Kadhi Pakora!

Kadhi Pakora is a creamy based curry.. It is such rich and colourful curry which is made with mixture of curd and besan. More fascinatingly, it is topped with onion pakora which makes it totally exotic.

All over India there are many varieties of kadhi recipe. There are sindhi kadhi, gujarati kadhi, palak kadhi, punjabi kadhi, boondi kadhi and many more.

While my husband is not a big fan of kadhi but i love kadhi pakora. I can have this kadhi pakora anytime. I can eat simply without rice. My kadhi pakora recipe is quite famous with my family.

Furthermore, i would like to highlight few tips and variations to this recipe. For kadhi pakora recipe, i have prepare pakoras with onion only, you can add potato or spinach also.

Second thing is prefer sour curd for kadhi recipe and donot forget to whisk the curd properly before transferring it to pan.

Recipe for Kadhi Pakora

Ingredients :

For Pakora:

• 1 cup besan (chickpea flour)

• 1 large onion chopped

• 1/2 tsp red chilli powder

• 1/4 tsp turmeric powder

• 1/4 tsp carom seeds (ajwain)

• 1/2 cup coriander leaves chopped

• pinch of baking soda

• salt to taste

• little amount of water

For Kadhi:

• 1 cup curd

• 3 cups water

• 1/a tsp besan

• 1/2 tsp turmeric powder

• 1/4 tsp red chilli powder

• salt to taste

For First tempering

• 2 tsp oil

• 1/2 tsp cumin seeds

• 1/4 tsp fenugreek seeds (methi dana)

• 1/2 tsp crushed coriander seeds

• 2-3 cloves (my secret ingredient)

• 2 green chillies (slit/chopped)

• 1 sprig curry leaves

• 1/4 tsp asafoetida powder (another secret ingredient)

For Second Tempering

• 1 tsp ghee

• 1/2 tsp cumin seeds

• 1/2 tsp red chilli powder

• 1 sprig of curry leaves

• 2-3 dry red chillies

Instructions:

1. Take a bowl, add curd, besan along with turmeric powder and red chilli powder. Whisk well to make smooth lump free batter.

2. Add water gradually while keep whisking the curd-besan mixture.

3. Heat oil in a heavy bottom pan. Add cumin and methi seeds, when methi turn golden add crushed coriander seeds.

4. Add hing, curry leaves and green chillies and saute for 15 seconds.

5. Give the curd-besan mixture a quick stir and pour it into this pan. Increase the flame and bring to a boil while stirring continuously till it forms a homogeneous mixture.

6. Once it start boiling reduce the flame to low and let it cook for 20-30 mins. Don't forget it to stir occasionally.

7. While kadhi is cooking, let's prepare the pakoras.

8. Take a bowl, add sliced onions,chilli powder, turmeric powder, carom seeds and salt. Mix well

9. Now add besan and a pinch of baking soda with very little amount of water and mix well.

10. Make small balls and deep fry the pakoras. Finally once turned golden brown remove it from pan and place it over absorbant.

11. After 30 min of simmering, the kadhi would have thickened, if it is too thick add some water and boil again.

12. Now you can add pakoras in the kadhi. Also add finely chopped coriander leaves.

13. For the second tempering- take a small pan (tadka pan), heat ghee then add cumin seeds, once it splutters add red chillies and curry leaves. Switch off the flame and then add red chilli powder, mix well and immediately pour it over kadhi otherwise chilies my get burnt.

14. Serve hot with rice.