Home » Recipes » North Indian » KADHI PAKORA

KADHI PAKORA

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[A yoghurt and gram flour based gravy, tangy in taste with gram flour dumplings floating in it]

Preparation time—30 minutes                                   cooking time—40 minutes

Serving—4-5                                                                        Category—veg.

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1-Yoghurt                                                                           2cups

2-Gram flour                                                                    ¾ cup

3-Red chilli powder                                                     1tsp

4-Turmeric powder                                                     1tsp

5-Carom [ajwain] seeds                                            ½ tsp

6-Cumin [jeera] seeds                                               ½ tsp

7-Fenugreek [methi] seeds                                    ½ tsp

8-Mustard [sarson] seeds                                       ¼ tsp

9-Green chillies [chopped]                                    1tsp

10-Coriander leaves [chopped]                          1tbs

11-Red chillies [whole]                                             4

12-Onions [chopped]                                               1medium

13-Potato [chopped]                                               1medium

14-Asafoetida [hing]                                                a pinch

15-Ginger, garlic paste                                           2tsp

16-Soda bi-carb                                                         a pinch

17-Oil                                                                               to fry &for cooking

18-Curry leaves                                                         10-12

19-Salt                                                                           to taste

METHOD

1-Whisk yoghurt, salt, red chili powder, turmeric, ginger, garlic paste and half of the gram flour together in a bowl and keep aside.

2-Add 4 cups of water to the above prepared mixture, pour into a pot ,whisk well and place on fire, bring it to boil, stirring constantly to avoid the yoghurt from curdling.

3-Reduce the heat and let it simmer.

4-In the meantime, mix other half of gram flour, green chillies, half of the coriander leaves, onions, chopped potato and salt together, to make a thick batter with enough water. Beat well.

5-Heat enough oil in a kadhai to deep fry. Drop large spoonful of the batter in the oil to get puffy dumplings. Fry till crispy and golden brown, remove and keep aside.

6-Once the yoghurt mixture thickened, add the dumpling and simmer for 3 minutes.

7-Heat 2 tbs of oil in a small frying pan .crackle cumin seeds, mustard seeds, fenugreek seeds, add whole red chilies, hing and curry leaves, stir well and pour this tempering into the simmering kadhi.

8-Remove from the fire and serve hot garnished with coriander leaves.

About Anil Kumar

Chef at Mayuri Farms and Restaurant