Kadhi Pakora Recipe

Recipe of Kadhi Pakora | Kadhi Pakoda Recipe
Besan Kadhi

Kadhi Pakora is a famous North-Indian dish. It has different names in different parts of India(for example – Maharashtrian Kadhi, Rajasthani Kadhi, Gujrati Kadhi).

When you are running out of vegetables, you can always go for making kadhi as it only requires besan and curd in the preparation. Kadhi can be made in a variety of ways. The best part is you can modify it according to your taste. Like you can make simple kadhi or add pakoras or spinach or onion as per your taste.

Generally, people start making kadhi pakora with tadka followed by adding batter to it but my way of preparing is first making the batter and then adding tadka to it. It not only enhances its taste but also gives it a beautiful texture. 

Another benefit of this way of preparation is that if someone doesn’t want Kadhi with tadka, it can be used even without tadka keeping the whole procedure the same. You can also use buttermilk in place of curd in the preparation of Kadhi.

Kadhi can be served with roti, poori, paratha, bajra(millet) ki roti, rice, bajra ki khichdi. It is also prepared in Annkoot(which is celebrated on the next day of the Diwali festival in North India).

kadhi pakora recipe

Preparation Time:

5 Minutes

Cooking Time:

15 Minutes

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Ingredients (Servings - 4 people)

        1) For Kadhi

  • Gram Flour(Besan) – 2 teaspoon
  • Curd -1 cup 
  • Water – 2½ cup 
  • Salt – 1 teaspoon or as per taste
  • Red Chili Powder -1 teaspoon
  • Ghee – 1 tablespoon 
  • Hing – 1 pinch
  • Cumin Seeds(Jeera) – 1 teaspoon 
  • Mustard seeds(Rai) – 1 teaspoon 
  • Ginger, grated -1 teaspoon 
  • Garlic, grated – 1 teaspoon
  • Green Chili, chopped – 1 teaspoon
  • Turmeric Powder – ¼ teaspoon
  • Cloves(Laung) – 2 pieces
  • Whole Black Pepper(Sabut Kali Mirch) – 5 pieces
  • Bay Leaves – 2 pieces
  • Whole Red Chili – 1 piece
  • Coriander and Mint leaves, chopped for garnishing

        2) For Pakora

  • Besan – 4 tablespoon 
  • Water –  ¼ cup(approx)
  • Salt – ½  teaspoon or as per taste
  • Red Chilli Powder – ½ teaspoon
  • Baking Powder – 1 pinch
  • Green Chili, Chopped – 1 teaspoon
  • Oil, for frying

How to make Kadhi Pakora or Kadhi Pakoda

batter for pakora
Batter for Pakora

       Preparation of Pakora

  • Take besan, salt, green chili, red chili, and baking powder in a big bowl.
  • Add ¼ cup of water to the mixture to make a batter of medium thickness.
pakora for kadhi pakoda recipe
  • Heat oil in a deep non-stick pan on a medium flame.
  • Take small portions of this batter and drop in hot oil.
  • Deep fry pakora till it becomes golden color from all sides.
  • Place it on a plate/bowl. Keep aside.
batter for kadhi recipe

       Preparing Kadhi

  • Take a big vessel or kadhai. Add besan, curd, 2½ cup water, turmeric powder, and salt to make a thin batter.
  • Mix the batter with the help of a hand blender or whisk.
adding spices for kadhi pakora
  • Put this vessel on the stove on high flame.
  • Add cloves, whole black pepper and bay leave in the pan.
  • Stir constantly till one boil otherwise, besan and curd will separate and kadhi will get spoiled.
  • After 1 boil, simmer the flame and cook for 10 minutes.
  • Add pakora in kadhi and keep cooking on low flame for 5 minutes.
spices for kadhi recipe
pakoda kadhi recipe

       Preparaing Tadka for Kadhi

  • For tadka, heat ghee in a pot(or kadhai) and add cumin seeds(jeera), mustard seeds(rai), and hing. Let them sputter.
  • Lower the flame and add ginger, garlic, whole red chili, and chopped green chili and saute them for raw aroma.
  • Add red chili powder in the tadka & immediately pour the tadka over the kadhi and cover the kadai with a lid for a minute to let kadhi absorb odour of masala.
kadhi pakoda recipe
  • Serve hot kadhi after garnishing with coriander and chopped mint leaves.

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    Kadhi Pakora Recipe Tips

    which add magic to your recipe!!!

    Tip 1

    Stir constantly till one boils otherwise besan and curd will separate and kadhi will get spoiled.

    Tip 2

    Use sour curd for better results.

    Tip 3

    You may use buttermilk in place of curd.

    Tip 4

    You may add water in kadhi to make it of the desired consistency.

    Tip 5

    You may add Nimbu Sat(taatri) to increase the sourness of kadhi.

    Tip 6

    Always use baking powder in pakora instead of baking soda.

    Tip 7

    You may use onion in tadka as per taste

    Tip 8

    You may also use curry leaves for tadka.

    Tip 9

    To enhance taste, you may pour 1 teaspoon ghee in one bowl of kadhi at the time of serving.

    Recipe Card

    kadhi pakora recipe

    Kadhi Pakora Recipe

    NM Recipe
    Kadhi Pakora is a famous North-Indian dish. It has different names in different parts of India.Kadhi can be served with roti, poori, paratha, bajra(millet) ki roti, rice, bajra ki khichdi. It is also prepared in Annkoot(which is celebrated on the next day of the Diwali festival in North India.
    5 from 1 vote
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Course
    Cuisine Indian, rajasthani food
    Servings 4 people

    Ingredients
      

    For Kadhi

    • 2 teaspoon Gram Flour(Besan)
    • 1 cup Curd
    • cup Water
    • 1 teaspoon Salt
    • 1 teaspoon Red Chili Powder
    • 1 tablespoon Ghee
    • 1 pinch Hing
    • 1 teaspoon Cumin Seeds(Jeera)
    • 1 teaspoon Mustard seeds(Rai)
    • 1 teaspoon Ginger, grated
    • 1 teaspoon Garlic, grated
    • 1 teaspoon Green Chili, chopped
    • ¼ teaspoon Turmeric Powder
    • 2 pieces Cloves(Laung)
    • 5 pieces Whole Black Pepper(Sabut Kali Mirch)
    • 2 pieces Bay Leaves
    • 1 piece Whole Red Chili
    • Coriander and Mint leaves, chopped for garnishing

    For Pakora

    • 4 tablespoom Besan
    • ¼ cup Water
    • ½ teaspoon Salt
    • ½ teaspoon Red Chilli Powder
    • 1 pinch Baking Powder
    • 1 teaspoon Green Chili, Chopped
    • Oil, for frying

    Instructions
     

    • Take besan, salt, green chili, red chili, and baking powder in a big bowl.
    • Add ¼ cup of water to the mixture to make a batter of medium thickness.
    • Heat oil in a deep non-stick pan on a medium flame.
    • Take small portions of this batter and drop in hot oil.
    • Deep fry pakora till it becomes golden color from all sides.Place it on a plate/bowl. Keep aside.
    • Take a big vessel or kadhai. Add besan, curd, 2½ cup water, turmeric powder, and salt to make a thin batter.Mix the batter with the help of a hand blender or whisk.
    • Put this vessel on the stove on high flame. Add cloves, whole black pepper and bay leave in the pan.
    • Stir constantly till one boil otherwise, besan and curd will separate and kadhi will get spoiled.
    • After 1 boil, simmer the flame and cook for 10 minutes. Add pakora in kadhi and keep cooking on low flame for 5 minutes.
    • For tadka, heat ghee in a pot(or kadhai) and add cumin seeds(jeera), mustard seeds(rai), and hing. Let them sputter.
    • Lower the flame and add ginger, garlic, whole red chili, and chopped green chili and saute them for raw aroma.
    • Add red chili powder in the tadka & immediately pour the tadka over the kadhi and cover the kadai with a lid for a minute to let kadhi absorb odour of masala.
    Keyword kadhi pakora, rajasthani kadhi
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    Recipe Rating




    2 Comments
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    Akshita Agarwal
    Akshita Agarwal
    7 months ago

    5 stars
    Delicious recipe..its very easy to prepare

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