Kadhi Pakora (Yogurt Curry with Gram Flour Fritters)
Local name: کڑھی پکوڑا
In short: Tangy yogurt and gram flour curry simmered until silky, with soft onion fritters and a sizzling cumin-chili tarka, served over rice. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 10 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 390 kcal
Kadhi pakora is a Punjabi comfort dish: a pale yellow curry of sour yogurt and gram flour, simmered slowly until smooth and thick, with crisp onion fritters (pakoras) dropped in to soften and soak up the sauce. A tarka of cumin, fenugreek seeds, dried red chilies and garlic sizzled in oil is poured over the top. The dish tastes best when the yogurt is a little sour and the kadhi is cooked long enough to lose the raw taste of the flour.
Instructions
- Whisk the yogurt, 80 g of gram flour, water, turmeric, chili powder and salt in a large heavy pot until completely smooth, with no lumps.
- Make the pakora batter: mix 120 g of gram flour with the onion, chilies, coriander, spices and salt. Add the water a little at a time, beating for 2 minutes, to make a thick batter that falls in ribbons.
- Heat the frying oil to 175°C (350°F) in a deep pan. Drop in spoonfuls of batter and fry in batches for 4 to 5 minutes, turning, until golden and crisp. Drain on paper towels.
- Bring the kadhi to a boil over medium heat, stirring constantly so it does not curdle or stick. Reduce the heat and simmer for 40 to 50 minutes, stirring every few minutes, until it thickens and the raw flour taste is gone.
- Add the pakoras to the kadhi and simmer for 10 minutes, so they soften and absorb the sauce.
- Make the tarka: heat the oil in a small pan, add the cumin and fenugreek seeds and let them sizzle for 15 seconds. Add the chilies and garlic and cook for 30 seconds until the garlic starts to color.
- Pour the tarka over the kadhi, and serve hot with plain rice.
Tips
- Stir the kadhi constantly while it comes up to a boil. After that, it needs only a stir every few minutes. Use sour yogurt for the right flavor; fresh yogurt can be soured with a squeeze of lemon.
- Boiled potato slices or spinach can be added to the kadhi in place of pakoras, and fenugreek leaves added at the end give a bitter-sweet fragrance.
Questions and answers
Why did my kadhi curdle?
Yogurt can split if heated too fast or left unstirred. Whisk it smooth with the gram flour first, and stir constantly until it boils.
Can I make kadhi ahead?
Yes. Make the kadhi and pakoras up to 2 days ahead, store separately, and combine and reheat gently with a splash of water before serving.
Why do the pakoras go in at the end?
Added early, they dissolve in the sauce. Ten minutes is enough to make them soft and flavored without breaking apart.
How long does it take to make Kadhi Pakora (Yogurt Curry with Gram Flour Fritters)?
About 1 h 35 min in total: 25 min of preparation and 1 h 10 min of cooking.
How many calories are in Kadhi Pakora (Yogurt Curry with Gram Flour Fritters)?
About 390 kcal per serving, with 14 g of protein, 32 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 32 g |
| Fat | 22 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
