Kadhi Pakora Recipe – Authentic Gujarati Kadhi with Appe Pakoras

Last Updated on 2 months by Neha Deshmukh

Kadhi Pakora Recipe – Authentic Gujarati Kadhi with Appe Pakoras

Hey everyone! If you’ve ever craved that comforting, tangy, and utterly delicious taste of home, then you need this Kadhi Pakora recipe in your life. Growing up, my Nani (grandmother) would make this for every special occasion, and honestly, just the smell of it cooking would make the whole house feel warm and cozy. It’s a little bit of effort, but trust me – it’s so worth it. This version is inspired by the Gujarati style, which I find particularly flavorful. Let’s get cooking!

Why You’ll Love This Recipe

This Kadhi Pakora isn’t just a meal; it’s an experience. It’s the perfect blend of tangy yogurt-based gravy and crispy, flavorful pakoras. It’s comforting, satisfying, and surprisingly easy to customize to your liking. Plus, making the pakoras in an appe pan keeps things a little lighter and quicker! You’ll love how this recipe brings a little bit of Gujarati sunshine to your kitchen.

Ingredients

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

• 3 heaped tbsp Gram Flour (Besan) – about 45g
• 4 cups thick Curd/Yogurt – about 950ml
• 3.5 cups water – about 830ml
• 2 tsp Oil
• ¼ tsp Mustard seeds – about 1.25g
• ¼ tsp Cumin seeds (Jeera) – about 1.25g
• 1 tsp Green chili paste
• ¼ tsp Turmeric powder – about 1.25g
• Pinch Asafoetida (Hing)
• 3 cups Gram Flour (Besan) for Pakoras – about 360g
• 1 tbsp Rice flour – about 7g
• ½ cup Finely chopped coriander leaves – about 35g
• ½ cup Finely chopped fenugreek leaves – about 35g
• 1 medium onion (chopped)

Ingredient Notes

Let’s talk ingredients! Besan (gram flour) is the star here, giving the kadhi and pakoras their lovely texture. The quality of your yogurt really matters – use a thick, creamy yogurt for the best results.

Gujarati kadhi tends to be a little thinner than some other regional variations, so I’ve adjusted the water accordingly. Feel free to adjust to your preference!

And don’t skip the fenugreek leaves (methi)! They add such a unique, slightly bitter flavor that really elevates the dish. If you can’t find fresh, you can use 1-2 tablespoons of dried fenugreek leaves, but the fresh ones are best.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s get the kadhi base going. Whisk the yogurt until it’s beautifully smooth – no lumps allowed! In a separate bowl, mix the besan with about ½ cup of water to form a smooth, lump-free paste. Set both aside.
2. Now, for the tadka (tempering)! Heat the oil in a kadhai (a deep, heavy-bottomed pot) over medium heat. Add the hing, mustard seeds, cumin seeds, turmeric powder, green chili paste, and whole red chilies. Sauté for about a minute, until the mustard seeds start to splutter. This is where the magic begins!
3. Pour in the yogurt mixture and the besan paste. Add 3 cups of water and stir constantly to prevent sticking and curdling. Keep stirring on medium heat for 15-20 minutes, until the kadhi thickens to your desired consistency. Add salt to taste and simmer for another 5 minutes.
4. While the kadhi simmers, let’s make the pakoras. In a large bowl, combine the besan for pakoras, rice flour, coriander, fenugreek, chopped onion, and your favorite spices (I like a pinch of red chili powder and turmeric). Add water gradually, mixing until you have a thick batter – it should coat the back of a spoon.
5. Heat your appe pan (or a regular non-stick pan) with a tiny bit of oil. Pour a spoonful of batter into each cavity of the appe pan. Cook for 4-5 minutes per side, until golden brown and crispy.
6. Gently add the pakoras to the simmering kadhi about 30 minutes before you plan to serve. This allows them to soak up all that delicious flavor.
7. Finally, prepare the final tempering. Heat a teaspoon of oil in a small pan, add mustard seeds, cumin seeds, red chilies, and coriander seeds. Once the mustard seeds splutter, pour this tempering over the kadhi just before serving.

Expert Tips

• Stir, stir, stir! Seriously, constant stirring is key to preventing the kadhi from sticking and curdling.
• Don’t boil the kadhi vigorously. Gentle simmering is what you want.
• Taste as you go. Adjust the salt and spice levels to your liking.
• For extra flavor: Add a pinch of sugar to balance the tanginess.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Gluten-Free Adaptation: Ensure your besan is sourced from a gluten-free facility, as cross-contamination can occur.
• Spice Level Adjustment: Add more or less green chili paste, or a pinch of red chili powder, to control the heat. My friend, Priya, loves to add a dash of cayenne pepper for an extra kick!
• Festival Adaptations: This kadhi is a staple during Janmashtami and Diwali. During Janmashtami, some families add a little bit of rock sugar (mishri) for sweetness.

Serving Suggestions

Kadhi Pakora is best served hot with steamed rice or roti. A side of simple raita (yogurt dip) and a colorful salad completes the meal perfectly. My family always enjoys it with a side of papadums for extra crunch.

Storage Instructions

Leftover kadhi can be stored in an airtight container in the refrigerator for up to 3 days. The pakoras will lose their crispness, but the flavor will still be amazing! You can reheat it gently on the stovetop.

FAQs

1. What type of yogurt is best for Kadhi?

Thick, full-fat yogurt is ideal. It gives the kadhi a rich, creamy texture. If your yogurt is a little thin, you can strain it through a cheesecloth for a few hours to thicken it up.

2. Can I make the pakoras ahead of time?

Yes, you can! Just make the pakoras and let them cool completely. Store them in an airtight container. Reheat them in a preheated oven or air fryer to crisp them up before adding them to the kadhi.

3. How do I prevent the kadhi from curdling?

Constant stirring is the most important thing! Also, make sure the heat isn’t too high. Adding the besan paste gradually also helps.

4. What is the purpose of adding hing (asafoetida) to the kadhi?

Hing adds a unique, savory flavor and aids in digestion. It’s a little goes a long way!

5. Can I use a different flour for the pakoras besides besan and rice flour?

While besan is traditional, you can experiment with other flours like chickpea flour or a gluten-free blend. The rice flour helps with crispness.

6. How can I adjust the thickness of the kadhi?

If the kadhi is too thick, add a little more water. If it’s too thin, simmer it for a longer time, stirring constantly.