Kadhi-rice is a beloved comfort dish that tantalizes the taste buds at just the thought of it. Whether served at lunch or dinner, the combination of warm kadhi and soft pakoras is sure to win over anyone. Its zesty aroma is so inviting that it can stimulate your appetite even when you're not hungry.

If you're looking to recreate the authentic dhaba-style or your grandmother's kadhi pakoras at home, this straightforward recipe will guide you through the process.

Tangy Kadhi Pakora

Ingredients for Kadhi Pakora
For the pakoras:
1 cup gram flour
1 finely chopped onion
1-2 finely chopped green chilies
A pinch of celery
Salt and red pepper to taste
Oil for frying
For the kadhi batter:
1.5 cups sour yogurt (or buttermilk)
1/2 cup gram flour
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
4-5 cups water
For the special tempering:
2 teaspoons desi ghee or oil
1/2 teaspoon each of mustard and cumin seeds
1/4 teaspoon fenugreek seeds (for authentic flavor)
2 pinches of asafoetida
2-3 dried red chilies
8-10 curry leaves
Kashmiri red chilies for color (optional)

Method for Making Kadhi Pakora

In a mixing bowl, combine gram flour, chopped onion, green chilies, celery, salt, and red pepper. Gradually add water to create a thick batter. Heat oil in a pan and fry small portions of the batter until they turn golden brown. Set the pakoras aside on a plate.

In a large bowl, mix sour yogurt with half a cup of gram flour, whisking until smooth. Add turmeric, coriander powder, and 4 to 5 cups of water to achieve a thin batter.

In a large pan, heat some oil or ghee. Add fenugreek seeds, cumin seeds, and asafoetida. Pour in the yogurt-gram flour mixture, stirring continuously until it reaches a boil to prevent curdling. Once boiling, lower the heat and season with salt. Allow the curry to simmer on low heat for 30-40 minutes; the longer it cooks, the richer the flavor.

When the curry thickens, gently add the fried pakoras and let it simmer for an additional 5 minutes, allowing the pakoras to soak up the curry. Turn off the heat.

For the tempering, heat 2 tablespoons of ghee in a small pan. Add mustard seeds, dried red chilies, curry leaves, and a pinch of Kashmiri red chili for color. Pour this sizzling tempering over the kadhi, filling your home with an irresistible aroma.

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