Entree: India – Haryana & Western Uttar Pradesh – कढ़ी पकोड़ा ➤ Kaṛhī Pakorā (Tangy yogurt and chickpea-flour stew studded with fried gram-flour dumplings)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 30 min

Total 1 hr

Ingredients

- For the kadhi:
- 3 cups (720 ml) plain whole-milk yogurt, well whisked
- 1/2 cup (60 g) besan (chickpea flour)
- 3 cups (720 ml) water
- 1 tsp (3 g) turmeric powder
- 1 tsp (2 g) red chili powder or Kashmiri chili powder (adjust to taste)
- 1 tsp (5 g) salt, or to taste
- 1 tsp (4 g) sugar (optional, to balance acidity)
- For the pakoras:
- 1 cup (120 g) besan (chickpea flour)
- 1 small onion, thinly sliced (about 3 oz (85 g))
- 2 green chilies, finely chopped
- 2 tbsp (8 g) chopped fresh cilantro
- 1/2 tsp (3 g) salt
- 3–4 tbsp (45–60 ml) water, or as needed to make a thick dropping batter
- Vegetable oil for deep-frying, about 2 cups (480 ml) depending on pan
- For the tempering (tadka):
- 2 tbsp (30 ml) ghee or vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (5 g) cumin seeds
- 2 dried red chilies
- 6–8 curry leaves (approx. 1 g)
- 1/4 tsp (0.5 g) asafoetida (hing), optional
- 1 tsp (2 g) grated fresh ginger (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Whisk together the yogurt and 1/2 cup (60 g) besan in a large bowl until smooth and lump-free. Gradually whisk in 3 cups (720 ml) water until a uniform, pourable mixture forms. Strain the mixture through a fine sieve into a saucepan to remove any lumps.
2. Place the saucepan over medium heat, add turmeric, red chili powder, salt, and sugar (if using). Stir continuously as the mixture comes to a gentle simmer to prevent curdling. Reduce heat to low and simmer gently while you prepare the pakoras.
3. Make the pakora batter: in a bowl combine 1 cup (120 g) besan, sliced onion, chopped green chilies, cilantro, and 1/2 tsp (3 g) salt. Add 3–4 tbsp (45–60 ml) water a little at a time to make a thick batter that will hold shape when dropped into hot oil.
4. Heat oil in a deep, heavy pan to 350°F (175°C). Drop spoonfuls of the pakora batter into the hot oil and fry in batches until golden-brown and crisp, about 3–4 minutes per batch. Drain on paper towels and keep warm.
5. While pakoras fry, bring the kadhi to a slow simmer and cook, uncovered, for 15–20 minutes, stirring occasionally, until it thickens slightly and the raw besan taste is gone.
6. Prepare the tempering: heat 2 tbsp (30 ml) ghee or oil in a small pan over medium heat. Add mustard seeds and cumin seeds; when they begin to sputter add dried red chilies, curry leaves, grated ginger, and asafoetida. Fry for 20–30 seconds until fragrant, then pour the hot tempering into the simmering kadhi.
7. Gently add the fried pakoras to the kadhi and simmer for another 5–7 minutes so they soak some sauce but remain partially intact. Taste and adjust salt or spice.
8. Garnish with chopped fresh cilantro and serve hot with steamed rice or roti.