Basan kadhi

Basan kadhi curry.
Basan kadhi curry.

Recipe and photo by Asmaa Chaudhry

Kadhi is a popular North Indian dish, made with gram flour and full fat yogurt as main ingredients along with various spices and pakoras dipped in it. This tasty gram flour curry has fried pakoras in a beautiful seasoned pool of chickpea gravy, when served along with white rice or chapatti this makes for a great traditional meal.


  • 3 cups full fat yoghurt
  • 1 cup gram flour
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • Salt to taste
  • 1 tsp garam masala
  • ½ tsp dried fenugreek leaves
  • 6 cups water
  • ¼ cup cooking oil
  • 2 tsp cumin seeds
  • One onion

For pakoras

  • 1 cup gram flour
  • Salt to taste
  • Red chilli to taste
  • Fresh coriander chopped
  • 1 cup fresh spinach
  • 1 medium size onion
Basan kadhi curry.
Basan kadhi curry.

How to make besan kadhi

  1. Mix the gram flour and yoghurt and blend it to make a smooth paste
  2. Add yogurt gradually to the mixture to form a smooth paste, and then add the water.
  3. Heat the oil in a large saucepan ; add the chopped onion and fry until brown then add some water, turmeric, chilli powder and salt and the whole red chillies.
  4. When the gravy paste has thickened, add the flour and yogurt mixture and bring to a boil.
  5. Simmer over a low heat till it thickens a bit. From time to time add some water or it will be too thick.
  6. When the oil floating into curry, it means it is fully cooked now.
  7. Garnish with dried fenugreek leaves and add some pakoras.

Prepare the pakoras:

  1. Mix the ingredients listed above into a smooth batter with enough water to form a thick dropping consistency. Let the batter rest for at least 15 minutes.
  2. In a frying pan, heat 1/2 cup of oil.
  3. Beat the pakora mixture till light and fluffy and add teaspoons full of the mixture.
  4. Reduce heat to medium and fry the pakoras.
  5. When the pakoras fluff up, and the base becomes golden-brown, turn them over and brown on the other side.
  6. Scoop out the pakoras from the oil and drop them into a kadahi. Repeat this procedure with the rest of the mixture.
  7. Transfer the hot kadahi into a serving dish and serve with white rice or chapatti

Anthony Bourdain on meals:

“Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.”

Donate to the Burngreave Messenger

The Burngreave Messenger is facing an uncertain future following the rejection of our funding application. You could help keep us going and publishing more issues by making a donation.