Kadhi Pakora Recipe | Dahi kadhi Recipe

India is very famous for its food dishes all over the world. A variety of dishes are prepared here for lunch and dinner. Kadhi pakora recipe made with gram flour curd batter and gram flour pakoras is a staple dish in North Indian households which is especially eaten with rice in lunch.

I am an Indian and since childhood I have seen kadhi pakora being made in my house. Mother used to prepare many types of delicious dishes during the weekend, especially on Saturdays and Sundays, she used to make rice with Kadhi Pakora.

Kadhi Pakora Rice is one of my favorite dishes since childhood and has now become a favorite meal of my children too.

Often I have heard from people that they love to eat Kadhi but it is a bit difficult to make. That’s why I thought of simplifying this recipe for you so that you can easily make it at home.

Today I am going to share with you this simple and delicious kadhi pakora recipe made from gram flour and curd which is very easy to make.

Even if you are making Kadi Pakora for the first time, this is a very easy recipe for you and you can easily make it according to the method given by me, it is very easy.

Delicious soft and creamy kadhi pakora recipe
Kadhi Pakora Recipe by Nidhi

Very attractive to look at, spicy to eat and delicious Kadhi Pakora Recipe, gram flour pakoras dipped in gram flour curd curry is a very special Indian dish. The tadka of whole red chillies with pure desi ghee gives a glow to this recipe. It is eaten with rice and this recipe is also known as Kadhi Rice all over the world.

What is kadhi Pakora?

Creamy and soft kadhi pakora recipe in serving bowl
Kadhi Pakora Recipe by Nidhi

Kadhi Pakora, one of the many dishes eaten in India, is considered a special dish of the Indian food plate. It is made with gram flour curd batter and pakora made from gram flour. It is mostly preferred to be eaten with rice.

This is a very attractive dish to look at and delicious to eat. The special attraction and taste of this dish comes from the tempering of pure desi ghee in which whole red chilies, mustard seeds, asafoetida and some ground red chilies are used which enhances its taste and colour.

How to make Kadhi Pakora Recipe

To make this recipe we have to prepare ingredients for 3 steps.

  • In the first step, we will make paste of gram flour and make pakoras.
  • In the second step, we will make a batter by mixing curd in gram flour. Mix water in the batter paste and cook it on medium flame till it boils.
  • In the third step, add pure desi ghee and red chili seasoning to the prepared kadhi pakora recipe.

Ingredients for Pakora

  • Besan (Gram Floor) – 1 Cup
  • Garam Masala – 1/2 tbsp
  • Salt – 1/2 tbsp or as per taste
  • Asafoetida – 1/4 tbsp
  • Fresh Corriander Leaves – Chopped 1 small cup
Ingredients for pakora making
kadhi Pakora Ingredients by Nidhi

Ingredients for Kadhi

  • Besan (Gram Floor) – 1 Cup
  • Curd – 2 Cup
  • Termeric Powder – 1/2 tbsp
  • Raw Red chilli – 2 Medium size
  • Mustered Seeds – 1/2 tbsp
  • Asafoetida – 1/4 tbsp
  • Fresh Corriander Leaves – Chopped 1 small cup
Ingredients for kadhi making
kadhi Pakora Ingredients by Nidhi

Ingredients for Kadhi Pakora (Tempering) Tadka

  • Pure Ghee – 1 tbsp or as per taste
  • Raw Red chilli – 2 Medium size
  • Mustered Seeds – 1/2 tbsp
  • Asafoetida – a pinch

Direction for making Pakora Step by Step

1. To make gram flour pakora, take 1 cup gram flour, 1/2 teaspoon garam masala, 1/2 teaspoon salt, 1/4 teaspoon asafoetida and chopped coriander.

2. Mix gram flour, chopped coriander, garam masala, salt and asafoetida together in a bowl.

3. To make pakoras, add 1/2 cup of water and mix it with a spoon and prepare a paste of gram flour in a bowl. To make soft pakoras, the gram flour paste should be neither too thick nor too thin. If the paste seems a little too thick, add 1 to 2 teaspoons more water.

4. To fry the pakoras, heat 2 cups of oil in a frying pan on medium flame.

Mix the gram flour paste with a spoon for 1 minute until the oil is hot. By doing this the paste becomes more soft and the pakora becomes soft. After this start putting the paste in hot oil.

Important Note – You can use a spoon to drop the paste into hot oil. I take the paste with the help of my thumb and four fingers and put it in hot oil.

Directions steps 1-4 to make kadhi pakora

5. Fry the pakoras on low flame till they turn golden on one side.

6. Now turn it over with the help of a frying spoon and fry it on the other side. Fry the pakoras on low flame until they are cooked well from inside.

Direction steps 5-6 for pakora making

7. Take out the fried pakoras on tissue paper and keep aside.

Direction step 7 for pakora making
Kadhi Pakora Recipe by Nidhi

Direction for making Kadhi Step by Step

1. To make dahi kadhi, add 2 cups curd to 1 cup gram flour in a big vessel. Mix curd and gram flour together with the help of a spoon.

2. Add 1/2 teaspoon turmeric and 1/2 teaspoon red chili powder to the gram flour paste. You can add more or less red chili powder as per your taste.

3. Mix the gram flour paste with the help of hand blender.

4. To make Kadhi, add 1 cup of water to the gram flour paste and dilute it with the help of a hand blender. You can add the remaining 7 cups of water later in the frying pan.

Important Note – for adding water in besan paste for perfect kadhi texture

Amount of water to make Kadhi For 1 cup of gram flour kadhi, approximately 8 times the water should be used. I have used 8 cups of water for 1 cup of gram flour kadhi. If you want to keep the texture of kadhi thinner then you can also increase the amount of water.

kadhi making steps 1-4 for kadhi pakoda recipe

5. After adding water to the gram flour paste, keep the bowl aside.

6. Heat 1 teaspoon oil in a frying pan on low flame. Add 1/4 teaspoon asafoetida, 1/2 teaspoon whole cumin, 1/2 turmeric powder, 1/2 mustard seeds, 2 whole red chilies in hot oil and mix the spices with a frying spoon.

7. Add gram flour paste mixed with water to the roasted spices.

8. Now take 7 cups of water in the same bowl with gram flour paste and put it in the pan.

kadhi making steps 5-8 for kadhi pakora recipe

9. With the help of a frying spoon, mix the gram flour paste mixed with water with the roasted spices.

10. On medium flame, keep stirring the gram flour paste mixed with water with a frying spoon. Keep stirring it continuously with a frying spoon until it starts boiling.

Important Note -The gram flour paste mixed with water and curd has to be stirred continuously until it starts boiling, otherwise lumps form in the gram flour paste due to which the texture of the curry gets spoiled.

11. Fry on medium flame for 5 to 10 minutes. Check the thickness of the curry with a spoon. If you want to keep the texture of curry a little thin, you can add some water as per requirement.

12. Keep stirring it until it boils.

kadhi making steps 9-12 for kadhi pakora recipe

13. When it boils, add gram flour pakoras.

14. Lower the flame of the gas and mix the pakoras with the boiled gram flour paste by stirring it with a frying spoon.

15. Add 1/2  teaspoon salt.

Important Note – You can increase or decrease the amount of salt as per your taste.

16. keep it boil for 3 to 5 minutes and mix the pakoras with the gram flour curry by stirring with a frying spoon. Turn off the gas. Kadhi Pakora recipe is ready.

kadhi making steps 13-16 for kadhi pakora recipe

Direction for Kadhi Pakora (Tempering) Tadka Step by Step

1. Pour the prepared kadhi pakora curry from the pan into the serving ball.

Indian curry dishes are tempered with desi ghee, which enhances the curry dish and makes its taste a little spicy.

2. To apply tadka, heat 2 spoons of desi ghee in a small frying pan. Add a pinch of asafoetida, 1/2 teaspoon mustard seeds, 2 whole red chilies, 1/4 teaspoon red chilli powder to hot ghee.

Important Note- For applying tadka, you can take 2 spoons of desi ghee or more quantity as per your taste. I have taken 2 spoons of desi ghee.

3. When the whole red chilies and mustard seeds start crackling, add the tempering to the Kadhi Pakora recipe in a serving bowl.

4. The flavourful kadhi pakora recipe is ready to serve. Serve it with hot steamed rice or hot roti.

kadhi making steps 17-20 for kadhi pakora recipe

Serve kadhi pakora recipe with hot steamed rice. Everyone likes to eat Kadi pakoda with rice. Along with kadhi pakora, you can also serve the side dish Aloo Gobi Masala which goes well with Kadhi Rice.

Delicious kadi pakora dish served with rice
Kadhi Pakora Recipe by Nidhi

You may also like to read other Indian curry dishes that are best eaten with rice like Chana Masala made with chickpeas, Rajma Masala made with white kidney beans.

Special tips for Soft and Creamy Kadhi Pakora Recipe

Adding water in besan curd batter – For 1 cup of gram flour kadhi, approximately 8 times the water should be used. I have used 8 cups of water for 1 cup of gram flour kadhi. If you want to keep the texture of kadhi thinner then you can also increase the amount of water.

Use of curd – The curd you use in gram flour to make kadhi pakora recipe should neither be too sweet nor too sour. You can also make kadhi with fresh curd. If you want more sourness then you can also use sour curd kept for 1 to 2 days.

For soft curry, blend the curd and add it to the gram flour paste – Before adding the curd to the gram flour, blend the curd well with the help of a hand blender so that the curd becomes smooth. To make Kadhi, if you mix the blended curd with gram flour and make gram flour paste, then the Kadhi will become very soft and tasty.

Keep stirring continuously till the curry comes to a boil – You have to keep stirring it continuously till the curry comes to a boil, otherwise lumps form in the gram flour paste and its consistency gets damaged.

Correct way to add salt – As I have added salt to the curry in 15th step of making kadhi. When the curry comes to a boil and the curry is cooked well, then add salt at the end. If you add salt in the beginning, the texture of the curry gets spoiled.

Use of pure ghee in tempering – The tempering of pure desi ghee is most important in kadhi pakora recipe. When the curry is ready, take it out in a bowl. Add whole red chili, mustard seeds, asafoetida and ground red chili as per your taste to pure desi ghee. Applying tempering increases its taste and color. This recipe is not complete without adding tadka.

Make pakora on low flame – Fry the pakora on low flame. On low flame, fry the pakoras on one side and then turn them and fry them on the other side until they turn golden in colour. Check that there is no rawness in the pakora.

Use of fresh Coriander leaves in Pakora – Adding fresh chopped coriander to kadhi pakora recipe enhances the taste of gram flour pakora. If you want, you can make gram flour pakoras without coriander also. I have used 1 small cup chopped fresh coriander leaves to make pakora.

Nutrition Value 

Approximate Nutritional Value Per Serving

Calories – 315kcal, Carbohydrates – 27g, Fat – 19g, Cholesterol – 10mg, Sodium – 905mg, Protein – 15g, Iron- 9mg, magnesium – 18mg, Zinc – 1mg, Phosphorus- 86mg, Vitamin A – 305IU, Vitamin C – 38mg, Calcium – 117mg, Potassium -424mg, Fiber-5g, Sugar-9g

Delicious soft and creamy kadhi pakora recipe

Kadhi Pakora Recipe Card

https://makevegrecipes.com/kadhi-pakora-recipe-dahi-kadhi-recipe/Nidhi
One of the most popular dishes in North Indian Cuisine, Kadhi Pakora Recipe is made with gram flour and curd and is eaten with rice.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 450 kcal

Ingredients
  

Ingredients for Pakora Making

  • 1 Cup Besan (Gram Floor)
  • 1/2 tbsp Garam Masala (Hot Spices)
  • 1/2 tbsp Salt or as per taste
  • 1/4 tbsp Asafoetida
  • 1 Small Cup Fresh Chopped Corriander Leaves 

Ingredients for Kadhi Making

  • 1 Cup Besan (Gram Floor)
  • 2 Cup Curd
  • 1/2 tbsp Termeric Powder 
  • 2 Medium Size Raw Red chilli
  • 1/2 tbsp Mustered Seeds
  • 1/4 tbsp Asafoetida
  • 1 Small Cup Fresh Chopped Corriander Leaves

Ingredients for Kadhi Pakora (Tempering) Tadka Making

  • 2 tbsp Desi Ghee (Pure Ghee) or as per taste
  • 2 Medium Size Raw Red chilli
  • 1/2 tbsp Mustered Seeds
  • a Pinch Asafoetida

Instructions
 

Direction for making Pakora Step by Step

  • To make gram flour pakora, take 1 cup gram flour, 1/2 teaspoon garam masala, 1/2 teaspoon salt, 1/4 teaspoon asafoetida and chopped coriander.
  • Mix gram flour, chopped coriander, garam masala, salt and asafoetida together in a bowl.
  • To make pakoras, add 1/2 cup of water and mix it with a spoon and prepare a paste of gram flour in a bowl. To make soft pakodas, the gram flour paste should be neither too thick nor too thin. If the paste seems a little too thick, add 1 to 2 teaspoons more water.
  • To fry the pakoras, heat 2 cups of oil in a frying pan on medium flame.
  • Mix the gram flour paste with a spoon for 1 minute until the oil is hot. By doing this the paste becomes more soft and the pakora becomes soft. After this start putting the paste in hot oil.
    Important Note - You can use a spoon to drop the paste into hot oil. I take the paste with the help of my thumb and four fingers and put it in hot oil.
  • Fry the pakoras on low flame till they turn golden on one side.
  • Now turn it over with the help of a frying spoon and fry it on the other side. Fry the pakoras on low flame until they are cooked well from inside.
  • Take out the fried pakoras on tissue paper and keep aside.

Direction for making Kadhi Step by Step

  • To make Kadhi, add 2 cups curd to 1 cup gram flour in a big vessel. Mix curd and gram flour together with the help of a spoon.
  • Add 1/2 teaspoon turmeric and 1/2 teaspoon red chili powder to the gram flour paste. You can add more or less red chili powder as per your taste.
  • Mix the gram flour paste with the help of hand blender.
  • To make Kadhi, add 1 cup of water to the gram flour paste and dilute it with the help of a hand blender. You can add the remaining 7 cups of water later in the frying pan.
    Important Note - for adding water in besan paste for perfect kadhi texture
    Amount of water to make Kadhi - For 1 cup of gram flour kadhi, approximately 8 times the water should be used. I have used 8 cups of water for 1 cup of gram flour kadhi. If you want to keep the texture of kadhi thinner then you can also increase the amount of water.
  • After adding water to the gram flour paste, keep the bowl aside.
  • Heat 1 teaspoon oil in a frying pan on low flame. Add 1/4 teaspoon asafoetida, 1/2 teaspoon whole cumin, 1/2 turmeric powder, 1/2 mustard seeds, 2 whole red chilies in hot oil and mix the spices with a frying spoon.
  • Add gram flour paste mixed with water to the roasted spices.
  • Now take 7 cups of water in the same bowl with gram flour paste and put it in the pan.
  • With the help of a frying spoon, mix the gram flour paste mixed with water with the roasted spices.
  • On medium flame, keep stirring the gram flour paste mixed with water with a frying spoon. Keep stirring it continuously with a frying spoon until it starts boiling.
    Important Note -The gram flour paste mixed with water and curd has to be stirred continuously until it starts boiling, otherwise lumps form in the gram flour paste due to which the texture of the curry gets spoiled.
  • Fry on medium flame for 5 to 10 minutes. Check the thickness of the curry with a spoon. If you want to keep the texture of curry a little thin, you can add some water as per requirement.
  • Keep stirring it until it boils.
  • When it boils, add gram flour pakoras.
  • Lower the flame of the gas and mix the pakoras with the boiled gram flour paste by stirring it with a frying spoon.
  • Add 1/2  teaspoon salt.
    Important Note - You can increase or decrease the amount of salt as per your taste.
  • keep it boil for 3 to 5 minutes and mix the pakoras with the gram flour curry by stirring with a frying spoon. Turn off the gas. Kadhi Pakora recipe is ready.

Direction for Kadhi Pakora (Tempering) Tadka Step by Step

  • Pour the prepared Kadhi Pakora curry from the pan into the serving bowl.
    Indian curry dishes are tempered with desi ghee, which enhances the curry dish and makes its taste a little spicy.
  • To apply tadka, heat 2 tbsp spoons of desi ghee in a small frying pan. Add a pinch of asafoetida, 1/2 teaspoon mustard seeds, 2 whole red chilies, 1/4 teaspoon red chilli powder to hot ghee.
    Important Note- For applying tadka, you can take 2 spoons of desi ghee or more quantity as per your taste. I have taken 2 spoons of desi ghee.
  • When the whole red chilies and mustard seeds start crackling, add the tempering to the Kadhi Pakora recipe in a serving bowl.
  • The flavourful Kadhi Pakoda recipe is ready to serve. Serve it with hot steamed rice or hot roti.
  • Serve Kadhi Pakora with hot steamed rice. Everyone likes to eat Kadi Pakoda with rice. Along with Kadhi Pakora, you can also serve the side dish Aloo Gobi Masala which goes well with Kadhi Rice.

Notes

Special tips for soft and creamy Kadhi Pakora Recipe

Adding water in besan curd batter - For 1 cup of gram flour kadhi, approximately 8 times the water should be used. I have used 8 cups of water for 1 cup of gram flour kadhi. If you want to keep the texture of kadhi thinner then you can also increase the amount of water.
Use of curd - The curd you use in gram flour to make kadhi should neither be too sweet nor too sour. You can also make kadhi with fresh curd. If you want more sour paan then you can also use sour curd kept for 1 to 2 days.
Keep stirring continuously till the curry comes to a boil - You have to keep stirring it continuously till the curry comes to a boil, otherwise lumps form in the gram flour paste and its consistency gets damaged
Correct way to add salt - As I have added salt to the curry in 15th step of making kadhi. When the curry comes to a boil and the curry is cooked well, then add salt at the end. If you add salt in the beginning, the texture of the curry gets spoiled.
Use of pure ghee in tempering – The tempering of pure desi ghee is most important in Kadhi Pakora recipe. When the curry is ready, take it out in a bowl. Add whole red chili, mustard seeds, asafoetida and ground red chili as per your taste to pure desi ghee. Applying tempering increases its taste and color. This recipe is not complete without adding tadka.
Make pakora on low flame – fry the pakora on low flame. On low flame, fry the pakoras on one side and then turn them and fry them on the other side until they turn golden in colour. Check that there is no rawness in the pakora.
Keyword North Indian Dish

 

 

 

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