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Kadhi Pakoras

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Kadhi, a blend of yogurt and besan (gram flour) with besan pakoras, is served with plain white rice. This dish is popular throughout India.

Serves 2-3.

Kadhi PakorasIngredients:

for the Kadhi:

  • 1 cup yogurt
  • 2/3 cup gram flour (besan)
  • 6 cups water
  • 2 tablespoons ghee (clear butter)
  • Pinch of asafetida (hing)
  • 1/2 teaspoon fenugreek seeds (mathi)
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 4 whole red chilies
  • 2 bay leaves
  • 1/2 teaspoon red chili powder
  • 1 teaspoon salt
  • Pinch of citric acid if needed to give more sourness to Kadhi

for the Pakoras:

  • 3/4 cup besan (Gram flour)
  • About 2/3 cup water

for Garnish:

  • 1 teaspoon of ghee or clear butter
  • 1/4 teaspoon of red chili powder or paprika

Method

Making Kadhi

  1. Mix gram flour and turmeric with yogurt until smooth. Add three cups of water slowly and mix well.
  2. Heat the oil in a saucepan. Test the heat by
    adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add the asafetida, fenugreek seeds, and cumin
    seeds.
  3. When the cumin seeds crack, add the bay leaves, whole red chilies, and red chili powder.  Stir for a few seconds. Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
  4. Add three cups of water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook an hour and a half, stir
    occasionally. To adjust thickness, add boiled water.

Making Pakoras

  1. Mix besan with 2/3 cup of water until batter is smooth and thick. Whip the besan batter two to three minutes in a circular motion using a spoon, until light and fluffy.
  2. Fry the pakoras in ½ inch of oil in a flat frying pan over medium heat. (Don’t use enough oil to cover the pakoras; they will be softer and fluffier if fried in shallow oil.
  3. To test, drop one drop of batter into the oil. The batter should form a ball on the surface of the pan, but not change color right away
  4. Place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown.
  5. After frying, soak the pakoras in room-temperature water for ten minutes.
  6. Squeeze the pakoras gently to remove the water, taking care not to break them.
  7. Add the pakoras to the kadhi and boil on low to medium heat for ten minutes.

Making the Seasoning:

  1. Heat the ghee (clarified butter) lightly in a small saucepan.
  2. Add chili powder and/or paprika (adjust to taste).
  3. Pour over the kadhi when ready to serve.

Variations

  1. Add one cup chopped spinach to the kadhi just before adding the pakoras for extra flavor and color.
  2. Add one tablespoon dry fenugreek leaves (dry mathi leaves) to the pakora batter.

61 thoughts on “Kadhi Pakoras

  1. hi aunty, i’m pinky your all recipes were fab n i dint know the proper way to prepare these food thanks for helping me like mother because my dad n mom separated wen i was small…. so from cooking your recipes i ll make my papa happy…. :) please send some tips for making good food, my request is for all didis,auntys n grandma too… :) thank u… :)

  2. Dear Manjula,

    can you please tell me if i can just leftover pakoras (which are made one day before) in the khadi? Would it work?

    Thanks for your answer

  3. Hello Manjula,

    i would ask you if i can leftover pakoras (which made one day before) just put in the ready kadhi? Would it works?

    Thank´s for your answer

  4. Hello Manjula Auntie,

    I have prepared alomst all of your recipes. Your Aloo Gobi and Daal Makhni are all time favorites in my family. Keep posting and thank you

    Manira

  5. Manjula Aunty,
    Thank you for your wonderful recpies. I have made the kadhi, but not the pakoras. I added vegetables and it was delicious.
    Bhavi.

  6. Hello Auntie ji
    I’m trying to use the least amount of oil possible and am wondering if it is possible to cook pakoras in a manner other than frying. Thank you so much for your wonderful recipes, greatly enjoyed by my family. Kelly

  7. Thank you for the recipe, it was very easy to make and very tasty. Sri Sri Radha Giridhari, our deities here at New Govardhana Dhama in San Diego certainly enjoyed it with their puris, hot milk, and mysore pak tonight.

    Hare Krsna

  8. Namasteji,Manjulaji,
    thanks so much for sharing your recipes.They are easy to prepare and so tasty!
    from Reunion island,
    zahra

  9. Hi Manjulaji
    My compliments on your fail proof recipes! I had some aloo pakoras left and have question on mixing that in the yogurt blend instead of the bland pakoras. Your thoughts are appreciated.
    Renuka

  10. Thanks a lot Manjulaji.Your delicious and mouth watering recipes are so accurate…………….its amazing…..i m learning a lot from you everyday.

    God bless you and your family……….
    Thank you once again.

  11. Thanks Manjula ji for this great recipe. I really wanna thank you for your other delicious & mouth watering recipes. I must say that you put really good efforts to make us learn how cooking is done perfectly. I have learnt a lot from you. Whenever I watch you cooking its feels as if my own mom is cooking for me :-)

    God bless you & your family….!!!!

    Kuku

  12. two points for clarity
    1) agree the besan must be sieved and warm water maybe is better add in small increments slowly while continuing to mix with a spoon or hand blender
    2) to prevent lumpy hold the salt till later
    3) also continuous stirring when the Karhi starts heating up u cannot walk away must stir till rolling boil otherwise the karhi may fragment/or particulate .

  13. Hello

    My mother makes the kadhi almost the same way… although I always wanted to try making it myself but never had the confidence, because I never followed my mother to the kitchen to learn the process… which I regret.
    I really want to thank you for the video. Not only it helped me learn but gave me the confidence to try this recipe right now.

    This was my first visit to your kitchen… but I think I’m gonna continue visiting you from now on :)

    thanks

    Subaika
    (Houston, Tx)

  14. hi manjula,
    You made cooking so easy and delicious. Now I dont have to ask any one else because now whenever I have to make something i just see your recipe and good thing your recipe are very simple and easy. tahnks a looooooooooot for your help.
    Akvinder

    1. hi nina,
      sour yoghurt makes good taste so u can take out curd from the refrigerator a day before u make kadhi. u can even try buttermilk for this.this also goes well.
      last time when i made kadhi i used buttermilk along with half of curd and it came out very delicious.

  15. Hi Manjula Ji
    whenever I amek kadhi, it leave particles .. i never get the creamy consistency . would you know the reason?

    1. hi jyoti,

      your problem could be because of the besan. For smooth even texture, you should sieve the besan before adding to the yogurt mixture.i use a manual egg beater and put the besan in small quantities in the yogurt, that way i can make sure there are no lumps. See if that works for you!

  16. namaste manjula ji….
    can i use buttermilk instead of yogurt…..for making this dish….
    rest ur dishes are all fabulous mst say this……
    may god bless u

  17. hello manjula ji ,
    i want to make this kadhi pakoda for at least 15ppl plz tell me the qauantities of ingredient used .
    \thankyou

  18. Hi,
    I made this yesterday but I think my yogurt was not very sour, hence the kadi lacks the tanginess – is there anyway to fix this?

  19. hi mam,
    i saw some of ur cookery videos.its vry nice.if u try any new dishes.send me 2 my mail id.its vry useful 2 me .I need 1 help ,im studying mbbs,im staying in hostel.at morning i want 2 make easy dish fastly & tasty too.send me some recipes.

  20. Hamida, in my opinion the pakoras need spices.
    I add salt, red chili powder, and cumin powder to the pakora batter. Put the same amount as you would for any besan pakora. I sometimes add crumbled dried methi (fenugreek) leaves to the pakora batter too – probably about 2 tablespoons for this recipe.
    Jaya

  21. I made this today and the kadhi was just okay and the pakoras were tasteless. I don’t know why that happened but it just turned out very bad. The pakoras didn’t have any taste in it and I had to throw away the entire dish. Is it because the pakoras didn’t have salt or any type of spice in it?

  22. Manjula Jee,

    Your recpies remind me of my late mother’s cooking … Thank you for sharing your wealth with us. I am making the Kadhi tonight …. and it just looks like my mom’s and I am sure it will taste as good …

    Thanks,
    SK

  23. FYI: Find dry fenugreek leaves in the Indian/Pakistani grocery store sold as “Kasoori Methi”.
    “Methi” means fenugreek and is pronounced as “may-tee”.

  24. Dear Manjulaji,
    I just made this today for dinner and it came out very well! I liked the flavor a lot. I had always made Kadhi with garam masala (my family’s recipe), but I like your recipe better without the garam masala – nothing I need to mention to my mother-in-law :)

    I used a couple of teaspoons of lemon juice to make it more “khatta” (sour) as I didn’t have citric acid in the house.
    Thank you again for providing such RELIABLE recipes.

  25. I saw ur video on Youtube & in that i read about ur website…it is excellent way to teach veg. cooking…Me & my whole family is vegetarian……& it is amazing that been in USA from so log u r still vegetarian.Now i will always refer ur site for recipes.

  26. Thank you Aunty…I am following all your recipes and found them easy to follow. you are simply fascinating and I see my mothers image in you..Keep posting new recipes as I have become a better cook solely because of you..

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