Kadhi Pakora with Tangy Yogurt Gravy and Chickpea Fritters

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Traditional North Indian curry featuring spiced chickpea flour fritters simmered in a tangy, yogurt-based sauce. This indian-inspired indian (vegetarian) ready in about 60 minutes pairs yogurt (plain, full-fat), chickpea flour (besan), (divided) water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup yogurt (plain, full-fat)
• 3/4 cup chickpea flour (besan)
• 3 cups (divided) water
• 1 teaspoon tamarind paste
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds
• 2 whole dried red chilies
• a pinch asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 2 tablespoons, chopped fresh cilantro
• for frying and tempering vegetable oil
• 1 small (optional), finely chopped onion
• 1 small, finely chopped (optional) green chili

Instructions

1. Step 1: In a large bowl, whisk together 3/4 cup chickpea flour, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon salt, and 1 cup plain yogurt until smooth. Gradually add 2 cups water, whisking to make a thin batter without lumps.
2. Step 2: Heat vegetable oil in a deep pan over medium-high heat for frying.
3. Step 3: For pakoras, mix 1/4 cup chickpea flour with a pinch of salt and enough water to make a thick batter. Drop spoonfuls into hot oil and fry until golden and crispy, about 3-4 minutes. Drain on paper towels.
4. Step 4: In a large pot, bring the yogurt-chickpea flour mixture to a gentle simmer over medium heat, stirring constantly to prevent curdling.
5. Step 5: Add 1 teaspoon tamarind paste and 1 teaspoon coriander powder. Simmer for 10 minutes, stirring occasionally until the gravy thickens slightly.
6. Step 6: In a small pan, heat 2 tablespoons vegetable oil over medium heat. Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, 2 dried red chilies, and a pinch of asafoetida. Let mustard seeds pop and spices sizzle for 30 seconds.
7. Step 7: Optionally, add 1 small finely chopped onion and 1 small finely chopped green chili to the tempering and sauté for 2 minutes until softened.
8. Step 8: Pour the tempering into the simmering kadhi gravy and stir well.
9. Step 9: Add the fried pakoras into the kadhi and simmer for another 5 minutes to absorb flavors.
10. Step 10: Garnish with 2 tablespoons chopped fresh cilantro and serve hot with steamed rice.