Prep Time: 20 mins I Cooking Time: 1 hr I Serving: 2-3
Ingredients :-
For kadhi base :-
¾ cup / 150 g Curd/Yogurt
4 tbsp / 25 g Besan/Gram Flour
3 cups / 700 ml Water
For pakoras :-
3 Onion, med sized (sliced)
½ cup / 150 g Besan/Gram Flour
1 tsp Carom Seeds
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
4 tbsp / 60 ml Water
6 tbsp / 80 ml Veg Oil ( for frying + tadka/ tempering)
Salt to Taste
For tempering :-
1.5 tsp Cumin Seeds
2-3 Red Chilli (whole & dried)
1 tbsp Garlic Cloves, chopped
2 Onion, med sized (thinly sliced)
2 Tomatoes, med sized (roughly chopped)
1.5 tsp Turmeric Powder
2 tsp Red Chilli Powder
1 tsp Coriander Powder
5-6 Fresh Coriander Sprigs, chopped
Salt to Taste
Method :-
For kadhi base :-
In a large bowl add curd + besan and beat well. Next add water and whisk the mixture thoroughly and there should be no lumps
Add the whisked mixture to a large kadai/pan and bring it to boil on a low-medium heat. Once it starts boiling, lower the flame and let it simmer for 15-20 mins. Keep stirring continuously or else the besan will stick to the base and will give a burning taste. Once slightly thickens like a runny sauce consistency, switch off the gas. Cover it and set aside for later use
For Pakoras :-
In a large bowl add sliced onions + besan + carom seeds + turmeric powder + red chilli powder + water. Mix well using sufficient water to make a thick mixture for coating
Heat sufficient oil in a kadai. Drop small portions of pakoda mixture into the hot oil and fry till golden on low-medium heat. Keep changing sides. Drain on an absorbent paper and set aside. Prepare in batches
For Tempering :-
To the same oil add cumin seeds + red chillies + garlic and stir for 2-3 mins on low-medium heat
Next add onions to the pan and sauté for 5-7 mins on low-medium heat until colour changes to light brown
To the pan add tomatoes and sauté for 3-4 mins on low-medium heat
Next add turmeric powder + red chilli powder + salt. Mix well
Add coriander powder to the pan. Mix well and cook until tomatoes turns soft and mushy
Add fresh coriander and stir for 1-2 mins. Next add the boiled mixture(kadhi) to the pan. Mix well and bring it to a boil. Once it starts boiling, lower the flame and let it simmer for 5-7 mins until it has a slightly thick gravy-like consistency
Add the pakoras to the pan and mix gently. Cook for another 1-2 mins and switch off the gas. Garnish with coriander
Time to Taste :)
Serve hot with jeera rice, plain rice, kachumber salad and poppadoms
Note: Adjust the spice levels to taste.
Add fried pakoras and serve immediately or else the Pakoras will get soggy and will start melting in the curry