What is Kadhi-Pakora ?
KADHI is a very popular dish especially in the western & northern states of India. Kadhi-Pakora is prepared with mixture of yogurt (dahi) and besan (chickpea flour) and more interestingly, it is then topped with pakoras (fritters). Kadhi in Gujarat & Maharashtra is savory & sometimes do not have any fritters. Fritters for Kadhi also have several varieties, they are prepared with besan , onions, potato, spinach etc.
Ingredients
For Pakoras
- Besan(gram flour) – 3/4 cup
- Water – 2/3 cup
- Red chilli powder – 1/2 tsp
- Garlic powder – 1/2 tsp
- Baking soda a pinch
- Salt to taste
- Mustard oil for frying
For Kadhi
- Dry red chilli – 1-2
- Garlic, chopped – 2-3 cloves
- Asafoetida a pinch
- Yogurt – 1 cup, beaten
- Water – 3 cups
- Chickpea Flour (Besan) – 2 tbsp
- Salt to taste
- Turmeric Powder – 1/8 tsp
- Red chilli powder – 1/2 tsp
- Mustard oil – 1 tbsp
Instructions
Mix besan with 2/3 cup of water until batter is smooth and thick. Add red chilli powder, baking soda, garlic powder and salt. Whip the besan batter two to three minutes in a circular motion using a spoon, until light and fluffy.
Fry the pakoras over medium heat until golden brown and keep aside. (To test the oil, pour one drop of batter into the oil. The batter should form a ball on the surface of the pan, but not change color right away. )
Heat the oil in a kadhai.
Mix gram flour(besan), turmeric , red chilli , salt with yogurt until smooth. Add three cups of water slowly and mix well.
Add dry red chilli, asafoetida and chopped garlic to oil. Stir for a few seconds.
Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
Turn the heat to medium low. Let the kadhi cook for 5- 10 minutes, stir occasionally. To adjust thickness, add boiled water.
Add the pakoras to the kadhi and boil on low to medium heat for 5-6 minutes more.
Serve hot with rice.
