Kadhi pakora is a beloved regional dish that pairs crispy onion fritters with a deeply savoury and tangy yoghurt based gravy. Making it requires patience as the gravy needs to simmer slowly to develop its characteristic rich flavour and creamy texture. Served over a mound of hot steamed rice it provides an incredibly comforting and hearty meal that is perfect for weekend lunches.
The secret to a truly spectacular kadhi lies in the quality of the yoghurt. You need sour yoghurt to give the gravy its signature tang. If your yoghurt is too fresh the resulting dish will taste flat. Whisking the yoghurt thoroughly with gram flour creates the base. You must ensure there are absolutely no lumps before you add water and set it on the stove.
Cooking the kadhi is a test of patience. It must simmer on a low flame for a considerable amount of time. This slow cooking removes the raw taste of the gram flour and allows the spices to infuse completely. While the gravy bubbles away you can focus on the pakoras. These fritters are made with sliced onions, gram flour, and a heavy pinch of carom seeds. Frying them until they are golden ensures they hold their shape when submerged in the hot liquid.
The final step is the tempering which brings the whole dish to life. Heating ghee and frying dried red chillies, mustard seeds, and curry leaves creates a highly aromatic oil. Pouring th
Read MoreIn a large bowl whisk the sour yoghurt and half a cup of gram flour together until completely smooth and lump free.
Add the turmeric powder, half of the red chilli powder, and the water to the yoghurt mixture. Whisk well to combine everything evenly.
Pour this mixture into a heavy bottomed pot and set it over medium heat. Stir continuously until the liquid comes to a full boil.
Once boiling lower the heat and let the kadhi simmer gently for thirty minutes stirring occasionally to prevent the bottom from burning.
While the kadhi simmers prepare the pakora batter by mixing the sliced onions, the remaining cup of gram flour, carom seeds, and a pinch of salt with a little water.
Heat oil in a deep pan and drop small spoonfuls of the onion batter into the hot oil.
Fry the pakoras until they turn golden and crisp on all sides. Drain them on paper towels and set them aside.
After the kadhi has simmered and thickened to a creamy consistency add salt to taste and gently drop the fried pakoras into the pot. Let them soak for five minutes.
For the tempering heat the ghee in a small pan. Add the mustard seeds, cumin seeds, fenugreek seeds, crushed garlic, and dried red chillies. Let them splutter and release their aroma.
Pour the hot tempering directly over the simmering kadhi. Garnish with chopped fresh coriander leaves and serve hot with steamed rice.
Curdling usually happens if you stop stirring the mixture before it reaches its first boil or if the heat is too high. Stirring continuously is essential to keep the gravy smooth.
You can but the signature tangy flavour will be missing. If your yoghurt is too fresh try adding a squeeze of lemon juice at the very end of cooking.
Hard pakoras occur if the batter is too thick or if you fry them on a very high flame which cooks the outside too quickly. Adding a tiny pinch of baking soda to the batter helps make them soft.
It is highly recommended to add salt only after the kadhi has simmered and thickened. Adding it at the beginning increases the chances of the yoghurt curdling.
It stays fresh in the fridge for up to three days. The pakoras will absorb liquid and become very soft so you might need to add a splash of hot water when reheating.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
