Dahi Pakora Kadhi

The Pakora kadhi recipe is shared by Pooja Sunil Butani. Pooja says : ” Curd (Dahi) Pakora kadhi, is our Sunday special, when the whole family gathers together over a meal. It is also often cooked when we have friends or relatives visiting us. The delicious kadhi is our favorite. Do give it a try!”

For Kadhi:

  • 250 gm curd
  • 4tbsp Gram flour ( besan)
  • 2tbsp of oil ( or ghee)
  • 1 tsp red chilli powder.
  • 1/2 tbsp turmeric powder
  • 3 Onions Salt to taste

For fritters (Pakora)

  • 1/2 cup besan
  • A huge pinch of baking soda
  • 3/4 tsp Carom seeds
  • 1 tsp Kasuri methi (Dried fenugreek leaves)
  • 1/2 tsp ginger finely chopped
  • 5 green chillies chopped


For Tempering (tadka)

  • 1 tsp Cumin seeds
  • 1/4 tsp methi dhana (fenugreeek seeds)
  • 1/4 tsp mustard seeds
  • 4 tsp red chilli powder (or as per taste)
  • 2 tsp ghee



  • In a bowl mix curd, besan, red chilli powder and mix it well. Add turmeric powder and salt as per taste. Mix well so that there are no lumps in the mixture.
  • Heat  oil for frying in a frying pan or kadai. In the meanwhile, make batter for the fritters by mixing in a large bowl, chopped onion, besan, ginger, chillies, baking soda, carom seeds, kasuri methi, salt and mix well. Add water, a little at a time to make a batter of thick pouring consistency. Make sure that there are no lumps.
  • Now drop spoonfuls of this batter in the hot oil and fry fritters in batches till golden brown and crisp. Do not overcrowd the pan.
  • Drain the fritters on tissue papers.
  • To make kadhi, take another pan, heat around 1-2 tbsp of oil, add chopped onions and saute till light pink in colour.
  • Add the curd mixture and cook for a while, then simmer the mixture till the rawness of spices is gone (approx. 10-15 min).
  • Add the fried fritters and let the kadhi boil for a minute or so.
  • Make the tempering by heating around 2 tsp of ghee and adding the ingredients listed under ‘for tempering‘.
  • Add the sizzling tempered spices in the pakora kadhi and garnish with some coriander leaves.
  • Serve it immediately with rice/ roti or phulka.

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