Kadhi Pakora is a North Indian recipe of fritters/pakoras in a spicy yogurt sauce/kadhi. This entree tastes best with plain rice.
Yogurt/Curds - 1 cup
Gram Flour/Chickpea Flour/Besan - 1 cup + 2 tbsp
Coriander/Dhania Powder - 1/2 tsp
Cumin/Jeera Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Turmeric/Haldi - 1/4 tsp
Kasuri Methi/Dry Fenugreek Leaves - 2 tsp
Curry Leaves/Kadipata - a sprig (optioanl)
Mustard Seeds - 1/4 tsp
Fenugreek/Methi Seeds - 1/4 tsp
Asafoetida/Hing - 1/4 tsp
Green Chillies (slit lengthwise) - 4
Green Chillies (finely chopped) - 2 tsp
Ginger/Adrak (grated) - 1 1/2 tsp
Onion - 1 big
Coriander/Cilantro Leaves - 1/2 cup
Jaggery or Sugar - 1/2 tsp (optional)
How to prepare Punjabi Kadhi Pakora:
- Preparing Kadhi or Yogurt Sauce: In a mixing bowl, add yogurt, 2 tbsp gram flour, coriander powder, cumin powder, turmeric, garam masala, grated ginger, little salt and jaggery. Mix well with a spoon and make sure no lumps are formed. You can use a blender/mixer as well. Heat 2 tsp oil in a big pot. Add mustard seeds, fenugreek seeds, asafetida, curry leaves and lengthwise slit green chilies. When mustard seeds pop, add yogurt and 2 cups water. Cook the sauce at low flame till it comes to a boil. Keep stirring to avoid burning. Add more water if required. Turn off the heat and Kadhi is ready.
- Preparing Pakoras or Fritters: Medium chop onions and finely chop cilantro. In a mixing bowl, add onions, cilantro, finely chopped green chilies, little salt and 1 cup gram flour. Add little water and mix to form a thick batter. Form small round balls of this batter and deep fry them in medium hot oil till the pakoras turn golden brown and crisp.
- Lastly, add fried Pakoras and crushed kasuri methi leaves to the kadhi. Cover and cook it covered at low flame for 8 - 10 minutes. Garnish Kadhi Pakoda with cilantro and serve with rice.