Kadhi Pakoras

May 7th, 2008 filed under Dal (Lentils), Gluten Free, Vegetables Curry / Gravy
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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

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

Pakoras

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

Garnish

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

Method

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.

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.

Seasoning

Heat the ghee (clarified butter) lightly in a small
saucepan. Add chili powder and/or paprika (adjust to taste). 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 leavess) to the pakora batter.

If you enjoyed the recipe for Kadhi Pakoras, here are more great recipes you should try from Manjula's Kitchen.

60 Responses to “Kadhi Pakoras”

  1. sathya priya says:

    Lovely pakoras.Want to eat it now.Very tempting.

  2. […] recently started making Kadhi Pakora and Manjula's Kitchen gives the perfect proportions for water and […]

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