Hello Friends, Today we have brought you a very special Kadhi Pakora recipe. Not only is Kadhi Pakora delicious to eat, but it’s also very easy to make. By following the method we share, you can quickly prepare Kadhi (Kadi) Pakora at home and win everyone’s heart in your family. So, let’s get started with our Kadhi Pakora recipe.
DELICIOUS KADHI PAKORA RECIPE
IN JUST 7 STEPS
Ingredients for Pakora
- Besan (Gram Flour)- 1 Small Cup
- Ajwain (Carom Seeds)- 1 Small Tbsp
- Red Chilli Powder- 1 Small Tbsp
- Coriander Powder- 1 Small Tbsp
- Turmeric- 1 Small Tbsp
- Jeera Powder (Cumin Powder)- 1 Small Tbsp
- Salt- 1 Small Tbsp
- Oil- 2-3 Large Tbsp
- Water- As per Requirement
Ingredients for Kadhi
- Besan (Gram Flour)- 1 Medium Cup
- Curd (Yogurt)- 250 ml
- Green Chilli- 2-3 Fine Chopped
- Ginger- 1-Inch Piece, Grated
- Methi Dana (Fenugreek Seeds)- 1 Small Tbsp
- Jeera (Cumin Seeds)- 1 Tbsp
- Oil- 1 Large Tbsp
- Kasoori Methi (Dried Fenugreek Leaves)- 1 Tbsp
- Curry Leaves- 7-8 Leaves
- Red Chilli Powder- 1 Tbsp
- Coriander Powder- 1 Tbsp
- Turmeric- 1 Tbsp
- Salt- 1 Tbsp or As Per Requirement
- Coriander Leaves- For Garnishing
- Hing (Asafoetida) Powder- 1 Small Tbsp
- Red Chilli- 2-3 Piece (Optional)
- Water- As Per Requirement
STEP-1
Making the Pakora Batter
To make Kadhi Pakora, first, take gram flour (besan) in a bowl for the pakoras. Then add 1 small spoon of carom seeds (ajwain), 1 small tablespoon of red chilli powder, 1 small tablespoon of turmeric powder, 1 small tablespoon of coriander powder, 1 small tablespoon of cumin powder (jeera powder), and salt to taste. Gradually add water while mixing to prepare the batter for the pakoras.
STEP-2
Preparing the Kadhi Mixture for Tasty Kadi Pakora
Now that the pakora batter is ready, set it aside. In another bowl, take 1 cup of gram flour (besan) for the kadhi. Add 2-3 cups of curd (yogurt) to the besan and mix well until the besan and curd are thoroughly combined. Once they are well mixed, add 1 cup of water to the mixture. If you prefer less tangy kadhi, you can reduce the amount of curd.
STEP-3
Frying the Pakoras
Heat oil in a pan and fry the pakoras using the batter you prepared earlier. Once the pakoras are ready, set them aside.
STEP-4
Cooking the Kadhi
In another pan, heat some oil and add cumin seeds (jeera), chopped green chilies, and grated ginger for the tempering. Once the tempering is done, pour in the besan and curd mixture you prepared earlier, stirring continuously. When the kadhi starts to boil, add 1 tablespoon of red chili powder, 1 tablespoon of coriander powder, and 1 tablespoon of turmeric powder. Stir everything well. Keep stirring the kadhi occasionally for about 10 minutes. Don’t add salt at this stage, as it might cause the kadhi to curdle. If the kadhi seems too thick, you can add a little water to adjust the consistency.
STEP-5
Adding Pakoras and Finishing the Kadhi
Now our kadhi is almost ready, it’s boiling well, and the spices are nicely mixed and cooked. Now, we’ll add our pakoras to the kadhi and let them cook on low to medium flame for about 5-7 minutes so that the pakoras become soft. After that, we’ll add some kasoori methi to it.
STEP-6
Final Tempering for Tasty Kadi Pakora
Now our kadhi is ready, so to add the final tempering, we’ll take a small pan and heat some oil in it. Once the oil is hot, we’ll add cumin seeds, along with 2-3 red chilies, 1 small tablespoon of asafoetida (hing) powder, 7-8 curry leaves, and some Kashmiri red chili powder. Then, we’ll pour this tempering over the kadhi.
STEP-7
Serving the Kadi Pakora
So friends, our kadhi pakora is ready to be served. Now, you can garnish it nicely with coriander leaves and serve it hot with rice or chapati.
SECRET TIPS:
- While making pakoras, keep the gas flame on low to medium. This will ensure the pakoras are cooked properly and not raw inside.
- If the yogurt isn’t sour enough, mix in some lemon juice to make the kadhi tangy.
- After adding the yogurt and gram flour mixture to the pan, keep stirring until it comes to a boil. This will prevent the kadhi from curdling.
- If you want your pakoras to be very soft and spongy, add a small teaspoon of baking soda to the gram flour. This will make your pakoras soft and spongy.
FAQS:
1. What ingredients do I need for the Kadhi (Kadi) Pakora recipe?
For the kadhi (Kadi) pakora recipe, you’ll need ingredients like besan (gram flour), curd, green chilies, ginger, fenugreek seeds, cumin seeds, turmeric, red chili powder, coriander powder, kasoori methi, curry leaves, asafoetida (hing), and oil. For the pakoras, you’ll also need ingredients like carom seeds and baking soda.
2. How do I prepare the batter for pakoras in the kadi (kadhi) recipe?
To prepare the pakora batter for the kadhi (Kadi) pakora recipe, mix besan (gram flour) with spices like carom seeds, red chili powder, coriander powder, cumin powder, turmeric, and salt. Gradually add water to form a smooth batter.
3. What is the secret to soft and spongy pakoras in kadi?
To make soft and spongy pakoras for your kadhi pakora, add a small teaspoon of baking soda to the besan batter before frying.
4. How can I prevent my kadhi from curdling while cooking?
To prevent kadhi from curdling, continuously stir the mixture of yogurt and besan until it reaches a boil. Also, avoid adding salt until after the kadhi has boiled.
5. What should I do if my yogurt isn’t sour enough for the kadhi?
If the yogurt isn’t sour enough, add some lemon juice to the kadhi mixture to achieve the desired tanginess.
6. How long should I cook the pakoras in the kadhi for?
After adding the pakoras to the kadhi, cook them on low to medium flame for about 5-7 minutes. This will allow the pakoras to absorb the flavors and become soft.
7. Can I adjust the consistency of the kadhi?
Yes, you can adjust the consistency of the kadhi by adding a little water if it seems too thick while cooking.
8. When should I add kasoori methi to the kadhi?
Add kasoori methi to the kadhi after the pakoras have cooked in the kadhi for a few minutes. This will enhance the flavor.
9. How do I make the final tempering for the kadhi?
For the final tempering, heat oil in a small pan, then add cumin seeds, red chilies, asafoetida (hing), curry leaves, and Kashmiri red chili powder. Pour this tempering over the prepared kadhi.
10. What is the best way to serve kadhi pakora?
Kadhi pakora is best served hot, garnished with coriander leaves, and paired with rice or chapati.
11. How can I make my kadi recipe less tangy?
To make your kadhi less tangy, you can reduce the amount of curd or yogurt used in the recipe or balance it out by adding more water.
12. Can I use store-bought kasoori methi for this kadi recipe?
Yes, store-bought kasoori methi works perfectly in the kadhi pakora recipe and will enhance the overall flavor.
13. What type of oil should I use for frying pakoras in the kadi recipe?
You can use any neutral-flavored oil, such as vegetable oil or sunflower oil, for frying the pakoras in the kadhi pakora recipe.
14. How do I know when the pakoras are done frying?
The pakoras are done frying when they turn golden brown and float on the surface of the oil. Ensure they are cooked on low to medium flame so they are not raw inside.
15. What spices are used in the kadhi mixture?
Spices used in the kadhi mixture include red chili powder, turmeric, coriander powder, and cumin seeds. These give the kadhi its rich flavor.
16. How much water should I add to the kadhi mixture?
Start with about 1 cup of water when mixing the kadhi and add more as needed to achieve the desired consistency.
17. Can I make kadi pakora without adding hing?
Yes, you can omit hing (asafoetida) if you prefer or if it’s not available, but it does add a unique flavor to the kadhi.
18. How do I prevent my kadhi from becoming too thick?
To prevent the kadhi from becoming too thick, keep an eye on the consistency while cooking, and add water if needed.
19. What is the importance of stirring the kadhi continuously?
Continuous stirring while the kadhi is cooking helps prevent it from curdling and ensures the besan and yogurt mix well without forming lumps.
20. Can I prepare the pakoras in advance for the kadi recipe?
Yes, you can prepare the pakoras in advance, but it’s best to add them to the kadhi just before serving so they stay soft and don’t become too soggy.
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