Kadhi Pakora
Kadhi pakora is a comforting curry made with spiced gram flour and yoghurt, paired with soft pakoras simmered in a tangy, creamy sauce. It’s a beloved North Indian classic that's perfect for laid-back lunches or cosy dinners.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g Yoghurt
- 50 g Gram Flour
- 1 litre Water
- 100 ml Oil
- 1 tbsp Garlic Paste
- 2 Green Chillies
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1/2 Turmeric Powder
- 1 handful Coriander
- 300 g Gram Flour
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Crushed Chilli
- 1/2 Turmeric Powder
- 1 tsp Coriander Powder
- 150 ml Water
Instructions
- 1
Add the yoghurt and gram flour to a large bowl and mix until smooth.
- 2
Gradually pour in the water while whisking continuously, making sure there are no lumps.
- 3
In a separate pan, heat the oil over medium heat.
- 4
Add the garlic paste and green chillies, then sauté for a minute until fragrant.
- 5
Add the salt, chilli powder, and turmeric powder, then cook for 3 to 4 minutes. Add a tablespoon of water to prevent burning and to help the spices release their colour.
- 6
Slowly pour the yoghurt mixture into the pan, stirring continuously.
- 7
Keep stirring until the mixture comes to a boil.
- 8
Once it boils, lower the heat and let it simmer gently until it thickens to your desired consistency.
- 9
Add the chopped coriander and stir well.
- 10
Turn off the heat and set the kadhi aside.
- 11
In a large bowl, add the gram flour, salt, chilli powder, crushed chilli, turmeric powder, and coriander powder.
- 12
Slowly add water in small increments, mixing until you get a thick batter.
- 13
Heat oil in a pan for deep frying.
- 14
Drop spoonfuls of the batter into the hot oil and fry the pakoras until golden brown on both sides.
- 15
Once done, add the pakoras to the kadhi.
- 16
Let it simmer for a few more minutes so the pakoras absorb the flavour.