Recipe for Kadhi Pakora
For the Pakoras:
1. In a bowl, mix together gram flour, finely chopped onions, red chili powder, turmeric powder, and salt.
2. Gradually add water to the mixture and whisk until you have a smooth and thick batter without any lumps.
3. Heat oil in a deep pan for deep frying.
4. Drop spoonfuls of the batter into the hot oil and fry until the pakoras turn golden brown and crispy.
5. Remove the pakoras from the oil using a slotted spoon and place them on a paper towel to drain excess oil. Set them aside.
For the Kadhi:
1. In a separate bowl, whisk together plain yogurt and gram flour until you have a smooth mixture.
2. Gradually add water to the yogurt mixture while whisking until everything is well combined. Set it aside.
3. Heat oil or ghee in a large pan or kadhai over medium heat.
4. Add mustard seeds to the hot oil and let them splutter.5. Add cumin seeds, fenugreek seeds, and dried red chilies to the pan and sauté for a few seconds until they become fragrant.
6. Reduce the heat to low and add turmeric powder, red chili powder, and curry leaves (if using). Stir everything for a few seconds.
7. Slowly pour the yogurt mixture into the pan while stirring continuously to avoid forming lumps.
8. Increase the heat to medium and bring the mixture to a boil. Stir occasionally to prevent sticking.
9. Reduce the heat to low and let the kadhi simmer for about 15-20 minutes until it thickens slightly. Stir occasionally.
10. Add salt to taste and mix well. If the kadhi becomes too thick, you can adjust the consistency by adding some more water.
11. Add the pakoras to the kadhi and let them simmer for another 5 minutes to absorb the flavors of the kadhi.
12. Remove the pan from heat and garnish the kadhi pakora with chopped coriander leaves.
13. Serve the kadhi pakora hot with steamed rice or chapati.
Enjoy your homemade Kadhi Pakora!
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