Kadhi Pokora is an authentic Indian dish. It is made with really unusual ingredients. This dish is beautifully bonded together with basen also known as chickpea flour and Yoghurt. Kadhi Pakora is native to Punjab. Unlike other Punjabi dishes, Kadhi pakora has a unique texture and taste. Note that It is loaded with masala or spices. Likewise, Kadhi Pokora is usually served with Chawal or rice and masala papad. Kadhi is what we call the creamy basan and yoghurt mixture with masala and Pokora is the deep-fried batter.

Pakoras can be made using many vegetables. You can make Pokora using onions, gobi or cauliflower and many more. When mixed with the delicious creamy gravy alongside a full cup of hot Chawal and papad; Kadhi pakora makes a heartwarming dinner. Papad is an Indian version of rice cracker. For one thing, you can find pre-made masala papad at any Indian supermarket or local stores. All you have to do is deep fry them or roast them on a pan if you prefer the low-fat alternative. Today, I am going to show you how to make this mouth-watering Kadhi pakora in less than an hour.

Try this vegetable kadhi if you are looking for a healthier option.

Personally, I have never been a great fan of yoghurt. Although this recipe has completely changed my opinion about yoghurt and I often make it at home. It has been my go-to comfort recipe when I am sick of eating Dal Chawal. The creamy gravy – Kadhi, fluffy pakoras, and crunchy masala papad with chawal just speak home to me. I hope you enjoy this recipe as much as I do.

Without any further ado, let us dive into the recipe.

Recipe for making Kadhi Pakora with Chawal and Masala Papad

Ingredients

Ingredients for kadhi :

• ½ cup basen or chickpea flour
• 2 cups Yoghurt
• 1 tbsp Ginger Garlic Paste
• 2 tbsp Chilli Power
• 1 tsp Turmeric Powder
• Salt to taste
• 1 tsp Methi
• 1 tsp Cumin 
• 1 tsp Pepper
• 1 tsp Coriander Seeds
• 2 Dried Red Chilli
• 1 Onion (Big)
• 2 Green Chilies
• Fresh Coriander (Chopped)

Onion Pakora :

• 2 Onions (Chopped)
• 1 Green Chilli (Finely Chopped)
• 2 Cups basen or chickpea flour 
• 1 cup Oil
• ¾ tsp Chilli Powder
• Salt to taste
• 4 tbsp Yoghurt
• ½ tbsp Kasuri Methi
• ½ tbsp Baking Soda
• ½ tbsp Ginger Garlic Paste

Rice and Papad :

• 1 cup Basmati Rice
• 2 cups Water
• 1 Pack Masala papad (Store bought)

Instructions

kadhi

• Firstly take a large bowl and add 5 tbsp besan, ½ tsp turmeric, 1 tsp chilli powder, ½ tbsp ginger garlic paste, 1 tsp salt and 1 cup curd
• Further, mix it well to form a really smooth paste. Next, add water and Mix well
• Let it rest for 5 minutes
• Next, take a kadai and add 2 tbsp oil, After the oil heats up add ½ tsp methi, 1 tsp cumin, ½ tsp pepper, 1 tsp coriander seeds, 1 dried red chilli
• Next, add chopped onions and chilli to the kadai and saute until onions are golden brown
• Now, add the besan mixture and mix well
• Let the mixture boil for 4-5 minutes 
• Now, add some water and let the stew simmer for around 30 minutes. 
• The kadhi is done

Pakoras

• Firstly take a bowl and add 2 chopped onions, 1 tsp ginger paste, 2 chillies, ¼ tsp turmeric, 1 tsp Kasuri methi, salt to taste, chopped green chillies and 2 tbsp coriander and mix well.
• Now, add ½ cup of besan and baking soda and mix well. Add water into the mixture to form a batter, coating the onions. 
• Next, take a Kadai and add some oil for frying the pakoras
• Scoop the mixture using your hand and gently drop them into the oil.
• Now, Let the pakoras fry for 5 minutes or until they are golden brown. 

How to make Kadhi Pakora 

• Add the Pakora into the kadhi mixture 
• Let it simmer in flow flame for 5-6 minutes. 
• Top it off with freshly chopped coriander. 
• Kadhi Pakora is ready to serve. 

How to make Chawal and Masala Papad

• For making rice, You have to take a pressure cooker and add thoroughly washed rice and double the amount of water into the cooker and let it cook at a high flame.
• Close the lid and let it whistle 3 times. Then, turn the flame to low and let the rice cook for 3 minutes.
• Turn off the flame and you have your rice hot and ready to serve. 
• To make the masala papad, you can fry the store-bought papad directly in the oil. 
• As an alternative, you can take a tawa and put the papad on the tawa and gently press it until it turns golden brown. 
• Finally top the Chawal with a generous amount of Kadhi Pakora and enjoy it with crunchy Masala Papad!

Conclusion and Tips

Kadhi pakora can be severed both hot and chilled. Moreover, you can store it for uptown 2 days in the refrigerator. Note that Kadhi can be eaten as it is even without the pakoras. You do not have to add pakoras if it is not something you like.

When cooking the rice, you have to make sure that you wash it 2-3 times before cooking it. not washing rice and cooking it directly can cause food poisoning. Add double the amount of water to the rice when you are cooking. However, If you add more, it might come out soggy and wet. If you add too less, it might come out to be really flaky and dry. To note, another perfect way to measure the amount of water to add is by using the finger method. Here, you need to dip your finger into the bowl and see that the water level in the rice is exactly one inch or one crease from your finger. However, I personally check the amount of water using my finger.

When you visit the supermarket for the Papad, You might come across Plain papad and masala papad. Masala papad is just infused with spices and is spicier in flavour whereas the plain one has a more subtle taste. However, you can choose one according to your liking. Although, masala papad goes amazingly well with kadhi pakora.