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Curry Pakora (Kadhi)

Course dinner, Main Course
Cuisine asian, Indian, pakistani
Serving: 6 person
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients
  

For Kadhi (Curry Pakora Base)

  • 1 Onion Sliced
  • ½ kg Yogurt / 3 Glasses Lassi
  • 4 Glass Water for yogurt / 4 for lassi
  • 4 tbsp Besan
  • 1 tsp Salt
  • 1½ tsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 2 tbsp Oil

For Pakora

  • 5 Onions Sliced
  • 5 Green Chilies Chopped
  • 3 tbsp Fresh Coriander Chopped
  • 1 tbsp Crushed Pomegranate Seeds Anardana
  • 10 tbsp Gram Flour Besan
  • 1 tsp Salt
  • 1 tsp Red Chili Powder
  • ¼ tsp Turmeric Powder
  • ½ tsp Hot Spices Garam Masala Powder
  • 1 tsp Coriander Powder
  • ½ tsp Black Pepper
  • ½ tsp Crushed Red Chili
  • ¼ tsp Carom Seeds Ajwain
  • Water as needed

Instructions
 

Make Kadhi

  • In a bowl, whisk yogurt (or lassi), water, and besan until smooth (no lumps).
  • Heat oil in a pot and fry onions until golden brown.
  • Add salt, red chili powder, and turmeric; cook on low flame for 1 minute.
  • Pour in the yogurt mixture and cook on high flame, stirring until it boils.
  • Cover and cook on low flame for 40–45 minutes, stirring occasionally.

Make Pakoras

  • Mix all pakora ingredients with water to form a thick batter.
  • For pakoras: Deep fry small portions until golden and crispy.
  • OR
  • For tikki: Shallow fry on a tawa until golden on both sides.

Final Step

  • Add pakoras to hot kadhi.
  • Let them soak for 5–10 minutes.
  • Serve warm.