Spicy Yoghurt Soup With Chickpea Balls (aka Kadhi Pakora)


For the chickpea balls:

  • 1 cup of chickpea flour
  • 1 cup of finely chopped onion
  • 1/4 teaspoon of baking soda
  • 1/3 cup and 1 tablespoon of water
  • Salt to taste
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of chilli powder
  • Oil to fry the balls

For the yoghurt soup:

  • 5 cups of plain or greek yoghurt
  • 1/4 cup of chickpea flour
  • 3 cups of water or add as required
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of garam masala
  • 1 teaspoon of chilli powder

To Temper:

  • 1 small onion or 1/3 cup of chopped onion
  • 1 small tomato
  • 2 tablespoons of oil or ghee
  • 1/4 teaspoon of fenugreek seeds
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of cumin seeds
  • A pinch of asafoetida
  • 10 curry leaves
  • 3-4 cloves of garlic, chopped
  • 2 dry chillies
  • 1 tablespoon of coriander leaves finely chopped


For the Chickpea Balls:

  1. Mix the quinoa flour, onion, chilli, baking soda, salt, cumin, coriander, and chilli powder in a bowl.
  2. Add water in small quantities and make a thick batter like a pancake/waffle batter.
  3. Heat the oil in a small frying pan on medium heat.
  4. Take a tablespoon of the batter and carefully drop it into the oil.
  5. Drop 5-6 balls in a single batch of oil.
  6. Deep fry them until they are brown and crispy.
  7. Drain and transfer them onto paper towels.
  8. Set aside.


For the yoghurt sauce:

  1. Whisk the yoghurt and chickpea flour together in a bowl.
  2. Add the turmeric, garam masala, chilli powder, and water.
  3. Mix well and ensure that it is smooth without any lumps.
  4. Set aside.

To Temper:

  1. In a different deep pan add the oil.
  2. Add the cumin seeds, fenugreek seeds, and mustard seeds. Cook until they pop. Then add the curry leaves, dry chillies, asafoetida, onions, and garlic. Cook for 5-7 minutes.
  3. Add the tomato, and cook until the tomato is smooth and disintegrated. Around 5-7 minutes again. Turn the heat to low.
  4. Add the yoghurt sauce that was made earlier, and increase the heat to medium.
  5. Bring everything to a boil, and keep stirring so that it doesn’t stick or burn.
  6. Once it is brought to a boil, lower the heat and simmer for 6-7 minutes.
  7. Allow it to thicken, and if it’s too thick add more water.
  8. Now add the chick pea balls. Cover and allow the balls to soak in the yoghurt sauce for 8-10 minutes. Garnish with coriander and serve with rice.