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A unique twist on the classic North Indian kadhi! This comforting, tangy yogurt curry is served with crispy, golden fritters made from hard-boiled eggs. A delicious and protein-packed meal.
For 4 servings
Prepare the Eggs
Make the Pakora Batter
Fry the Egg Pakoras
A unique twist on the classic North Indian kadhi! This comforting, tangy yogurt curry is served with crispy, golden fritters made from hard-boiled eggs. A delicious and protein-packed meal.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 486.21 calories per serving with 18.86g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare and Cook the Kadhi
Prepare the Tempering (Tadka)
Combine and Serve
Replace egg pakoras with fritters made from onion, spinach, or mixed vegetables for a delicious vegetarian version.
For a Punjabi-style kadhi, add 1 teaspoon of ginger-garlic paste and half a finely chopped onion to the kadhi base while it cooks for a richer, more aromatic flavor.
For a no onion, no garlic version, simply omit them from the tempering. The kadhi will still be flavorful with the other spices.
Combining eggs, besan (chickpea flour), and curd, this dish provides high-quality protein essential for muscle building, tissue repair, and overall body function.
The curd (yogurt) used in kadhi is a natural probiotic, which helps maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Besan is a good source of iron, magnesium, and phosphorus, while eggs provide selenium and vitamin D, contributing to better energy levels and bone health.
Spices like ajwain (carom seeds), asafoetida (hing), and ginger are traditionally known in Ayurveda to improve digestion and prevent bloating.
The key is to whisk the curd and besan mixture until completely smooth before adding water. Then, you must stir the kadhi continuously over medium heat until it comes to a full boil. Do not stop stirring during this initial cooking phase.
It's challenging due to the core ingredients. You would need to replace the curd with a vegan yogurt (like cashew or peanut yogurt), the ghee with oil, and the egg pakoras with vegetable pakoras. The taste and texture will be different but can still be enjoyable.
It's a balanced dish with pros and cons. It's rich in protein from eggs, besan, and curd, and contains probiotics beneficial for gut health. However, the deep-fried pakoras add significant fat and calories. To make it healthier, you can use an air fryer or an appe pan to make the pakoras with less oil.
One serving of Kadhi with Egg Pakora contains approximately 450-550 calories, depending on the amount of oil absorbed during frying and the fat content of the curd.
Yes. You can prepare the kadhi and store it in the refrigerator for up to 2 days. The pakoras can also be made ahead and stored in an airtight container. Reheat the kadhi thoroughly and add the pakoras just before serving. You can also crisp up the pakoras in an air fryer or oven before adding them.
This recipe goes great with these complete meals
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