Kadhi Pakora

Ingredients

FOR KADHI

1 cup – Plain Yogurt
1/4 cup – Gram flour
1 tsp – Turmeric powder
1 tsp – Red chilli powder
1/4 tsp – Coriander powder
1/4 tsp – Cumin powder
3 cups – water
Salt to taste

FOR PAKORA

1 – Potato, grated
1 cup – Spinach, chopped
1/2 – Onion, chopped
2 – Green chillies, chopped
1 tsp – Ginger paste
1 cup – Gram flour
1/4 tsp – Carom seeds
1/2 tsp – Red chilli powder
Oil to fry
Salt to taste

FOR TEMPERING (TADKA)

2 tbsp – Oil
1/4 tsp – Mustard seeds
6 – Fenugreek seeds
2 – Dry whole Red chillies
1 – sprig of Curry leaves
Good pinch of Asafoetida (hing)

 

Instructions

KADHI –

Lightly toast gram flour in a skillet on low heat to get rid of the “raw” flavour until slightly aromatic, stir continuously to avoid burning the flour.

In a large bowl mix the toasted gram flour and plain yogurt with a whisk and ensure there are no lumps. Add turmeric powder, salt and water and mix well, keep aside.

PAKORA –

Now mix all the “pakora” ingredients except oil, add a little water if needed to make a thick batter. Fry small balls of the batter until golden brown in colour, when done place on a kitchen towel/ napkin to drain any excess oil. Keep aside.

pakora

 

pakora

TEMPERING –

Heat oil in a large sauce pan on medium heat, add mustard seeds, fenugreek seeds and allow it to crackle, follow by adding whole red chilli and curry leaves, now turn the heat to low, to this add the yogurt and gram flour mixture, cumin powder, coriander powder, red chilli powder and asafoetida and mix well.

Bring to boil and let the kadhi simmer on a low heat for about 10 minutes, stir in between to ensure that nothing sticks to the bottom of the pan.

Finally add the fried pakora and simmer for another 3 minutes and take it off the heat. It’s important that the consistency of the kadhi pakora is not too runny.

Sprinkle some coarsely ground toasted cumin seeds for garnish. Enjoy hot Kadhi Pakora with Steamed rice, Jeera rice or Roti.

kadhi pakora