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Kadhi Pakora

Falak
Print Recipe
Course Main Course
Cuisine Indian, Pakistani
Servings 8 servings

Ingredients
  

Kadhi Mixture

  • 1/2 cup chickpea flour (besan)
  • 1.5 cups yogurt
  • 4 cups water
  • 3 tablespoons oil
  • 1 large onion sliced
  • 1.5 tablespoons ginger-garlic paste
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1.5 teaspoon turmeric powder
  • 1/2 tablespoon salt

Tarka/Tempering:

  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon kashmiri powder
  • 2-3 button red chillies (optional)
  • 1/2 teaspoon nigella seeds/kalonji seeds (optional)

Pakora Batter

  • 2 cups chickpea flour besan
  • 1.5 teaspoon cumin powder
  • 1.5 teaspoon coriander powder
  • 1.5 teaspoon salt
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon carom seeds ajwain (optional)
  • Water
  • Oil for deep frying

Instructions
 

Step 1: Preparing the Kadhi

  • Using a blender (or a whisk), mix besan, yogurt and water very well. Make sure there are no lumps. Set aside.
  • In a wide saucepan on medium-high heat, add 3 tablespoons of oil and add the onions. Saute until they turn golden-brown.
  • Add the ginger-garlic paste and cumin seeds and saute for 5-7 seconds.
  • Then add the following spices - red chili powder, turmeric and salt and add a few splashes of water to prevent the spices from burning. Saute for 30 seconds.
  • Then immediately add the besan-yogurt mixture and turn the HEAT TO HIGH (this will prevent the yogurt from curdling).
  • At this point, keep stirring until the kadhi mixture comes to a vigorous boil (it may also start rising up the saucepan so be careful).
  • Then REDUCE the heat to MEDIUM so it starts simmering.
  • Place the lid on the saucepan leaving a small space. Do not cover it completely or the kadhi will boil over.
  • Allow it to simmer for 1 hour.
  • Then turn off the heat

Step 2: Preparing Tarka/ Tempering:

  • In a frying pan on medium-high heat, add all the ingredients mentioned under “Tarka/Tempering”.
  • Saute for 30-45 seconds and add it to the prepared kadhi.
  • Give the kadhi a stir and then put the lid back on to allow the flavors to infuse.

Step 3: Pakora preparation

  • Add all the dry ingredients mentioned under “Pakora Batter”.
  • Using a whisk, gradually add water until you get a thick batter (almost like a pancake batter).
  • In a wok or frying pan on medium-high heat, pour oil and let it heat up well. To test if it is ready, add a drop of the pakora batter in the oil- if it starts to sizzle and rises to the top immediately, then the oil is ready for frying.
  • Now using a large spoon, drop about 3 tablespoons of batter to the oil (do it gently to prevent oil from splashing). Avoid overcrowding.
  • Fry for 2-3 minutes until golden. Remove and keep aside.
  • Once all the pakoras are ready, add them to the kadhi. They will swell up and soften as they absorb the kadhi flavors.
  • Serve this dish with rice or naan or enjoy it as a soup!