Kadhi Pakora
A dish consisting of a thick gravy based on gram flour, and contains vegetable fritters called pakoras.
Contains common allergens
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Instructions
- 1
Make the Kadhi Mixture: In a large bowl, vigorously whisk the sour yogurt and 1/2 cup gram flour until completely smooth. Stir in 1/2 tsp turmeric, 1 tsp chili powder, and 4 cups of water to make a thin buttermilk-like liquid.
- 2
Simmer the Kadhi: Heat 1 tbsp oil in a large pot. Add a pinch of asafoetida (hing) and fenugreek seeds. Pour in the yogurt mixture. Stir constantly over medium heat until it comes to a boil to prevent curdling. Lower the heat and let it simmer gently for 30 minutes.
- 3
Make Pakora Batter: Meanwhile, in another bowl, mix 1 cup gram flour, sliced onions, 1/2 tsp carom seeds (ajwain), salt, and enough water to make a thick, sticky batter.
- 4
Fry Pakoras: Heat oil in a deep pan to 350°F (175°C). Drop spoonfuls of the onion batter into the oil and fry until golden and crisp. Drain on paper towels.
- 5
Combine: After the kadhi has simmered and thickened slightly, season it with salt. Drop the fried pakoras into the simmering kadhi and cook for 5 minutes so they soften and absorb the liquid.
- 6
Final Tempering: Heat 1 tbsp ghee in a small pan. Add 1 tsp mustard seeds, 1 tsp cumin seeds, and 2 dried red chilies. Pour this hot, aromatic oil over the kadhi just before serving.
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