Kadhi Pakora: A North Indian Culinary Delight

wellhealthorganic.com Kadhi: Kadhi, a beloved dish originating from North India, features onion fritters immersed in a flavorful spiced yogurt sauce. Commonly known as Kadhi Pakora, this dish pairs wonderfully with steamed rice.

Kadhi

• Preparation Time: 40 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Cuisine: North Indian
• Course: Main Course
• Diet: Vegetarian
• Difficulty Level: Moderate

Ingredients:

For Curd Slurry:

1. 1.5 cups sour curd
2. 3 cups water (or as required)
3. ½ teaspoon red chilli powder
4. ½ teaspoon ground turmeric (turmeric powder)
5. ½ teaspoon Garam Masala
6. 1 generous pinch of asafoetida (hing)
7. 1 to 1.5 teaspoons salt (or as required)
8. 8 tablespoons gram flour (besan) (40 grams)

For Onion Pakora:

1. 1 cup thinly sliced onions (tightly packed) or 2 medium to large onions (150 grams)
2. 1 cup gram flour (besan)
3. ½ teaspoon red chilli powder
4. ½ teaspoon Garam Masala
5. ½ teaspoon carom seeds (ajwain)
6. ⅔ to ¾ teaspoon salt (or as required)
7. ¼ cup water (or as required)
8. Mustard oil or sunflower oil 

For Kadhi:

1. ⅓ cup chopped onions or 1 small to medium onion
2. 1 tablespoon chopped ginger
3. ¾ to 1 tablespoon chopped garlic
4. 8 to 10 fenugreek seeds (methi seeds)
5. 2 green chillies
6. 2 dry red chillies
7. 1 teaspoon cumin seeds
8. 1 generous pinch of asafoetida (hing)
9. 8 to 10 curry leaves 
10. 2 tablespoons mustard oil 

Also Read: Aamras

Instructions:

Making Curd Slurry:

1. In a bowl, whisk the sour curd until smooth.
2. Add gram flour, red chilli powder, ground turmeric, Garam Masala, and salt to the whisked curd.
3. Stir and mix thoroughly.
4. Add 3 cups water and stir again until smooth. Ensure there are no lumps.
5. Set the curd slurry aside.

Making Pakora for Kadhi:

1. In a bowl, combine gram flour with carom seeds, red chilli powder, Garam Masala and salt.
2. Add thinly sliced onions and mix well. Let it rest covered for 30 minutes.
3. Adjust water as necessary to form a thick batter.
4. Heat oil in a frying pan or wok for frying. Carefully drop spoonfuls of the pakora batter into the hot oil.
5. Fry until the pakoras are crisp and golden. Drain excess oil on a kitchen paper towel and set aside.

Making Kadhi:

1. In another pan or kadai, heat mustard oil. Use a large bottomed pot.
2. Add cumin seeds, fenugreek seeds, and asafoetida. Allow the seeds to crackle.
3. Fry on low flame to prevent burning.
4. Add chopped onions and sauté for 3 minutes over low to medium-low heat.
5. Add chopped ginger, chopped garlic and chopped green chillies. Sauté for a minute.
6. Stir in curry leaves and dry red chilies. Sauté for another minute.
7. Pour in the curd slurry and stir well.
8. Raise the heat to medium and allow the kadhi to come to a boil. Stir often to prevent browning at the bottom.
9. Once boiling, reduce the heat and simmer for 6 to 7 minutes until thickened. Add hot water if necessary.
10. Add the fried onion pakora to the kadhi and stir gently.
11. Cover and let it soak for 8 to 10 minutes.
12. Sprinkle with Garam Masala before serving.

Also Read: Kothimbir Vadi

Notes:

• For sour kadhi, use full-fat sour curd. Alternatively, add amchur powder or lemon juice.
• Use mustard oil for frying for enhanced flavor, or opt for a neutral oil like sunflower oil.
• Pakoras can also be baked instead of fried.
• Curry leaves add essential flavor; however, they can be omitted if unavailable.
• Use good quality gram flour for best results.
• Pakoras can be prepared in advance.
• Use a large pot for cooking to prevent overflowing during boiling.
• Adjust water in the pakora batter for desired texture.