Pakora Kadhi is tangy, yogurt curry with deep-fried fritters, to create a comforting dish made with simple traditional South Asian pantry staples.
There are some days when all you want is a comforting meal. Those are the days where this pakora kadhi is perfect!
We love this Pakistani Pakora Kadhi, especially on those weeknights when we have no ideas what to cook.
You’ll love this pakora kadhi:
- its a warm, comforting, meal
- its tangy, slightly spicy and wholesome all at the same time
- perfect for a when you’re looking for a delicious vegetarian alternative!
What is Pakora Kadhi?
Pakora Kadhi is a variation on a basic kadhi (our recipe is here). The pakora (deep-fried fritters) are dunked into the tangy yogurt curry.
The pakora, which is made with chickpea flour, soaks up the kadhi. Make sure to add the pakoras in right before serving. If you time it right, you get just the perfect combination of an almost-crispy pakora with the right amount of kadhi soaked right in!
If you’re looking for more easy vegetarian South Asian curries, here are some of our favorites:
- Dal Chawal: Simple Lentil Curry & Basmati Rice
- Chana Aloo Masala: Chickpea and Potato Curry
- Aloo Palak: Potato and Spinach Curry
How to make Pakora Kadhi?
Step #1: Make the Pakora batter, rest then fry
For the pakoras, the batter comes together really quickly. In a medium sized bowl, add chickpea flour/besan and powdered spices (cumin powder, red chili powder, turmeric and baking soda). Add water, and whisk together to make a thick batter.
Make sure to rest the Pakora batter – keep aside for 10-20 minutes. If you’re short on time, use the rest time to start the kadhi (step #2).
After the batter has rested that’s done, in a deep pot or karhai, heat some oil to fry. Once the oil is hot, add 1 tbsp of batter at a time. Once each Pakora puffs up, flip and cook for few minutes till both sides are golden in color.
Cool and drain on a plate lined with paper towel.
Step #2: Simmer the Kadhi
To start the kadhi, you’ll have to add all the ingredients to a blender (or bowl to whisk) to make the sauce.
Then when once you’re ready to start cooking, add mustard seeds, whole red chili whole, and curry leave to a medium pot, on low heat.
Once the seeds start to crack add the yogurt mixture and cook uncovered, on low heat for at least 20 minutes.
Add more water if needed. The kadhi should not be too thick, otherwise, the pakoras will soak up all of it, and there will not be a lot of curry left.
We have more tips on just the kadhi in our Kadhi post.
Step #3: Add the Pakoras to the Kadhi
Right before you’re ready to serve, add the pakoras to the kadhi, so the pakoras have some time to soak up the tangy sauce!
What to serve with Pakora Kadhi?
The Pakora Kadhi is best served with rice or chapatti roti for a dinner meal with a quick salad or pickle like Gajar ka Achar (Indian Carrot Pickle).
If you’d like to add another side dish, here are some of our favorite sides dishes to serve with Pakora Kadhi:
- Spicy Tuna Fish Side Dish
- Aloo Methi – Potato and Fenugreek Stir-fry
- Aloo Gobi – Pakistani Cauliflower and Potato Curry
If you give this recipe a try, we’d love to see it!
Tag us on Instagram @thespicemess
Pakora Kadhi
Ingredients
Pakora
- 1 cup Chickpea flour/Besan
- 1 tsp Cumin powder
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric
- 1/4 tsp Baking soda
- Salt adjust to taste
- 1/3 cup Water
- 1/2 cup Oil to fry
Kadhi
- 1 cup Yogurt
- 2 cups Water
- 2-3 tbsp Chickpea flour/Besan
- 1 tsp Ginger-garlic paste
- 1/2 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin powder
- ½ tsp Red chilli powder
- Salt to taste
- 1-2 Whole red chilli see notes
- 1/4 tsp Mustard seeds see notes
- 5-7 Curry leaves see notes
- 2 tbsp Oil
Instructions
Pakora
- In a medium sized bowl, add chickpea flour/besan and powdered spices (cumin powder, red chili powder, turmeric and baking soda). Add water, and whisk together to make a thick batter. Keep aside for 10-20 minutes
- In a deep pot or karhai, heat oil. Once the oil is hot, add 1 tbsp of batter at a time. Once cooked flip and cook for few minutes till both sides are golden in color.
Kadhi
- In a blender add yogurt, water, ginger & garlic paste, chickpea flour, cumin, coriander, turmeric, and red chilli powder. Blend well.
- In a medium pot, on low heat add mustard seeds, whole red chilli and curry leaves (see notes).
- Once the seeds starts to crack add the yoghurt mixture and cook on low heat for at least 20 minutes, until as thick as desired.
- Serve pakora kadhi with roti, or rice.
To Serve
- Add pakora to kadhi, when you are ready to serve.