Haryanvi Kadhi Pakora
Sour buttermilk and gram-flour kadhi studded with crisp besan pakoras, simmered slow until velvety — a Sunday favourite in Haryanvi homes.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Kadhai
- •Heavy pot
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 18 g
- carbs
- 22 g
- fibre
- 4 g
- protein
- 9 g
- calories
- 280 kcal
Instructions
- 1
Whisk the curd with besan (gram flour) and water until completely smooth. Set it aside.
- 2
Mix chopped onion with a little besan, salt and chilli powder. Deep-fry small pakoras (fritters) until golden and drain them.
- 3
Heat ghee (clarified butter) in a heavy pot. Sizzle the mustard seeds, fenugreek seeds and dried red chillies in it.
- 4
Add turmeric and chilli powder. Pour in the curd-besan mixture and stir continuously so it does not split.
- 5
Bring it to a gentle boil. Simmer on low heat for 25-30 minutes, stirring occasionally, until thick and no raw besan taste remains.
- 6
Add the fried pakoras. Simmer for another 5 minutes so they soften slightly.
- 7
Adjust the salt to your taste and serve hot.
Chef's tips
Keep stirring until the kadhi comes to a boil so the curd does not split. Older, sour curd gives the best traditional tang.
Ingredient substitutions
- curd/buttermilk → thinned yogurt
Storage
Refrigerate for up to 2 days; the pakoras will soften further on standing.
Reheating
Reheat gently on low flame, stirring often; do not boil vigorously.
Common mistakes to avoid
- •Boiling the kadhi on high heat, which makes the curd split
- •Not cooking the besan long enough, leaving a raw flour taste
Serving suggestions
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