Kadhi Pakora Recipe | Traditional pakora kadhi By Cooking Fusion

Kadhi Pakora is a traditional North Indian dish that combines the tangy flavors of yogurt-based curry (kadhi) with soft, fried gram flour fritters (pakoras). This comforting, rich, and creamy dish is a staple in many Indian households, especially in Punjab, Rajasthan, and Gujarat, though the recipe varies slightly by region.
*Kadhi* is made by whisking together thick yogurt (curd) with gram flour (besan), turmeric, and spices. The mixture is then simmered slowly with water to create a smooth, velvety sauce. The dish gets its distinct tanginess from the yogurt, which is balanced by the warmth of spices like cumin, mustard seeds, fenugreek, and whole red chilies that are typically tempered in oil or ghee and added to the kadhi. The curry is simmered on a low flame for a longer duration, allowing the flavors to meld together, thickening the kadhi and intensifying its creamy texture.
**Pakoras**, which are gram flour fritters, add a deliciously crispy and soft element to the dish. They are made by combining besan with chopped onions, spices like coriander, green chilies, cumin, and a pinch of soda to create a fluffy batter. The batter is spooned into hot oil to make small, golden-brown fritters, which are soft on the inside but crispy on the outside. Once fried, these pakoras are added to the kadhi, soaking in the tangy sauce, and become tender while retaining a slight bite.
Kadhi Pakora is typically garnished with fresh coriander leaves and served with steamed rice or roti, making it a wholesome meal. The contrast of textures-creamy kadhi and slightly chewy pakoras-combined with its mild spice and tangy flavors, makes this dish a comfort food for many. It's especially favored during the monsoon season or colder months due to its warming qualities. Though relatively simple to make, the slow-cooking process allows the flavors to develop deeply, creating a satisfying, hearty dish.
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