Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1 cup yogurt
- 3 cups water
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup vegetable oil
- 1/4 teaspoon asafoetida (hing)
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 10-12 curry leaves
- 1/4 teaspoon garam masala
- 1 tablespoon chopped coriander leaves
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, add gram flour, yogurt, water, onion, green chilies, ginger paste, garlic paste, cumin seeds, coriander powder, turmeric powder, red chili powder, salt, and baking soda. Whisk well to make a smooth batter.
2. Heat oil in a deep frying pan over medium heat. Once the oil is hot, drop spoonfuls of the batter into the oil and fry until golden brown. Remove the pakoras from the oil and place them on a paper towel to drain excess oil.
3. In a saucepan, heat 2 tablespoons of oil over medium heat. Add asafoetida, mustard seeds, fenugreek seeds, and curry leaves. Fry for a few seconds until the mustard seeds start to pop.
4. Add the prepared batter to the saucepan and stir well. Cook for 15-20 minutes, stirring occasionally, until the kadhi thickens and the raw taste of the gram flour disappears.
5. Add the fried pakoras to the kadhi and cook for another 5-10 minutes.
6. Sprinkle garam masala and chopped coriander leaves on top of the kadhi pakora.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Frying temperature: 350°F
- Cooking temperature: Medium heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 28g
- Protein: 11g
Substitutions for ingredients:
- Instead of gram flour, you can use chickpea flour.
- Instead of yogurt, you can use sour cream or buttermilk.
- Instead of green chilies, you can use red chili flakes.
- Instead of curry leaves, you can use bay leaves.
Variations:
- You can add vegetables like okra, potatoes, or onions to the kadhi.
- You can add paneer cubes to the kadhi instead of pakoras.
- You can make the kadhi without pakoras and serve it with rice.
Tips and tricks:
- Make sure the oil is hot enough before frying the pakoras.
- To make the pakoras crispy, add a pinch of baking soda to the batter.
- If the kadhi becomes too thick, add some water to adjust the consistency.
Storage instructions:
- You can store the leftover kadhi pakora in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the kadhi pakora, heat it in a saucepan over medium heat until it is hot.
Presentation ideas:
- Serve the kadhi pakora in a bowl with rice or naan bread.
- Garnish with chopped coriander leaves and a dollop of yogurt.
Pairings:
- Serve with rice, naan bread, or roti.
Suggested side dishes:
- Serve with a side of cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the kadhi becomes too thick, add some water to adjust the consistency.
- If the pakoras become too soft, add more gram flour to the batter.
Food safety advice:
- Make sure the oil is hot enough before frying the pakoras to avoid oil absorption.
Food history:
- Kadhi pakora is a popular Punjabi dish that originated in India.
Flavor profiles:
- The kadhi has a tangy and spicy flavor, while the pakoras are crispy and savory.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian