Kadhi Pakoda is a popular North Indian dish consisting of a spiced yoghurt curry and fried pakoras (gram flour fritters). Here's a simple recipe for making kadhi pakoda.

What is kadhi pakoda and what are different types of kadhi pakoras? 

Kadhi Pakoda is a popular North Indian dish that consists of a spiced yoghurt-based curry and crispy fritters made with gram flour (besan). The fritters are called "pakoras" in Hindi, and they are added to the curry to make it more flavorful and filling.

To make kadhi pakoda, the gram flour is mixed with spices, onions, and water to form a thick batter, which is then deep-fried until crispy. The curry is made by whisking together yoghurt and besan, and then adding spices like turmeric, red chilli powder, cumin, and coriander. The pakoras are added to the curry just before serving to ensure they retain their crispiness.

While the classic pakoda used in kadhi pakoda is made with onion, there are several other types of pakoras that can be used, such as:

1. Paneer Pakoda: made with paneer (cottage cheese) mixed with gram flour and spices
2. Aloo Pakora: made with sliced potatoes coated in a gram flour batter
3. Mirchi Pakoda: made with green chilli peppers dipped in gram flour batter
4. Methi Pakoda: made with fenugreek leaves and gram flour
5. Palak Pakoda: made with spinach leaves coated in a gram flour batter

Overall, kadhi pakoda is a flavorful and comforting dish that can be enjoyed on its own or with steamed rice.

How to eat kadhi pakora?

Kadhi Pakoda is typically eaten as a main course dish in North India and is often served with steamed rice or roti (Indian bread). Here are a few steps to enjoy Kadhi Pakoda:

1. Ladle some kadhi into a serving bowl.
2. Add 3-4 pakoras (the gram flour fritters) to the bowl, along with some chopped coriander leaves.
3. Serve hot with steamed rice or roti.
4. Mix the kadhi and the pakoras together with a spoon to coat the pakoras with the curry.
5. Take a bite of the pakora and a spoonful of the kadhi together, savouring the flavours of the crispy fritters and the tangy yoghurt curry.
6. Continue enjoying the dish by alternating between bites of the pakoras and spoonfuls of the kadhi.

Some people also like to garnish their kadhi pakoda with a drizzle of ghee (clarified butter) or with some fried garlic slices for added flavour. Enjoy!

How to make Kadhi Pakoda 

• Prepare the pakoda batter by mixing the chickpea flour with all the spices. Add the water and make it into a thick batter consistency. Add a teaspoon of hot oil into the batter and mix it immediately. 
• Heat some oil for frying in a cast iron deep kadai. Pour batter into dollops using a spoon. Fry them till they are cooked golden brown and crispy. Drain them on a paper towel and set them aside. 
• In another bowl, mix yoghurt, besan, salt, sugar and turmeric. Add water to the mix to dilute it into a curry starter. Prepare the tadka in a deep cast iron kadai, with some oil =, mustard seeds, dry red chilli and curry leaves.  
• Add cloves, green chilli and hing to the tadka andx saute them lightly. Add the kadai mix into the kadai slowly. Stir the kadhi constantly and let it thicken on medium heat.  
• Once it starts to thicken add the pakoda into the kadhi and stir them to coat. Garnish it with fresh coriander and serve it hot. 

More Delicious Pakora Recipe:

1. Bread Pakora

2. Mix Veg Pakora

3. Chicken Pakora

Expert Tips

1. The spoon of hot oil tempers the batter slightly which prevents it from curdling while frying.
2. Always deep fry the pakoda or they will turn out super dense.
3. Make sure to stir the kadhi or it might become lumpy.

Recipe Card

Kadhi Pakoda

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Category

Main course

Servings

4

Prep Time

15 minutes

Cook Time

40 minutes

Calories

200

Make the perfect kadhi pakoda in just under an hour.

Author:

Arjun

Ingredients

• For the pakora :-
• besan/chickpea flour: 1 cup 
• Kalonji: 1/2 tsp 
• Salt: to taste
• Baking Soda (just a pinch): 1/4 tsp 
• Water: ½ cup
• hot oil: 1 tsp 
• Hing: ¼ tsp 
• Oil: for frying

• For the kadi:-

• Yogurt: 1 cup 
• besan/ chickpea flour: 2 tbsp 
• Turmeric: ½ tsp 
• Sugar: 2 tsp 
• Salt: to taste
• water (more depending on the consistency you like): 1 cup 
• Oil: 2 tbsp 
• curry leaves: 4-5 
• mustard seeds: ½ tsp 
• green chilli: 1 chopped 
• dry red chilli: 1 
• Hing: a pinch
• Coriander: for garnish

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Directions

1. Prepare the pakoda batter by mixing the chickpea flour with all the spices. Add the water and make it into a thick batter consistency. Add a teaspoon of hot oil into the batter and mix it immediately.

2. Heat some oil for frying in a cast iron deep kadai. Pour batter into dollops using a spoon. Fry them till they are cooked golden brown and crispy. Drain them on a paper towel and set them aside.
3. In another bowl, mix yoghurt, besan, salt, sugar and turmeric. Add water to the mix to dilute it into a curry starter. Prepare the tadka in a deep cast iron kadai, with some oil =, mustard seeds, dry red chilli and curry leaves.
4. Add cloves, green chilli and hing to the tadka and saute them lightly. Add the kadai mix into the kadai slowly. Stir the kadhi constantly and let it thicken on medium heat.
5. Once it starts to thicken add the pakoda into the kadhi and stir them to coat. Garnish it with fresh coriander and serve it hot.

Recipe Video

Recipe Note

Kadhi can be a tricky thing to make. Some things to keep in mind are that you need to heat it slowly while constantly stirring to prevent it from sticking. You also need to keep an eye on the desired consistency while reducing it.