Kadhi Pakora is a recipe with onion fritters immersed in spicy yoghurt sauce! I made fresh and crispy Kanda Bhaji (onion fritters) which are used as Pakoras in this recipe.

Kadhi Pakora, otherwise known as Dapka Kadhi represents a dish specific to the North Indian cuisine, but popular on a much more extended area. In Rajasthan and Gujarat, it is usually served with khichdi, roti, parantha and rice. It is considered a light food. The Sindhi diaspora in India usually make kadhi by first roasting the chickpea flour and adding vegetables to the chickpea gravy. Instead of yogurt, tamarind pulp is used to give it a sour taste.

Kadhi Pakora literally means “fritters with yoghurt”. The dish may be savoured both on special occasions, like weddings and other ceremonies or as part of the everyday meal. The fritters (pakoras) are made from besan flour, salt, chili powder, ajwain seeds and water. The ingredients are mixed in a thick paste, divided by spoon into medium parts and deep fried in vegetal oil. The kadhi includes besan flour, yoghurt, fenugreek and cumin seeds, chili and turmeric powder, grated ginger and asafoetida, all these ingredients are cooked in a kadhai. When the kadhi is almost ready, the pakoras are added and cooked for several more minutes. The dish is garnished with ghee or/and chili powder and served with plain rice or chapatti…Wiki

Ingredients 

7-8 Pakoras (Recipe)
1 cup Dahi/Yoghurt
1 cup besan
4 cups of water
1 inch ginger
1 bay leaf
1 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
4-5 dry red chillies
4-5 chopped green chillies
6-7 curry leaves
a pinch of asafetida
2 tbsp ghee
salt as per taste
2 tbsp chopped coriander leaves

Method
In a bowl mix dahi, besan, turmeric powder,salt and asafetida.

Mix everything well with a blender. You can mix with hands also but blender helps in avoiding lumps.

Add water and blend again.

Grate ginger in the mixture. Keep it aside.

In a deep pan, heat ghee.

Add bay leaf, cumin seeds, fenugreek seeds, bay leaf, chopped green chillies and red chillies.

Add red chilli powder and curry leaves.

Now add the dahi besan mixture in the pan. Mix everything well.

Cover the lid and let the Kadhi cook.

Finally add the pakoras. Let it immerse for 2 mins.

Garnish with chopped coriander leaves.

Serve it hot with rice.

Tip: Cook and immediately serve as the pakoras can become soggy if immersed for too long in the kadhi. You want the pakoras to be bit crunchy.
Even only kadhi without pakoras tastes nice.