Onion Pakora & Kadhi Recipe – Authentic Indian Yogurt Curry

Last Updated on 2 months by Neha Deshmukh

Onion Pakora & Kadhi Recipe – Authentic Indian Yogurt Curry

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful combination of crispy Onion Pakoras dunked in a tangy, creamy Kadhi. This isn’t just a meal; it’s a hug in a bowl, a taste of home, and something my family always requests when we get together. I first made this for a Raksha Bandhan celebration, and it was a huge hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Onion Pakora and Kadhi is the perfect blend of textures and tastes. The pakoras are delightfully crunchy, while the kadhi is smooth and subtly spiced. It’s a classic North Indian dish that’s surprisingly easy to make at home. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and even adapt it for different dietary needs. Honestly, what’s not to love?

Ingredients

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

For the Onion Pakoras:

• 1 cup besan/chickpea flour (about 120g)
• 1 medium onion (finely chopped)
• 2 tablespoon coriander leaves (chopped)
• Salt to taste
• 0.25 teaspoon cooking soda
• Water (enough to make a thick batter)
• Oil for frying

For the Kadhi:

• 500 grams curd/yogurt
• 8 teaspoon besan/chickpea flour (about 40g)
• 3-4 glasses water (about 750-1000ml)
• 1 teaspoon roasted coriander seeds powder
• 1 teaspoon red chilli powder
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon ginger garlic paste
• 3 tablespoon oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 4-5 dried red chillies
• 7-8 curry leaves
• 2 onions (sliced)
• 4 green chillies (slit)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Besan: I prefer using a fresh pack of besan for the best flavor and crispness. Different brands can vary in texture, so feel free to experiment to find your favorite. Some regions in India use a coarser besan for pakoras, which gives them an extra rustic texture.
• Curd: Use a good quality, slightly sour curd for the kadhi. Dahi (yogurt) from the local dairy is perfect! If your curd isn’t sour enough, you can let it sit out at room temperature for a few hours.
• Mustard Seeds: Fresh mustard seeds are key! Give them a little crush before tempering to release their aroma.
• Curry Leaves: These little guys pack a punch of flavor. Use fresh curry leaves whenever possible – they really elevate the kadhi.
• Spice Powders: Using freshly ground spice powders will always give you the best flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Pakora Batter: In a bowl, combine the besan, chopped onions, coriander leaves, cooking soda, and salt. Gradually add water, mixing until you get a thick, coating batter. Let this rest for about 20 minutes – this helps the pakoras become extra crispy.
2. Fry the Pakoras: Heat oil in a deep frying pan. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy. Drain the pakoras on paper towels to remove excess oil.
3. Prepare the Kadhi Base: In a large pot, whisk together the curd, besan, and water until smooth. Make sure there are no lumps!
4. Make the Spice Paste: In a small bowl, combine the red chilli powder, turmeric powder, coriander powder, ginger garlic paste, and salt. Add a splash of water to form a smooth paste.
5. Temper the Oil: Heat oil in a separate pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds, dried red chillies, and curry leaves. Sauté the sliced onions until they turn translucent.
6. Cook the Spice Paste: Add the spice paste to the pan and cook for a few minutes until fragrant.
7. Combine & Simmer: Pour the kadhi mixture into the pan with the spice paste, stirring continuously to prevent it from curdling. Bring to a simmer and cook on low heat for 15-20 minutes, stirring occasionally. Adjust the seasoning to your liking.
8. Add the Pakoras: Gently add the fried pakoras to the kadhi. Let them soak in the gravy for a few minutes.
9. Garnish & Serve: Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overmix the pakora batter – a few lumps are okay.
• Make sure the oil is hot enough before frying the pakoras.
• Stir the kadhi constantly while it’s simmering to prevent it from sticking to the bottom of the pot.
• A pinch of asafoetida (hing) in the tempering adds a lovely depth of flavour.

Variations

• Vegetable Pakoras: Feel free to add other veggies to the pakora batter – spinach, potatoes, cauliflower, or even carrots work beautifully.
• Spinach Kadhi: Add blanched and pureed spinach to the kadhi for a vibrant green twist. My friend, Priya, swears by this!
• Methi Kadhi: Add some fresh or dried fenugreek leaves (methi) to the kadhi for a unique flavour.

Vegan Adaptation

To make this recipe vegan, simply substitute the curd with plant-based yogurt (like cashew or soy yogurt). It works surprisingly well!

Gluten-Free Adaptation

This recipe is naturally gluten-free, as long as you ensure your besan is certified gluten-free.

Spice Level Adjustment

• Mild: Reduce the amount of red chilli powder to ½ teaspoon.
• Medium: Use 1 teaspoon of red chilli powder (as per the recipe).
• Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.

Festival Adaptations

This dish is a staple during festivals like Raksha Bandhan and Diwali. It’s often served as part of a larger festive meal.

Serving Suggestions

Serve this Onion Pakora and Kadhi hot with steamed rice or roti. A side of simple raita (yogurt dip) complements it perfectly.

Storage Instructions

• Pakoras: Leftover pakoras can be stored in an airtight container at room temperature for up to 2 days. Reheat in a preheated oven or air fryer to restore crispness.
• Kadhi: Kadhi can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.

FAQs

What is the best type of besan to use for pakora and kadhi?

A fresh, good-quality besan is best. Look for a brand that’s finely ground and has a vibrant yellow color.

Can I make the kadhi ahead of time?

Yes, you can! The kadhi actually tastes better the next day as the flavors meld together. Just store it in the refrigerator and reheat before serving.

How do I prevent the pakoras from becoming soggy?

Make sure the oil is hot enough and don’t overcrowd the pan. Drain the pakoras on paper towels immediately after frying.

What can I substitute for yogurt in the kadhi?

Plant-based yogurt (cashew, soy, or almond) works well as a vegan substitute.

Can I adjust the sourness of the kadhi?

Yes! If the kadhi is too sour, add a little sugar. If it’s not sour enough, add a squeeze of lemon juice.

How do I store leftover pakoras and kadhi?

Store pakoras in an airtight container at room temperature and kadhi in the refrigerator. Reheat as described above.

Enjoy this delicious and comforting recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!