Kadhi Pakora
A Punjabi yoghurt curry studded with fried chickpea flour fritters, tangy, comforting and served over rice.
Total time
65 min
Prep
25 min
Cook
40 min
Difficulty
medium
Cuisine
Indian
vegetariangluten-free
Ingredients
500mlfull fat yoghurt
4 tbspchickpea flour
1 tspturmeric
700mlwater
1white onion, diced
2cmfresh ginger, minced
200gchickpea flour for pakoras
1large onion, finely diced for pakoras
2green chillis, minced for pakoras
3 tbspghee
1 tspcumin seeds
1 tspmustard seeds
15curry leaves
oil for frying pakoras
Instructions
1
Whisk yoghurt with 4 tbsp chickpea flour, turmeric and water until smooth.
2
Bring to boil stirring constantly then simmer 20 minutes until thick.
3
For pakoras: mix chickpea flour with onion, chilli and water into thick batter.
4
Fry spoonfuls in hot oil until golden.
5
Make tempering: heat ghee, add cumin seeds, mustard seeds and curry leaves.
6
Add onion to tempering, cook until golden.
7
Pour tempering into kadhi, add fried pakoras.
8
Simmer 5 minutes and serve over steamed rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
290
Protein
7.7g
Fat
20.7g
Carbs
18.6g
Fiber
2.4g
Sodium
349mg
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