Kadhi Pakora (Yogurt Curry with Fritters)
Kadhi pakora is a yogurt-based curry from North India, especially popular in Punjabi home cooking, where gram flour fritters are simmered in a tangy, spiced yogurt gravy. The pakoras are made by mixing a portion of gram flour with sliced onion, salt, and water into a thick batter, then deep-frying spoonfuls until golden. The remaining gram flour is whisked with yogurt, water, turmeric, and red chili powder to form the kadhi base, which must be stirred constantly in the early stages to prevent the yogurt from splitting. Cumin seeds are bloomed in oil to release their aroma before the kadhi mixture is poured in and simmered gently for twenty minutes, allowing the raw flour taste to cook out completely. Adding the fried pakoras near serving time preserves some of their texture, while longer simmering lets them absorb the gravy and turn soft throughout.
Adjust Servings
Instructions
- 1
Mix 80 g gram flour, sliced onion, a little salt, and water into a thick pakora batter.
- 2
Deep-fry spoonfuls of batter until golden to make pakoras.
- 3
Whisk remaining gram flour with yogurt, water, turmeric, and chili powder for the kadhi base.
- 4
Bloom cumin seeds in a pot, add the kadhi base, and stir continuously while bringing to a boil.
- 5
Simmer for 20 minutes, add pakoras, and cook 5 more minutes.
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