This authentic pakora ki kadhi recipe is perfect for lunch and dinner. Learn how to make this yoghurt curry recipe with my step-by-step recipe. This yoghurt-based curry is prepared with plain yoghurt and gram flour and cooked until thickened for a delicious, lightly spiced curry before fried aloo pakoras are added to soak in the delicious masala.

This pakora kadi recipe is the perfect base for your kadhi pakora curry. A popular vegetarian curry recipe across India this dahi ki kadai recipe is a great comfort food for the cold, winter nights. This tasty dahi kadai recipe is prepared with a water yoghurt mixture, known as lassi, and then added to freshly made tadka.

Enjoy this Indian kadi recipe and experience the true joys of classic Indian comfort food. An authentic yoghurt curry recipe, known as dahi ki kadai, perfect for everyone. Prepared with plain yoghurt and gram flour then cooked and thickened to make a delicious curry. Lightly spiced this vegetarian curry recipe is best served with makki di roti.

Pakora Ki Kadhi

Enjoy this Indian kadi recipe and experience the true joys of classic Indian comfort food. Lightly spiced this vegetarian curry recipe is best served with makki di roti.

5 from 1 vote

Sadia Halimah Aziz

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Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 8 servings

Calories: 429kcal

Ingredients

Yoghurt Mixture (Lassi)

• 500 g Yoghurt
• 50 g Gram flour
• 1 L Water
• 250 ml Milk/Doodh

Curry:

• 100 g Butter
• 6 Garlic Cloves/Lehsan crushed
• 2 tbsp Water
• 2 Bullet Chillies
• 1 tsp Salt/Namak
• 1 tsp Chilli powder
• 1 tsp Turmeric Powder Haldi
• Coriander/Dhaniya

Aloo Pyaz Pakoras:

• 250 g Potatoes
• 150 g Gram Flour/Besan
• 1 Onions finely sliced
• 1 tsp Salt/Namak
• 1 tsp Chilli Flakes
• 1 tbsp Coriander Seeds crushed
• 20 g Coriander finely chopped
• 150 ml Water

Instructions

• In a bowl add the gram flour to the yoghurt then whisk until there are no visible grains of the gram flour present in the mixture
• Add the water into the yoghurt mixture and whisk vigorously until the yoghurt is fully dissolved into the water and a smooth mixture with no lumps forms
• Add the milk then whisk until well combined
• Set the yoghurt mixture aside and heat up the oil in another pan on low heat
• Add the crushed garlic paste then sauté for 1-2 minutes until fragrant
• Add the chilli powder, turmeric powder, and salt then temper the spices on medium heat for 2-3 minutes
• Add the water and finely sliced bullet chillies then cook for 1-2 minutes
• Add the yoghurt mixture to the pan and stir continuously on medium heat until the mixture comes to a boil – do not stop stirring until the mixture has come to a complete boil as otherwise the yoghurt mixture will curdle, and this will result in there being lumps in the curry
• Reduce the heat until the curry is gently simmering and allow to cook for 15-20 minutes until the desired consistency is reach
• As the curry is simmering in a large bowl, cut the potatoes into thin slices that are approximately 2-5 cm wide
• Add the gram flour, finely sliced onions, salt, chilli flakes, crushed coriander seeds and finely chopped coriander
• Add the water until a thick batter forms
• Add a tablespoon of the batter into a heated deep fryer
• Fry the pakoras on medium heat for 6-8 minutes on either side until golden brown then set aside to allow the oil to drain completely
• Add the finely chopped coriander and cook for 1-2 minutes
• Add the pakoras and cook for 2-3 minutes to allows the pakoras to soak up the mixture
• Your pakora kadhi curry is ready!

Video

Nutrition

Calories: 429kcal