By Rajlakshmi
March 12, 2026
Kadhi pakora, a beloved Indian dish, involves crafting a batter with yoghurt and besan, seasoning it with spices, and slow-cooking to achieve a creamy texture. Check this recipe out.
1 cup of besan or gram flour ½ cup finely chopped onions ¼ cup chopped spinach 2 tsp turmeric powder 2 tsp red chilli powder ½ teaspoon coriander powder 1 cup of sour yoghurt 3 tablespoons of besan or gram flour, separately 1 tsp of coriander powder ½ tsp fenugreek seeds ½ tsp cumin seeds ½ teaspoon mustard seeds
A pinch of asafoetida or hing 2 tablespoons of oil or ghee Curry leaves 2-3 dried red chilies 2 cloves of garlic, finely chopped Salt to taste Chopped cilantro for garnish
In a mixing bowl, combine besan, chopped onions, chopped spinach turmeric powder, red chilli powder, coriander powder, and salt.
Add water to form a thick batter. Ensure that there are no lumps. Heat oil in a deep pan. Drop small portions of the batter using a spoon.
Fry until they turn golden brown and crispy. Drain pakoras of oil. In a bowl, whisk the yoghurt until smooth.
Add besan, turmeric powder, red chilli powder, and coriander powder. Mix well.
In a large pot, heat oil or ghee. Add fenugreek seeds, cumin seeds, mustard seeds, asafoetida, dried red chilies, and curry leaves. Let it splutter.
Add water to achieve the desired consistency. Season with salt and let the kadhi simmer on low heat.
Heat a teaspoon of ghee. Add chopped garlic and sauté until golden brown. Pour this tempering over the kadhi, enhancing its aroma.
Garnish and serve kadhi pakora hot with steamed rice or chapati.