Kadhi Pakora

The moment crispy pakoras hit the creamy kadhi, magic happens.  Kadhi Pakora's charm lies in this textural dance. It is famous in Pakistan and as well as India.

In Kadhi Pakora, contrasts come together beautifully. Crunchy bites of pakora mingle with the smooth, spiced yogurt sauce. Cumin whispers its warmth, coriander adds depth, and green chilies bring a playful kick.

INGREDIENTS 

1. 200 gram Chickpea Flour (Besan)

2. 1 tablespoon Red Chili Powder 

3. 1 teaspoon Turmeric Powder 

4. 1.5 tablespoon Coriander Powder 

5. 3 liter Water

6. 750 gram Yogurt 

7. 1 Cup Cooking Oil 

8. 1 teaspoon Fenugreek Seeds

9. 10-12 Green Chilies 

10. 2 inch Ginger

11. 8-10 Garlic Cloves 

12. 1 medium size Onion

13. 1-2 Bay leaves 

14. 1 tablespoon Salt or as per taste

INGREDIENTS FOR PAKORAS

1. 250 gram Chickpea Flour 

2. 500 grams Potatoes 

3. A handful of Spinach

4. 4-5 Green Chilies 

5. A large size or 250 gram Onion

6. 3 table spoon Fresh Coriander 

7. 1/2 teaspoon Carrom Seeds

8. 1 tablespoon Ground Cumin Seeds

9. 1 tablespoon Dried Coriander Powder 

10. 1.5 tablespoon Black Peppercorns 

11. 1/5 table spoon Cumin Powder 

12. 1 tablespoon Red Chili Powder 

13. 1.5 tablespoon Chili Flakes 

14. 1 tablespoon Salt

15. 1/4 teaspoon Baking Soda 

16. Water as required 

INGREDIENTS FOR TEMPERING (TADKA)

1. 2-3 Bay leaves 

2. 1/2 table spoon  Cumin Seeds

3. 6-7  red chilies

4. 1/2 teaspoon Paprika powder

5. 1/2 cup Ghee/Oil

RECIPE 

1. Add chickpea flour , red chili powder, turmeric powder, dried coriander powder, and 1 liter water in a juicer jug. Grind well for 2-3 minutes to avoid lumps. Place the material in a bowl.

2. Add yogurt and a cup of water in a juicer jug, again grind well.

👉 In the whole process, we have to use a total of 3 liters of water. Whenever you use water, use it from the same 3 liters. Whether you use it in pakoras or in chickpea flour.

3. Add this yogurt to chickpea flour mixture. And add 2 cup of water to it.

4. Take a pan, add oil and heat it. Then add Fenugreek seeds to it and roast lightly on low flame for 20-25 seconds. 

5. Add the batter (mixture of chickpea and yogurt) to the pan and add 1 liter of water to it. Cook on medium flame and keep stirring until it boils.

👉 If we do not stir the spoon, it will form lumps.

👉We have not added salt to it yet, because when salt is added first, the batter comes out of boiling pot.

6. Now add Ginger, Green chilies, Garlic Cloves, and A medium size Onion to the chopper and chop for 40-60 seconds. Add this chopped material to the boiling pan and cook on high flame until it comes to a boil.

7. Add Bay leaves, Salt, and leave to cook for 1.5 hours on low flame. 

RECIPE OF PAKORAS

1. Take a bowl and add Besan (gram flour) to it.

2. Add Chopped Potatoes to it. 

3. Add a little Spinach and chopped Onion to it. 

4. Add fresh and chopped Coriander to it. 

👉 It ill bring a lovely fragrance.

5. Add Carrom Seeds, Coriander powder, and ground Cumin seeds and Cumin Powder to it. 

6. Add black peppercorns, red chili powder, Chili Flakes and mix together. 

👉 We do not add Salt to the material because if we add salt first, it will release all the water. we will ix and leave it for a while. 

7.  Add Salt and Baking Soda to it. We add baking soda to make the pakoras soft. 

8. add a little water to it because all the material has already released water in it. So we will add water accordingly and mix it well. 

👉 We add approximately 2-3 tablespoon of water to it. 

9. Now put ghee in a wok and let it heat up. Add small pakoras to the wok. While cooking Kadhi, pakoras are always made small, not big. Fry these pakoras on high flame for 7-8 minutes. 

👉 Do not stir the pakoras with the spoon for first 2 minutes after adding them, otherwise they will break. 

10. After 2 minutes, stir the pakoras gently and continue frying for another 6 minutes. Once they are well fried add directly to the Kadhi. 

11. In a separate pan add oil/ghee and add bay leaves, white Cumin and red chilies. Fry them until crispy. After that add paprika powder for a gentle color to it. 

12. Add all the tempering to the kadhi and cover it for 2 minutes. After 2 minutes dish it out.

 A very delicious Kdhi pakora is ready to eat. Enjoy.