Kadhi Pakora

Panjabi Kadhi Pakora is an Indian Chickpea Soup with onion fritters (pakoras) used as dumplings. This is classic North Indian winter comfort food, sort of like a vegetarian variation of chicken stew and dumplings. There are also different kind of Kadhis like Kadhi Pakodi, Mangodi ki Kadhi, Sindhi Kadhi, Gujarati Kadhi, Rajasthani Kadhi etc. Kadhi in nutshell is yoghurt based gravy thickened with chickpea flour and cooked with just few spices like fenugreek seeds, cumin seeds and chilies. It is a very popular curry that has a many variation depends on region of India. For example: you can add pakodi (fritters made with chickpea flour, lentils-moong dal, vegetables like bhindi or bond (chickpea flour deep fried balls)

Ingredients:

Sauce

  • 2 cups of yoghurt
  • 1 cup besan
  • ½ cup of water
  • ½ turmeric powder
  • salt to taste

Tarka

  • ½ tsp cumin powder
  • 3 tbsp chopped ginger
  • 6 cloves of garlic chopped
  • 1 tsp methi seeds
  • 1 tbsp cumin seeds
  • 1 tsp mustard seeds
  • about 10 curry leaves
  • 3-5 red dry chilies

Pakoras

  • 2 big onions
  • 6 tbsp besan flour
  • ½ tsp salt
  • pinch of tumeric
  • ½ tsp coriander powder
  • ½ tsp ajwin
  • 1 tsp baking powder
  • ½ tsp cumin powder
  • 2-3 tbsp fresh cilantro leaves, finely chopped
  • ½ cup water or more
  • vegetable oil for deep-frying
  • ½ chili powder
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How to make Kadhi Pakora:

Sauce

  1. Whisk the yoghurt in a bowl till smooth.
  2. Add besan flour, ½ tsp red chili powder, ½ tsp turmeric powder, about 1 tsp salt. Mix it well to make a smooth mixture without lumps.

Pakoras

  1. Sift besan flour in a large bowl and add ajwain, tsp red chili powder, salt, baking powder, coriander powder, cumin powder. Pour in the water and beat well to form a smooth batter.
  2. Add the cilantro and chopped onions to the mixture, then remove with the tip of a sharp knife or a fork, carefully shaking off any excess batter.
  3. Heat the oil in a large heavy-bottom pan to 350-375 °F/180-190 °C.
  4. Using a slotted spoon, put the battered onions into the hot oil, a few at a time and deep-fry, turning once. Fry pakoras till they are crisp and golden.
  5. Remove fried pakoras with spatula with holes. Slots allow excess grease to drain and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakoras in batches this way. Keep them aside.

Next,

  1. Heat the oil in a large heavy-bottom pan
  2. Add ginger, garlic, methi seeds, cumin seeds and mustard seeds. Then add curry leaves, 2 dry red chilies (halved or broken). Stir and saute for a minute on a low flame or until garlic is golden brown.
  3. Add the yoghurt sauce. Increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get browned. Cook for 12 to 15 minutes.
  4. Add pakoras to the Kadhi. Stir gently. over the kadhi with a lid and let the onion pakoras be soaked in the kadhi for 8 to 10 minutes. You can sprinkle red chili powder or garam masala on the top. Garnish with coriander leaves & serve kadhi pakora with steam hot boiled rice or jeera rice.

Tips:

  • Try to use a thicker and sour yoghurt. You can add a pinch of anchor powder.
  • You could bake the pakoras instead of frying them.
  • Don't skip curry leaves, as you will know that something is missing from the kadhi.
  • Pakoras can be prepared day before and kept aside.
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Must have:

Besan (Gram) Flour

  • All Natural, No Artificial Colors, Flavors or Preservatives
  • Better nutrients - rich in antioxidants
  • Perfect for making pakoras, and other Indian dishes!
  • This flour is made from lentils that are rich in natural fiber, iron, and contain many B vitamins and minerals

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