Dapka Kadhi Pakora

Comforting, Nutritious & Full of Flavour

Dapka Kadhi Pakora is a comforting yogurt-based kadhi with soft besan dapkas cooked directly in the simmering gravy rather than being fried separately. Finished with an aromatic tadka of ghee, methi, dried red chilli and crushed coriander seeds, it’s warm, hearty and full of flavour — perfect served with steamed rice.

Recipe Highlights

✓ Soft besan dapkas cooked directly in the kadhi
✓ No deep-frying of the pakoras
✓ Creamy, spiced yogurt-based gravy
✓ Finished with an aromatic tadka
✓ Comforting and satisfying with steamed rice

Prep Time: 30 mins
Cook Time: 25 mins
Serves: 2

Recipe Total
Calories: 395 kcal
Protein: 17 g
Fat: 18 g
Carbs: 39 g

Per Serving
~198 kcal • 8.5 g protein • 9 g fat • 19.5 g carbs

Ingredients

• Besan — 45 g
• Yogurt (curd) — 215 g
• Ghee — 5 g
• Groundnut oil — 5 g
• Turmeric powder — as required
• Red chilli powder — as required
• Ajwain — as required
• Hing — as required
• Dry red chilli — as required
• Methi — as required
• Coriander seeds — as required
• Water — 400 ml
• Coriander leaves — as required
• Salt — to taste
• Baking soda — as required
• Sweetener — optional

Method

1. Prepare the Kadhi

In a large bowl, add 200 g yogurt, water and salt to taste. Whisk thoroughly until smooth.

Add red chilli powder, turmeric powder and 15 g besan. Whisk again until completely smooth and free of lumps.

Transfer the mixture to a kadai and cook over medium heat, stirring slowly and continuously.

2. Prepare the Dapka Batter

In another bowl, combine the remaining 30 g besan with 15 g yogurt, groundnut oil, ajwain, hing, turmeric powder, red chilli powder, coriander leaves and salt.

Add water as required and mix into a semi-thick batter.

3. Cook the Dapkas in the Kadhi

Once the kadhi begins to boil, form small portions of the batter and gently drop them directly into the simmering kadhi.

Cook over medium heat until the dapkas are cooked through and begin to float to the surface.

4. Prepare the Tadka

Heat the ghee in a small pan.

Once melted, add methi, dry red chilli and crushed coriander seeds. Allow them to splutter and become aromatic.

Pour the prepared tadka over the kadhi.

Continue cooking until the kadhi reaches your preferred thickness.

5. Finish & Serve

Switch off the heat and garnish with fresh coriander leaves.

Serve hot with steamed rice.

Ipshita’s Note

What I like about this version is that the dapkas cook directly in the kadhi instead of being fried separately. They become soft and soak up the flavours of the yogurt gravy, while the final tadka brings everything together.

Tip

Whisk the yogurt, besan and water thoroughly before cooking so there are no lumps. Once it goes onto the heat, keep stirring until the kadhi begins to simmer. Make the dapkas small so they cook evenly and become beautifully soft inside.