Authentic Pakistani Kadhi Pakora is packed full of authentic and satisfying flavors! This recipe is usually made in late spring or summer and has two parts. First, blend the ingredients and make the Kadhi (curry). Then make the pakora and mix it in the kadhi. Serve with steamed white rice.
TABLE OF CONTENTS
- What is Kadhi Pakora?
- Answering your questions
- How to cook Kadhi?
- How to make the pakora?
- How to tamper and assemble Kadhi?
- Important tips
- What to serve the Kadhi with?
- The Kadhi Pakora Recipe
WHAT IS KADHI PAKORA?
Authentic Pakistani Kadhi Pakora is a traditional North Indian and Pakistani dinner recipe. It consists of fried Pakora (fritters) along with gram flour and yogurt based curry and special seasonings. This curry is yellow in color due to turmeric and gram flour (besan). For more Pakistani recipes check out Pakistani Mutton Charsi Karahi, Mutton Biryani, and Pakistani-Style Butter Chicken (Better than Restaurant!).
- Gram flour- Also known as besan, It's one of the key ingredients in Kadhi. Without it there's no Kadhi and can't substitute anything.
- Yogurt- Can't get the right consistency of the Kadhi without it.
- Fresh lemon juice- Can't get sourness in Kadhi without it.
- Ginger garlic paste- I used homemade but easily can substitute store-bought.
ANSWERING YOUR QUESTIONS
Use full fat yogurt with fresh lemon juice to make Kadhi sour.
To get the most authentic taste you have to use full fat yogurt. Let's face it everything taste better full fat.
Baking soda and yogurt are the key ingredient to make the pakora soft. After adding all the ingredients then let it set for 15 minutes.
if you follow our recipe it won't be sour.
HOW TO COOK KADHI?
I know for many people making Authentic Kadhi Pakora can be intimidating so I am going to break it down for you.
HOW TO MAKE THE PAKORA (FRITTERS)?
HOW TO TAMPER AND ASSEMBLE KADHI?
Tampering is an essential part of this Khadhi Pakora recipe. For tampering kadhi use cumin seeds, long dry red peppers, curry leaves, and best of all garlic. A useful tip for tampering always tamper with medium to low heat, never try it on medium high. Here are the pictures that illustrates how to tamper and how to assemble the Kadhi.
- Trick is NOT to whisk manually instead put everything including yogurt in a blender and see the difference in the texture of your kadhi.
- Use full fat yogurt.
- Always use gram flour or besan.
- Don't use too much water when making fritters and also always use warm water.
- After frying the fritters, add them to the curry directly.
- Don't put more than 7 fenugreek seeds, it will be extremely sour.
WHAT TO SERVE KADHI WITH?
Pair this Kadhi with Basmati rice. Nothing is better than this combination for Kadhi Pakora.
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Let's Make Kadhi Pakora!!!
Authentic Pakistani Kadhi Pakora
- 2 cups yogurt full fat
- ½ cup garam flour (besan)
- 1 tsp red chili powder
- 2 tbsp ginger garlic paste
- 2 green peppers chopped
- ½ onion finely sliced
- 1 tsp turmeric powder
- 6 black peppercorns
- 1 tsp corriander seeds (make sure you hand crush the seeds)
- 4 whole cloves
- 4 green cardamom pods
- ¼ tsp mustard seeds
- ½ cup olive oil
- 2 tbsp fresh lemon juice
- 2 tsp salt
Pakora or Fritters
- 2 cup garam flour besan
- ½ cup warm water
- 1 tbsp all purpose flour
- 1 tsp semolina
- ¼ tsp baking soda
- 1 tbsp yogurt
- 1 tsp lemon juice
- 1 cup spinach roughly chopped
- 1 medium onion thinly sliced
- 1 green pepper chopped
- ½ bunch cilantro chopped
Whole spices for fritters
- ½ tsp cumin seeds
- 1 tsp coriander seeds crushed
- ¼ tsp carom seeds ajwein
Powdered spices for fritters
- cup olive oil extra virgin
- 2 tsp cumin seeds
- 10 curry leaves
- 4 garlic cloves finely chopped
- 3-4 long dried red peppers
For the Curry
- In a blender, combine yogurt, gram flour, green chili pepper, red chili powder, salt, turmeric, lemon juice, ginger garlic paste, onion, and 2 cups of water.
- Blend for 1-2 minutes.
- In a pot, heat olive oil on medium heat, add in cumin seeds, whole cloves, green cardamom pods, black peppercorns, mustard seeds, coriander seeds, and sauté all for 1-2 minutes on low to medium flame.
- Mix in the yogurt mixture.
- Bring it to boil and let it cook on medium heat for 5 minutes.
- Next add in 2 cups of water.
- Let it cook for 15 minutes on medium low heat stirring ocssionally.
For the Pakoras or Fritters
- In a bowl, combine gram flour, all purpose flour, semolina, baking soda, yogurt, lemon juice, spinach, onion, green pepper, cilantro, salt, powdered spices in fritters, whole spices in fritters.
- Add warm water little by little (please refer to the video how to properly do this step.)
- Set it aside for 15 minutes.
- In a fry pan, on medium heat, heat the oil dollop the batter into the fry pan with a help of a spoon.
- Make sure fritters turn golden brown on both sides, drain the oil, and keep them aside on a plate lined up with paper towel so it can suck the extra oil from the fritters.
- In a fry pan, on medium heat, heat the oil then add in cumin seeds, garlic cloves, curry leaves and dried long red peppers.
- Keep stirring it for 2-3 minutes continuously.
- In the curry, combine pakoras or fritters then top it off with hot tempering.
- Serve it with white rice.