Kadhi Pakora Recipe
Introduction
Kadhi Pakora is a beloved North Indian comfort dish, particularly enjoyed in Punjabi households. This flavorful combination of tangy yogurt curry and fluffy gram flour pakoras (fritters) is perfect for pairing with steamed rice or roti. With its aromatic spices and rich texture, Kadhi Pakora is an ideal dinner recipe to savor on a relaxing evening. This recipe will guide you through making a perfectly smooth, thick kadhi paired with crispy pakoras, topped with a fragrant tadka (tempering) for added flavor.
Ingredients & Nutritional Information
| Ingredient | Quantity | Notes |
|---|---|---|
| For Pakoras (Fritters) | ||
| Gram flour (Besan) | 1 cup | Main ingredient for pakoras |
| Green chilies | 2, finely chopped | Adds heat to the pakoras |
| Onion | 1, finely chopped | Adds texture and flavor |
| Potato | 1, finely chopped | Optional, adds richness |
| Celery seeds (Ajwain) | 1/2 tsp | Helps in digestion |
| Baking soda | 1/2 tsp | Makes pakoras light and fluffy |
| Salt | To taste | As per preference |
| Water | As needed | To make a thick batter |
| Oil | As needed | For deep frying |
| For Kadhi (Yogurt Curry) | | |
| Curd (yogurt) | 500 grams, whisked | Tangy base for the kadhi |
| Gram flour (Besan) | 3 tsp | Thickens the kadhi |
| Turmeric powder | 1/2 tsp | Adds color and mild earthiness |
| Green chili | 1, finely chopped | Adds spice to the curry |
| Ginger | 1/2 inch, grated | Adds warmth and aroma |
| Water | 2 cups | Adjusts the consistency |
| Salt | To taste | As per preference |
| For Tempering (Tadka) | | |
| Ghee | 1 tsp | Traditional for enhanced flavor|
| Mustard seeds | 1/2 tsp | Adds nutty flavor |
| Curry leaves | 4 | Adds aroma |
| Kashmiri red chili powder | 1/2 tsp | Adds color without extra heat |
| Dry red chili | 1 | Adds a mild heat and flavor |
| Asafoetida (Hing) | 1/4 tsp | Adds a unique flavor and aids digestion |
| Fresh coriander leaves | Handful, chopped | For garnish |
| Nutritional Information per Serving (approximate) | ||
|---|---|---|
| Calories | 300 | kcal |
| Protein | 10 | g |
| Fat | 12 | g |
| Carbohydrates | 38 | g |
| Fiber | 5 | g |
Instructions
Step 1: Preparing the Pakoras
- Heat the Oil: Place a deep frying pan on low heat and add oil for frying the pakoras. Let the oil heat up while preparing the batter.
- Prepare the Batter: In a mixing bowl, combine 1 cup of gram flour, finely chopped green chilies, onion, potato (if using), celery seeds, baking soda, and salt. Gradually add water to make a thick batter.
- Fry the Pakoras: Once the oil is hot, drop small portions of the batter into the oil using a spoon or your fingers. Fry on low to medium heat, turning occasionally, until the pakoras are golden brown and cooked through.
- Drain the Pakoras: Remove the fried pakoras with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil. Set them aside.
Step 2: Preparing the Kadhi
- Whisk the Curd Mixture: In a large mixing bowl, whisk together the curd (yogurt) and gram flour until smooth. This prevents lumps in the kadhi. Gradually add 2 cups of water while whisking to create a smooth, thin batter.
- Add Spices: Stir in turmeric powder, finely chopped green chili, grated ginger, and salt. Mix until all the spices are well-incorporated into the yogurt mixture.
- Cook the Kadhi: Pour the yogurt mixture into a heavy-bottomed saucepan or pot. Place it on low heat and cook, stirring continuously until it starts to boil. This step is crucial to avoid curdling.
- Simmer the Kadhi: Once it reaches a boil, reduce the heat and let it simmer for about 20 minutes. Stir occasionally to ensure the kadhi doesn’t stick to the bottom.
- Add Pakoras: After 20 minutes, add the fried pakoras to the simmering kadhi and cook for an additional 5 minutes, allowing the pakoras to absorb some of the kadhi’s flavors.
Step 3: Preparing the Tempering (Tadka)
- Heat the Ghee: In a small pan, heat 1 teaspoon of ghee over medium heat.
- Add Tempering Ingredients: Once the ghee is hot, add mustard seeds and let them crackle. Add curry leaves and a dry red chili, stirring for about 30 seconds until fragrant.
- Add Spices: Add a pinch of asafoetida (hing) and Kashmiri red chili powder for color. Mix well and immediately pour this tempering over the hot kadhi.
Step 4: Garnishing and Serving
- Garnish: Sprinkle freshly chopped coriander leaves over the kadhi for a burst of color and flavor.
- Serve: Serve the Kadhi Pakora hot, paired with steamed rice or roti, and enjoy with a side of kachumber salad for a complete meal.
Tips for Perfect Kadhi Pakora
- Whisking the Yogurt and Gram Flour: Ensure there are no lumps for a smooth and creamy kadhi.
- Slow Cooking: Always cook kadhi on a low flame for a thicker consistency and to prevent curdling.
- Frying Pakoras on Low Heat: Fry pakoras slowly on low heat to ensure they cook evenly and don’t remain raw in the center.
- Add Pakoras Just Before Serving: For crispier pakoras, add them to the kadhi just before serving, as they can become overly soft if left in the kadhi for too long.
Enjoy this hearty Kadhi Pakora recipe that beautifully balances tanginess from yogurt, warmth from spices, and the comfort of crispy pakoras. Perfect for a cozy, comforting dinner, this traditional dish is sure to satisfy with every bite.
