Sure, here’s a classic recipe for Kadhi Pakora, a popular North Indian dish that consists of deep-fried fritters (pakoras) in a spiced yogurt-based gravy (kadhi). This recipe serves about 4 people.
Ingredients:
For Pakoras:
- 1 cup besan (gram flour)
- 1 medium-sized onion, finely chopped
- 1-2 green chilies, finely chopped
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- Salt to taste
- Water, as needed
- Oil, for deep frying
For Kadhi:
- 2 cups yogurt (plain curd)
- 4 cups water
- 2 tablespoons besan (gram flour)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- Curry leaves
- 2 tablespoons oil or ghee
- Salt to taste
Instructions:
For Pakoras:
- In a mixing bowl, combine besan, chopped onion, green chilies, red chili powder, turmeric powder, cumin seeds, and salt.
- Gradually add water while whisking to make a thick batter. Ensure there are no lumps.
- Heat oil in a deep pan for frying.
- Drop spoonfuls of the batter into the hot oil to make small fritters (pakoras).
- Fry until the pakoras are golden brown and crispy. Remove them using a slotted spoon and place them on paper towels to absorb excess oil. Set aside.
For Kadhi:
- 2 cups yogurt (plain curd)
- 4 cups water
- 2 tablespoons besan (gram flour)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- Curry leaves
- 2 tablespoons oil or ghee
- Salt to taste
Instructions:
For Pakoras:
- In a mixing bowl, combine besan, chopped onion, green chilies, red chili powder, turmeric powder, cumin seeds, and salt.
- Gradually add water while whisking to make a thick batter. Ensure there are no lumps.
- Heat oil in a deep pan for frying.
- Drop spoonfuls of the batter into the hot oil to make small fritters (pakoras).
- Fry until the pakoras are golden brown and crispy. Remove them using a slotted spoon and place them on paper towels to absorb excess oil. Set aside.
For Kadhi:
- In a bowl, whisk yogurt and besan together until smooth. Add water and whisk again to make a lump-free mixture.
- In a separate pot, heat oil or ghee. Add cumin seeds, mustard seeds, and asafoetida. Allow them to splutter.
- Add curry leaves and sauté for a few seconds.
- Pour the yogurt-besan mixture into the pot while stirring continuously to prevent lumps.
- Add turmeric powder, red chili powder, and salt. Mix well.
- Let the kadhi simmer on medium-low heat, stirring occasionally, until it thickens. This may take about 20-25 minutes.
- Once the kadhi is cooked and slightly thickened, add the prepared pakoras to the kadhi.
- Simmer for an additional 5-10 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning if needed.
Serve:
Serve the Kadhi Pakora hot with steamed rice or roti (Indian flatbread). Garnish with chopped cilantro before serving.
Enjoy your homemade Kadhi Pakora!
