Kadhi pakoda 

Kadhi Pakora is a beloved North Indian comfort food featuring a creamy, tangy yogurt and gram flour (besan) gravy served with crisp, spiced fritters.

Ingredients Overview

For the Kadhi (Gravy): 1.5 cups sour curd (yogurt), 4–8 tbsp gram flour (besan), 1 tsp turmeric, 1 tsp red chili powder, and roughly 6–10 cups of water for a thin starting consistency.

For the Pakoras (Fritters): 1 cup gram flour, 1 sliced onion, chopped green chilies, salt, and a pinch of baking soda for fluffiness.

For Tempering (Tadka): Ghee or oil, cumin seeds, mustard seeds, fenugreek seeds (methi), curry leaves, hing (asafoetida), and whole dried red chilies. 

Step-by-Step Preparation

Prepare the Curd Slurry: Whisk the curd until smooth. Add gram flour, turmeric, red chili powder, and salt. Gradually whisk in water until you have a thin, lump-free mixture.

Cook the Kadhi: Heat oil in a large pot and add whole spices like cumin and methi seeds. Pour in the slurry and bring to a boil while stirring constantly to prevent curdling. Once boiling, lower the heat and simmer for 30–45 minutes until the raw smell of besan disappears and the gravy thickens.

Make the Pakoras: Combine pakora ingredients with enough water to make a thick, dropable batter. Deep fry small portions in hot oil until golden brown. Drain on paper towels.

Final Tempering (Tadka): In a small pan, heat ghee. Add cumin seeds, whole red chilies, and curry leaves. Once they sizzle, add a dash of red chili powder and immediately pour this hot tempering over the cooked kadhi.

Assembly: Add the fried pakoras to the simmering kadhi a few minutes before serving so they soak up the gravy without becoming too soggy. 

Would you like tips on how to make your kadhi extra sour or how to ensure the pakoras remain soft inside?