Kadhi Pakora is a famous north Indian dish, made using yogurt as the base for the gravy. There are several variations of this recipe that can be found in the states of Punjab, Gujarat, Delhi, Rajasthan, etc.,
Here I have shared my version of the gravy that I learned from my friend who is from Punjab. Whenever I ask her what’s her dinner the replay will be Kadhi Chawal mostly 🙂 so I tired her recipe and I am following the same recipe till now and everyone in home loves it.
I love to add the pakora’s at the time of serving so that it remains crisp. The gravy has mild sour taste coming from the yogurt and flavor from the spices. It’s a best accompaniment for white rice.
So here goes the recipe:
Sliced onion – 1 cup
Gram flour – ¾ cup
Water – 4 tablespoons
Turmeric powder – a pinch
Red chili powder – ½ teaspoon
Garam masala – ½ teaspoon
Salt to taste
Oil for deep frying
Yogurt – 1 cup
Water – 2 cups
Gram flour – ¼ cup
Turmeric powder – ½ teaspoon
Red chili powder – 1 teaspoon
Garam masala – 1 teaspoon
Coriander leaves for garnish
Oil – 2 tablespoons
Mustard seeds – ½ teaspoon
Fenugreek seeds – ¼ teaspoon
Cumin seeds – 1 teaspoon
Chopped garlic – 1 teaspoon
Chopped ginger – 1 teaspoon
Red chili – 2
Thinly sliced onions – ¼ cup
Curry leaves – 8
Asafetida – 1/4 teaspoon
- In a heavy bottom pan, add the yogurt and whisk it to a smooth mixture.
- Now add the gram flour and spices one by one (Turmeric, red chili, garam masala) and mix it.
- Add the water and salt and whisk it without any lumps, yogurt mixture is ready, heat up the mixture and cook it on a low flame for 15 to 20 minutes until the mixture thickens.
- Meanwhile we can prepare the onion pakoras, in a bowl add the sliced onions, gram flour and spices (turmeric, red chili, garam masala) and mix it well.
- Add some salt and water, mix it.
- The pakora batter should not be too thick or thin. It should be in dropping consistency.
- Heat some oil to deep fry the pakoras. Fry it until the pakoras are crispy and golden brown in color.
- Once done, transfer the pakoras to a tissue to remove excess oil.
- By the time our kadhi must be ready. Switch off the flame.
- Do the tempering by adding the ingredients given in the “For tempering” section one by one.
- Pour the tempering over the Kadhi and add the pakoras at the time of serving.
- Add some coriander leaves for garnishing.
- Enjoy the kadhi with steamed rice, roti, naan, etc.
Yogurt is the main ingredient here so it’s better to use sourd curd for this recipe.
Few recipes do the tempering for Kadhi first and proceed with that, you can do whatever you like.
While tempering, frying the onions to golden brown is must to get good taste.
If your pakoras doesn’t turn crispy, add a tablespoon of rice flour to the pakora batter and then drop the pakora into the oil.