Kadhi Pakora
Make tangy kadhi and crispy chickpea pakoras with easy steps, plus tips on batter, frying, storage, and substitutions.
I am a huge fan of Indian food. One of my favorite dishes is Kadhi Pakora. I never really knew what "Kadhi Pakora" meant, I just knew that I liked it. My friend, Seema, explained that pakoras are the fritters made from chickpea flour (AKA Besan or Gram Flour) that usually have vegetables in them, and the kadhi is the sauce or gravy that they sit in. Kadhi is apparently also served as is with rice or roti (a type of Indian wheat flatbread). I decided to make the pakoras with a minimal amount of batter - just enough to hold them together - and add them to the kadhi at the last minute to keep their crispiness. I have to say I was pretty happy with how they turned out. Give them a try - the recipe is long, but it's really not that much work, and the result is well worth it!
- Kadhi is a spiced yogurt and chickpea flour gravy; pakoras are chickpea-flour fritters that are added at the end to stay crisp.
- Temper spices and add the yogurt-besan mix slowly over moderate heat to avoid curdling; simmer the kadhi about 30 minutes.
- Use a minimal batter for pakoras, shallow-fry at medium heat, and nestle them into the simmering kadhi only when ready to serve.
Spices
Featured in this Recipe
Preparation Instructions:
For Kadhi:
Whisk first 6 ingredients (through methi leaves) in a medium bowl. Whisk in yogurt until smooth, then whisk in water and set aside for 30 minutes.
Heat ghee in a deep skillet or sautee pan. Add cumin and methi seeds and stir until seeds start to pop and begin to darken, about 1 minute. Remove skillet from heat and let cool for a couple of minutes (this will keep the next additions from burning). Still off heat, add jalapeño, dried chile pepper, asafoetida, garlic, and ginger. Stir continuously to avoid burning ginger and garlic. Place back onto heat and slowly add yogurt-besan mixture. Bring to boil, still over medium heat, then turn heat to low and simmer for about 30 minutes while you make the pakoras.
For Pakora:
Whisk together besan, ajowan seeds, Garam Masala, and asafoetida in a small bowl.
Place onion and potatoes in a medium bowl. Toss vegetables with the 1/2 teaspoon salt and let stand 20 minutes. Sprinkle with flour mixture and toss to coat vegetables evenly. Add water and stir well to combine. The vegetables should look like they are lightly coated with a batter the consistency of pancake batter. Stir in chopped cilantro.
Fry a couple of tablespoons of the coated vegetables in about 1/8 inch of oil over medium heat. Cook until golden brown on one side, then flip and cook the other side. This should take 2-3 minutes per side. Set the cooked pakoras on a plate lined with paper towels to absorb excess oil, and when all of the pakoras are done, nestle them in the simmering kadhi until warm. Serve with additional cilantro as a garnish, if desired.
thespicehouse.com
More About This Recipe
I used Maple Hill Creamery yogurt for the kadhi as it has a nice tangy flavor to it.
Frequently Asked Questions
What exactly are kadhi and pakora?
Kadhi is a tangy, spiced gravy made from yogurt and chickpea flour. Pakoras are small fritters made with besan and vegetables, often onions and potatoes. Together they make Kadhi Pakora, with pakoras served in or alongside the kadhi.
How do I stop the kadhi from curdling?
Whisk the besan with the yogurt before adding water, and add the mixture slowly to the pan while stirring. Remove the pan from high heat when you add aromatics, return to medium, then lower to a gentle simmer. Using full-fat yogurt and steady stirring also helps prevent curdling.
How do I keep pakoras crispy in the kadhi?
Use just enough batter to coat the vegetables, fry until golden and drain on paper towels, then add the pakoras to the kadhi right before serving. For leftovers, re-crisp pakoras in a hot oven or air fryer rather than letting them sit in the gravy.
Can I make this vegan or gluten-free?
Yes. For vegan, swap ghee for neutral oil and use an unsweetened, thick plant-based yogurt. The recipe is naturally gluten-free when you use pure besan, but check labels for cross-contamination.
What should the pakora batter look like?
After tossing the vegetables with the dry besan mix, add about 4 tablespoons of water so the coating becomes the consistency of pancake batter. It should lightly coat the vegetables, not be a heavy dough.
How do I adjust the spice level?
Reduce or omit jalapeño, tien-tsin chili, and cayenne to lower heat. To make it spicier, increase those ingredients a little at a time. Taste the kadhi while it simmers and adjust seasoning before adding pakoras.
How long does the dish take and how many does it serve?
Plan about 45 to 60 minutes total: 30 minutes of kadhi simmer time plus prep and frying. This recipe serves roughly 3 to 4 people as a main with rice or roti.
What is the best way to store and reheat leftovers?
Store kadhi and pakoras separately in the fridge. Kadhi keeps 3 to 4 days. Reheat kadhi gently on low heat to avoid splitting. Re-crisp pakoras in a hot oven or air fryer for a few minutes before serving and then add to warmed kadhi.
What exactly are kadhi and pakora?
Kadhi is a tangy, spiced gravy made from yogurt and chickpea flour. Pakoras are small fritters made with besan and vegetables, often onions and potatoes. Together they make Kadhi Pakora, with pakoras served in or alongside the kadhi.
How do I stop the kadhi from curdling?
Whisk the besan with the yogurt before adding water, and add the mixture slowly to the pan while stirring. Remove the pan from high heat when you add aromatics, return to medium, then lower to a gentle simmer. Using full-fat yogurt and steady stirring also helps prevent curdling.
How do I keep pakoras crispy in the kadhi?
Use just enough batter to coat the vegetables, fry until golden and drain on paper towels, then add the pakoras to the kadhi right before serving. For leftovers, re-crisp pakoras in a hot oven or air fryer rather than letting them sit in the gravy.
Can I make this vegan or gluten-free?
Yes. For vegan, swap ghee for neutral oil and use an unsweetened, thick plant-based yogurt. The recipe is naturally gluten-free when you use pure besan, but check labels for cross-contamination.
What should the pakora batter look like?
After tossing the vegetables with the dry besan mix, add about 4 tablespoons of water so the coating becomes the consistency of pancake batter. It should lightly coat the vegetables, not be a heavy dough.
How do I adjust the spice level?
Reduce or omit jalapeño, tien-tsin chili, and cayenne to lower heat. To make it spicier, increase those ingredients a little at a time. Taste the kadhi while it simmers and adjust seasoning before adding pakoras.
How long does the dish take and how many does it serve?
Plan about 45 to 60 minutes total: 30 minutes of kadhi simmer time plus prep and frying. This recipe serves roughly 3 to 4 people as a main with rice or roti.
What is the best way to store and reheat leftovers?
Store kadhi and pakoras separately in the fridge. Kadhi keeps 3 to 4 days. Reheat kadhi gently on low heat to avoid splitting. Re-crisp pakoras in a hot oven or air fryer for a few minutes before serving and then add to warmed kadhi.
Comments