Kadhi Pakora Recipe – Authentic Gram Flour & Sour Curd Delight

Last Updated on 2 months by Neha Deshmukh

Kadhi Pakora Recipe – Authentic Gram Flour & Sour Curd Delight

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Kadhi Pakora. It’s the ultimate comfort food, a hug in a bowl, and something my grandmother always made with so much love. This isn’t just a recipe; it’s a taste of home, and I’m so excited to share my version with you. Get ready for a flavorful journey!

Why You’ll Love This Recipe

This Kadhi Pakora is special. It’s a beautiful balance of tangy, spicy, and savory. The crispy pakoras swimming in a creamy, spiced yogurt-based gravy? Chef’s kiss! It’s surprisingly easy to make, even though it tastes incredibly complex. Plus, it’s perfect for a cozy weeknight dinner or a festive celebration. You’ll absolutely love how satisfying and flavorful this dish is.

Ingredients

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

• 1.5 cups sour curd (approx. 360ml)
• 8 tablespoons gram flour (besan) (approx. 60g)
• 0.5 teaspoon red chili powder (approx. 2.5g)
• 0.5 teaspoon turmeric powder (approx. 2.5g)
• 0.5 teaspoon garam masala powder (approx. 2.5g)
• 1 teaspoon salt (approx. 6g)
• 3 cups water (approx. 720ml)
• 1 cup gram flour (besan) (approx. 75g) – for the pakoras
• 0.5 teaspoon ajwain (carom seeds) (approx. 2.5g) – for the pakoras
• 0.5 teaspoon red chili powder (approx. 2.5g) – for the pakoras
• 0.5 teaspoon garam masala powder (approx. 2.5g) – for the pakoras
• 0.67 teaspoon salt (approx. 4g) – for the pakoras
• 2 medium onions (sliced) – for the pakoras
• 2 tablespoons mustard oil (approx. 30ml)
• 1 teaspoon cumin seeds (approx. 5g)
• 8-10 fenugreek seeds (methi)
• 1 pinch asafoetida (hing)
• 0.33 cup chopped onions (approx. 50g)
• 1 tablespoon chopped ginger (approx. 15g)
• 0.75-1 tablespoon chopped garlic (approx. 10-15g)
• 2 chopped green chilies
• 8-10 curry leaves
• 2 dry red chilies

Ingredient Notes

Let’s talk ingredients! A few things make this Kadhi Pakora truly authentic.

• Sour Curd: This is key. Don’t use fresh, sweet curd. The tanginess is what gives Kadhi its signature flavor. If your curd isn’t sour enough, let it sit out at room temperature for a few hours.
• Mustard Oil: Traditionally, Kadhi Pakora is made with mustard oil. It has a distinct pungent flavor that adds so much depth. If you’re not used to it, start with a little and adjust to your liking.
• Fenugreek Seeds (Methi): These little seeds pack a punch! They add a slightly bitter, earthy flavor that’s essential. Don’t skip them!
• Asafoetida (Hing): A tiny pinch of hing goes a long way. It adds a savory, umami flavor and aids digestion.
• Regional Variations: Spice levels vary hugely across India! Some regions prefer a milder Kadhi, while others like it fiery hot. Feel free to adjust the chili powder to your preference. Also, some people add spinach or other veggies to their pakoras.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Curd Slurry: In a large bowl, whisk together the sour curd, 8 tablespoons of gram flour, red chili powder, turmeric powder, garam masala powder, and salt. Gradually add the 3 cups of water, whisking constantly to ensure there are no lumps. Set aside.
2. Make the Pakora Batter: In another bowl, combine the 1 cup of gram flour, ajwain, red chili powder, garam masala powder, salt, and sliced onions. Add water gradually, mixing to form a thick, coating batter. Let this rest for about 30 minutes.
3. Fry the Pakoras: Heat oil for deep frying. Drop spoonfuls of the pakora batter into the hot oil and fry until golden brown and crispy. Drain on paper towels.
4. Temper the Spices: In a large, heavy-bottomed pot, heat the mustard oil. Once hot, add the cumin seeds, fenugreek seeds, and asafoetida. Let them splutter and become fragrant.
5. Sauté the Aromatics: Add the chopped onions, ginger, garlic, green chilies, curry leaves, and dry red chilies to the pot. Sauté for 3-4 minutes, or until the onions are golden brown.
6. Simmer the Kadhi: Pour the curd slurry into the pot. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 14-16 minutes, stirring occasionally to prevent sticking. The Kadhi should thicken slightly.
7. Combine & Soak: Gently add the fried pakoras to the simmering Kadhi. Let them soak in the gravy for 8-10 minutes. This allows the pakoras to soften slightly and absorb all those delicious flavors.
8. Garnish & Serve: Garnish with a sprinkle of garam masala and fresh coriander leaves. Serve hot with steamed rice or roti.

Expert Tips

• Whisking is Key: A smooth curd slurry is essential for a creamy Kadhi. Take your time and whisk thoroughly!
• Low & Slow: Simmering the Kadhi on low heat prevents it from splitting and ensures a perfectly thickened gravy.
• Don’t Overcrowd: When frying the pakoras, don’t overcrowd the pot. Fry in batches to maintain the oil temperature.

Variations

• Vegan Kadhi Pakora: My friend, Priya, is vegan and loves this! Substitute the curd with a plant-based yogurt (like cashew or soy yogurt) and ensure your oil is vegan-friendly.
• Gluten-Free Considerations: This recipe is naturally gluten-free, as gram flour is the primary ingredient.
• Spice Level Adjustments:
  • Mild: Reduce the red chili powder to ¼ teaspoon.
  • Medium: Use the recipe as written.
  • Spicy: Add an extra ½ teaspoon of red chili powder or a finely chopped serrano pepper.
• Festival Adaptations: During Navratri, some families avoid onions and garlic. You can omit them from the recipe without compromising the flavor too much.

Serving Suggestions

Kadhi Pakora is best enjoyed hot! It pairs beautifully with:

• Steamed basmati rice
• Warm roti or paratha
• A side of simple raita (yogurt dip)

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 or in the microwave. The pakoras will soften over time, but the flavor will still be amazing!

FAQs

What type of curd is best for Kadhi Pakora?

Definitely sour curd! The tanginess is crucial for the authentic flavor.

Can I make the pakoras ahead of time?

Yes, you can! Fry the pakoras and store them in an airtight container at room temperature for a few hours. They might lose a little crispness, but they’ll still be delicious.

What oil is traditionally used for Kadhi Pakora, and can I substitute it?

Mustard oil is traditional, but if you don’t like the flavor, you can use vegetable oil or canola oil. The flavor will be slightly different, but still good.

How do I prevent the Kadhi from splitting?

Simmering on low heat and stirring frequently are key. Avoid bringing the Kadhi to a rolling boil.

Can I freeze leftover Kadhi Pakora?

I wouldn’t recommend freezing Kadhi Pakora. The texture of the curd and pakoras can change upon thawing. It’s best enjoyed fresh!

Enjoy making this Kadhi Pakora! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!