Kadhi Pakora
Fried dumplings in golden soup! Punjabi soul addicted to acidity and spice
Description
A regional curry floating spice-flavored chickpea flour fried dumplings (Pakora) in an acidic thickened soup (Kadhi) based on yogurt and Besan (chickpea flour).
Restaurants serving Kadhi Pakora
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Yogurt
- Besan(Chickpea flour)
- Onion
- Turmeric
- Cumin seeds
- Mustard seeds
- Frying oil
Instructions
- Mix yogurt, Besan, turmeric, chili powder, water well in a bowl to make a lump-free Kadhi (soup) base.
- In another bowl, knead Besan, chopped onions, spices, water; roll bite-sized and fry in oil to make Pakoras (dumplings).
- Heat oil in a pot, temper cumin, mustard seeds, curry leaves for aroma; pour in yogurt base. Simmer until thickened, add fried Pakoras at the end to absorb soup.
Learn more Spice, substitutes, tips
Key spices
Yogurt acidity and mustard seed savoriness
Substitutes at Japanese supermarkets
(Difficult to substitute due to unique dish nature)
Pairing
Plain rice(Basmati rice)
Trivia
[Hardcore] 'Kadhi' refers to yogurt-based soups. Various Kadhis exist across India, but the Punjab version is highly voluminous with chunky Pakoras (fried dumplings). High addictiveness of acidity and heat.
Eating tips & etiquette
[Unique Eating] Crush the Pakora (dumpling) that became fluffy absorbing plenty of soup with a spoon, mixing it with rice along with the acidic soup to eat!
Allergen
Dairy