Kadhi Pakora

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4-5 persons

Ingredients: 

To Make Dahi Mix

• 2 cups of Yogurt

• 1 teaspoon of Turmeric Powder

• 1 teaspoon of Chili Powder

• 1/2 teaspoon of Garam Masala

• A pinch of Asafoetida Powder

• Salt to taste 

• 1/4 cup of Besan Flour (Gram flour)

• 3 cups of Water

To Make Pakora

• 1 cup of Besan Flour (Gram flour)

• 1/2 teaspoon of Turmeric Powder

• 1 teaspoon of Chili Powder

• 1 teaspoon of Ajwain

• 1 tablespoon Coriander seeds, crushed coarsely

• 1 teaspoon of Salt

• A good pinch of baking soda

• 2-3 sliced Onions

• 1 tablespoon Ginger paste

• 2 chopped Green Chili

• Water

To Make Kadhi

• 4 tablespoon of Mustard Oil

• 2 teaspoon Cumin Seeds

• 1/2 teaspoon Fenugreek Seeds

• 3 -4 broken Red Chili

• A good pinch of hing

• Few Curry Leaves 

• 1 tablespoon Garlic

• 1 tablespoon Ginger

• 1 thinly sliced Onion

• 1 chopped Green Chili

• Coriander Leaves

Instructions:

Making Dahi Mix

1. In a bowl take the yogurt and whisk it well. Add gram flour, red chilli powder, turmeric powder, garam masala powder and salt. Whisk well. Add 3 cups water and stir again. Keep aside.

Making Onion Pakoras 

1. Take the besan in a bowl and add ajwain, red chili powder, garam masala powder, coriander seeds, baking soda and salt. Add the thinly sliced onions and mix everything well. Add water as required to make a thick batter.

2. Heat oil for deep frying in a kadhai .

3. Shape the pakoras with your hand & drop the in the oil.

4. When the pakoras are partly cooked, then turn over and fry the other side. Fry till the pakoras are crisp and golden.

5. Remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed.

6. Continue to fry the pakoras in batches & keep all of them aside.

Making Kadhi 

1. In another deep bottom pot, heat mustard oil . Add the cumin seeds, methi seeds and a generous pinch of hing .

2. Add sliced onion and saute for  a few minutes on low heat.

3. Add ginger, garlic and green chillies, chopped and sauté for a minute or so.

4. Now add curry leaves, 2 dry red chilies saute for another minute.

5. Slowly add the yogurt mix. Keep stirring until it comes to a gentle boil. 

6. After the kadhi has come to a boil, lower the flame and simmer the kadhi on low heat for an hour or so. I like to put the kadhi in a slow cooker at this point. You can do so if not rushed for time. 

7. Let the kadhi thicken - you can add hot water if it is too thick. 

8. Lastly, add the onion pakoras in the kadhi. Cover the pot with a lid and let the onion pakoras soak  in the kadhi for 8 to 10 minutes. Sprinkle garam masala powder on the kadhi.

When you are ready to serve, add a tadka on top- made with boriya chilli, jeera, rai, degi mirch, hing and some curry leaves

Serve the kadhi with steamed rice or jeera rice. Enjoy !