Tuesday, March 22, 2016
Kadhi Pakora
Kadhi Pakora
Kadhi Pakora Recipe with step by step photos - Kadhi Pakora is a popular dish throughout India. It is a blend of yogurt and besan (gram flour) with besan pakoras. To get the best taste in this dish, pakora should simmer in kadhi for some time, so it will absorb some gravy and flavors and become soft. This kadhi should be thick (not runny) and creamy with soft pakora in it. It is best to served with plain white rice.
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Ingredients:
For Pakora:
- Gram flour (besan) - 1 cup
- Onion (chopped)-1 medium
- Ginger (grated) 1/2 inch piece
- Carom seeds (ajwain) - 1/2 teaspoon
- Red chili powder -1/2 teaspoon
- Garam masala powder - ½ tsp
- Turmeric powder - a pinch
- Salt- to taste
- Coriander leaves (chopped) - 1 tbsp
- Green chili (chopped) - 1
- Water - 1/4 cup
- Oil - to deep fry
For Kadhi:
- Yogurt (Curd) - 2 cups
- Gram flour (besan) -1/2 cup
- Turmeric powder- 1 teaspoon
- Asafetida/hang - a pinch
- Salt- to taste
- Water - 3 cup
- Oil - 2 tablespoons
- Cumin seeds - 1/2 teaspoon
- Dried red chilies (broken) – 2
- Bay leaves - 2
- Ginger (chopped) - 1/2 inch piece
- Red chili powder - 1 teaspoon
- Mustard seeds - 1/4 teaspoon
- Fenugreek seeds - 1/4 teaspoon
- Curry leaves - 8-10 leaves
- Coriander leaves (chopped) - 1 tbsp
Method:
For the Pakora:
1. In a bowl take the gram flour. Add chopped onion, green chili, coriander leaves, ginger, carom seeds, red chili powder, turmeric powder, garam masala powder and salt, and mix well. Add about one-fourth cup of water and make thick batter.
2. Heat sufficient oil in a non-stick kadai/pan. Once oil is hot drop small portions of the mixture into the oil and deep-fry on medium heat till golden brown. Keep moving them so it gets cooked and browned evenly.
3. Drain on absorbent paper and keep it aside.
For the kadhi:
1. In a bowl take yogurt whisk it well till smooth. Add gram flour, turmeric powder, red chili powder, garam masala powder, salt to the whisked curd and mix well.
2. Add 3 cups water and stir again. Add little water at a time. Whisk very well to make a smooth mixture without lumps. Ensure that there are no lumps.
3. Heat oil in another pan on medium heat. Once hot add cumin seeds, when it splutters add mustard seeds, fenugreek seeds, grated ginger and asafetida. Fry for few seconds. Then add curry leaves, dried red chili and bay leaves.
4. Add prepared yogurt-besan mixture. Bring it to a boil and simmer on low -medium heat for about 15 minutes. Keep stirring until the kadhi comes to a boil.
5. Let the kadhi cook, stir occasionally. It will start to thicken up. To adjust thickness, add boiled water.
6. Add the pakoras, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Turn off the heat. Garnish with coriander leaves.
8. Serve hot with plain rice or jeera rice.
Kadhi Pakora Recipe with step by step photos:
For the Pakora:
1. In a bowl take the gram flour. Add chopped onion, green chili, coriander leaves, ginger, carom seeds, red chili powder, turmeric powder, garam masala powder and salt, and mix well.
4. Drain on absorbent paper and keep it aside.
For the kadhi:
2. Heat oil in another pan on medium heat. Once hot add cumin seeds, when it splutters add mustard seeds, fenugreek seeds, grated ginger and asafetida. Fry for few seconds. Then add curry leaves, dried red chili and bay leaves.
4. Add the pakoras, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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