Kadhi Pakora



  • 1 cup yogurt
  • 1/3 cup besan (gram flour/chickpea flour)
  • 6 cups water
  • 1 tsp turmeric powder
  • red chilli powder & salt to taste
  • 1/2 inch piece of cinnamon
  • 10 whole black peppers


  • 3/4 cup besan
  • 2/3 cup water
  • 1/2 tsp turmeric
  • red chilli powder & salt to taste
  • Pinch of baking powder (optional)
  • 1/2 cup oil


  • 4 tblsp oil
  • 1 tsp. cummin seeds
  • 2 bay leaves
  • 2 whole red chillies
  • Handful of curry leaves
  • 3 medium size onion – sliced or julienned


  1. Blend together the turmeric, besan, chilli powder, and salt. Add water slowly, make a thick paste, remove all the lumps, then gradually introduce more water. 
  2. Now add the black pepper & cinnamon.
  3. Put on stove on simmer, stirring frequently. This needs to cook for at least an hour. More water can be added if it becomes too thick.
  4. Blend together all the elements for the dumplings.
  5. Add the oil in a flat sauce pan & bring to frying temperature. Add a teaspoon of the dumpling mixture, turn over to fry on both sides, and remove when light brown. Make the remaining dumplings.
  6. Take a larger frying pan. If some oil remains from the previous step, you can use this after straining out any remnants of the dumplings.
  7. Once the gravy has cooked for about an hour, add the dumplings and cook for another 10 minutes.
  8. When the oil is hot, add the cummin seeds. When the begin to sputter add the remaining ingredients (except onions).
  9. A few seconds later add the onions & fry until brown and crispy.
  10. Transfer the gravy & dumplings to your serving bowl.
  11. Top courageously with onions mixture.
  12. Serve hot with rice!

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