Vegetarian, South and Southeast Asian
Kadhi pakora with rice
Kadhi pakora with rice is a vegetarian Indian dish for 4 people, ready in 55 minutes, medium difficulty, around €1.40 per person. It pairs crispy chickpea flour onion fritters with a tangy yogurt sauce spiced with turmeric and cumin, served over white rice. The key to success is whisking the yogurt sauce smooth and simmering it on low heat so it doesn't split.
Tonight, kadhi pakora, crispy onion fritters in a tangy yogurt sauce, served over white rice.
- Total time
- 55 min
- Difficulty
- Medium
- Cost per person
- €1.40
- Calories per person
- 540 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Spring, Fall
Kadhi pakora plays on a simple contrast, crispy onion fritters dropped into a warm, tangy, lightly spiced yogurt sauce. Chickpea flour gives the fritters their dense bite and lends the sauce a slightly nutty flavor, while turmeric colors everything with a gentle warmth. Cumin and mustard seeds bloomed in hot oil give the kadhi that aroma that hits you from the first bite.
This is a dish to make on an evening when you have a bit of time, or on a Sunday when you want to cook something different from the usual. It asks for a little attention when you make the sauce, but nothing complicated once you've got the motion down. Count on it to break up your regular recipes while staying budget friendly and filling.
The ingredients
Dairy
- Plain yogurt 500 g
Pantry
- Chickpea flour 200 g
- Turmericoften in the pantry 1 tsp
- Cumin seedsoften in the pantry 1 tsp
- Mustard seedsoften in the pantry 1 tsp
- Dried chilioften in the pantry 1
- Oiloften in the pantry 25 cl
- Riceoften in the pantry 280 g
- Saltoften in the pantry 1 pinch
Fruits and vegetables
- Onion 3
- Fresh ginger 1 tbsp
Allergens Lactose, Mustard
The step by step recipe
-
Mix 140 g of chickpea flour with the sliced onions, a pinch of salt, and a little water to form a thick batter that coats the onions. 5 min
The batter should just hold the onions together, too runny and the fritters turn out soft.
-
Fry small spoonfuls of batter in hot oil until golden, then drain them on paper towels. 12 min
Add them a few at a time to keep the oil nice and hot.
-
Whisk the yogurt with the remaining flour, the turmeric, the salt, and a large glass of water until smooth with no lumps. 3 min
Use a slightly tangy yogurt, it gives the sauce more character.
-
Heat a little oil with the cumin, mustard seeds, and chili, pour in the yogurt mixture, then let it simmer while stirring. 20 min
Keep the heat low, a hard boil will split the yogurt.
-
Cook the rice in salted water, drop the pakoras into the kadhi 5 minutes before serving, and serve over the rice. 11 min
Don't let them soak too long, they'll keep a bit of crunch instead of falling apart.
Our tips to get it right
- Slice the onions thin and even, that way you avoid fritters with raw bits inside.
- Test the oil temperature with a small drop of batter before frying the first batch, it should sizzle right away without turning black.
- If the sauce thickens too much while simmering, thin it with a little hot water rather than cold, so you don't shock the cooking.
The variations
- Swap the onions for chopped spinach in the fritter batter for a greener version with a softer bite.
- For a quicker version, make the yogurt sauce while the pakoras fry, so both cook at the same time.
- For kids who aren't used to spice, cut the dried chili in half and keep just the turmeric and a touch of cumin.
What to serve it with
- A spiced chai tea
- A side of mango chutney
- Cold lemon water
Storage
The kadhi keeps for 2 days in the fridge in a sealed container, stored separately from the rice. It doesn't freeze well because the yogurt tends to separate once thawed. Reheat the sauce gently over low heat while stirring, without letting it boil.
Questions about this dish
Can I make the fritter batter ahead of time?
It's best to make it right before frying, since the onions release water as they sit and the batter turns too runny. If you need to prep ahead, slice the onions in advance and mix in the flour at the last minute.
What flour can I use if I don't have chickpea flour?
Chickpea flour, also called besan, is hard to replace since it gives the dish its texture and flavor. In a pinch, blended red lentil flour works, but the result will be a bit different.
Why did my yogurt sauce split?
Yogurt splits when it heats too fast or too hard. Always whisk the flour into cold yogurt before heating, and keep the heat low while stirring regularly as it cooks.
Do the pakoras stay crispy once they're in the sauce?
They keep some bite if you don't let them soak more than 5 minutes before serving. Any longer and they absorb the sauce and turn soft, which still tastes good but changes the texture.
How long does it take to make a kadhi pakora with rice?
Count 55 min in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a kadhi pakora with rice?
About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a kadhi pakora with rice cost?
About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains lactose, mustard. Always check the labels of the products you buy.
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