Kadhi Pakora is a favorite North Indian dish containing tangy, spicy yogurt , which is full of gram flour fritters . It is comforting, healthy and served with boiled rice or cumin rice.
This recipe breaks the process into three parts - each time elapsed for fool proof results for kadhi , onion pakoras and tempering.
Ingredients:
For the Yogurt Curry (Kadhi):
For the Onion Pakoras:
For the Tempering (Tadka):
Preparation:
- In a bowl, whisk yogurt and besan together. Add water, turmeric, chili powder, coriander powder, asafoetida and salt. Stir well and put aside.
- Prepare the pakora batter with besan, sliced onion, green chillies, coriander, ajwain, chili powder, turmeric, baking soda and salt. Add some water to make a thick batter.
- Heat the oil in a deep pan. Put a tablespoon of pakora batter in hot oil, fry until golden and crisp. Drain on a paper towel and place aside.
- In a heavy bottomed pot, bring the yogurt and besan mixture to a gentle boil at medium heat, stirring constantly to prevent lumps. Heat and simmer for 10-12 minutes until slightly thickened.
- Gently add the fried pakora to the curry. Cover and simmer for 5 minutes so they absorb some gravy.
- In a small pan, hot oil or ghee. Now add cumin, mustard and fenugreek seeds. When they splutter, add curry leaves, then sprinkle the chili powder. Pour hot tempering over the kadhi.
- Allow the dish to rest for 2-3 minutes before serving to allow the taste to meld.
Tips:
- Strain yogurt if watery to avoid running consistency.
- Stir continously when boiling to prevent burning at the bottom.
- For soft Pakoras, leave the baking soda; For extra crisp, double fry them.
- Adjust the layer of spices by variations through curry and tempering.
Serving instructions:
- Serve hot over boiled basmati or cumin rice.
- Paired with hot bread, parathas or poori.
- Serve with a cucumber raita .
