Pakistani
Kadhi Pakora
A Punjabi Pakistani yogurt-and-besan kadhi simmered until tangy and silky, with soft onion pakoras tucked into the golden gravy. It is finished with a fragrant tarka of cumin, dried red chilies, and curry leaves, best served with steamed rice.
Watch it madeIjaz Ansari Food Secrets · 12:09
Ingredients
- Plain yogurt, slightly sour1 cup
- Gram flour (besan), for kadhi1/4 cup
- Water3 1/2 cups
- Turmeric powder3/4 tsp
- Red chili powder1 tsp
- Salt1 1/4 tsp, or to taste
- Garlic paste1 tsp
- Ginger paste1 tsp
- Oil3 tbsp, plus more for frying
- Cumin seeds1 tsp
- Fenugreek seeds1/4 tsp
- Dried red chilies3
- Curry leaves8 to 10
- Gram flour (besan), for pakoras1/2 cup
- Onion, thinly sliced1 small
- Green chili, finely chopped1
- Fresh coriander, chopped2 tbsp
- Crushed coriander seeds1/2 tsp
- Carom seeds (ajwain)1/4 tsp
- Baking soda1 pinch
Method
- Whisk the yogurt, 1/4 cup besan, turmeric, red chili powder, salt, garlic paste, ginger paste, and 3 1/2 cups water until completely smooth with no lumps.
- Heat 2 tbsp oil in a deep pot over medium heat, add 1/2 tsp cumin seeds and the fenugreek seeds, and let them sizzle for a few seconds without darkening.
- Pour in the yogurt-besan mixture while stirring constantly, then bring it to a gentle boil.
- Lower the heat and simmer the kadhi uncovered for 45 to 55 minutes, stirring often, until it turns deeper yellow, loses the raw besan smell, and lightly coats the spoon.
- While the kadhi simmers, mix 1/2 cup besan, sliced onion, green chili, coriander, crushed coriander seeds, ajwain, a pinch of salt, and baking soda in a bowl.
- Add water a little at a time to make a thick pakora batter that clings to the onion slices.
- Heat oil for frying in a small karahi or deep pan over medium heat.
- Drop small spoonfuls of batter into the hot oil and fry until the pakoras are golden and cooked through, turning as needed.
- Drain the pakoras on paper towels, then add them to the simmering kadhi during the last 8 to 10 minutes so they soften and absorb the gravy.
- Adjust salt and thickness, adding a splash of hot water if the kadhi has become too thick.
- For the final tarka, heat 1 tbsp oil in a small pan and add the remaining 1/2 tsp cumin seeds, dried red chilies, and curry leaves.
- When the spices crackle and smell fragrant, pour the hot tarka over the kadhi pakora and serve with plain basmati rice.
Common questions
Can I substitute sour yogurt with regular yogurt or buttermilk in kadhi pakora?
Yes. If using regular yogurt, add 1–2 teaspoons lemon juice or let it sit a few hours to develop tang. Buttermilk works too, but reduce the added water slightly so the kadhi doesn’t become too thin.
How long should I simmer the kadhi, and how do I know it’s done?
Simmer uncovered for about 45–55 minutes on low heat, stirring often. It’s ready when the raw besan smell is gone, the color is deeper yellow, and the kadhi lightly coats the back of a spoon.
Why did my kadhi turn lumpy or curdle, and how can I prevent it?
Lumps usually come from not whisking the yogurt-besan mixture fully smooth or adding it to hot oil too quickly. Curdling happens if the heat is too high. Whisk well, add slowly, and keep the simmer gentle.
How should I store leftover kadhi pakora, and can I make it ahead?
Store kadhi and pakoras separately in airtight containers in the fridge for up to 3 days. Reheat the kadhi gently with a splash of water. Add pakoras just before serving so they stay soft but not mushy.
What should I serve with kadhi pakora, and how do I keep the pakoras from getting soggy?
Serve with steamed basmati rice, roti, or naan, plus sliced onions or fresh cilantro. To avoid soggy pakoras, fry them until deep golden, drain well, and add them to the kadhi only right before serving.