Скачать или смотреть How to make Kadhi Pakora

Kadhi pakora — one of my all-time favourites! Tangy, creamy kadhi with crispy pakoras and a tadka full of flavour.💛

Give it a try and let me know what you think. Come on ya!
Head to my YouTube channel for the full recipe.

Ingredients:

For Kadhi:
• 1 cup curd (slightly sour is best)
• 2–3 tbsp besan (gram flour)
• 3–4 cups water
• 1 tsp turmeric powder
• Salt to taste

For Tempering (Tadka):
• 2 tsp oil or ghee
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• A pinch of hing (asafoetida)
• 1 dried red chilli
• 8–10 curry leaves
• 1/2 tsp fenugreek seeds (methi)
• 1/2 tsp red chilli powder

For Pakoras:
• 1 cup besan (gram flour)
• 1/2 onion, thinly sliced
• 1–2 green chillies, chopped
• Handful of chopped coriander
• Salt to taste
• A pinch of baking soda (optional for fluffiness)


Method:

1. Prepare the Kadhi Mixture:
• In a large bowl, whisk curd and besan until smooth.
• Add turmeric, salt, and water to make a thin, lump-free mixture.
• Set aside.

2. Prepare the Pakora Batter:
• Mix besan, chopped onions, green chillies, coriander, salt, and soda.
• Add little water to make a thick batter.
• Heat oil in a pan and fry spoonfuls of the batter till golden and crispy.
• Keep pakoras on a tissue to drain excess oil.

3. Cook the Kadhi:
• In a deep pan, pour the curd-besan mixture.
• Bring it to a boil, then simmer for 20–30 mins, stirring occasionally.
• The kadhi should thicken slightly and lose its raw besan smell.

4. Add Pakoras:
• Add the pakoras into the kadhi and let them soak for a few minutes.

5. Add Tempering (Tadka):
• Heat oil/ghee in a small pan.
• Add mustard seeds, cumin, hing, red chilli, methi seeds, curry leaves.
• Once they splutter, turn off heat and add red chilli powder.
• Pour this tadka over hot kadhi.
Kadhi Pakora is ready!