Kadhi Pakora
- 2
- 15
- 15min
- 35min
A tangy yoghurt and gram flour curry with crispy onion fritters — golden, sour and deeply comforting.
Quick Info
-
Cuisine
Indian -
Course
Main course
Ingredients
For the Kadhi:
For the Pakoras:
For the Tadka:
Cooking Steps
For the Kadhi:
Step 1 :
Whisk curd, besan, turmeric, chilli powder, water and salt until smooth with no lumps.
Step 2 :
Mix the pakora ingredients with just enough water to form a thick batter.
Step 3 :
Fry spoonfuls of batter in hot oil until golden and crisp. Drain and set aside.
Step 4 :
Heat ghe in a deep pan. Add cumin, mustard seeds and red chillies. Let them splutter.
Step 5 :
Pour in the curd mixture slowly, stirring constantly. Bring to a boil.
Step 6 :
Reduce the heat and simmer uncovered for 20–25 minutes until thick and no raw besan smell remains.
Step 7 :
Add pakoras. Simmer 5 minutes on low heat.
Step 8 :
Serve hot over steamed rice.
Quick Info
Cuisine
Course
Shop Ingredients
Kadhi Pakora
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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