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Kadhi Pakora | Besan Ki Kadhi
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Kadhi Pakora | Besan Ki Kadhi

Kadhi Pakora or Besan Ki Kadhi is one of the popular North Indian recipe, made with besan and dahi along with various spices and pakodas dipped in it.  The crispy onion pakoras along with spicy dahi is a treat to our taste buds. Learn here how to make this Kadhi Pakora with step by step pictures and instructions.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Veg Gravies
Cuisine: Gujarati, Indian, North Indian, Punjabi
Servings: 4 people
Calories: 210kcal
Author: Sowmya Venkatachalam

Equipment

  • Mixing Bowl
  • Heavy Bottomed Pan
  • Sauce Pan

Ingredients

Ingredients for Pakora

  • 1 cup Gram Flour (Besan / Chickpea Flour) 1 Cup - 250ml
  • 1 teaspoon Carom Seeds (Ajwain / Omam)
  • 1 teaspoon Red Chili Powder
  • 0.5 teaspoon Eno Salt
  • ¾ teaspoon Salt Adjust as needed
  • 1 no Onion roughtly chopped
  • 1 cup Spinach (Keerai) Washed, Chopped
  • 2 Cups Oil For Deep Frying

Ingredients for Kadhi

  • 1 cup Curd (Plain Yogurt)
  • 0.25 cup Gram Flour (Besan / Chickpea Flour)
  • 1 teaspoon Salt
  • 1 teapsoon Red Chili Powder
  • 0.5 teaspoon Turmeric Powder
  • 3 cups Water
  • 0.5 teaspoon Amchoor Powder
  • 1 tablespoon Oil
  • 1 tablespoon Ghee (Clarified butter)
  • 0.25 teaspoon Fenugreek seeds
  • ½ sliced Onion
  • 2 slit Green Chilli
  • Few Curry Leaves

For Tempering

  • 1 teaspoon Oil
  • 1 teaspoon Cumin Seeds
  • 1 Pinch Asafoetida (Asafetida / Hing)
  • 3 Red Chili
  • 0.25 teaspoon Red Chili Powder

Instructions

Pakora Preparation

  • In a mixing bowl, combine besan, ajwain, red chili powder, salt, Eno salt, sliced onions, and chopped spinach. Mix everything thoroughly, allowing the moisture from the onions and spinach to bring the ingredients together. Let the pakora mixture rest while you heat the oil.
    1 cup Gram Flour (Besan / Chickpea Flour), 1 tsp Carom Seeds (Ajwain / Omam), 1 tsp Red Chili Powder, 0.5 tsp Eno Salt, ¾ tsp Salt, 1 cup Spinach (Keerai), 1 no Onion

Deep Frying Pakoras

  • Heat oil in a heavy-bottomed pan. Once the oil is hot, take small portions of the pakora mixture and gently drop them into the oil. Deep-fry the pakoras over medium heat until they turn golden brown and crispy. Remove the pakoras and place them on a paper towel to drain any excess oil. Repeat the process with the remaining pakora mixture.
    2 Cups Oil

Preparing for Kadhi

  • In a mixing bowl, combine curd, besan, red chili powder, salt, and turmeric powder. Mix thoroughly until well blended. Add 3 cups of water and whisk until the mixture is smooth and free of lumps. Stir in the amchoor powder and mix well. The kadhi mixture is now ready for cooking.
    1 cup Curd (Plain Yogurt), 0.25 cup Gram Flour (Besan / Chickpea Flour), 1 tsp Salt, 1 teapsoon Red Chili Powder, 3 cups Water, 0.5 tsp Amchoor Powder, 0.25 tsp Red Chili Powder, 0.5 tsp Turmeric Powder

Cooking Kadhi

  • In a heavy-bottomed pan, heat a combination of oil and ghee. Add fenugreek seeds and sauté until they turn golden brown. Then, add mustard seeds and cumin seeds, allowing them to sputter and release their aroma.
    1 tbsp Oil, 1 tbsp Ghee (Clarified butter), 0.25 tsp Fenugreek seeds
  • Next, add curry leaves and slit green chilies. Add the sliced onions and sauté them in the oil until they turn translucent.
    2 slit Green Chilli, Few Curry Leaves, ½ sliced Onion
  • Once the onions turn translucent, turn off the flame and pour the kadhi mixture into the pan. Turn the flame to low and continuously stir the kadhi mixture until it begins to boil. Continuous stirring is essential to prevent the curd from splitting.
  • When the kadhi mixture begins to boil, continue cooking it on low flame for at least 20 minutes, stirring occasionally. After 20 minutes, you will notice the oil separating from the kadhi. At this point, turn off the flame.

Garnishing

  • In a separate pan, heat a teaspoon of oil. Add cumin seeds and let them sputter. Then, add asafoetida, red chilies, and red chili powder, and give everything a quick stir. Turn off the flame and set this aside.
    1 tsp Oil, 1 Pinch Asafoetida (Asafetida / Hing), 3 Red Chili

Serving Time

  • Take a serving bowl and place 4-5 pieces of pakoras in it. Pour the kadhi mixture over the pakoras. Finally, garnish with the prepared tempering for a flavorful finish.
  • Delicious Kadhi Pakora | Besan Ki Pakora is ready to be served with roti or hot, steaming rice.

Video

Nutrition

Serving: 1Cup | Calories: 210kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Fiber: 1g