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Kadhi Pakora
Yogurt curry with floating chickpea fritters
🔥 Intermediate🍛 Main Course🥛 Vegetarian🕓 65 min
A tangy, yellow sauce of yogurt and chickpea flour in which fried pakora go soft. Unlike anything else in this collection, and for many North Indians the favorite meal of their childhood. The yogurt must not curdle — hence the difficulty level.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep20 min
Cook time45 min
Total65 min
ServesServes 4
Contains:
MilkMustard
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 15✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Whisk the yogurt, 60 g besan, turmeric, salt and the water until completely smooth. No lumps — they won't dissolve later.
- Bring to a boil over medium heat, stirring constantly. Keep stirring until it has boiled once: that's the point where the yogurt would otherwise curdle.
- Once it boils, lower the heat and simmer uncovered for 35–40 minutes, stirring occasionally. The kadhi will thicken and turn noticeably darker.
- Meanwhile, mix the onion, 120 g besan, ajwain, salt and a little water into a thick batter, and deep-fry loose spoonfuls in 175°C oil until golden brown.
- Add the pakora to the kadhi 5 minutes before it's done, so they soften without falling apart.
- For the tadka, heat oil, let the mustard seeds pop, add fenugreek, asafoetida, chilies and curry leaves for 20 seconds, then take the pan off the heat and stir in the Kashmiri chili. Pour over the kadhi.
Tips
- Stir without a break until the first boil. After that, nothing can curdle anymore.
- Sour yogurt is better here than fresh — kadhi is meant to taste sour.
- The 40 minutes can't be shortened. Cooked less, it tastes of raw chickpea flour.
Shop the Ingredients
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