शादी वाली कढ़ी पकोड़ा घर पर

Ingredients

• 0.5 cup Besan (Gram Flour) (for kadhi base, sifted)
• 2 cup Plain Yogurt (full‑fat, slightly sour)
• 1 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (for kadhi, plus extra for pakoras)
• 4 cup Water
• 2 tbsp Vegetable Oil (for first tempering)
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds (plus a pinch for final tempering)
• 1 tsp Dried Fenugreek Leaves (Kasuri Methi) (for first tempering)
• 1 pinch Asafoetida (Hing)
• 1 tsp Ginger (finely grated)
• 1 piece Green Chili (slit lengthwise for tempering)
• 8 sprigs Curry Leaves
• 1 medium Onion (finely chopped for pakora batter)
• 1 medium Potato (boiled, peeled and mashed)
• 2 tbsp Fresh Fenugreek Leaves (chopped, for pakora batter)
• 1 tsp Green Chili (finely chopped for pakora batter)
• 0.5 tsp Ajwain (Carom Seeds)
• 1 tsp Salt (or to taste)
• 0.5 tsp Red Chili Powder (for pakora batter)
• 1 tsp Ghee (for final garlic tempering)
• 5 slices Garlic (thinly sliced)
• 1 piece Dry Red Chili (broken)
• 2 cup Rice (cooked plain, for serving)

Instructions

1. Prepare Kadhi Base

   In a mixing bowl whisk together 0.5 cup besan, 2 cups sour yogurt, 1 tsp turmeric, 0.5 tsp red chili powder until completely smooth. Gradually whisk in 4 cups water to form a thin, lump‑free batter.

   Time: PT10M

2. First Tempering

   Heat 2 tbsp oil in the kadai over medium heat. Add 1 tsp mustard seeds, 0.5 tsp cumin seeds, 1 tsp dried fenugreek leaves, a pinch of hing, 1 tsp grated ginger, 1 slit green chili and 8 curry‑leaf sprigs. Sauté for 30 seconds until fragrant.

   Time: PT5M

3. Cook the Kadhi

   Pour the yogurt‑besan mixture into the tempered pot, stirring continuously. Bring to a rolling boil on high heat (about 5 minutes), then reduce to low heat and simmer, stirring occasionally, for 25‑30 minutes until the kadhi thickens, turns glossy and the raw gram‑flour taste disappears.

   Time: PT35M

4. Prepare Pakora Batter

   In a separate bowl combine 1 cup besan, 1 finely chopped onion, 1 boiled and mashed potato, 2 tbsp chopped fresh fenugreek leaves, 1 tsp finely chopped green chili, 0.5 tsp ajwain, 1 tsp salt and 0.5 tsp red chili powder. Mix to a thick batter; it should coat the back of a spoon.

   Time: PT10M

5. Fry Pakoras

   Heat enough oil in a deep pan over medium heat (180°C). Drop spoonfuls of batter into the oil, frying a few at a time. Fry until golden brown and crisp, about 3‑4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

   Time: PT15M

   Temperature: 180°C

6. Soak Pakoras in Kadhi

   Gently add the fried pakoras to the simmering kadhi. Let them soak for 5‑10 minutes so they absorb the tangy sauce but retain some crispness.

   Time: PT10M

7. Final Garlic Tempering

   In a small pan heat 1 tsp ghee. Add 5‑6 thin garlic slices and fry until golden brown. Add a pinch of cumin seeds, one broken dry red chili and a pinch of red chili powder; stir for 10 seconds. Pour this hot tempering over the kadhi‑pakora mixture.

   Time: PT5M

8. Serve

   Serve the hot garlic kadhi pakora with steamed plain rice. Garnish with a few fresh coriander leaves if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Besan (Gram Flour): All‑purpose flour (will change flavor)
• Instead of Plain Yogurt: Greek yogurt (thinner)
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Vegetable Oil: Canola oil, sunflower oil
• Instead of Dried Fenugreek Leaves (Kasuri Methi): Fresh fenugreek leaves (use double amount)
• Instead of Ginger: Ginger paste (1 tsp)
• Instead of Green Chili: Jalapeño (less heat)
• Instead of Potato: Sweet potato (different flavor)
• Instead of Fresh Fenugreek Leaves: Dried fenugreek leaves (use 1 tsp)
• Instead of Red Chili Powder: Paprika
• Instead of Ghee: Clarified butter substitute
• Instead of Rice: Basmati rice, brown rice

Equipment Needed

• Mixing Bowl
• Whisk
• Kadai or Deep Pot
• Frying Pan (deep)
• Slotted Spoon
• Small Frying Pan
• Spatula or Ladle
• Serving Bowl

Critical Steps — Do Not Skip

• Whisking the yogurt and besan until completely smooth to avoid lumps.
• Simmering the kadhi for 25‑30 minutes to achieve the characteristic thick, glossy texture.
• Frying pakoras to a golden crisp without burning.
• Preparing the final garlic tempering and adding it just before serving.

Chef Tips from the Video

• Use full‑fat yogurt for a richer, creamier kadhi.
• Fresh fenugreek leaves add authentic bitterness; if unavailable, use dried leaves sparingly.
• For extra aroma, add a few crushed black peppercorns to the final tempering.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water if it thickens too much.

Freezer: Kadhi can be frozen for up to 1 month. Pakoras lose crispness after freezing; re‑fry before serving if desired.

Room temperature: Do not keep at room temperature for more than 2 hours due to dairy content.

Make-Ahead Tips

• Prepare the yogurt‑besan base a day ahead and refrigerate; whisk again before cooking.
• Pakora batter can be mixed up to 30 minutes before frying; keep it covered.
• The final garlic tempering can be made while the kadhi simmers and stored in a small jar for 2 hours.

Frequently Asked Questions