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Kadhi Pakora Recipe: How To Make Rajasthani Kadhi Pakora
Kadhi pakora is an authentic Northwest Indian dish made of pakoras dipped in a thickened curd gravy. Here is a step-by-step procedure along with images and a video on how to prepare kadhi pakora.
Kadhi pakora recipe is made of fried fritters dipped or soaked in a thick curd and besan gravy. The kadhi pakora is a part of both the Rajasthani as well as the Punjabi cuisines. This dish is rich in its flavours, as it uses quite a few spices and the pakoras added to it make it irresistible.
The kadhi pakora recipe has a cooling effect, since it uses curd and it is also a heavy dish that fills up the stomach. This dish is moderately time consuming to prepare, but is worth giving a try. The kadhi can be served with both rice and roti.
If you want to prepare an authentic Rajasthani meal, the kadhi pakora recipe is a definite dish to be served. Continue reading to know the step-by-step procedure along with the images and a video to make kadhi pakora at home.
KADHI PAKORA RECIPE VIDEO
Recipe By: Meena Bhandari
Recipe Type: Main Course
Serves: 4
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For The Pakoras:
Potato (peeled and cut into cubes) - 1 large
Onions (peeled and chopped) - 2 small
Salt to taste
Green chillies (chopped finely) - 2 tsp
Cumin seeds (jeera) - 2 tsp
Kashmiri chilli powder - 3 tsp
Gram flour (besan) - 1 medium-sized bowl
Water - ¼th cup
Coriander (chopped finely) - 1 cup
Oil - for frying
For The Kadhi:
Thick curd - 500 g
Gram flour (besan) - 4 tbsp
Green chillies (chopped) - 2 tsp
Garlic cloves (peeled) - 3
Ginger (grated) - 1 tsp
Salt to taste
Turmeric powder - a pinch
Ghee - 1 tsp
Asafoetida (hing) - a pinch
Cumin seeds (jeera) - 1 tsp
Mustard seeds - 3 tsp
Fenugreek seeds - 1 tsp
Dried curry leaves - 4-5
Dried red chillies - 2 large
Kashmiri chilli powder - 3 tsp
Water - 1 litre
Dried fenugreek leaves (kasuri methi) - for garnishing
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1. Take the cut potato into a bowl and add onions to it
2. Add salt, green chillies, cumin seeds and kashmiri chilli powder to it.
3. Then, add besan and water, and mix well.
4. Add chopped coriander and blend well to form a very thick paste.
5. Meanwhile, take oil in a pan and put dollops of the batter, once the oil is hot enough.
6. Fry them till they turn golden brown.
7. Next, take thick curd in a bowl and add 4 tbsp of besan to it.
8. Add green chillies, garlic cloves, ginger, salt, and mix thoroughly.
9. Add turmeric powder and mix well again.
10. Blend the mixture in a mixer jar to get a smooth texture.
11. Further, add ghee in a deep-bottomed pan and add a pinch of asafoetida.
12. Add cumin seeds and mustard seeds and allow it to splutter.
13. Add fenugreek seeds, dried curry leaves and dried red chillies.
14. Add the kashmiri chilli powder, blended curd and water.
15. Stir continuously to avoid the formation of lumps.
16. Cook it for about 10-15 minutes till the gravy becomes thick.
17. Add the pakoras and let it boil for a minute or two before serving.
18. Garnish it with kasuri methi.
- 1. For the pakora batter, add enough of besan to hold the pakoras together, so that it does not separate while frying.
- 2. The amount of water to be added depends on whether you want the gravy thick or runny.
- Serving Size - 1 cup
- Calories - 178 cal
- Fat - 4 g
- Protein - 8 g
- Carbohydrates - 14 g
- Sugar - 8 g
- Fibre - 4 g
STEP BY STEP - HOW TO MAKE KADHI PAKORA
1. Take the cut potato into a bowl and add onions to it.
2. Add salt, green chillies, cumin seeds and kashmiri chilli powder to it.
3. Then, add besan and water, and mix well.
4. Add chopped coriander and blend well to form a very thick paste.
5. Meanwhile, take oil in a pan and put dollops of the batter, once the oil is hot enough.
6. Fry them till they turn golden brown.
7. Next, take thick curd in a bowl and add 4 tbsp of besan to it.
8. Add green chillies, garlic cloves, ginger, salt, and mix thoroughly.
9. Add turmeric powder and mix well again.
10. Blend the mixture in a mixer jar to get a smooth texture.
11. Further, add ghee in a deep-bottomed pan and add a pinch of asafoetida.
12. Add cumin seeds and mustard seeds and allow it to splutter.
13. Add fenugreek seeds, dried curry leaves and dried red chillies.
14. Add the kashmiri chilli powder, blended curd and water.
15. Stir continuously to avoid the formation of lumps.
16. Cook it for about 10-15 minutes till the gravy becomes thick.
17. Add the pakoras and let it boil for a minute or two before serving.
18. Garnish it with kasuri methi.
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