Easy Kadhi Pakora - Gram Flour Curry with Fritters

 Kadhi Pakora, a popular Pakistani dish that combines crispy pakoras (fried fritters ) with a rich, flavorful curry sauce. It's commonly served with rice and makes for a comforting meal. Its a traditional Pakistani dish made with gram flour (besan) and yogurt-based curry. Here's an authentic recipe:

Ingredients:

 

For the curry (karri) gravy:

• 1 cup gram flour (besan)
• 1 cup yogurt 
• 4 cup water 
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1 teaspoon coriander powder
• half teaspoon cumin powder
• 1 teaspoon ginger-garlic paste 
• 1 teaspoon mustard seeds
• 8-10 curry leaves 
• 2 tablespoon oil
• 1 teaspoon methi seeds (fenugreek seeds )
• 1 chopped onion

For the Pakoras (Fritters)

• 1 cup gram flour
• half teaspoon salt
• half teaspoon red chili powder
• half teaspoon cumin seeds
• half teaspoon baking soda 
• half cup chopped onion
• half cup chopped spinach (optional)
• water as needed
• oil (for frying )

For Tadka (tempering)

• 2 tablespoon oil
• 1 teaspoon cumin seeds
• 4-5 whole dried red chilies
• 8-10 curry leaves 

Instructions:

Step 1: Prepare the Pakoras:

In a bowl, mix gram flour, salt, red chili powder, cumin seeds, baking soda, onion, and spinach. Gradually add water to make a thick batter. Heat oil in a pan and fry small portions of the batter until golden brown. Drain on a paper towel and set aside.

Step 2: Prepare the curry:

In a large bowl, whisk gram flour, yogurt, water, turmeric, red chili powder, salt, coriander powder, and cumin powder until smooth. In a pot, heat oil and add mustard seeds, methi seeds, curry leaves, and chopped onion. Sauté until onions are golden. Add ginger-garlic paste and fry for a minute. Pour in the gram flour-yogurt mixture and cook on low heat, stirring continuously to prevent lumps. Let it simmer for 30-40 minutes, stirring occasionally. The curry will thicken.

Step 3: Add Pakoras and Tadka: 

Add the fried pakoras to the curry and let them soak for 5-10 minutes. For the tadka, heat oil in a small pan, add cumin seeds, whole red chilies, and curry leaves. Fry for a few seconds and pour over the curry.

Step 4: Serve:

Garnish with fresh coriander and serve with steamed rice or roti.