Kadhi Pakora Recipe – Authentic Indian Yogurt & Besan Curry

Last Updated on 1 month by Neha Deshmukh

Kadhi Pakora Recipe – Authentic Indian Yogurt & Besan Curry

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 it with you. Get ready for a flavorful journey!

Why You’ll Love This Recipe

This Kadhi Pakora is a beautiful balance of tangy yogurt, spiced chickpea flour, and crispy, golden pakoras. It’s surprisingly easy to make, even though it tastes incredibly complex. It’s perfect for a cozy weeknight dinner or a festive celebration. Plus, it’s wonderfully versatile – you can adjust the spice level to your liking and even adapt it to suit dietary needs. Trust me, once you try this, it’ll become a family favorite!

Ingredients

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

• 2 cups yogurt
• 4 tablespoons besan/chickpea flour (approx. 40g)
• 1 teaspoon turmeric powder (approx. 5g)
• 1 teaspoon roasted cumin seeds powder (approx. 5g)
• 1 teaspoon roasted coriander seeds powder (approx. 5g)
• 3 glasses water (approx. 750ml)
• 2 medium onions, finely chopped
• 2-3 tablespoons coriander leaves, chopped
• 8-10 curry leaves
• 5-6 slit green chillies
• 4-5 tablespoons besan/chickpea flour (approx. 40g) – for pakoras
• 1 pinch soda (baking soda) – for pakoras
• 1 teaspoon red chilli powder – for pakoras (approx. 5g)
• 1 teaspoon ginger garlic paste
• 2-3 tablespoons oil – for frying pakoras & tempering
• 1 teaspoon cumin seeds – for tempering
• 1 teaspoon mustard seeds – for tempering
• 3-4 garlic cloves, crushed – for tempering
• 4-5 dried red chillies – for tempering

Ingredient Notes

Let’s talk ingredients! Kadhi varies beautifully across India.

• Gujarati Kadhi is often sweeter, with the addition of sugar or jaggery.
• Punjabi Kadhi tends to be richer, using more besan and sometimes including ginger.
• Rajasthani Kadhi is known for its vibrant red color and spicier profile.

For the yogurt, I prefer using slightly sour yogurt – it gives the kadhi a lovely tang. If you don’t have sour yogurt, you can add a teaspoon of lemon juice to regular yogurt. Don’t skip roasting the cumin and coriander seeds! It really deepens their flavor. Just dry roast them in a pan for a few minutes until fragrant, then grind them to a powder. It makes all the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, whisk together the yogurt, besan, turmeric powder, cumin powder, and coriander powder until everything is smooth. No lumps allowed!
2. Now, strain this mixture through a fine-mesh sieve into your cooking pot. This is a key step for a silky-smooth kadhi.
3. Gradually add the water, whisking constantly to prevent lumps from forming. Add the salt, green chillies, coriander leaves, curry leaves, and chopped onions.
4. Bring the mixture to a simmer over low heat. Let it simmer gently for about 20 minutes, stirring occasionally. This allows the flavors to meld beautifully.
5. While the kadhi simmers, let’s make the pakoras! In a separate bowl, combine the besan, salt, baking soda, red chilli powder, and ginger-garlic paste. Add water, a little at a time, to create a thick but flowing batter.
6. Heat the oil in a frying pan. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy. Drain on paper towels.
7. Once the kadhi has simmered, gently add the fried pakoras.
8. Now for the tadka (tempering)! Heat a tablespoon of oil in a small pan. Add the cumin seeds and mustard seeds. Once they splutter, add the crushed garlic and dried red chillies. Fry for a few seconds, then pour this fragrant tempering over the kadhi.

Serve hot with rice or enjoy it as a comforting soup!

Expert Tips

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

• Lump-Free Kadhi: The key is constant stirring while adding the water. And straining the yogurt mixture is a lifesaver!
• Consistency is Key: If your kadhi is too thick, add a little more water. If it’s too thin, simmer for a bit longer.
• Golden Pakoras: Don’t overcrowd the pan when frying the pakoras. Fry in batches to ensure they get nice and crispy.

Variations

Let’s get creative!

• Vegan Kadhi Pakora: Substitute the yogurt with a plant-based yogurt alternative (like cashew or soy yogurt).
• Gluten-Free Kadhi Pakora: Ensure your besan is sourced from a gluten-free facility.
• Spice Level Adjustments: Reduce or increase the amount of green chillies and red chilli powder to adjust the spice level. My friend, Priya, loves to add a pinch of asafoetida (hing) for extra flavour!
• Festival Adaptations: During Navratri or Diwali, I sometimes add small cubes of paneer to the kadhi along with the pakoras.

Serving Suggestions

Kadhi Pakora is incredibly versatile. It pairs beautifully with:

• Steamed rice
• Jeera rice (cumin rice)
• Roti or paratha
• A simple side salad

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What type of yogurt is best for Kadhi? Slightly sour yogurt works best, but you can use regular yogurt with a squeeze of lemon juice.
• Can I make Kadhi Pakora ahead of time? You can make the kadhi base ahead of time and store it in the refrigerator. Fry the pakoras and add them just before serving.
• How do I prevent the Kadhi from becoming too sour? Don’t let it simmer for too long after adding the yogurt mixture.
• What is the purpose of straining the yogurt mixture? It removes any lumps and ensures a silky-smooth texture.
• Can I bake the pakoras instead of frying them? Yes, you can! Brush them with oil and bake at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.

Enjoy this recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian sunshine into your kitchen.