Experience The Perfect Blend Of Kadhi And Pakoras Recipe Revealed

Kadhi Pakoda combines crispy gram flour fritters with a tangy, spiced yogurt curry. The dish is simmered to perfection and garnished with coriander leaves.

Kadhi Pakoda is a traditional Indian dish made with deep-fried gram flour fritters (pakoras) simmered in a spiced, tangy yogurt-based curry. The pakoras are prepared by mixing gram flour with onions, spices, and water, then frying until golden brown. The kadhi is cooked with yogurt, gram flour, spices, and water, then simmered until thickened before adding the pakoras.

Ingredients:

For Pakoras:

1 cup gram flour (besan)
1 medium onion, finely chopped
1 green chili, finely chopped
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/4 teaspoon baking soda (optional, for fluffiness)
Salt to taste
Water (as needed to make a thick batter)
Oil for frying

For Kadhi:

1 cup yogurt (curd)
2 tablespoons gram flour (besan)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
4-5 cups water
2 tablespoons oil or ghee
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds (methi)
2 dried red chilies
A pinch of asafoetida (hing)
1 sprig curry leaves
1/2 teaspoon garam masala (optional)
Fresh coriander leaves for garnish

Instructions:

1. Prepare the Pakoras:

In a mixing bowl, combine the gram flour, chopped onions, green chilies, red chili powder, turmeric powder, baking soda, and salt. Mix well.
Gradually add water to the mixture, stirring continuously to make a thick batter.
Heat oil in a deep pan or kadai for frying. Once the oil is hot, drop spoonfuls of the batter into the oil and fry until the pakoras are golden brown and crisp. Remove and drain on paper towels. Set aside.

2. Make the Kadhi Base:

In a separate bowl, whisk the yogurt until smooth. Add the gram flour, turmeric powder, red chili powder, and salt. Mix well to avoid lumps.
Add 4-5 cups of water to the yogurt mixture, whisking continuously to create a smooth, lump-free batter.

3. Cook the Kadhi:

Heat oil or ghee in a large pan or kadai. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
Add dried red chilies, asafoetida, and curry leaves. Saut for a few seconds until fragrant.
Pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
Bring the mixture to a boil, then reduce the heat and let it simmer on low heat for 20-30 minutes, stirring occasionally.

4. Add Pakoras to Kadhi:

Once the kadhi has thickened and the raw taste of gram flour has cooked off, add the fried pakoras to the kadhi.
Let the pakoras soak in the kadhi for 5-10 minutes, allowing them to absorb the flavors.

5. Final Seasoning: