Kadhi Pakora

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