Sunday, 5 February 2017
Dish #444 - Kadhi Pakora (Gram flour fritters simmered in Spicy Sour Yogurt Gravy)
Kadhi Pakora... perfect Comfort food....made in so many different states in India...there is the Punjabi Kadhi pakora where the besan fritters have some onions in them... then there is the Gujarati and Rajasthani version which has no onion or garlic... and then a Maharashtrian version...but whatever it is, having this with steaming white rice is such a comforting and fulfilling feeling, that cannot be explained but can only be experienced...
Very easy to make...needs very basic simple ingredients...try it and am sure you will make it every other day...
For The Pakoras
Besan/Bengal gram flour - 1 cup
Fresh coriander - 2 tbsp finely chopped
Turmeric powder) - 1/4 tsp
Baking soda - a pinch
Cumin seeds - 1 tsp
Green chillies - finely chopped - 2 tsp
Salt to taste
Oil - for deep-frying
For The Kadhi
Curds - 2 cups
Besan/bengal gram flour - 2 tbsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 1 tbsp
Cinnamon (dalchini) - 1 stick
Cloves (laung / lavang) - 2
Dry kashmiri red chillies - whole - 2
Fennel seeds - 1/2 tsp
Coriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Ginger - grated - 1/2 tsp
Curry leaves - 4 to 6
Red chilli powder - 1/2 tsp
For the pakoras
Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well.
Heat the oil in a deep pan, drop spoonfuls of the batter into it and deep-fry a few pakodas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
For the kadhi
Combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.
Heat the oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds,fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds.
Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Just before serving, add the pakodas to the hot kadhi, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve immediately with steaming white rice.