Pakora Kadhi

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The Festive season is gone, but it took some time for the feeling to sink in ! So till then I kept cooking some more sinful food in my Rasoi. Pakora curry being one of them, I enjoy making this, coz ; it is so easy and handy when miraculously your refrigerator is free from wilting/dying/decaying vegetables. So during such phase I have few options to cook, other than dal and rice.And since this recipe calls for the simple ingredients that are generally available in pantry, this is a quick fix dish for catering unexpected guests.


Pakora Kadhi
Recipe type: Maincourse
Serves: 3
Prep time:
Cook time:
Total time:
Easy pakora kadhi, the gramflour fritters in simple curry recipe
For Pakora (Fritters)
  • 11/2 cup gram flour
  • 1 small onion(chopped)
  • Coriander leaves(chopped)
  • 1 tsp cumin seeds
  • 1 tsp annardana (Dry pomegranate seeds)
  • 1 tsp Coriander seeds (akkha dhaniya)
  • 2-3 Green chillies(finely chopped)
  • Salt to taste
  • Red chilli powder as per taste
  • A pinch of baking soda
  • Water
  • Oil for frying
For Curry
  • Mustard seeds ½ tsp
  • Curry leaves 5-6
  • Turmeric powder ¼ tsp or less
  • Coriander powder 2 tsp
  • Red chilly powder ¼ tsp (adjust according to taste)/or chopped green chilly 1
  • Salt for curry
  1. Mix all the ingredients listed under Pakora section,till a batter of medium consistency is obtained.
  2. Heat the oil in frying pan or kadai and slide in, spoonful of the above batter, one by one in hot oil.
  3. Fry the pakora on medium to low heat till almost done.
  4. Then take out the pakoras, break them into two or three pieces (depending about the size of original pakora) and fry them again on medium to high heat till crisp golden brown in color.Let them cool on absorbent paper or tissue towels
  5. You can make a healthy version from this batter by shallow frying small pancakes (chilra)on griddle (Tawa). For that just take a spoonful of the same batter and spread it in circular motion, making small discs/pancakes/chilra.Drizzle some oil before tossing them and then cook again on another side, on low flame till brown patches appear on surface of pancake
  6. Heat 1tspn of oil in a pan or kadai and add curry leaves and mustard seeds and allow them to splutter
  7. Add turmeric powder, coriander powder, red chilly powder and saute for few seconds
  8. Add about a glass of water, very little salt and bring it to boil
  9. Let it simmer for few minutes till rawness of spices is gone.You may need to add some more water.But remember the curry should be watery as pakora do absorb water
  10. Heat the curry, add pakora (only as many as you need to serve) and let them simmer just for few seconds or else they will turn soggy.You can also heat the curry till boiling point and pour it over pakoras directly in serving bowl
  11. Garnish with coriander leaves and enjoy with Rotis ASAP

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10 thoughts on “Pakora Kadhi

  1. Awesome work. Love ur recipe…sounds so perfect to me. First time to ur blog…you have great collection. Lie that lotus stem curry too…so unique…never tried b’4. If I happent o spot lotus stem….I will try ur recipe dear.

  2. They look soooo yum and tempting, Alka. Thank u for your kind words also. Love your blog!

  3. Another favourite of ours.

  4. first time here.. you have a nice blog. kadhi looks awesome..

  5. oops! “I meant how about if I bake the pakoras”

  6. Deilcious Alka. I have been wanting to make this. How about if I make the pakoras, will I destroy the kadhi completely?

  7. Looks lovely as usual Alka…pokodas in any way are my fav!

  8. kadhi looks delecious alka

  9. Surrayya Kapri says:

    The pakoras look sooooooooo good.

  10. Kya bat hain… First you use my pakodas here and then you ask me where they went…Thank you I uploaded it again god knows what happened.

    The pakoda is the same but we always make a tomato based curry and it normally would taste like rasam without rasam powder. This is simpler and quicker too. Nice picture…See I am not bad am not eating it

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