Bhindi Dahi Kadhi Pakora Recipe

Prepare okra

Wash okra and pat dry thoroughly with a towel — moisture prevents crispness. Trim the stem ends and slice okra into 1/4–1/2 inch (0.5–1.2 cm) rounds.

Make batter & season

In a bowl combine 3 tbs besan, 1 tbs rice flour, 1 tsp ajwain, 1 tsp red chili powder, 1 tsp turmeric, 1 tsp salt and 1/4 tsp baking soda. Add ~30 ml water gradually and mix to make a thick, coating batter (should cling to okra but not be runny).

Coat okra

Add the sliced okra to the batter and toss thoroughly so each piece is evenly coated.

Fry pakoras

Heat 400–500 ml neutral oil in a wide, heavy-bottomed pan over medium-high heat until it reaches ~180°C (350°F) or a small batter drop sizzles and rises. Fry battered okra in batches so oil temperature stays hot. Fry each batch 3–5 minutes, turning occasionally, until golden-brown and crisp. Remove with a slotted spoon and drain on paper towels. Keep warm while you prepare the kadhi.

Whisk yogurt & besan

In a large bowl whisk 500 g plain yogurt until smooth. Add 4 tbs besan and whisk so there are no lumps. Add ~200 ml of the 600 ml water and whisk to a smooth paste.

Combine and dilute

Transfer the yogurt-besan mixture to a medium saucepan. Add the remaining ~400 ml water gradually while whisking to reach a soup-like consistency. Stir in 1/2 tsp turmeric, 1 tsp salt and the slit green chili (if using).

Cook kadhi gently

Place the pan over medium heat and cook, stirring frequently to prevent sticking, until the mixture comes to a gentle simmer. Reduce heat to low and simmer 8–12 minutes, stirring occasionally, until kadhi thickens slightly and raw besan flavor cooks out. Do not boil vigorously to prevent curdling; keep it at a gentle simmer.

Prepare tempering

In a small skillet heat 3 tbs ghee or oil over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds. When they begin to pop, add 0.25 tsp fenugreek seeds (if using), 0.25 tsp asafoetida, 2 dried red chilies and 10 curry leaves. Fry for 20–30 seconds until fragrant but not burned.

Finish kadhi with tadka

Pour the hot tempering into the simmering kadhi immediately. Stir to combine and simmer 1–2 more minutes so flavors meld. Taste and adjust salt.

Arrange warm pakoras in a shallow serving bowl or place them directly into individual bowls.

Pour the hot kadhi over the pakoras just before serving so they absorb some but retain some crispness. Alternatively, serve pakoras on the side and spoon kadhi over them at the table.

Garnish with 2 tbs chopped cilantro and serve with lemon wedges. Serve hot with steamed rice or roti. Leftover kadhi will thicken on standing; reheat gently with a splash of water.