Easy Kadhi-Pakora Recipe: Make Delicious Curry-Pakoras at Home

Easy Kadhi-Pakora Recipe: Learn how to make delicious Kadhi-Pakoras at home with this easy recipe. A perfect combination with rice, this step-by-step guide will help you cook authentic Kadhi for lunch or dinner.

If you want to make delicious Kadhi-Pakoras for lunch, then note down this easy recipe. Everyone likes the taste of Kadhi. Kadhi with rice tastes amazing. Its slightly sour taste and pakoras are perfect for every meal, be it lunch or dinner. If you also want to make delicious Kadhi-Pakoras at home, then let’s know the complete recipe to make them.

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Ingredients:

For Kadhi-

1. 1 cup (about 150 grams) fresh curd or buttermilk
2. ½ cup gram flour (chickpea flour)
3. 1 tablespoon turmeric powder
4. 1 tablespoon red chili powder
5. 1 tablespoon coriander powder
6. 1 teaspoon garam masala
7. 1 teaspoon curry leaves
8. 1 teaspoon mustard seeds
9. 1 teaspoon cumin seeds
10. 1 inch piece of ginger
11. 4-5 garlic cloves
12. 2 green chilies
13. 1 tablespoon ghee or oil
14. 1 tablespoon salt
15. 1 pinch asafoetida
16. 4-5 cups water

For Pakodas-

1. ½ cup gram flour
2. 1 teaspoon celery
3. 1 teaspoon red chili powder
4. 1 pinch turmeric powder
5. 1 pinch baking soda
6. Oil

Method: Easy Kadhi-Pakora Recipe

1. First of all, add gram flour, celery, red chili powder, turmeric, salt, and baking soda to a bowl.
2. In order to create a thick and smooth batter, gradually add water. It should not be excessively thick or thin.
3. Heat oil in a pan. Fry small pakoras in hot oil with the help of a hand or spoon. Fry them till they become golden and crispy.
4. Remove the fried pakoras and place them on kitchen tissue paper so that the extra oil drains out.
5. Now beat the curd in a large bowl so that there are no lumps.
6. Now add gram flour to it and mix well. Make sure that no lumps are formed. Mix it well.
7. Add turmeric powder, red chili powder, coriander powder, and salt to this mixture and mix.
8. Now, slowly add 4 cups of water and stir well once again so that everything mixes. Keep in mind that this mixture should be uniform.
9. Take a heavy-bottomed pan and heat ghee or oil in it.
10. When the oil is hot, add mustard seeds and cumin seeds to it. When it starts crackling, add asafoetida, green chilies, ginger, and garlic, and fry lightly.
11. Curry leaves should now be added and fried for a minute.
12. After this, slowly add the prepared curd-gram flour mixture to the pan, keep stirring continuously so that lumps do not form.
13. For 15 to 20 minutes, cook the mixture over medium heat, stirring constantly. When the curry starts boiling and thickening, reduce the flame.
14. Let it cook for another 10-15 minutes. When the curry is cooked, its color will become light brown, and oil will start coming up. If the curry seems too thick, you can add some hot water.
15. Put the prepared pakoras in the curry and let it boil.
16. Turn off the gas and keep the curry covered for 5-10 minutes so that the pakoras absorb the taste of the gravy.
17. Serve hot curry with rice.

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