Kadhi Pakora Recipe

Ingredients:

For Pakoras (Fritters):

• 1 cup gram flour (besan)
• 1 onion, finely chopped
• 1/2 cup spinach leaves, chopped (optional)
• 1 green chili, finely chopped
• 1/2 teaspoon carom seeds (ajwain)
• 1/2 teaspoon turmeric powder
• Salt, to taste
• Water, as needed
• Oil, for frying

For Kadhi (Yogurt Curry):

• 1 cup sour yogurt (curd), beaten
• 3 tablespoons gram flour (besan)
• 1 tablespoon ghee or vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds (methi)
• 2-3 dried red chilies
• 1/2 teaspoon asafoetida (hing)
• 1 onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 green chili, slit lengthwise
• 1 tomato, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt, to taste
• Water, as needed
• Chopped coriander leaves, for garnishing

Instructions:

Making Pakoras:

1. In a mixing bowl, combine gram flour, chopped onion, chopped spinach leaves (if using), chopped green chili, carom seeds, turmeric powder, and salt.
2. Gradually add water to the mixture and whisk until smooth batter forms. The batter should have a thick consistency.
3. Heat oil in a deep frying pan over medium heat.
4. Once the oil is hot, drop spoonfuls of the batter into the hot oil to make small pakoras (fritters).
5. Fry the pakoras until they are golden brown and crispy. Remove them from the oil and drain excess oil on paper towels. Set aside.

Making Kadhi:

1. In a mixing bowl, whisk together beaten yogurt and gram flour until smooth. Set aside.
2. Heat ghee or vegetable oil in a large pot over medium heat.
3. Add mustard seeds to the hot oil and let them splutter.
4. Add cumin seeds, fenugreek seeds, dried red chilies, and asafoetida to the pot. Sauté for a few seconds until fragrant.
5. Add finely chopped onions to the pot and sauté until they turn golden brown.
6. Add ginger-garlic paste and slit green chili. Sauté for a couple of minutes until the raw smell disappears.
7. Add finely chopped tomatoes to the pot and cook until they turn soft and mushy.
8. Add turmeric powder, red chili powder, coriander powder, and salt to the pot. Mix well to combine with the onions and tomatoes.
9. Pour in the yogurt-gram flour mixture (kadhi) into the pot. Stir continuously to prevent lumps from forming.
10. Add water to the pot to adjust the consistency of the kadhi. Bring the mixture to a gentle boil.
11. Reduce the heat to low and let the kadhi simmer for 15-20 minutes, stirring occasionally, until it thickens slightly.

Adding Pakoras:

1. Just before serving, add the prepared pakoras to the kadhi.
2. Let the kadhi simmer for another 5-7 minutes to allow the flavors to meld together.

Serving:

Garnish the Kadhi Pakora with chopped coriander leaves.

Serve hot Kadhi Pakora with steamed rice or roti for a comforting North Indian meal.

Enjoy the delightful and flavorful Kadhi Pakora, perfect for any occasion!