mearl223 On October - 25 - 2009

Kadhi Pakora

A spicy yoghurt-based gravy which contains fried chickpea-flour-dumplings called ‘pakoras’, eaten with rice/ roti.
PrepTime 5mins – CookTime 20mins – Serves 2







6 cups curd

5 tsp Gram flour

1 tsp Mustard seed

1/2 tsp Turmeric powder

2 Green chillies chopped

1″ piece: Ginger (finely chopped)

1/2 tsp Asafoetida powder

6 tsp Oil

3 cups Water

1 tbsp sugar

Salt to taste

For Pakoras

1 cup Gram flour

2 Onions (medium sized) – finely chopped

2 Green chillies finely chopped

1 tsp Red chilli powder

4 tsp Oil

Oil for frying

Salt to taste

Sufficient water for the batter

1/2 cup chopped fresh coriander



Cooking Instructions:


For the curry:

1. Churn the curd along with gram flour and water.

2. Heat oil and fry the mustard seeds, asafoetida, chillies and ginger for five minutes

3. Add the churned curd, turmeric powder and salt.

4. Boil on a high flame and then simmer for 15 minutes. Set aside.


For Pakoras:

1. Make a thick batter by mixing gram flour with onions, green chillies, salt, oil and water.

2. Deep fry in small portions (1 heaped tbsp for a portion)

3. Add these pakoras in the kadhi, along with a dash of sugar – boil for 5mins & simmer for 1min.

4. Garnish with fresh chopped coriander & serve with hot rice/roti.

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