Kadhi Pakora

Step-by-Step Instructions

1. 1

   In a large mixing bowl, combine the gram flour (besan), yogurt, turmeric powder, red chili powder, and salt. Gradually add water while whisking to form a smooth batter, free of lumps. It should have a pouring consistency, similar to pancake batter.

2. 2

   Chop the onion finely and slice the green chilies. Mix them into the batter along with the ginger-garlic paste. This will enhance the flavor of the pakoras, making them aromatic and delicious.

3. 3

   Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise immediately. This indicates that the oil is ready for frying the pakoras.

4. 4

   Once the oil is hot, carefully drop spoonfuls of the batter into the oil, ensuring not to overcrowd the pan. Fry the pakoras until they are golden brown and crispy, which should take about 4-5 minutes. Turn them occasionally for even cooking.

5. 5

   Once fried, remove the pakoras from the oil and place them on a paper towel to absorb excess oil. Set aside while you prepare the kadhi.

6. 6

   In a separate pot, heat a small amount of oil over medium heat. Add cumin seeds, mustard seeds, and asafoetida (hing). When they start to crackle, add the chopped onion and sauté until golden brown.

7. 7

   Next, add the yogurt mixture to the pot along with 4 cups of water. Stir continuously to prevent curdling. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 15-20 minutes, stirring occasionally.

8. 8

   Add fenugreek leaves, salt, and adjust the spices to taste. The kadhi should have a smooth consistency and a rich yellow color from the turmeric. If it’s too thick, add more water as needed.

9. 9

   After the kadhi has simmered, gently add the fried pakoras into the pot and let them soak in the kadhi for about 5-10 minutes. This will infuse the flavors and soften the pakoras slightly.

10. 10

    Finally, garnish with freshly chopped coriander leaves before serving. Serve hot with steamed rice or roti for a complete meal that is both comforting and flavorful.