Kadhi Recipe | Kadhi Pakora

Kadhi Pakora is a tantalising flavoursome North Indian curry made with yogurt (curd), chickpea flour (besan) and few spices. It is vegetarian, gluten free and can be served with roti or steamed rice.

The two main ingredients that form the base of this Indian curry are besan (gram flour / chickpea flour) & yogurt (curd). Besan is a pale yellow coloured gluten-free, high protein flour made with ground split chana dal (bengal gram). It can be used in gravy, curries, desserts, as binding agent in fritters or kofta like lauki kofta or pancake recipes like besan chilla.

To make kadhi, we specifically use sour curd or yogurt as this curry is supposed to taste slightly sour. The word ‘pakoda‘ means fritters in english and are included to add bite to the curry & make it more filling. They are also made with gram flour.

Kadhi Pakora can be served with both roti or chawal (steamed rice) but my favourite combo will always be ‘kadhi chawal’. A hot steaming bowl of kadhi chawal with some tadka (tempering) on top, makes for an absolute soulful comfy meal on any winter day.

There are different types of kadhi like Gujrati Kadhi, Punjabi Kadhi, Rajasthani Kadhi etc as each state in India has its own recipe with minor variations. Rajasthani kadhi is thinner in consistency whereas Gujrati kadhi is slightly on sweeter side. In Punjabi kadhi, onion-garlic is used & is accompanied by some crunchy onion pakora (fritters).

The kadhi recipe I have shared here is quite simple and requires just few basic ingredients. It is especially a good option when you are out of veggies & don’t want to rush to fetch groceries. I have made it without onion but if you wish you can add sliced onions or minced garlic while sautéing the spices.

Kadhi is derived from the word ‘kadhna’ which mean slow cooking. It always tastes so much better when cooked on low flame for at least 30-40 minutes. The slow cooking gives curry the time to absorb all flavours & eliminates raw taste of besan & yogurt.

Which type of yogurt should be used for making kadhi?

Kadhi tastes spicy, slightly sour and it gets it sourness from the use of sour yogurt. If you are using fresh yogurt to make this curry, then leave it on kitchen counter for 2-3 hrs in summer season or overnight in winter season so that it naturally becomes sour.

What to do if kadhi is not sour?

Sometimes after kadhi is ready, it may not taste sour enough. To make it sour instantly, you can squeeze some lemon juice or add some amchoor powder (dry mango powder). If you have citric acid, you can even a small amount of it to make kadhi sour.

How to make pakora (fritters) for kadhi?

To make pakora for kadhi, we first prepare a thick mixture of chickpea flour (besan), yogurt, salt & baking soda. A pinch of baking soda make the pakora light & fluffy. Spoonfuls of this mixture is dropped in hot oil to make pakora.

If you don’t want to deep fry pakora, then you can even make them with very little oil in appe pan (both methods shown in this post).

• Prep Time: 5 minutes
• Cook Time: 30 minutes

Ingredients: (Serves 4)

• Gram flour / Chickpea Flour (Besan) – 1/2 cup
• Yogurt (Curd) – 2 cups (400 gms)
• Water – 4 cups (divided)
• Turmeric (Haldi) – 1 tsp
• Red Chilli Powder – 3/4 tsp
• Mustard Oil* – 2 tbsp
• Fenugreek seeds (Methi) – 1/2 tsp
• Dried Red Chillies – 2
• Asafoetida (Heeng) – 1/4 tsp
• Ginger (grated) – 1 tsp (optional)
• Salt – 1 tsp (to taste)
• For pakora (fritters):
  • Chickpea flour (besan) – 1/2 cup
  • Water – 1/4 cup (or as required)
  • Salt – A big pinch
  • Cooking soda – A pinch
• For tempering:
  • Ghee – 1 tbsp
  • Red Chilli Powder – 1/2 tsp

Notes:

1. *In authentic Kadhi recipe we always use mustard oil for cooking. If you find its aroma too strong for your liking, replace it with any other cooking oil or ghee.
2. Preferably try to use curd or yogurt which is slightly sour or else add 1 to 2 tsp amchoor (dry mango powder) while kadhi is simmering.

Directions:

Step 1:
Add yogurt, besan (chickpea flour), red chilli powder & turmeric to a large bowl. Mix well using a whisker to remove any lumps. Once you get smooth mixture, add 3 cups of water & mix once again. Keep it aside.

Step 2:
Heat mustard oil in a pan. Add whole dried red chillies, ginger, heeng and methi seeds (If you wish you can also add rai and few curry leaves at this step). When the spices begin to release aroma, turn the flame to low or switch it off (to prevent kadhi from splitting).

Step 3:
Add the yogurt-besan mixture prepared in step 1 to these sautéed spices while mixing continuously. Add salt to it & then turn on the flame. Bring the mixture to boil first and then simmer. Add 1 cup water more & simmer for 25-30 minutes. Stir it every 5-10 minutes while scraping the sides of pan.

(Note: If curd you are using is not sour, then also add 1/2 to 1 tsp amchoor at this step. While Kadhi is simmering, let’s prepare pakora for it).

Step 4:
Take besan (chickpea flour), salt & baking soda in a small bowl. Add water gradually to it while whisking continuously to make a smooth thick batter. Whisk well to incorporate air into it.

Step 5:
Heat oil in a frying pan. Drop spoonful of this mixture in hot oil using your hands or with the help of two spoons.

Fry them on medium low flame while stirring in between till they are golden brown from all sides. Once done, strain them use a slotted spoon & transfer on a kitchen tissue. Keep aside. (Appe pan method is explained at the end of post).

Step 6:
After 25-30 minutes, you will notice how kadhi thickens up. Taste and adjust salt or add amchur (if it is less sour as per your liking). If it has become too thick, add 3-4 tbsp water to adjust the consistency.

Step 7:
Add pakora or fritters to it. Stir gently. Cook for another 10 minutes so that fritters absorbs the curry. (Tip: Don’t cook or mix too much after adding pakora as they can break easily. Add them just 10 minutes before serving.)

Step 8:
Tempering is added to the kadhi just before serving. Heat ghee in a small pan, add chilli powder to it and switch off the gas in 5-10 seconds (to avoid red chilli powder from burning). Pour it immediately over kadhi & stir gently. Enjoy yummy hot steaming kadhi pakora with roti or steamed rice.

How to make pakoda in appe pan?

If you don’t want to deep fry pakora, you can also make them in appe pan. It takes very little oil and comes out to be equally good.

1. Add few drops of oil or ghee in each hollow and brush it well using a silicon brush.

2. Prepare the pakora batter as explained in the steps above. Drop spoonfull of it in each cavity of the appe pan.

3. After 2-3 minutes, turn the pakora one by one with the help of knife so that they are cooked from other side as well. Drizzle some oil near the edges of pakoda. Once they are cooked from all sides, add them to the kadhi (continue from step 6).

Tips:

1. How to save kadhi from splitting or curdling?
Sometimes when you add the yogurt besan mixture in hot oil it gets split. To prevent splitting, turn off the gas before adding the mixture as it brings the temperature of pan down. Also, add salt once kadhi has come to boil. Adding salt in initial steps can cause the kadhi to curdle.

2. How to know kadhi is ready?
Kadhi will be ready when it becomes slightly thicker & changes its colour from pale yellow to slightly dark yellow. Also you will notice the fat floating on its surface.

3. What to do if kadhi becomes thick?
While slow cooking if the kadhi becomes too thick, add some water or buttermilk (thin mixture of yogurt & water). You can follow this method while reheating too.

Hope you would like this kadi recipe. More Indian vegetarian recipes:

• Dal Palak
• Shahi Paneer
• Dal Fry (Dhaba style)
• Mushroom Masala Curry

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(P.S: This recipe was originally published on 20th Nov’2015 & has been updated with better images & additional tips.)

If you try this kadhi pakora recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.

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