by Aparna Anurag Updated February 7,2014

Kadhi or karhi is a North Indian dish. It is a spicy dish whose thick gravy is based on chickpea flour (called Besan in Hindi and Urdu) and contains vegetable fritters called pakoras, to which sour yogurt is added to give it little sour taste

Prep Time: 30 min
Cook Time: 45 min
Total Time: 1 hr

Recipe type: Vegetarian Recipe/Side Dish
Cuisine: Indian
Serves: 2-3
Author: Aparna Anurag


For the pakoras

  • Gram flour(Chick pea flour)-3tbsp
  • Salt as per taste
  • Water-1 tbsp
  • Yougurt-2 tbsp
  • Turmeric - 1 /2 tsp
  • Oil -1-1/2 tsp
  • Red chili powder-1 tsp
For the gravy

  • Dried red chilli-2-3
  • Salt as per taste
  • Turmeric powder- 1 Tsp
  • Water
  • Oil- 1 Tbsp
  • Mustard seed - 1 Tsp
  • Methi Seeds-1/2 tsp
  • Red chilli powder-1tsp
  • Coriander powder-1-1/2 tsp
  • Tomatoe-1,chopped
  • Ginger grated- 1 Tbsp
  • Onion- 1 , sliced


For the pakoras

  • Heat oil in a pan for shallow frying in medium to high heat.
  • Bring together all the ingredients in a mixing bowl and add water to make the pakora batter. The batter should be thick but not too tight.
  • Prepare small dumplings from the batter with the help of small spoons and fry them in batches until they turn golden brown in colour.
  • Once all the pakoras have been fried keep them aside.

For the gravy

  • Take remaining batter left from pakora. In case you find that this mixture is too thick add water to make this mixture thin.
  • Heat oil in a pan. Add the mustard seeds & methi seeds , once they start spluttering add dried red chillies, followed by the onion and ginger. Fry until onion turns translucent than add tomatoes and all spices.
  • Now add yogurt and flour mixture to the pan and let it simmer in low heat for 20 minutes. Stir in between so that the flour doesn't get stick to the bottom of the pan.
  • After 20 minutes , you will see that the gravy has thicken. Add all the pakoras in the gravy which you previously prepared. Add little water and simmer for 5 minutes in low heat.
  • After 5 minutes turn off the heat.
Garnish with freshly chopped coriander leaves.

Serve the kadhi pakoda along with Rice, chapati or Paratha.