Indian

Kadhi Pakora

Name: Kadhi Pakora
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups sour yogurt; 1/2 cup gram flour (besan; for kadhi); 1 cup gram flour (for pakoras); 1 large onion (sliced); 1 tsp mustard seeds; 1 tsp fenugreek seeds

A dish consisting of a thick gravy based on gram flour, and contains vegetable fritters called pakoras.

45 minutes

Serves 4

Lunch

Contains common allergens

Dairy mustard Wheat

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Instructions

6 steps

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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