Kadhi Pakora Recipe
Gujarati kadhi pakora is a popular and comforting dish from the state of Gujarati in India it is a yogurt (curd) based curry with gram flour fritters , flavored with spices like cumin , turmeric and ginger . The tangy and creamy khadi it is served with crispy pakora which are deep-fried . This pakora are made from gram flour and vegetable . This dish is perfect at raining season . This can be enjoyed with steamed rice or with roti
Ingredients
1 Cup yogurt (curd)
2 Tablespoon gram flour
1/2 Turmeric powder
1/2 Tablespoon cumin powder
1 Tablespoon ginger paster
As needed salt
2 Tablespoon oil
1/2 Tablespoon cumin seed
1/2 Tablespoon Musted seed
1/3 Tablespoon fenugreek seed
A pinch of Asafoetida (hing)
As needed water
As needed coriander leaves
As Per Yor Need: For Pakora
1 Cup gram flour
1/2 Cup chopped vegetable
1/2 Tablespoon turmeric powder
1/2 Tablespoon red chili powder
1/2 Tablespoon cumin powder
As needed salt
As needed water
As needed oil for deep-fry
Step:1
Take a bowl add , whisk yogurt (curd) together , gram flour , turmeric powder , cumin powder , ginger paste and salt
Step:2
In a pan heat oil and add musted seed , cumin seed , fenugreek seed , and asafoetida (hing)
Step:3
Add yogurt mixture in the pan and cook on low flame stirring continuously
Step:4
In a separate pan , prepare the pakora by mixing gram flour , chopped vegetable , spice and water to form a thick batter
Step:5
Drop spoonful of batter into hot oil and fry until golden brown
Step:6
Add the pakora to the kadhi and simmer for a few minutes
Step:7
Garnish with chopped coriander leaves . The kadhi pakora is ready serve it and enjoy the crispy and delicious kadhi pakora
Video For Kadhi Pakora
FAQs
1. Why is my besan halwa lumpy
Smooth Halwa Secrets:
Sieve besan before use
Continuous stirring on low flame
Add ghee gradually (not all at once)
2. What’s the perfect besan:ghee ratio
Classic: 1 cup besan : ½ cup ghee
Lighter version: 1:⅓ cup
Rich version: 1:¾ cup (for festivals)
3. Can I make it without sugar
Sweetener Alternatives:
Jaggery (add after cooking besan)
Dates paste (soak & blend)
Sugar-free substitutes (add at end)
4. How to prevent burning
Use heavy-bottom kadhai
Low flame cooking
Stir every 30 seconds
5. Why does my halwa taste raw
Cook besan properly: Until aromatic & golden
Test: Should leave kadhai sides when ready
Simmer after adding sugar syrup
6. How to store leftovers
Room temperature: 2 days (covered)
Fridge: 1 week (reheat with splash milk)
Freezer: Not recommended
Conclusion
Besan Ka Halwa is North India’s comforting winter delicacy that turns simple gram flour into luxurious, aromatic dessert. Perfect for religious offerings, postpartum nutrition, or cozy evenings, its ghee-roasted fragrance and melt-in-mouth texture make it irresistible.