Kadhi Pakora

Different states-different tastes!

Having grown up in India, this is one thing I have learnt and experienced. Each state has such different cuisines, that one cannot help but marvel the fact that even with limited ingredients there could be so many variations of a single recipe!

‘Kadhi’ is one such dish of which I know at least four variations: the Kadhi Pakoda (from Uttar Pradesh), Punjabi Kadhi, Rajasthani Kadhi and the Sindhi Kadhi…all of these have distinct taste and I love them all.

I start with the recipe for the one from my native state – the Kadhi as prepared in Uttar Pradesh. In the days to come, I will blog the recipes for the other three. You can try these yourself and decide which one’s your favourite!

Ingredients – For Pakora 
  • 150 gms besan (gram flour)
  • A pinch of asafoetida
  • 1/4 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1/4 tsp salt
  • 1 tsp refined oil
  • 1 tsp curd
  • 4-5 tbsp oil for frying
Ingredients – For Kadhi 
  • 2 tbsp besan (gram flour)
  • 400 ml curd (preferably sour)
  • 2 tsp refined oil
  • 3/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp salt / or to taste
  • A pinch of asafoetida
  • 1 tsp rai (mustard seeds)
  • 1 tsp cumin seeds
  • 7-8 curry leaves
  • 2-3 whole red chillies, dry

Steps – For Pakora

  • Add the spices and about 50 ml water to the gram flour and form a paste; then add 1tsp oil along with the curd (adding the oil and curd will make the pakoras softer) – mix well

  • In a wok, heat the oil; with a spoon or with the hand dribble small blobs of the paste into the oil and fry till golden brown

  • Keep these aside (you could eat one or two, if you’re tempted!!)
Steps – For Kadhi
  • Beat the curd in a large bowl; add an equal amount of water and mix well

  • In a separate bowl, mix gram flour with little water to form a paste and mix it with the
    curd (wetting will ensure that the gram flour mixes evenly with curd)

  • In a bowl mix asafoetida, turmeric and red chilli powder along with about 1 tsp water to form a paste

  • Heat oil in a wok and add rai and cumin seeds; once they splutter add the paste (asafoetida, turmeric and red chilli powder paste), add the curd and water mixture and bring it to boil at high flame, stirring continuously

  • Add the pakoras and cook on low flame for next 15 minutes

  • Serve the kadhi

  • For ‘tadka’, heat oil/ghee in a wok, add curry leaves, mustard seeds, whole red chillies, switch off the gas, add a pinch of red chilli powder, top the served kadhi with this tadka (you could also add about 3-4 finely chopped garlic cloves in the tadka for a distinct taste)

  • Kadhi tastes best when its piping hot, enjoy it with steamed ‘basmati rice’

5 Comments Add yours

  1. Shashank says:

    This one is my favourite. Really love this………..

  2. Ishita says:

    It's a pleasant surprise to know that you unlike ur brother like kadhi, it's my favourite too…will make it for you, next time when I am in Jaipur!!

  3. Nomita Yadav says:

    Hello Ishita, I love this recipe but need to know the poportions if you want to increase the quantity. Thanks, Nomita

  4. You could double or triple every ingredient, that's what I do when I am cooking for more…tell me if this works?

  5. Nidhi Chopra says:

    This is very delicious, i have to eat this item at my friend house its really amazing and beautiful in taste. Looking nice and informative blog thanks for sharing it restaurant near venkateshwar college

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