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Recipe-1 › Curries of the world › Kadhi pakora

Punjab & Gujarat, India

Kadhi pakora

A tangy yogurt and gram-flour curry with fritters; the gravy is whisked, not fried.

Kadhi pakora
Different technique Mild

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Kadhi pakora. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Kadhi pakora

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 12 Pakoras (gram flour and onion fritters).

From the base recipe

  • 1 Onions
  • 1 Green chillies
  • 2 tbsp Cooking oil
  • ½ tsp Red chilli powder
  • ½ tsp Turmeric
  • 1 tsp · 600 ml Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Kadhi pakora

  • 400 g · 4 tbsp Sour curd (yogurt) whisked with gram flour
  • ½ tsp · 1 tsp · ½ tsp Fenugreek, cumin and mustard seeds
  • 2 · 1 sprig Dried red chillies and curry leaves
  • 2 cm Ginger

Leave out

  • Vegetables
  • Tomatoes
  • Whole spices

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Kadhi pakora: do thisSlice an onion for the pakoras and chop a green chilli.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Kadhi pakora: do thisHeat oil and crackle fenugreek, cumin and mustard seeds with dried chillies and curry leaves.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Kadhi pakora: do thisMake the pakoras: gram flour batter with sliced onion, deep-fried until crisp.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Kadhi pakora: do thisSkip frying vegetables.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Kadhi pakora: do thisAdd turmeric and a little chilli powder.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Kadhi pakora: do thisInstead of water, pour in curd whisked smooth with gram flour and water.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Kadhi pakora: do thisBring to a boil while stirring, then simmer 20–30 minutes until it thickens. Add the pakoras for the last 5 minutes.

Serve: With rice.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

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Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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