Kadhi Pakora Recipe

Kadhi pakora is a popular and flavorful North Indian dish that consists of deep-fried pakoras (fritters) served in a tangy and spiced yoghurt-based gravy. This traditional Punjabi kadhi pakora recipe is loved for its rich flavours and comforting taste.

We will learn how to make kadhi pakora step by step and explore some tips to make the pakoras soft and the kadhi healthier.

History of Kadhi Pakora Recipe

The Kadhi pakora recipe has its roots in Punjabi cuisine, where it is considered a staple dish. It is believed to have been introduced during the Mughal era and has since become a classic dish in North India. Kadhi pakora is often associated with special occasions and festivals, and its popularity has spread across the country.

Kadhi Pakora Ingredients

To make this kadhi pakora recipe, you will need the following kadhi pakora ingredients:

For Pakoras:

• 1 cup gram flour (besan)
• 1 small onion, finely chopped
• 1 small potato, peeled and grated
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Oil for deep frying

For Kadhi Gravy:

• 1 cup plain yoghurt
• 3 tablespoons gram flour (besan)
• 2 cups water
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds (methi)
• 1/2 teaspoon mustard seeds
• 2 dried red chilies
• 4-5 curry leaves
• 2 tablespoons oil
• Salt to taste

Instructions

1. In a mixing bowl, combine gram flour, finely chopped onion, grated potato, red chilli powder, turmeric powder, and salt for pakoras.
2. Gradually add water to the mixture and whisk until you achieve a smooth batter consistency.
3. Heat oil in a deep pan for frying the pakoras.
4. Drop small portions of the batter into the hot oil and deep fry until they turn golden brown.
5. Remove the fried pakoras from the oil and set them aside on a paper towel to absorb excess oil.

Preparing the Kadhi Gravy

1. In a separate bowl, whisk plain yoghurt and gram flour together until no lumps remain.
2. Heat oil in a deep pan or kadhai and add cumin seeds, fenugreek seeds, mustard seeds, dried red chilies, and curry leaves. Let them splutter.
3. Add the yoghurt and gram flour mixture to the pan and stir well.
4. Add water gradually while stirring continuously to avoid any lumps.
5. Add turmeric powder, red chilli powder, and salt to the kadhi gravy.
6. You can also use Kadhi Masala to makes this sumptuous gravy even more delightful, aromatic, and easy to cook
7. Let the kadhi simmer on medium heat for 10-15 minutes until it thickens and the raw taste of gram flour disappears. Stir occasionally.

Adding Pakoras to the Kadhi

1. Once the kadhi has thickened, gently add the fried pakoras to the gravy.
2. Let the kadhi pakora simmer for another 5 minutes to allow the flavours to blend together.
3. Taste and adjust the seasoning according to your preference.
4. Remove from heat and garnish with freshly chopped coriander leaves.
5. Serve the kadhi pakora hot with steamed rice or roti. It makes for a wholesome and satisfying meal.

Tips on how to make kadhi pakora soft

1. To make soft pakoras, ensure that the batter is of the right consistency, not too thick or thin. Adjust the water accordingly.
2. Adding a pinch of baking powder to the batter of pakoras also makes them fluffy.