Indian · serves 2

Kadhi Pakora

The kadhi worth the extra step. The pakoras soak up the gravy and go soft.

50 min A proper cook Vegetarian

Ingredients

  • 1.5 cups sour curd
  • 3/4 cup besan (1/2 for kadhi, 1/4 for pakoras)
  • 2 onions, sliced
  • 1 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 2 dried red chillies
  • 1/2 tsp turmeric
  • Hing
  • Oil to fry
  • Rice for 2

Method

  1. Whisk curd, 1/2 cup besan, turmeric, salt and 4 cups water till completely smooth.
  2. Pakoras: 1/4 cup besan with sliced onion, salt, chilli, a splash of water. Drop spoonfuls into hot oil, fry golden, drain.
  3. Tadka: fenugreek, mustard seeds, red chillies, hing in oil.
  4. Pour in the curd mixture, stir constantly till it boils, then simmer 30 minutes on low. This long simmer is what makes kadhi taste like kadhi.
  5. Add the pakoras for the last 5 minutes only, or they dissolve.
  6. Second tadka of ghee and red chilli powder poured on top.

Questions people ask about Kadhi Pakora

How long does Kadhi Pakora take?

About 50 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Kadhi Pakora?

Pour in the curd mixture, stir constantly till it boils, then simmer 30 minutes on low. This long simmer is what makes kadhi taste like kadhi.

What can I use instead of curd in Kadhi Pakora?

Use thick Greek yogurt, or regular yogurt hung in a cloth for 20 minutes. Thin yogurt splits more easily, so always take the pan off the heat first.

Can I make Kadhi Pakora ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Kadhi Pakora vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Kadhi Pakora?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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