Kadhi Pakora (Pakora Curry)

[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-kadhi-pakora-1)

Ingredients

For the pakoras:
• 1 cup gram flour (besan)
• 1 small onion, finely sliced
• 1 small potato, finely grated
• 1 green chilli, finely chopped (optional)
• ½ tsp turmeric
• ½ tsp chilli powder
• ½ tsp ground cumin
• Salt, to taste
• Water, as needed
• Oil, for frying

For the kadhi:
• 1½ cups unsweetened vegan yoghurt
• 3 tbsp gram flour (besan)
• 1 tsp turmeric
• Salt, to taste
• 4 cups water

For the tempering:
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 dried red chilli
• 1 onion, finely sliced
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 8–10 curry leaves

To serve:
• Steamed basmati rice
• Fresh coriander

Method

1. Mix all the pakora ingredients with enough water to form a thick, spoonable batter. Fry small spoonfuls in hot oil until golden and crisp, then drain and set aside.

2. Whisk the yoghurt, gram flour, turmeric, salt, and water until smooth. Pour into a saucepan and cook gently, stirring often, until the kadhi thickens slightly and becomes creamy and tangy.

3. In a separate pan, heat oil and add cumin seeds, mustard seeds, dried chilli, curry leaves, onion, garlic, and ginger. Cook until aromatic and lightly golden, then pour the tempering into the simmering kadhi.

4. Add the pakoras to the kadhi and simmer gently for 5–10 minutes so they soften slightly and absorb the sauce.

5. Serve hot with rice and a sprinkle of fresh coriander and enjoy!

Looks incredible 👏