Kadhi Pakora
Kadhi Pakora is a yogurt-based curry with gram flour fritters, simmered with spices and herbs for a rich flavor.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Yogurt (whole milk based, whisked) | 500 | Milliliters |
| Gram Flour (divided for pakoras and kadhi) | 200 | Grams |
| Water (for kadhi mixture) | 1000 | Milliliters |
| Onion (medium, finely chopped) | 2 | Count |
| Green Chili (finely chopped) | 3 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Cumin Seeds | 1 | Tsp |
| Mustard Seeds | 1 | Tsp |
| Fenugreek Seeds | 0.5 | Tsp |
| Asafoetida | 0.5 | Tsp |
| Curry Leaves (fresh) | 10 | Count |
| Salt (adjust to taste) | 2 | Tsp |
| Oil (for frying pakoras and tempering) | 200 | Milliliters |
| Baking Soda (for pakoras) | 0.5 | Tsp |
Instructions
- In a bowl, mix 100 grams of gram flour with water to make a smooth batter for pakoras. Add chopped onions, green chilies, salt, and baking soda. Mix well.
- Heat oil in a pan and drop spoonfuls of the batter to fry pakoras until golden brown. Remove and set aside.
- In another bowl, whisk yogurt with remaining gram flour, turmeric, red chili powder, and salt. Add water to make a smooth mixture.
- In a large pot, heat oil and add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida. Sauté until seeds splutter.
- Add ginger, garlic, and curry leaves. Sauté for a minute.
- Pour the yogurt mixture into the pot, stirring continuously to avoid curdling. Bring to a boil, then simmer for 20 minutes.
- Add the fried pakoras to the simmering kadhi and cook for another 10 minutes.
- Adjust seasoning and serve hot with rice or roti.
Prep
- Soak gram flour in water for 30 minutes before making pakora batter.
Kitchen equipment
Deep Frying PanWhisk