Onion Pakora Kadhi Recipe – Authentic Indian Besan & Curd Delight

Last Updated on 2 months by Neha Deshmukh

Onion Pakora Kadhi Recipe – Authentic Indian Besan & Curd Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Onion Pakora Kadhi. It’s the ultimate comfort food, a beautiful blend of crispy, savory pakoras swimming in a tangy, flavorful kadhi. This isn’t just a recipe; it’s a hug in a bowl, and I can’t wait to share it with you. I first made this for my family during a particularly rainy monsoon season, and it was an instant hit!

Why You’ll Love This Recipe

This Onion Pakora Kadhi is a delightful combination of textures and tastes. The crunchy onion pakoras provide a lovely contrast to the smooth, slightly sour kadhi. It’s a truly satisfying meal, perfect for a cozy lunch or a comforting dinner. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a dish that always reminds me of home.

Ingredients

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

• 1 Big onion (no)
• 1/4 cup Gram flour/Besan
• 1/2 tsp Red chilli powder
• 1/4 tsp Carom seeds
• 1 pinch Asafetida/Hing
• 1 pinch Turmeric powder
• 1 pinch Cooking soda
• 1 cup Sour curd
• 2 tbsp Besan flour
• 1 tsp Ginger+garlic+green chilli paste
• 1 tsp Red chilli powder
• 1/4 tsp Turmeric powder
• 2 tbsp Cooking oil or mustard oil
• 1/8 tsp Fenugreek seeds
• 1 no Red chilli
• 1/4 tsp Pepper corns
• 1 no Cloves
• 1 no Big onion (finely chopped)
• 1 inch Ginger
• Few Curry leaves

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Hing/Asafetida: Don’t skip this! It adds a unique, savory depth to both the pakoras and the kadhi. It can be a little pungent on its own, but it mellows beautifully when cooked. You can find it at most Indian grocery stores.
• Besan/Gram Flour: This is the star of the show. Make sure yours is fresh for the best flavor and texture.
• Mustard Oil Option: Traditionally, many families (including mine!) use mustard oil for frying the pakoras. It gives them a distinct, slightly pungent flavor. If you don’t have it, regular cooking oil works just fine.
• Kadhi Tempering Variations: Every family has their own little twist on the kadhi tempering. Some add mustard seeds, others a dried red chilli. Feel free to experiment and make it your own! In Gujarat, they often add a touch of sugar to balance the sourness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thinly slice one big onion for the pakoras.
2. In a bowl, combine the besan, red chilli powder, carom seeds, hing, turmeric powder, and salt. Don’t add water yet!
3. Let the mixture rest for about 10 minutes. The onions will release their moisture, creating a nice binding agent.
4. Now, add a pinch of cooking soda to the pakora mixture. This will make them extra crispy.
5. Heat oil in a kadai (or deep frying pan) over medium-high heat.
6. Carefully drop spoonfuls of the pakora mixture into the hot oil and fry until golden brown and crispy.
7. Drain the pakoras on paper towels to remove excess oil.
8. While the pakoras are frying, let’s make the kadhi. Whisk the sour curd with besan flour, turmeric powder, red chilli powder, and ginger-garlic-chilli paste. Add 2 cups of water and whisk until smooth.
9. Heat 2 tablespoons of oil in another kadai.
10. Temper with fenugreek seeds, cloves, peppercorns, a dried red chilli, and a few curry leaves. Let them sizzle for a few seconds.
11. Add the finely chopped onion and ginger and sauté until translucent.
12. Pour in the curd mixture and simmer on medium heat for 10-12 minutes, stirring occasionally. This is important – you want to cook out the raw besan smell and let the kadhi thicken.
13. If the kadhi becomes too thick, add a little water to adjust the consistency.
14. Just before serving, gently add the fried pakoras to the kadhi.
15. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the kadai when frying the pakoras. Fry them in batches to ensure they get crispy.
• Keep stirring the kadhi while it simmers to prevent it from sticking to the bottom of the kadai.
• Taste the kadhi and adjust the seasoning as needed.

Variations

• Vegan Adaptation: Swap the sour curd for plant-based yogurt. Coconut yogurt works particularly well!
• Gluten-Free Notes: Besan is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustments: If you like it spicier, add more red chilli powder or a finely chopped green chilli to the kadhi.
• Festival Adaptations: This kadhi is a staple during festivals like Raksha Bandhan and Teej. My grandmother always made extra for the celebrations!

Serving Suggestions

Serve this Onion Pakora Kadhi with steamed rice or roti. A side of simple raita (yogurt dip) complements it beautifully. It’s also delicious with a side of jeera rice (cumin rice).

Storage Instructions

Leftover kadhi can be stored in an airtight container in the refrigerator for up to 2 days. The pakoras are best enjoyed fresh, but you can store them in an airtight container at room temperature for a day. Reheat the kadhi gently on the stovetop.

FAQs

1. What type of oil is best for frying the pakoras?

Traditionally, mustard oil is used for a distinct flavor, but any cooking oil with a high smoke point will work.

2. Can I make the kadhi ahead of time?

Yes, you can! The kadhi actually tastes better after it’s had a chance to sit for a few hours. Just add the pakoras right before serving.

3. How do I prevent the kadhi from becoming too sour?

Use a good quality, not overly sour curd. You can also add a pinch of sugar to balance the flavors.

4. What is the purpose of adding cooking soda to the pakora batter?

Cooking soda helps to make the pakoras extra light and crispy.

5. Can I use store-bought pakoras instead of making them from scratch?

You can, but homemade pakoras are so much better! The flavor and texture are just unbeatable.

6. What is Hing and where can I find it?

Hing, or asafetida, is a pungent spice that adds a unique savory flavor. You can find it at most Indian grocery stores, usually in powder form.

Enjoy making this delicious Onion Pakora Kadhi! 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!