Kadhi Pakora

Kadhi Pakora is one of the most loved comfort foods in North India, including Haryana. It’s a yoghurt-based curry thickened with besan (gram flour) and filled with crispy pakoras (fritters). It’s tangy, slightly spicy, and usually eaten with rice or roti.

Kadhi Pakora Recipe (Haryanvi / North Indian Style)

Ingredients

For Kadhi

• 2 cups curd (yoghurt) – slightly sour works best
• 3 tbsp besan (gram flour)
• 1 tsp haldi (turmeric powder)
• 1 tsp red chilli powder
• ½ tsp jeera (cumin seeds)
• 1 tsp methi seeds (fenugreek seeds)
• 1 tbsp ginger-garlic paste
• 2–3 dry red chillies
• Salt to taste
• 2 tbsp mustard oil/ghee

For Pakoras

• 1 cup besan (gram flour)
• 1 medium onion, thinly sliced (optional, but adds taste)
• 1 green chilli, chopped
• ½ tsp ajwain (carom seeds)
• ½ tsp red chilli powder
• Salt to taste
• Water (to make batter)
• Oil (for frying)

For Tempering (Tadka)

• 1 tbsp ghee
• ½ tsp jeera
• ½ tsp hing (asafoetida)
• 2 dry red chillies
• A few curry leaves (optional but nice flavour)

Method

1. Make the Pakoras

1. Mix besan, onion, chilli, ajwain, red chilli powder & salt.
2. Add a little water → make a thick batter.
3. Heat oil → drop spoonfuls → fry until golden & crisp. Set aside.

2. Prepare the Kadhi

1. Whisk curd, besan, turmeric, red chilli powder, and salt with 3–4 cups of water (lump-free).
2. Heat mustard oil/ghee, add methi & cumin seeds, red chillies, ginger-garlic paste.
3. Pour the curd-besan mix. Stir continuously till it boils (prevents curd from splitting).
4. Simmer on a low flame for 20–25 minutes, until slightly thick.

3. Add Pakoras

• Drop fried pakoras into the kadhi. Let them soak for 5–10 minutes to soften them on the inside.

4. Final Tempering

• Heat ghee → add hing, jeera, dry chillies, curry leaves.
• Pour over hot kadhi just before serving.

Serving Suggestions

• Serve hot with steamed rice or jeera rice.
• Pair with papad, achar, and salad for a homely meal.

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