Kadhi Pakora

 

Authentic Kadhi Pakora Recipe: A Traditional Comfort Food for Every Occasion

Meta Description:  

Learn how to make creamy, tangy, and flavorful Kadhi Pakora with crispy pakoras in a rich yogurt-based curry. A heartwarming meal ready to impress!

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Introduction

Homemade Kadhi Pakora is a magical dish that combines creamy yogurt gravy with crispy, spicy pakoras. Perfect for any occasion, this traditional South Asian recipe is easy to make with simple ingredients like yogurt and gram flour. Serve it with chapati or rice for a comforting meal that feels like a warm hug!

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Ingredients

For Kadhi:

- 1 cup oil  

- 500g yogurt  

- 1 liter laban (buttermilk)  

- 5 tbsp gram flour (besan)  

- 1 tbsp salt (or to taste)  

- 1 tsp cumin powder  

- 1/2 tbsp coriander powder  

- 1 tbsp red chili powder  

- 1/2 tsp turmeric powder  

- 1 tsp chili flakes  

- 1/2 tbsp ginger-garlic paste  

- 3 green chilies (chopped)  

- 1 tsp garam masala  

- 1 liter water  

- Fresh green coriander (for garnish)

For Pakoras:

- 300g gram flour (besan)  

- 2 large onions (sliced)  

- 1 medium potato (grated or chopped)  

- 2–4 green chilies (chopped)  

- 1/2 bunch fresh coriander (chopped)  

- 1 pinch carom seeds (ajwain)  

- 1 tsp chili flakes  

- 1 tsp crushed coriander seeds  

- 1 tsp crushed cumin seeds  

- 1 tsp red chili powder  

- Salt to taste  

- Oil for frying

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Directions

Prepare the Kadhi:

1. Blend yogurt, laban, and gram flour until smooth with no lumps.

2. Heat oil in a deep pot, add ginger-garlic paste, and sauté for 2–3 minutes.

3. Mix in salt, cumin powder, coriander powder, red chili powder, turmeric, and a splash of water.

4. Cook the spices for 1–2 minutes until aromatic.

5. Add another tablespoon of water, cover, and cook until oil separates.

6. Strain the oil and set aside for later.

7. Turn off the heat. Gradually add the blended yogurt mixture.

8. Add 1 liter water and stir thoroughly.

9. Turn the heat back on. Stir continuously until the mixture comes to a boil.

10. Add chili flakes and chopped green chilies.

11. Let it cook on medium flame until the kadhi thickens and oil floats on top.

Prepare the Pakoras:

1. In a large bowl, mix gram flour with all the dry spices.

2. Slowly add water to make a thick, sticky batter.

3. Fold in sliced onions, grated potato, chopped green chilies, and coriander.

4. Heat oil in a pan over medium heat.

5. Drop spoonfuls of batter into hot oil and fry until golden brown and crispy.

6. Fry all the batter in batches to make pakoras.

7. Once fried, gently add the pakoras to the kadhi.

8. Pour the reserved oil over the kadhi for enhanced flavor.

9. Sprinkle garam masala and garnish with fresh coriander.

10. Serve hot with rice or chapati.

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How to Prepare

First, blend the yogurt, laban, and gram flour until creamy and smooth. Heat oil, then sauté the ginger-garlic paste and spices for a fragrant base. Carefully cook until the oil separates. Set the oil aside, mix the yogurt blend into the pot, and add water. Bring the mixture to a boil, stirring constantly to prevent curdling. Simmer until thick.

For the pakoras, mix gram flour with spices, then fold in vegetables. Fry small portions until golden and crisp. Combine the pakoras into the kadhi, pour the reserved oil on top, and sprinkle with garam masala and coriander. Serve immediately for the best flavor.

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Preparation Time

- Blending yogurt and mixing spices: 10 minutes  

- Cooking Kadhi: 30–35 minutes  

- Preparing pakora batter: 10 minutes  

- Frying pakoras: 20 minutes  

- Final assembly and garnishing: 5–7 minutes  

Total Preparation Time: Approximately 1 hour 15 minutes

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Servings

This recipe serves 6 to 8 people generously, making it perfect for family gatherings or a cozy weekend feast.

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FAQs

1. Can I make Kadhi Pakora without buttermilk (laban)?

Yes, you can substitute laban with extra yogurt and water. Blend until smooth to maintain the creamy texture.

2. How do I prevent my kadhi from curdling?

Always stir continuously while bringing kadhi to a boil and cook on medium flame to avoid curdling.

3. Can I bake pakoras instead of frying?

Yes, you can bake pakoras at 180°C (350°F) until golden, but they will be slightly less crispy compared to frying.

4. How long can Kadhi Pakora be stored?

Kadhi Pakora can be stored in the refrigerator for up to 2 days. Reheat gently on low flame before serving.

5. What is the best side dish with Kadhi Pakora?

Steamed basmati rice or warm chapatis pair perfectly, making a complete and satisfying meal.

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Conclusion

A bowl of Kadhi Pakora is pure comfort food, rich in flavors and steeped in tradition. Each spoonful brings together creamy kadhi and crispy pakoras, delivering a burst of taste that’s truly unforgettable. It’s a dish that ties families together, often reminding one of home, celebrations, and cozy afternoons. 

Despite its royal taste, making Kadhi Pakora at home is not daunting. With a little patience and the right steps, anyone can create this masterpiece. Whether you’re new to South Asian cuisine or an experienced cook, this recipe will surely earn you compliments. So, gather your ingredients, put on some music, and let your kitchen be filled with the heartwarming aroma of authentic Kadhi Pakora. Happy cooking!