor that’s essential to authentic Kadhi. It’s hard to substitute, but if you absolutely must, a tiny pinch of dried oregano can add a similar herbaceous note.
• Kadhi Styles: You might have heard of different Kadhi variations. Gujarati Kadhi is sweeter, Punjabi Kadhi is often thicker and richer, and Rajasthani Kadhi can be quite spicy. This recipe leans towards a North Indian style – tangy, flavorful, and comforting.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the Kadhi base. In a large bowl, whisk together the yogurt and gram flour until it’s completely smooth. This is important – no lumps allowed! Gradually add about 3-4 cups of water (720-960ml), whisking constantly, until you have a smooth, pourable mixture.
2. Now, heat a little oil in a heavy-bottomed pot. Sauté the chopped onions until they turn golden brown and fragrant. Add the ginger-garlic paste and cook for another minute.
3. Time for the spices! Add the turmeric powder, coriander powder, and red chili powder to the pot. Cook for about 15-20 seconds, until they bloom and release their aroma. Be careful not to burn them!
4. Pour the yogurt mixture into the pot, stirring constantly to prevent it from curdling. Bring it to a boil, then reduce the heat to low.
5. Simmer the Kadhi for 30-40 minutes, stirring occasionally. It will thicken as it cooks, and the oil will start to separate from the sides. If it gets too thick, add a little more water.
6. While the Kadhi simmers, let’s make the pakoras! In a separate bowl, mix the besan, baking soda, chopped green chilies, and sukhi methi. Add water, a little at a time, to form a thick batter. Gently fold in the thinly sliced potatoes.
7. Heat oil in a frying pan over medium heat. Drop spoonfuls of the pakora batter into the hot oil and fry until they’re golden brown and crispy. Drain them on paper towels.
8. Add the fried pakoras to the simmering Kadhi and cook for another 5-10 minutes, allowing them to soak up all that delicious flavor.
9. Finally, prepare the tarka (tempering). Heat ghee or oil in a small pan. Add the cumin seeds and dried red chilies. Let them sizzle for a few seconds, then pour the hot tarka over the Kadhi.

Expert Tips

Here are a few things I’ve learned over the years:

• Preventing Curdling: The key to preventing curdling is constant stirring when you add the yogurt mixture to the hot spices. Seriously, don’t walk away!
• Consistency: If your Kadhi is too thin, simmer it for longer. If it’s too thick, add a little water.
• Perfect Pakoras: Don’t overcrowd the frying pan when making the pakoras. Fry them in batches to ensure they get crispy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Kadhi Pakora: Substitute the yogurt with plant-based yogurt (soy or cashew work well) and use plant-based oil for frying.
• Gluten-Free Kadhi Pakora: Use a gluten-free besan blend (made from rice flour, potato starch, and chickpea flour) for both the Kadhi and the pakoras.
• Spice Level Adjustment: Add more or fewer green chilies and red chili powder to adjust the spice level to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: Kadhi Pakora is often made during festivals like Navratri and Diwali. During Navratri, some people avoid onions and garlic, so you can omit them from the recipe.

Serving Suggestions

Kadhi Pakora is best served hot with steamed rice or roti. A side of simple raita (yogurt dip) and a fresh salad completes the meal perfectly.

Storage Instructions

Leftover Kadhi Pakora can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

(1) What type of yogurt is best for Kadhi?

Whole-milk yogurt is the way to go! It provides the richness and prevents the Kadhi from becoming too watery.

(2) Can I make the pakoras ahead of time?

Yes, you can! Just fry them and store them in an airtight container. Reheat them in the oven or air fryer to crisp them up before adding them to the Kadhi.

(3) My Kadhi curdled – how can I fix it?

Don’t panic! Whisk in a tablespoon of besan mixed with a little cold water. This should help to smooth it out.

(4) What is sukhi methi and can I substitute it?

Sukhi methi is dried fenugreek leaves, and it adds a unique flavor to Kadhi. It’s hard to substitute, but a tiny pinch of dried oregano can work in a pinch.

(5) How do I adjust the thickness of the Kadhi?

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

(6) Can I bake the pakoras instead of frying them?

You can try baking them, but they won’t be as crispy. Toss the pakora batter with a little oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.