Kadhi Pakora is a tantalizingly sour yogurt dumplings.If you like the pakoras, then you will love this tangy, mildly spicy and creamy curry,with the pakoras simmerd in the sour curry.


Cooking Time:
30 Minutes

Deep pan, Fry pan


For Besan Pakora

1/2 Cup Besan (gram flour)
1/2 Cup finely chopped (or 1 medium) Onion
Green Chilli, seeded and finely chopped
A small pinch of Baking Soda
1/3 Cup + 1 tablespoon Water
Salt to taste
Oil for deep frying

For Kadhi

1 Cup Sour Curd (Yogurt)
1/4 Cup Besan (Gram Flour)
1½ Cups Water
1/4 Teaspoon Turmeric Powder
Salt to Taste

For Tempering

2 Tablespoons Oil
1/4 Teaspoon Fenugreek Seeds
1/4 Teaspoon Mustard Seeds
1/4 Teaspoon Cumin Seeds
1/2 Teaspoon grated Ginger
Dry Red Kashmiri Chillies
1/2 Teaspoon Red Chilli Powder
1 Tablespoon Coriander Leaves, finely chopped

How to Cook!

For Making Besan Pakora:

  • Mix 1/2 cup gram flour, chopped onion, chopped green chilli, baking soda and salt in a bowl.
  • Add water (approx. 1/3 cup + 1 tablespoon) in small quantities and make a very thick batter (like idli batter).
  • Alongside ,heat oil in a small frying pan on medium flame.
  • Take a spoonful of batter in between your fingers or in a spoon and carefully drop it in oil.
  • Drop 5-6 pakoras in a single batch. Deep fry them until medium brown and crispy.
  • Drain and transfer on a plate having kitchen paper napkin on it and keep aside.
  • Follow the same process for remaining batter.Keep the pakoras aside.

For Making Dahi Kadhi

  • Beat curd and 1/4 cup gram flour in a bowl with hand beater or blender.
  • Add 1½ cups water, turmeric powder, and salt. Blend all ingredients using the hand blender until a smooth batter.
  • Ensure that there are no lumps.
  • Heat 1 tablespoon oil in a medium size deep pan over medium flame.
  • To it add mustard seeds and fenugreek seeds.
  • When they splutter add cumin seeds and grated ginger; sauté for 20-30 seconds.
  • Now add prepared curd-flour batter and mix well.
  • Cook on medium flame until the raw smell of gram flour goes away or for approx. 8-10 minutes.
  • Stir occasionally in between to prevent sticking (If mixture becomes very thick, add 1/2 cup more water and cook more for 3-4 minutes)
  • It should have a pouring consistency.
    Meanwhile, heat 1 tablespoon oil in a small tempering pan on low flame. When the oil is medium hot enough, remove tempering pan from flame and add dry red chilli and red chilli powder.
  • Immediately pour it over the prepared kadhi.
  • Submerge the deep fried pakoras, mix well and cook for 3-4 minutes.
  • Turn off the flame and garnish it with coriander leaves.
  • Serve hot and enjoy!!


Let me know your review when you experiment this Recipe in your kitchen