Kadhi with Egg Pakora
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
- Place 4 eggs in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil.
- Once boiling, cover the pan, turn off the heat, and let it stand for 10-12 minutes.
- Transfer the eggs to an ice bath to stop the cooking process and cool them down quickly.
- Peel the hard-boiled eggs and carefully slice them in half lengthwise. Set aside.
Make the Pakora Batter
- In a mixing bowl, combine 1 cup of besan, 2 tbsp rice flour, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.5 tsp salt.
- Gradually add about 0.5 cup of water, whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be like pancake batter, thick enough to coat the eggs.
Fry the Egg Pakoras
- Heat oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
- Carefully dip each egg half into the batter, ensuring it's fully coated.
- Gently slide the battered eggs into the hot oil. Fry in batches of 3-4 to avoid overcrowding.
- Fry for 3-4 minutes, turning occasionally, until the pakoras are golden brown and crisp.
- Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
Prepare and Cook the Kadhi
- In a large bowl, whisk 1.5 cups of curd until it is completely smooth.
- Add the remaining 0.5 cup of besan and whisk vigorously to create a lump-free paste.
- Gradually pour in 4 cups of water, whisking constantly to combine. Add the remaining 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1.5 tsp salt. Mix well.
- Pour this mixture into a heavy-bottomed pot. Bring it to a boil over medium heat, stirring continuously and scraping the bottom to prevent the curd from splitting.
- Once it reaches a rolling boil, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The kadhi will thicken and the raw aroma of besan will disappear.
Prepare the Tempering (Tadka)
- While the kadhi simmers, heat 2 tbsp of ghee in a small pan (tadka pan).
- Add 1 tsp mustard seeds, 1 tsp cumin seeds, and 0.25 tsp fenugreek seeds. Allow them to splutter.
- Add 0.25 tsp asafoetida, 2 dried red chilies, and 10 curry leaves. Sauté for 30 seconds until fragrant.
- Add the sliced onion and cook for 5-6 minutes until it turns soft and golden brown.
- Finally, add the grated ginger, minced garlic, and slit green chili. Sauté for another minute until the raw smell disappears.
Combine and Serve
- Carefully pour the entire tempering mixture into the simmering kadhi. Stir well and let it cook for another 2 minutes to infuse the flavors.
- Turn off the heat. Just before serving, gently place the fried egg pakoras into the hot kadhi.
- Garnish with freshly chopped coriander leaves and serve immediately with steamed basmati rice or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use sour curd (yogurt) for the best tangy flavor, which is characteristic of a good kadhi.
- 2Continuous stirring of the kadhi mixture until it boils is the most crucial step to prevent it from curdling.
- 3The consistency of the pakora batter is key. If it's too thin, it won't coat the eggs; if too thick, the coating will be doughy.
- 4Add the pakoras to the kadhi just before serving to ensure they remain crisp and don't become overly soggy.
- 5Let the kadhi simmer on low heat for at least 20 minutes. This cooks the besan properly and develops a deep, rich flavor.
- 6For extra crispy pakoras, you can double-fry them. Fry them once until light golden, remove, and then fry again in hotter oil just before serving.
Adapt it for your goals.
Vegetarian
Replace egg pakoras with fritters made from onion, spinach, or mixed vegetables for a delicious vegetarian version.
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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.
DietaryDietary
For a no onion, no garlic version, simply omit them from the tempering. The kadhi will still be flavorful with the other spices.
Why this is on our healthy list.
Excellent Protein Source
Combining eggs, besan (chickpea flour), and curd, this dish provides high-quality protein essential for muscle building, tissue repair, and overall body function.
Promotes Gut Health
The curd (yogurt) used in kadhi is a natural probiotic, which helps maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Rich in Essential Minerals
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.
Digestive Aid
Spices like ajwain (carom seeds), asafoetida (hing), and ginger are traditionally known in Ayurveda to improve digestion and prevent bloating.
Frequently asked questions
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.
