Kadhi Pakora Recipe


50 gms Gram flour
300 gms Yoghurt, whisked
1 Tsp Turmeric powder
¾ Tsp Red chilli powder
To taste Salt
50 ml Oil
¼ Tsp Mustard Seeds
¼ Tsp Cumin seeds
¼ Tsp Crushed Coriander seeds
¼ Tsp Fenugreek seeds
2 Nos. Dry Red chillies whole
10 Nos. Curry leaves
1 Tsp Ginger, fine, chopped
1 Tsp Garlic, chopped
To taste Salt
2 Tbsp Fresh coriander, chopped
150 gms Gram flour
100 gms Onions, chopped
2 Nos. Green chillies, chopped
1 Tbsp Fresh coriander, chopped
1 Pinch Carom seeds
1/8 Tsp Turmeric powder
1 pinch Baking soda
To taste Salt
Water-as required
Oil to deep fry


To make pakora for Kadhi, combine gram flour with chopped onions, chopped green chillies, chopped coriander, carom seed, turmeric powder, salt and baking soda. Using some water make a soft mixture.
Heat oil in a wok and fry small portions of this mixture, to make pakoras for kadhi. Remove pakoras on a tissue paper and keep aside.
In a bowl combine gram flour, whisked yoghurt, turmeric powder, red chilli powder and salt. Add water and make smooth runny mixture with no lumps.
In a wok or a pan heat oil and add mustard seeds, cumin, crushed coriander seeds, fenugreek seeds and dry red chillies whole.
When they crackle add asafoetida, green chillies and curry leaves.
Sauté for 30 seconds and add chopped ginger and garlic. Cook for a minute and pour in gram flour mixture. Cook and bring to a boil. Reduce heat and keep stirring and cook for 10-12 minutes.
The mixture will gradually get thicker. Add fried pakoras, check salt and consistency.
Remove in a bowl and garnish with fried red chilli and chopped coriander.
Serve hot.


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