Kadhi Pakora is the Classic North Indian Traditional recipe. It is a Youghurt/Curd based Gravy, similar to our Parupu Urundai MorKuzhambu. In fact simpler than ours. Once you try this and experience the exotic taste, no doubt it will become a regular item of your cuisine. Very ideal to serve guests too. It is usually had by mixing with steaming rice and also suits as side dish for Rotis and Chapathis...
Pre time : 10 mins
Cooking time: 20 mins
Serves: 4
Ingredients for making Kadhi Pakora:
For making Pakoras:
Besan flour / Kadalai maavu 1 cup
Thinly sliced onions from 2 onions
Finely chopped curry leaves
Red chilli powder 1 tea spoon
Salt to taste
Oil for frying
For making Kadhi:
Chopped onions from 1 onion
Besan flour 4 tb spoons
Thick Curd with mild sourness 300 ml
Turmeric powder 1/4 tea spoon
Red chilli powder 1 tea spoon
Garam masala powder 1/4 tea spoon
Cumin seed Powder 1/3 tea spoon
Sugar 1 tea spoon
Water 2 cups (200 ml)
Chopped coriander leaves
For tempering:
Oil 2tb spoons
Cumin seeds 1 tea spoon
Slitted green chillies 2
Red chillies 2
asafoetida powder 1/2 tea spoon
Finely chopped ginger 1 tea spoon
Few curry leaves
How to make Kadhi Pakora?
Step 1
Add required salt for making pakoras to the onion and mix well. Keep it aside for 15 mins.
You can see onions giving out water.
Add besan flour, chilli powder and curry leaves to the onions and mix well.
If needed sprinkle some water.
If the pakora dough is tight you will get crispy Pakoras.
If you want smooth and soft pakoras add some water and loosen it.
Heat oil in a pan.
Once it gets heated, take pinches of of batter and drop them in oil.
Deep fry them to golden brown and keep aside.
Step 2
Dry roast the besan flour in a pan till nice aroma comes without burning it.
After it gets cooled add it to the curd.
Pour two cups of water to it with required salt, chilli powder, turmeric powder, cumin seed powder, garam masala powder and sugar.
Mix them well with a hand mixer. Do not use blender.
Keep it aside.
Step 3
Heat a pan with oil.
Do the tempering with cumin seeds.
Once they splutter add the ginger, green chillies, red chillies and asafoetida powder.
Stir well.
Fry the onions for two minutes till they become soft.
Now keep the flame to medium and pour the curd mixture to the pan.
Mix well.
Keep stirring and you can notice the Kadhi becoming thick.
If needed add more water , mix well and switch off the stove.
Sprinkle the coriander leaves, put the fried pakoras and serve hot.
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