Here's a classic recipe for Kadhi with Pakoras—a beloved North Indian dish made with tangy yogurt and chickpea flour (besan), seasoned with spices, and served with soft, fluffy pakoras.

 

---

Ingredients

For the Kadhi

• Yogurt (curd): 1 cup (whisked until smooth)
• Besan (gram flour): 3 tbsp
• Water: 3 cups
• Turmeric powder: 1/2 tsp
• Salt: to taste
• Red chili powder: 1/2 tsp

For the Pakoras

• Besan (gram flour): 1 cup
• Onion: 1, finely chopped
• Green chilies: 1-2, finely chopped
• Coriander leaves: a handful, finely chopped
• Salt: to taste
• Red chili powder: 1/2 tsp
• Carom seeds (ajwain): 1/2 tsp
• Water: as needed (to make a thick batter)
• Oil: for frying

For Tempering (Tadka)

• Oil or Ghee: 2 tbsp
• Cumin seeds: 1/2 tsp
• Mustard seeds: 1/2 tsp
• Fenugreek seeds: 1/4 tsp
• Asafoetida (hing): a pinch
• Dried red chilies: 1-2
• Curry leaves: 8-10
• Ginger-garlic paste: 1 tsp (optional)

---

Instructions

Step 1: Prepare the Pakoras

1. In a mixing bowl, combine besan, chopped onions, green chilies, coriander leaves, salt, red chili powder, and carom seeds.
2. Add water gradually to make a thick batter.
3. Heat oil in a frying pan on medium heat.
4. Drop spoonfuls of the batter into the hot oil and fry until golden and crispy. Drain on paper towels and set aside.

Step 2: Make the Kadhi

1. In a large mixing bowl, whisk yogurt and besan together until smooth.
2. Add water, turmeric, salt, and red chili powder to the yogurt-besan mixture and whisk well to avoid lumps.
3. Pour this mixture into a large pot or deep pan and cook on medium heat. Stir continuously until it starts to boil.
4. Once it starts boiling, reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally to prevent sticking.

Step 3: Tempering

1. Heat oil or ghee in a small pan.
2. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
3. Add asafoetida, dried red chilies, curry leaves, and ginger-garlic paste (if using).
4. Sauté for a few seconds until fragrant.

Step 4: Combine and Serve

1. Add the prepared pakoras to the simmering kadhi and pour the tempering over the kadhi.
2. Let it simmer for another 5 minutes, allowing the flavors to meld.
3. Garnish with chopped coriander leaves and serve hot with steamed rice or roti.