Kadhi Pakora with Spinach Fritters and Chili Tadka

Why You’ll Love This Recipe

• Comforting and tangy with a lush, spoon-coating yogurt–besan gravy.
• Crisp-on-the-outside, tender-inside onion–spinach pakoras that soak up flavor.
• A crackling mustard–cumin–red chili tadka adds aroma, color, and gentle heat.
• Balanced for weeknight ease yet special enough for guests.

Grocery List

• Produce: 1 medium onion, 1 small bunch spinach, green chilies, ginger, curry leaves, cilantro, lemon (optional)
• Dairy: Plain whole-milk yogurt, ghee (or use oil)
• Pantry: Besan (chickpea flour), basmati rice, neutral frying oil, mustard seeds, cumin seeds, ajwain (carom), turmeric, Kashmiri chili powder, dried red chilies, hing (asafoetida), salt, optional sugar or jaggery

Full Ingredients

For the Pakoras (Onion–Spinach Fritters)

• 1 medium onion (150 g), very thinly sliced
• 1 cup packed spinach (30 g), finely chopped
• 2 green chilies, finely chopped (adjust to taste)
• 1 tsp freshly grated ginger
• 1 cup (120 g) besan (chickpea flour)
• 1/2 tsp ajwain (carom seeds), lightly crushed
• 1/2 tsp turmeric powder
• 1/2 tsp Kashmiri chili powder
• 1 tsp fine salt
• 1/4 tsp baking soda (optional, for extra lightness)
• About 2/3 cup (160 ml) water, added gradually
• Neutral oil for deep-frying (2–3 inches/5–7 cm depth), heated to 350°F/175°C

For the Kadhi (Yogurt–Besan Curry)

• 1.5 cups (360 g) plain whole-milk yogurt, at room temperature
• 6 tbsp (50 g) besan (chickpea flour)
• 4 cups (960 ml) water
• 1/2 tsp turmeric powder
• 1/2 tsp Kashmiri chili powder
• 1/8 tsp hing (asafoetida)
• 1 tsp fine salt (or to taste)
• 1 tsp grated ginger
• 8–10 fresh curry leaves
• 1 green chili, slit
• 1 tsp sugar or jaggery (optional, balances tang)

For the Final Tadka (Tempering)

• 2 tbsp ghee (or neutral oil for dairy-free)
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 3–4 dried red chilies
• 8–10 fresh curry leaves
• 1/8 tsp hing (asafoetida)
• 1/2 tsp Kashmiri chili powder (bloom off heat)

For Serving

• Cooked basmati rice: 1.5 cups (285 g) raw rice cooked as below
• 2 tbsp chopped cilantro
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Cook the basmati rice

Rinse 1.5 cups (285 g) basmati rice under cold water until it runs clear. Combine with 2.25 cups (530 ml) water and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12 minutes. Turn off the heat and rest, covered, for 10 minutes. Fluff before serving.

Step 2: Mix the pakora batter

In a bowl, combine sliced onion, chopped spinach, green chilies, and 1 tsp ginger with 1 tsp salt. Toss and let stand 5 minutes to draw out moisture. Add 1 cup (120 g) besan, 1/2 tsp ajwain, 1/2 tsp turmeric, 1/2 tsp Kashmiri chili powder, and optional 1/4 tsp baking soda. Drizzle in about 2/3 cup (160 ml) water gradually, stirring until you have a thick batter that drops slowly from a spoon in heavy ribbons. The onion–spinach should be well coated but not runny.

Step 3: Fry the pakoras

Heat neutral oil in a deep, wide pan to 350°F/175°C (2–3 inches/5–7 cm depth). Working in batches, drop heaped tablespoonfuls of batter into the oil. Fry 4–5 minutes per batch, turning occasionally, until the fritters are deep golden and crisp. Maintain 340–360°F/171–182°C for consistent results. Transfer to a rack or paper towel to drain.

Step 4: Whisk the kadhi slurry

In a large bowl or jug, whisk 1.5 cups (360 g) room-temp yogurt until smooth. Add 6 tbsp (50 g) besan, 4 cups (960 ml) water, 1/2 tsp turmeric, 1/2 tsp Kashmiri chili powder, 1/8 tsp hing, 1 tsp salt, and 1 tsp sugar/jaggery (optional). Whisk vigorously until completely lump-free. An immersion blender makes this effortless.

Step 5: Simmer the kadhi until silky

Pour the yogurt–besan mixture into a heavy pot. Add 1 tsp grated ginger, 8–10 curry leaves, and 1 slit green chili. Set over medium heat and bring to a gentle simmer, stirring constantly for the first 5–7 minutes to prevent curdling. Once it begins to simmer, reduce to medium-low and cook 20–25 minutes, stirring every few minutes until slightly thick, glossy, and the raw besan taste is gone. Adjust salt and tang (add a splash of water if it thickens too much).

Step 6: Add pakoras to the kadhi

Slide the fried pakoras into the simmering kadhi. Cook 3–5 minutes so they absorb flavor yet retain some texture. For extra-soft pakoras, simmer up to 8 minutes. Keep the pot on low while you prepare the tadka.

Step 7: Make the crackling tadka

In a small pan, heat 2 tbsp ghee over medium heat until shimmering. Add 1 tsp mustard seeds and 1 tsp cumin seeds; let them sputter for 20–30 seconds. Add 3–4 dried red chilies, 8–10 curry leaves, and 1/8 tsp hing; fry 10–15 seconds until fragrant. Turn off the heat and immediately stir in 1/2 tsp Kashmiri chili powder. Pour the sizzling tadka over the kadhi. Swirl to marble the red oil through the golden curry.

Step 8: Serve

Spoon fluffy steamed rice into bowls. Ladle over the kadhi with pakoras. Garnish with chopped cilantro and a squeeze of lemon if you like. Serve hot.

Pro Tips

• Use room-temperature yogurt and start the pot over medium heat, stirring early on to prevent curdling.
• Kadhi thickens as it sits. Thin with hot water to velvety, pourable consistency right before serving.
• Fry pakoras at 350°F/175°C. Too cool and they absorb oil; too hot and they brown before cooking through.
• Add pakoras close to serving time to keep their edges lightly crisp; simmer longer for softer, soakier pakoras.
• For smooth kadhi, whisk besan and yogurt thoroughly or blitz with an immersion blender to eliminate lumps.

Variations

• Gujarati-style sweet–tangy: Add 1.5–2 tsp sugar or jaggery and 1/2 cup (120 ml) extra water to the kadhi; simmer slightly thinner.
• No-fry pakoras: Air-fry at 400°F/205°C for 12–15 minutes (flip at 8 minutes), or bake on a lined sheet at 425°F/220°C for 15–18 minutes; brush or spray with oil.
• Dairy-free: Use unsweetened plain coconut or cashew yogurt; add 1 extra tbsp besan for stability and finish with 1–2 tsp lemon juice. Use oil instead of ghee.

Storage & Make-Ahead

Refrigerate kadhi (without tadka) up to 3 days; reheat gently over low heat, thinning with hot water as needed. Add a fresh tadka before serving for best aroma. Pakoras are best fresh but can be cooled and refrigerated up to 2 days or frozen up to 2 months; re-crisp in an oven or air fryer at 375°F/190°C for 6–8 minutes, then simmer briefly in hot kadhi. Cooked rice keeps 3–4 days refrigerated; reheat with a sprinkle of water.

Nutrition (per serving)

Approximate for 1 serving with 1 cup cooked rice: 620 calories; 18 g protein; 74 g carbohydrates; 22 g fat; 8 g fiber; 900 mg sodium. Values will vary with oil absorption and exact ingredients.