Yay!… it’s time to share the most beloved and comforting Pakistani Kadhi Pakora recipe, and chawal. Who can resist a warm bowl of aromatic, light, and fluffy kadhi? And when the most popular Indian dumpling AKA Pakora gets soaked in it, you get a pillowy ball drenched in flavors ready to melt in your mouth. Kadhi is gram flour (also known as besan) and yogurt curry. The word Kadhi originates from ‘karhna’ which means to simmer for a long time on low heat. Kadhi requires a long-simmering duration for best texture and taste but the active cooking time is very low. You can pronounce Kadhi as [Ker-hee] in Urdu or [Kud-dhee] in Gujrati.
Ingredients
While the list of kadhi pakora recipe ingredient is long in the recipe card. In reality most ingredients are repeat.
Gram flour:- This is flour made from split chicken pea pulse. A similar flour called chickpea flour made from the chickpea can also be used. Indian yogurt: This is the most important ingredient. Kadhi is made with Indian sour yogurt called ‘Dahi’. You can get it from the Indian store. If you wish to use plain yoghurt then add a little lemon to it to make it sour. Curry leaves: Curry leaves give a unique taste to this curry. If you can’t find it then use cilantro. The taste will slightly be compromised but still close to the real taste. Indian spices: Cumin, coriander, turmeric, chat masala, fenugreek seeds, and red chili. Onion Tomato Ginger Garlic
How to make?
Kadhi is usually served Indian fritter or Pakora. The below pictorial show step to make kadhi. While the curry simmer in step 6, do the preps for pakora. Always make more pakora than needed for curry as these are delightful snacks and few pakoras will be gone while the curry is still simmering.
How to Serve?
Pakistani Kadhi pairs best with chawal and is called Kadhi Chawal. Gujrati also makes similar kadhi without pakora and serves it with Khichri or Haleem. Hungry for more curry? Check these!
Add more water in the beginning: The curry needs to simmer for 1 and a half or more hours so lots of water will evaporate. Adding more water later can dilute the taste. So use your best judgment and add more water than needed for your desired consistency. No salt, in the beginning: The curry can curdle if boiled on high heat to avoid this add salt later when most of the cooking is done. Be generous with garlic: Extra garlic gives that oomph taste to the curry. Cook for long and simmer on low heat: This is the most important tip for curry, cooking for long gives fluffy texture and unique taste to the curry. If you do not have time for long-simmering. You can also consider cooking curry in an instant pot or pressure cooker for the same taste with just 30 minutes of cooking. Use slightly sour Indian yogurt: This is a key taste developer. Kadhi needs to be slightly sour in taste. Indian sour yogurt work best for it. Tastes better next day: Like few other Indian foods like Haleem and Nihari, leftover Kadhi Pakora tastes delicious the next day. So don’t hesitate in making extra Kadhi that will taste even better the next day.
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📖 Recipe
