Kadhi Pakora is a beloved North Indian dish featuring fried chickpea flour dumplings (pakoras) immersed in a tangy yogurt-based curry. The curry is seasoned with turmeric, chili, and typically tempered with mustard seeds and curry leaves, providing a flavorful yet comforting dish. Kadhi Pakora is often enjoyed during colder weather due to its warm, soothing properties. It is traditionally served with steamed rice, making it a filling meal that combines the smooth texture of kadhi with the crunchy pakoras.
Ingredients You’ll Need
For Kadhi:
- 1 cup yogurt
- 3 tbsp chickpea flour (besan)
- 1 tsp turmeric powder
- 1 tsp chili powder
- Salt to taste
- Water as needed
For Pakoras:
- 1 cup chickpea flour
- 1 onion, finely sliced
- 1 green chili, chopped
- 1/2 tsp carom seeds (ajwain)
- Water to make batter
- Oil for frying
For Tempering:
- 2 tbsp oil
- 1 tsp mustard seeds
- A few curry leaves
Step-by-Step Instructions
- Mix yogurt, chickpea flour, turmeric, chili powder, and salt with enough water to make a smooth, flowing batter. Bring to a boil, then simmer for about 30 minutes, stirring occasionally.
- Combine chickpea flour, onion, green chili, carom seeds, and water to make a thick batter for pakoras. Heat oil and drop spoonfuls of batter to fry until golden. Drain and set aside.
- Heat oil for tempering, add mustard seeds and curry leaves. Once they splutter, pour over the simmering kadhi.
- Add the fried pakoras to the kadhi, cook for another 5-7 minutes.
- Serve hot with steamed rice.
Immerse yourself in the preparation of Kadhi Pakora, a staple dish that combines the tangy, creamy texture of kadhi with the delightful crunch of pakoras. This dish is made by simmering a yogurt and chickpea flour mixture seasoned with turmeric, fenugreek seeds, and mustard seeds, creating a smooth and savory sauce. Into this gently bubbling kadhi, spoonfuls of spiced gram flour batter are dropped to form pakoras, which are fried directly in the curry, absorbing its flavors and adding a satisfying texture contrast.
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