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.
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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.
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