Pakora Kadhi Chawal Detailed

By Food Fusion · 90 min

Ingredients

Instructions

1. Whisk the sifted roasted gram flour into the yogurt, then add turmeric, red chilli powder, pink salt and water and whisk until smooth; set the kadhi mixture aside.
2. Heat the cooking oil in a pot, then sauté the crushed ginger garlic and cumin seeds on medium heat until fragrant.
3. Add the kadhi mixture and bring to a boil while whisking constantly.
4. Partially cover and cook on low heat for 1.5 hours, stirring from time to time.
5. In a bowl, mix the sliced onion, green chillies, coriander, pink salt, roasted and crushed coriander seeds, roasted and crushed cumin, red chilli powder, turmeric and carom seeds; cover and rest for 15 minutes.
6. Uncover, add the gram flour and mix, then gradually add water while mixing; stir in the baking soda until fully combined.
7. Heat oil in a wok and fry spoonfuls of the batter on medium heat until golden brown.
8. Add the hot pakoras to the kadhi, mix well, cover and cook on low heat for 5-6 minutes.
9. For the tadka, heat the oil in a small pan, fry the sliced onion on medium heat until light golden, then add garlic, curry leaves, whole red chillies and cumin seeds and fry for a few seconds; pour over the kadhi.
10. Serve the pakora kadhi with cumin rice.

Summarized from Food Fusion's video. Watch it for the details.

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