Kadi pakora is a beloved North Indian comfort dish featuring soft, spiced gram flour fritters (pakoras) soaked in a tangy, creamy yogurt-based curry (kadi), finished with a warm tempering of spices. This recipe delivers a perfectly balanced kadi—not too sour, not too sweet—with crisp-tender pakoras that hold their shape, making it a satisfying meal served with steamed rice or roti.
Ingredients
- For the kadi (curry):
- 1 cup (240 g) plain whole-milk yogurt, whisked until smooth
- 3 tablespoons (24 g) gram flour (besan)
- 3 cups (720 ml) water
- 1 teaspoon ground turmeric
- 1 teaspoon Kashmiri red chili powder (or ½ tsp cayenne)
- 1 teaspoon salt, or to taste
- 1 tablespoon (15 ml) vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large dried red chili, broken (optional)
- 10-12 fresh curry leaves (optional)
- 1/2 teaspoon asafoetida (hing) (optional)
- For the pakoras (fritters):
- 1 cup (120 g) gram flour (besan)
- 1/4 cup (30 g) finely chopped onion
- 2 tablespoons (8 g) finely chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda (optional, for extra fluffiness)
- 1/3 cup (80 ml) water, plus more as needed
- Vegetable oil, for deep frying
- For the tempering:
- 2 tablespoons (30 ml) ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies, broken
- 1/4 teaspoon asafoetida (hing)
- 8-10 fresh curry leaves
Instructions
- Make the pakora batter: In a bowl, combine 1 cup gram flour, onion, cilantro, cumin, coriander, turmeric, and salt. Add baking soda if using. Gradually add water, stirring to make a thick, lump-free batter that coats a spoon (thicker than pancake batter). Let rest 10 minutes.
- Fry the pakoras: Heat 2 inches (5 cm) oil in a deep pan to 350°F (175°C). Drop spoonfuls of batter (about 1 tablespoon each) into the hot oil, frying in batches without crowding. Fry 3-4 minutes until golden brown and cooked through (they should sound hollow when tapped). Drain on paper towels. Set aside.
- Start the kadi: In a large bowl, whisk together yogurt, 3 tablespoons gram flour, and 1 cup water until smooth. Add remaining 2 cups water, turmeric, chili powder, and salt. Whisk well.
- Temper the base: In a heavy-bottomed pot (4-quart), heat 1 tablespoon oil over medium heat. Add mustard seeds and cumin seeds; let them splutter. Add dried red chili and curry leaves (if using) and asafoetida; stir for 10 seconds.
- Cook the kadi: Pour the yogurt mixture into the pot. Stir constantly over medium heat until it comes to a gentle boil, then reduce heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally, until the kadi thickens and the raw flour taste is gone. It should coat the back of a spoon.
- Add pakoras: Gently slide the fried pakoras into the simmering kadi. Cook for 5 minutes more, allowing them to soak up some sauce. Do not stir vigorously or they may break.
- Final tempering: In a small pan, heat ghee or oil over medium-high. Add mustard seeds and cumin seeds; let them pop. Add dried red chilies, asafoetida, and curry leaves. Cook 15 seconds until fragrant. Pour this tempering over the kadi. Cover and let rest 5 minutes before serving.
Tips
- Yogurt at room temperature: Cold yogurt can curdle when heated. Whisk it well and let it sit out for 15 minutes before cooking.
- Consistency: Kadi thickens as it cools. If it becomes too thick, add a splash of hot water while reheating.
- Pakora crispness: For extra crisp pakoras, add 1 tablespoon hot oil to the batter before frying. Do not overmix the batter; a few lumps are fine.
- Substitutions: No curry leaves? Skip them or use a bay leaf. No asafoetida? Omit it. For a gluten-free version, ensure your gram flour is pure besan.
Serving Suggestions
Serve hot kadi pakora with steamed basmati rice or jeera rice, and a side of pickled onions or mango pickle. It also pairs well with roti or naan for a heartier meal.
Variations
- Kadhi with vegetables: Add 1 cup of mixed vegetables (potatoes, carrots, beans) to the simmering kadi before adding pakoras.
- Spinach pakoras: Add 1/2 cup finely chopped spinach to the pakora batter for a nutritious twist.
- No-fry version: Instead of deep-frying, bake the pakoras at 400°F (200°C) for 15-20 minutes, flipping once, until crisp. They will be less rich but still delicious.
- Spicier: Add 1 finely chopped green chili to the tempering or 1/2 teaspoon more chili powder to the kadi.
Storage and Reheating
Store leftover kadi pakora in an airtight container in the refrigerator for up to 3 days. The pakoras will soften, which is normal. Reheat gently on the stovetop over low heat, adding a little water if needed, until bubbling. Alternatively, microwave in 30-second bursts, stirring in between. Do not freeze, as the yogurt sauce may separate upon thawing.
Frequently Asked Questions
Why did my kadi curdle? Curdling occurs when the yogurt is too cold or the heat is too high. Always whisk the yogurt with flour and water thoroughly, bring to a boil gently while stirring constantly, then lower the heat to a simmer.
Can I make kadi without pakoras? Yes, simply skip the pakora step and serve the kadi as a soup or with rice. You can also add vegetables or paneer cubes instead.
What is the best yogurt to use? Use plain whole-milk yogurt, preferably fresh and not too sour. Greek yogurt can be used but may need extra water to thin it out.
How do I know the kadi is cooked? The raw flour smell disappears, and the kadi thickens to coat the back of a spoon. The color deepens slightly.
Can I use pre-made pakora mix? Yes, you can use a store-bought pakora mix for the fritters; just follow the package instructions for batter consistency.
Is kadi pakora gluten-free? Yes, as long as you use pure gram flour (besan) and check that your spices are gluten-free. It is naturally vegetarian.
Related
- Jager Schnitzel Recipe: Classic German Hunter-Style
- Hungarian Chicken Paprikash with Egg Noodles
- Is Chicken Paprikash Spicy? Heat & Flavor
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).