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Kadhi Pakora Recipe - No Onion No Garlic | Besan Kadhi Recipe | How to make kadhi

Discover the secret to perfect Kadhi Pakoda Recipe. This besan kadi is creamy, tangy, and utterly delicious, all without onion or garlic.
Course Curry
Cuisine North Indian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Calories 152kcal
Author Garima Rastogi Dublish

Ingredients

Kadhi Ingredients for kadhi curry/gravy:

  • 2 cups Curd (full fat and sour yogurt)
  • 8 tbsp Besan / Gram Flour
  • 2 tbsp Mustard Oil
  • 1 pinch Asafoetida / Hing
  • ½ tsp Fenugreek Seeds / Methi
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder
  • 1 tbsp Ginger (finely chopped)
  • 1 tsp Salt (adjust as per taste)
  • 8 cups Water (or add as required)
  • 2 Dried Red Chilli

Ingredients for kadhi pakora:

  • 1½ cup Besan / Gram Flour
  • 1 pinch Asafoetida / Hing
  • ¼ tsp Turmeric Powder
  • ¼ tsp Red chilli powder
  • ½ tsp Salt (adjust as per taste)
  • ¼ tsp Baking Soda
  • Water (as per required)
  • Oil (to fry the pakoras)

For Tadka / Seasoning:

  • 1 tbsp Ghee
  • ½ tsp Kashmiri Red Chili Powder
  • 2 Dried Red Chilli

Instructions

Making Curd Slurry:

  • Firstly, take curd/yogurt, besan/gram flour, turmeric powder, red chili powder, and salt in a large mixing bowl, and whisk it well until smooth.
  • Add 8 cups of water and mix well to make a smooth mixture without lumps.

Making Pakora For Kadhi:

  • In a parat, take gram flour (besan), asafoetida (hing), turmeric powder, red chili powder, Salt (adjust as per taste), and mix well.
  • Now add water slowly as required to make a smooth and thick batter and whip the besan batter for 2-3 minutes in a circular motion using your finger and palm or a spoon, until light and fluffy.
  • Add baking soda and whip again for a few seconds.
  • Now heat enough oil in a flat frying pan over medium heat.
  • Drop the pakoras with your finger or spoon in the oil. Fry the plain gram flour pakoras in small batches until golden brown.
  • Prepare the rest of the pakoras in the same manner.
  • After frying, soak the kadi pakoras in room-temperature water for 5-6 minutes. Squeeze the gram flour pakoras gently to remove the water, taking care not to break them.

Making Kadhi:

  • Heat mustard oil in a deep heavy bottom kadai/wok over medium.
  • Add a pinch of asafoetida (hing), fenugreek seeds (methi dana), and dried red chilies (halved or broken). Let them splutter.
  • Add finely chopped ginger. Stir and saute for a few seconds.
  • Further, add the prepared besan curd slurry and mix well.
  • Increase the flame to high and bring the gram flour kadhi to a boil.
  • After that lower the flame to medium and cook it for 20 minutes. Stir it between.
  • Add the pakoras to the kadhi and boil on low to medium heat for 5-10 minutes more.

Making Tadka / Seasoning:

  • Heat the ghee lightly in a small pan. Add dried red chilli, and kashmiri red chilli powder.
  • Pour this tadka over the kadhi pakora when ready to serve and mix well.
  • Finally, enjoy hot and delicious kadhi pakora with steamed rice or plain jave/seviyan or roti/chapati.

Notes

With its creamy texture, bold spices, and comforting aroma, our Authentic Kadhi Pakoda recipe without onion and garlic is sure to captivate your taste buds and become a cherished addition to your culinary repertoire. Experience the essence of traditional Indian cuisine with this soulful dish, perfect for any occasion or mealtime indulgence.