Delicious Kadhi Pakora Recipe: Easy Homemade Indian Curry

Prepare the Pakora Batter: In a bowl, combine 1 cup gram flour, sliced onion, 2 chopped green chilies, 1/4 tsp turmeric, 1/2 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/4 tsp baking soda, and salt to taste. Add about 1/2 cup water gradually to form a thick, dropping consistency batter. Mix well.

Fry the Pakoras: Heat vegetable oil for deep frying in a pan over medium heat. Once the oil is hot, drop small portions of the pakora batter into the hot oil. Fry until golden brown and crispy on all sides. Remove with a slotted spoon and place on paper towels to drain excess oil. Set aside.

Prepare the Kadhi Base: In a large bowl, whisk together 2 cups sour yogurt and 1/4 cup gram flour until smooth and no lumps remain. Gradually add 3 cups of water, whisking continuously to form a thin, smooth mixture.

Cook the Kadhi: In a large pot, heat 2 tablespoons of ghee or oil over medium heat. Add mustard seeds, fenugreek seeds, cumin seeds, asafoetida, curry leaves, ginger-garlic paste, and 2 slit green chilies. Sauté for about 30 seconds until fragrant.

Simmer the Kadhi: Pour the yogurt-gram flour mixture into the pot, stirring constantly to prevent curdling. Add 1/2 tsp turmeric powder, 1 tsp red chili powder, and salt to taste. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the kadhi thickens to your desired consistency.

Add Pakoras: Once the kadhi has thickened, gently add the fried pakoras to the simmering kadhi. Let them soak in the curry for at least 5 minutes before serving to absorb the flavors.

Prepare Final Tadka (Tempering): In a small pan, heat 1 tablespoon of ghee or oil. Add 2-3 dried red chilies, 1/2 tsp cumin seeds, and a pinch of asafoetida. Sauté until fragrant. Remove from heat and stir in 1 tsp Kashmiri red chili powder for color (optional). Pour this tempering over the Kadhi Pakora. Garnish with fresh coriander leaves.