Kadhi Pakora Recipe – Traditional Flavor, Made Quicker

Ingredients

• 1/2 cup besan (chickpea or chana daal flour)
• 1 1/2 cup yogurt (I use full fat, but 2% works)
• 3 tbsp neutral oil
• one sprig curry leaves
• 1/2 tsp methi dana or fenugreek seeds
• 1/4 tsp ajwain seeds or carom seeds
• 2 cloves garlic ((or 1 level tsp garlic paste))
• 3/4 tsp red chilli powder or cayenne
• 3/4 tsp cumin powder or zeera powder
• 3/4 tsp coriander powder or dhania powder
• 3/4 tsp turmeric powder
• 1.5 tsp salt
• 3 green chilies (whole)
• 5 cups water ((add more according to taste, see notes))
• oil for deep frying
• 1.5 cup besan or chickpea/chana daal flour
• 3/4-1 tsp salt
• 1 tsp chilli flakes
• 1/2 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp cumin seeds
• 1/3 tsp carom seeds or ajwain
• 1 diced onion (optional)
• 2 diced green chilies
• 3/4 tsp baking powder
• 1/3 cup oil
• 1 sprig curry leaves
• 1 tsp cumin seeds
• 4-5 whole red chillies

Instructions

1. 1

   Heat your pot then add the besan to it and dry roast on medium heat until it smells aromatic. If the colour starts to change then pull it off the heat immediately.

2. 2

   Puree the besan and yogurt together - you can use a blender. I use an immersion blender because then I can measure the yogurt in, add the besan and blitz.

3. 3

   Now add a little oil in the same pot and your curry leaves, methi dana (fenugreek seeds), and ajwain (carom) seeds and saute until fragrant.

4. 4

   Immediately add your garlic and dry spices, keep a little water handy in case you need to add a splash to prevent the spices from burning. When it comes together you're good to go.

5. 5

   Add your besan and mix well, it will start to clump up, but don't worry and just whisk the water in.

6. 6

   Now add the green chilies and bring it to a boil then down to a simmer for 45 minutes., stirring intermittently and scraping the bottom.TIP: keep a heat proof kitchen utensil across the top of the pot to contain boiling over.

7. 7

   Once the time is up you can pull out the chilies and curry leaves or leave them there. Taste and adjust seasoning. Also the Karhi will thicken as it cools so you want it runnier here.

8. 8

   --- Pakoras ---

9. 9

   Start on these while the karhi is simmering.

10. 10

    Combine the pakora ingredients and start drizzling in the 3/4 cup water mixing well. Stop at around the half cup mark and see if you have a thick cake batter consistency. If not drizzle the remaining in and keep mixing. If you add it all at once it's harder to mix.

11. 11

    Heat oil for deep frying (you can pan fry as well, but then they don't puff up as much)

12. 12

    Fry a test pakora and taste. Adjust according to preferences.

13. 13

    Drop the mixture by small teaspoonfuls into the hot oil making sure not to overcrowd. The pakoras will expand as they fry but they will also expand when added to the karhi. Fry for 3 minutes on each side or until deeply golden.

14. 14

    When the karhi is ready add your pakoras, bring it to a boil and turn off. They will simmer in the residual heat.

15. 15

    --- Baghaar ---

16. 16

    Heat your oil in a frying pan and add the baghaar ingredients, when they are sizzly and aromatic then pour the baghaar over your karhi.