Making quick and easy kadhi pakora. If you are looking how to make kadhi pakora, must try this kadhi pakora recipe. Watch video recipe tutorial to follow steps.
Kadhi Pakora – How to Make Kadhi: Making quick and easy traditional style Pakistani and Indian mouthwatering “kadhi” that will make your lunch or dinner time special. Step by step video direction to make this special kadhi recipe in your home kitchen. First, we will make a kadhi batter then make pakoras and add with sizzling tadka.
In Pakistani and Indian cuisine, kadhi has a special place in dinning and everybody loved it. I personally make it for weekend lunch and serve with boiled rice. It has a special taste with pakora so all veg and nonveg foodies love to have it. Gram flour (besan), yogurt (dahi) and other spices makes a perfect combination with sour taste. Some people also serve kadhi with chapati and phulka.
5 Tips To Make Smooth ‘Kadhi’
Properly add the quantity of besan and yogurt to make kadhi.
Make sure to use sour yogurt to get the best taste.
Properly cook the besan and yogurt mixture on low heat to relinquish rawness.
Never add pakora in hot boiling kadhi otherwise it will break.
Always add tadka on hot kadhi.
Chicken Tahari Recipe Card
Ingredients:
Kadhi Mix Ingredients:
Yogurt – 2 Cups
Salt – 2 Tsp
Red Chili Powder – 1 Tsp
Turmeric Powder – 1 Tsp
Gram Flour (Besan) – 1 Cup
Add 4 Glass of Water to Make Semi Thin Paste
Oil – 1 Tbsp
Cumin Seeds – 1/2 Tsp
Green Chili
Garlic Paste
Pakora Pakora Ingredients
Gram Flour – 2 Cups
Salt – 2 Tsp
Red Chili Powder – 1 Tsp
Coriander Seeds – 1 Tsp
Cumin Seeds – 1 Tsp
Green chilies (Chopped)
Fresh Coriander (Chopped)
Onion Slices – 1 Cup
Potato Slices – 1 Cup
Water – 150 ml
Oil For Frying
Kadhi Tadka Ingredients:
Oil / Ghee – 1 Tbsp
Cumin Seeds – 1 Tsp
Green Chilies
Whole Red Peppers – 8
Red Chillies powder – 2 Pinches
Curry leaves 4
Method:
To Make Kadhi:
In a bowl, add yogurt, salt, red chili powder, turmeric powder, gram flour (besan) and add water.
Mix well using a whisk to make a smooth and running solution.
Now in a pan add oil and heat it up.
add cumin seeds, green chilies, and garlic paste in heated oil.
Saute for a few seconds.
Now add kadhi solution in a pan and mix well using a whisk or spoon.
Stir for few seconds until it starts to reach boiling point.
Now cover the pan and cook on low/medium heat for 45 minutes.
To Make Pakora:
In a bowl, add gram flour (besan), salt, red chili powder, coriander seeds, chopped green chilies, chopped coriander.
Mix well and add little water to make a smooth thick paste.
Now add sliced onion and potatoes (optional) and mix in besan paste.
Deep fry the pakoras and take it out on kitchen paper to absorb excess oil.
Assembling & Tadka
After 45 minutes, check the kadhi and mix well using spoon.
Now turn off heat and as the it lower the temperature a bit then add pakoras in kadhir and gently mix.
Now prepare kadhi tadka.
In a frying pan, add oil, cumin seeds, green chilies, whole red peppers, curry leaves and mix well until it gets aromatic.
Now add a pinch of red chili powder.
Pour the tadka in kadhi.
“Kadhi pakora” is ready!! Make a serving with boiled rice, tandoori naan or roti.
Happy cooking and happy eating!!
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
Kadhi Mix Ingredients:
Yogurt – 2 Cups
Salt – 2 Tsp
Red Chili Powder – 1 Tsp
Turmeric Powder – 1 Tsp
Gram Flour Besan – 1 Cup
Add 4 Glass of Water to Make Semi Thin Paste
Oil – 1 Tbsp
Cumin Seeds – 1/2 Tsp
Green Chili
Garlic Paste
Pakora Pakora Ingredients
Gram Flour – 2 Cups
Salt – 2 Tsp
Red Chili Powder – 1 Tsp
Coriander Seeds – 1 Tsp
Cumin Seeds – 1 Tsp
Green chilies Chopped
Fresh Coriander Chopped
Onion Slices – 1 Cup
Potato Slices – 1 Cup
Water – 150 ml
Oil For Frying
Kadhi Tadka Ingredients:
Oil / Ghee – 1 Tbsp
Cumin Seeds – 1 Tsp
Green Chilies
Whole Red Peppers – 8
Red Chillies powder – 2 Pinches
Curry leaves 4
INSTRUCTIONS
To Make Karahi To Make Kadhi:
In a bowl, add yogurt, salt, etc In a bowl, add yogurt, salt, red chili powder, turmeric powder, gram flour (besan) and add water.
Mix well Mix well using a whisk to make a smooth and running solution.
Add Oil Now in a pan add oil and heat it up.
Cumin Seeds add cumin seeds, green chilies, and garlic paste in heated oil.
Saute Saute for a few seconds.
Kadhi Solution Now add kadhi solution in a pan and mix well using a whisk or spoon.
Stir Stir for few seconds until it starts to reach boiling point.
Cover & Heat Now cover the pan and cook on low/medium heat for 45 minutes.
To Make Pakora To Make Pakora:
Add Materials In a bowl, add gram flour (besan), salt, red chili powder, coriander seeds, chopped green chilies, chopped coriander.
Mix Well Mix well and add little water to make a smooth thick paste.
Besan Paste Now add sliced onion and potatoes (optional) and mix in besan paste.
Fry Deep fry the pakoras and take it out on kitchen paper to absorb excess oil.
Assembling & Tadka Assembling & Tadka
Check Back After 45 minutes, check the kadhi and mix well using spoon.
Lower Down Heat Now turn off heat and as the it lower the temperature a bit then add pakoras in kadhir and gently mix.
Now prepare kadhi tadka Now prepare kadhi tadka.
Add Materials In a frying pan, add oil, cumin seeds, green chilies, whole red peppers, curry leaves and mix well until it gets aromatic.
Chili Adition Now add a pinch of red chili powder.
The yellow-colored creamy and sour flavored kadhi pakora is the combination of besan and yogurt that cooked by adding spices on low heat for about an hour and as it gets thick then add fried pakoras in it along with sizzling tadka that makes it more tempting and delicious in taste.
Is Kadhi Pakora Healthy?
Yes, it is! the best option for diabetic patients as it has a low GI (glycemic index). Yogurt water (chaas, lassi) improves immunity and good for cardiovascular health. If you are dealing with any illness then make sure to make it with less oil. It gives you a filling effect for long hours.
How to Avoid Kadhi Curdling?
Make sure to properly blend yogurt in water and gram flour (besan) before cooking. Initially as it cooks then stir the spoon to make it running and smooth. Cook on low/medium heat to make it thick. In this way, your kadhi will not curdle and gives you a creamy and smooth texture while eating.
Kadhi is Thick or Thin? What to do?
If your kadhi is getting sufficiently thick, then add little water to make it thinner. If it’s thin then add more besan paste to make it thick.