kadhi pakora recipie and cooking method

 kadhi pakora recipie and cooking method 

Kadhi Pakora is a popular Indian dish featuring a tangy yogurt-based curry with crispy gram flour fritters. Here’s a recipe for both the Kadhi and Pakoras:

Kadhi Pakora Recipe

Ingredients

For the Kadhi:

• 2 cups yogurt
• 2 tablespoons gram flour (besan)
• 1 tablespoon ginger, finely chopped
• 1 tablespoon garlic, finely chopped
• 1-2 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• A few curry leaves
• 1 tablespoon oil
• Salt to taste
• Water as needed
  
  

• For the Pakoras:

  • 1 cup gram flour (besan)
  • 1 large potato, thinly sliced (optional)
  • 1 small onion, finely chopped
  • 1-2 green chilies, finely chopped
  • 1 tablespoon rice flour (for extra crispiness)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds, crushed
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • A pinch of baking soda
  • Salt to taste
  • Oil for frying
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  • Instructions

    1. Prepare the Pakoras:

    • In a mixing bowl, combine gram flour, rice flour, cumin seeds, crushed coriander seeds, turmeric powder, red chili powder, baking soda, and salt.
    • Add onions, green chilies, and thinly sliced potatoes if using. Mix well.
    • Add a little water to form a thick batter. It should be thick enough to hold its shape but not dry.
    • Heat oil in a pan or deep fryer. Once hot, drop spoonfuls of the batter into the oil. Fry until golden brown and crispy. Remove and drain on paper towels.

    2. Prepare the Kadhi:

    • In a bowl, whisk together yogurt and gram flour until smooth. Set aside.
    • Heat oil in a large pan. Add cumin seeds, mustard seeds, and a pinch of asafoetida. Let them sizzle.
    • Add finely chopped ginger, garlic, green chilies, and curry leaves. Sauté for a minute.
    • Pour in the yogurt mixture, stirring continuously to prevent curdling. Add turmeric powder, red chili powder, and salt.
    • Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes. Stir occasionally.
    • Adjust the consistency with water if needed. The Kadhi should be thick but pourable.

    3. Add Pakoras to Kadhi:

    • Gently drop the fried pakoras into the simmering Kadhi. Allow them to soak and absorb the flavors for about 5-10 minutes.

    4. Serve:

    • Garnish with fresh coriander leaves if desired.
    • Serve hot with steamed rice or roti.
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    Enjoy your Kadhi Pakora!