Kadhi Pakora - Spiced Yogurt Curry with Fritters

Ingredients

• For Kadhi: For Kadhi:
• 2 cups (470ml) yogurt 2 cups (470ml) yogurt
• 1/4 cup (30g) besan (gram flour) 1/4 cup (30g) besan (gram flour)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 3 cups (710ml) water 3 cups (710ml) water
• For Pakoras: For Pakoras:
• 1 cup (120g) besan (gram flour) 1 cup (120g) besan (gram flour)
• 1 onion, finely chopped 1 onion, finely chopped
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Water, as needed for batter Water, as needed for batter
• Oil, for deep frying Oil, for deep frying
• For Tempering: For Tempering:
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
• 2-3 dried red chilies 2-3 dried red chilies
• A pinch of asafoetida (hing) A pinch of asafoetida (hing)
• Curry leaves, for garnish Curry leaves, for garnish
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 12g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, whisk together yogurt, besan, turmeric powder, cumin powder, coriander powder, fenugreek seeds, red chili powder, and salt until smooth.
2. 2.
   Gradually add water to the yogurt mixture, whisking continuously to avoid lumps. Set aside.
3. 3.
   In a separate bowl, combine besan, chopped onion, cumin seeds, red chili powder, turmeric powder, and salt for the pakora batter. Add water gradually and mix until you achieve a thick, smooth batter.
4. 4.
   Heat oil in a deep pan for frying the pakoras. Drop spoonfuls of the pakora batter into the hot oil and fry until golden brown and crispy. Remove the pakoras from the oil and drain on a paper towel.
5. 5.
   In a large pot, heat ghee over medium heat. Add cumin seeds, mustard seeds, dried red chilies, and asafoetida. Allow them to splutter.
6. 6.
   Pour the yogurt mixture into the pot and stir well. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, stirring occasionally, until the curry thickens.
7. 7.
   Add the fried pakoras to the curry and simmer for an additional 5 minutes.
8. 8.
   Garnish with fresh coriander leaves and curry leaves.
9. 9.
   Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Besan (gram flour) — Ensure that the besan is fresh and free from lumps for a smooth batter and curry.
• Fenugreek seeds — Lightly roast the fenugreek seeds before adding them to the curry to enhance their flavor.
• Ghee (clarified butter) — Use homemade or high-quality ghee for the tempering to add richness and aroma to the dish.
• Curry leaves — For a more authentic flavor, use fresh curry leaves. If unavailable, dried curry leaves can be used as a substitute.
• Fresh coriander leaves — Add the coriander leaves just before serving to retain their freshness and vibrant color.

Tips & Tricks

• To make the pakoras extra crispy, add a pinch of baking soda to the batter.
• For a spicier curry, increase the amount of red chili powder or add finely chopped green chilies.
• If the curry becomes too thick, adjust the consistency by adding a little water.
• To enhance the flavor, allow the curry to simmer on low heat for a longer duration.
• Leftover kadhi pakora can be refrigerated and enjoyed the next day. The flavors tend to develop further, making it even more delicious.

Serving advice

Serve Kadhi Pakora hot with steamed rice or roti. Garnish with fresh coriander leaves and curry leaves for added freshness and aroma.

Presentation advice

Serve the Kadhi Pakora in a deep bowl, allowing the pakoras to float on top of the creamy curry. Garnish with a sprinkle of red chili powder and a drizzle of ghee for an appealing presentation.