Kadhi Pakoda is a beloved North Indian dish featuring a tangy yogurt-based curry paired with fried gram flour fritters called pakoras. The curry is seasoned with spices like turmeric, red chili powder, and often includes vegetables. It’s a comforting, flavorful dish served with rice or chapati, perfect for a satisfying meal.
Here’s a simple recipe:
Ingredients for Kadhi:
- 1 cup sour yogurt (whisked until smooth)
- 3 tablespoons besan (gram flour)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 3-4 cups water
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 8-10 curry leaves
- 2-3 dried red chilies
- 1-inch piece of ginger, grated
- 2-3 green chilies, slit lengthwise
- 2 cups mixed vegetables (onions, bell peppers, cauliflower – optional)
- Chopped coriander leaves for garnish
Ingredients for Pakoras:
- 1 cup besan (gram flour)
- 1 onion, finely chopped
- 1-2 green chilies, finely chopped
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Water as needed
- Oil for frying
Instructions:
- In a mixing bowl, combine whisked yogurt, besan, turmeric powder, red chili powder, and salt. Gradually add water while whisking to form a smooth mixture. Ensure there are no lumps.
- Heat oil in a deep pan for frying. Meanwhile, prepare the pakora batter by mixing besan, chopped onion, green chilies, red chili powder, turmeric powder, and salt. Add water gradually to form a thick batter.
- Once the oil is hot, drop spoonfuls of the pakora batter into the oil and fry them until they turn golden brown. Remove and drain excess oil on paper towels. Set aside.
- In a separate pot, heat 2 tablespoons of oil. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, dried red chilies, and curry leaves. Sauté for a few seconds.
- Add grated ginger and slit green chilies. Sauté for a minute.
- Add the mixed vegetables (if using) and cook for a few minutes until slightly tender.
- Pour in the prepared yogurt-besan mixture and stir continuously on medium heat. Let it come to a gentle boil, stirring occasionally to prevent lumps.
- Simmer the kadhi on low heat for 20-25 minutes, stirring occasionally. Add the fried pakoras and cook for another 5-7 minutes.
- Adjust the consistency by adding more water if it’s too thick. Taste and adjust salt and spices if needed.
- Garnish with chopped coriander leaves and serve hot with steamed rice or chapati.
Enjoy your delicious homemade Kadhi Pakoda!
