Authentic Kadhi Pakora

5 from 4 votes

Kadhi Pakora is yogurt, lemon, and besan (garam flour) curry. It’s unique tangy taste gives its authenticity; along with it’s mind-blowing fritters which consists onion and other seasonings.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Main

Cuisine: Indian

Keyword: Aloo Matar Keema (Potatoes, Peas, and Ground Beef Curry), kadhi, kadhi pakora, kadhi pakora curry, khadi, pokora, punjabi kadhi, Punjabi Kadhi Pakora Curry

Calories:

Author: Sarah Mirza

Ingredients

Curry

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
7 fenugreek seeds
¼ tsp mustard seeds
½ cup olive oil
2 tbsp real lemon juice
2 tsp salt
water

Pakora or Fritters

1 cup garam flour besan
¼-½ cup warm water
¼ tsp red chili powder
½ tsp red pepper flakes
3 pinches baking soda
¼ tsp cumin seeds
½ onion finely chopped
2 green peppers finely chopped
½ bunch cilantro finely chopped
2 cups olive oil or any frying oil
½ tsp salt or as needed

Tempering

cup olive oil extra virgin
2 tsp cumin seeds
10-12 curry leaves
4 garlic cloves finely chopped
3-4 long dried red peppers

Instructions

For the Curry

In a blender, combine yogurt, gram flour, green chili pepper, red chilli powder, salt, turmeric, lemon juice, ginger garlic paste , 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 fenugreek seeds, sauté all for 1-2 minutes on low to medium flame.
Add in the onion, sauté the onion until translucent.
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 30 minutes on medium low heat stirring ocssionally.

For the Pakoras or Fritters

In a bowl, combine gram flour, warm water, red chili powder, salt, baking soda in a mixing bowl and mix well.
Set it aside for 15 minutes.
Add in the cumin seeds, onion, green peppers, cilantro and mix well.
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.

Tempering

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.

Assembly

In the curry, combine pakoras or fritters then top it off with hot tempering.
Serve it with white rice.

Nutrition