Kadhi-rice is a comfort food that makes your mouth water at the very mention of it. Whether it's lunch or dinner, the taste of hot kadhi and soft pakodas wins everyone's heart. Its tangy aroma is so delicious that it makes you feel hungry even when you're full.

If you want to make dhaba-style or grandmother-style kadhi pakodas at home, this easy recipe will be very helpful.

Tangy Kadhi Pakora

Ingredients for Kadhi Pakora
For the pakoras:
Gram flour: 1 cup
Onion: 1 (finely chopped)
Green chilies: 1-2 (finely chopped)
Celery: a pinch
Salt and red pepper: to taste
Oil: for frying the pakoras
For the kadhi batter:
Sour yogurt (or buttermilk): 1.5 cups
Gram flour: 1/2 cup
Turmeric powder: 1/2 teaspoon
Coriander powder: 1 teaspoon
Water: 4-5 cups
For the special tempering:
Desi ghee or oil: 2 teaspoons
Mustard and cumin seeds: 1/2-1/2 teaspoons
Fenugreek seeds: 1/4 teaspoon (these give the real flavor of the kadhi)
Asafoetida: 2 pinches
Dried red chilies: 2-3
Curry leaves: 8-10 leaves
Kashmiri red chilies: for color (optional)

Kadhi Method for making pakoras

In a pot, combine gram flour, chopped onion, green chilies, celery, salt, and red chilies. Add a little water to form a thick batter. Heat oil in a pan and, using a spoon or your hands, fry small pakoras until golden brown. Transfer them to a plate.

Now, take sour yogurt and half a cup of gram flour in a large bowl. Whisk thoroughly to remove any lumps. Add turmeric, coriander powder, and 4 to 5 cups of water to form a thin batter.

Heat some oil or ghee in a large pan. Add fenugreek seeds, cumin seeds, and asafoetida. Pour the prepared yogurt-gram flour batter into the pan. Remember: keep stirring constantly until the curry reaches its first boil, otherwise the curds may curdle. Once it boils, reduce the heat and add salt to taste. Let the curry simmer on low heat for 30-40 minutes. The more the curry is cooked, the more flavorful it will become.

When the curry is cooked thoroughly and thickens slightly, add the pre-fried pakoras. Let it simmer for another 5 minutes so that the pakoras absorb the curry and soften. Turn off the heat.

Now, heat 2 tablespoons of ghee in a small pan for the tempering. Add mustard seeds, dried red chilies, curry leaves, and a little Kashmiri red chili for color. Immediately pour this tempering over the prepared curry. The sizzling sound and wafting aroma will permeate the entire house.

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