Kadhi Pakora Recipe (Pakoras in yogurt sauce)

By Swasthi's Recipes · 60 min

Ingredients

Instructions

1. In a large bowl, whisk the gram flour with half the yogurt until smooth and lump-free. Add the rest of the yogurt, then the water, and mix well.
2. Heat the ghee or oil in a large deep pot. Add the cumin, fenugreek seeds and dried red chili.
3. When they sizzle, add the onions and green chilies and sauté over medium heat until the onions are translucent and no longer raw.
4. Lower the heat, add the ginger and garlic and sauté for 1 minute. Stir in the red chili powder, coriander powder, turmeric and garam masala.
5. Stir the yogurt and gram flour mixture again, then pour it into the pot.
6. Stir well and bring to a gentle boil on low heat, stirring constantly so the besan does not settle.
7. When it is hot and slightly thickened, raise the heat a little and bring it to a boil.
8. Set the heat to medium and simmer for about 30 minutes, stirring every 5–8 minutes, until the kadhi is thick and spiced oil floats on top.
9. Stir in the salt and taste. It should be thick but not too thick, as it thickens further on cooling; add a little boiling water if too thick.
10. For the pakoras, heat oil for deep frying in a deep pan. Mix the onions, green chilies, salt, gram flour, cornstarch (optional), crushed ajwain, red chili powder, garam masala, ginger, baking soda and coriander leaves in a bowl, adding about 3 tablespoons water (more as needed) to make a thick batter. Taste and adjust salt and spice.
11. Test the oil: a small drop of batter should sizzle and rise without browning too quickly. Keep the heat at medium and drop in batter portions. Leave them undisturbed for 1–2 minutes, then stir and fry until crisp and golden, then lower the heat and fry 1–2 minutes more.
12. Drain the pakoras on a rack or colander and fry the rest of the batter the same way. For extra crispness, fry all the pakoras once more for about a minute on medium heat, watching that they don't burn.
13. For the tadka, add the coriander leaves to the kadhi. Add the pakoras to hot kadhi for softer pakoras, or just before serving for crisp ones.
14. Heat ghee or oil in a small pan. When hot, add the cumin seeds and dried red chilies; when the seeds sizzle, add the curry leaves and fry until crisp.
15. Turn off the heat, stir in the red chili powder and hing, then pour the tadka over the kadhi pakora and serve with rice or naan.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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