Hop on here for more Pakistani sabzi recipes!
Kadhi Pakora Tested and Retested
Confession: I am not a Karhi person. Most Kadhi Pakora recipes taste to me like a whole lot of nothing. Harsh? Maybe a little. I have tried every iteration of Karhi recipes. I’ve made the ones with ingredients that boiled for hours and then strained out, thick ones, runnier milder ones, and the ones that produced so much Karhi that I struggled to find a small army of people willing to eat it. I’ve even tested different quantities of yogurt, chickpea flour, and simmering time.
3 Reasons to make this Easy Kadhi Recipe
Point is it took some doing to get here, but we finally have it. This my friends is a Kadhi Pakora recipe that is
ready in under an hour has well rounded flavour approved by some picky karhi critics
A Little Kadhi Pakora Backstory
Kadhi is originally thought to be from Rajasthan in India from where it made it’s way to Gujarat, then Sindh and finally Punjab. Each area makes their Kadhi differently. Some use pakoras, some use veggies. Some make it with buttermilk, some with yoghurt. Some make a sweeter version and others a tangier one.
Which kind of Kadhi Pakora is this?
This Kadhi Pakora like a lot of Pakistani food is influenced by the North Indian Kadhi of UP (Uttar Pradesh) and that of Punjab which is a little thicker. It is made with a flavorful base, traditionally slow cooked (but not mine), with pakoras and a delicous baghaar or tarka.
Ingredients
The list of ingredients can seem long, but remember these are mostly combine and mix so don’t let the spices intimidate you!
Karhi Ingredients:
Chickpea flour or Besan (can use chana daal besan as well) Yogurt - I use whole here, low fat versions tend to be saltier so for those hold back the salt a little to start. Garlic Curry Leaves Green Chilies Spices: Fenugreek Seeds, Salt, Chilli Powder, Turmeric, Coriander Powder, Cumin Powder, and Carom Seeds (Ajwain)
Pakora Ingredients:
Now these are base ingredients - feel free to edit them to preference
Besan - Chickpea/ Chana Daal Flour Spices: Salt, Chilli Powder, Cumin Seeds, Carom Seeds (Ajwain), Coriander Powder a small diced onion 2-3 minced green chilies
Baghaar/Tempering Ingredients
Now some people add sliced oniones to their Kadhi baghaar/tempering- you are absolutely welcome to. However, the thing is fried onions are lovely on top when you first eat the Karhi, but by the next day they mix into your Kadhi Pakora to give it a salan vibe. I think it’s better to fry your onions and serve them on the side.
Oil for frying Dried whole red chilies Curry leaves Cumin Seeds
Making the Pakistani Karhi Base
Okay so I am going to ask you to do something a little strange: heat the pot youll be using for kadhi and dry roast your besan. This one step will save you a ton of time. I tested and retested without doing this and I am confident that this is a game changer. Dry roasting your besan on medium high heat will take the rawness out of the besan. The colour won’t change much, but the besan will smell positively toasty. Make sure you pull it off as soon as you see a colour change ie any browning. Puree the besan and yogurt together - I use an immersion blender, but you can use a regular blender too. Add oil to the same pot you roasted your besan in and when it’s hot then add your curry leaves, ajwain, and fenugreek seeds and let it cook for 30 seconds. Then add your crushed garlic followed by the dry masalas. Sauteing the masalas at this step is another fantastic time saver. A quick saute later you add your besan mix and whisk well (it will thicken). Add water and green chilies and simmer for 45 minutes, stirring intermittently. In a pinch you can cook it for 30, but I did find there was a flavor improvement between the 30 and 45 minute batch. TIP: To keep your karhi from boiling over leave a spoon horizontally across the top when you bring it to a simmer. This is a tip that works in my Doodh Patti recipe and here as well.
Making Pakodas for Kadhi Pakoda
While the karhi is simmering away combine your pakora ingredients in a bowl and mix well. Drop small spoonfuls of the pakora mix into hot oil and fry for a few minutes on each side. You want to make small pakoras because they will expand when added to the karhi.
Putting it Together
Once the karhi is ready add the pakoras, bring it to a simmer and turn the stove off. Taste and adjust seasoning - if your yogurt doesn’t have a sourness to it you may need to add a squeeze of lemon here. Prepare your baghaar/tarka/tempering mix and pour over that delicious karhi. Dig in with some steaming hot rice! Genius tip from a friend: If you have a Pakora mix prepped and in your pantry you can use that to make the pakoras for your Karhi! Thanks Z!
What do I serve with Karhi Pakora?
Kadhi can be a stand alone, serve with plain rice dish, but if you want ideas for a more full menu they are right here! Thank you for being here! If you’ve made this recipe then please do leave a comment and rating below! I also love to see your recreations on Instagram where you can tag me @flourandspiceblog 🙂
