Check Out This Rustic Kadhi Pakora From The Lanes Of North India
Kadhi Pakora is one of the most popular North Indian dishes. Deep-fried fritters (pakora) are dunked in a yogurt-based curry made with besan (gram flour) and spices. Best enjoyed with rice.
Preparation Time: 10 minutes
Cooking Time: 80 – 100 minutes
Yield: Six servings
Ingredients:
A. Curry (Kadhi)
1. Two cups of yogurt
2. Three-quarter cup of gram flour (besan)
3. One teaspoon red chili powder
4. Half teaspoon turmeric powder
5. One Teaspoon coriander powder
6. Salt to taste
7. Six cups of water
8. One tablespoon of mustard oil
9. One teaspoon dry fenugreek leaves (Kasuri methi)
10. Quarter teaspoon of asafoetida (Heeng)
11. One teaspoon of garam masala powder
12. Cilantro to garnish
B. Pakora
1. One cup chopped onions
2. One cup chopped potatoes
3. One Cup chopped spinach
4. Three chopped green chilies
5. One and a half cup gram flour (besan)
6. One teaspoon ginger-garlic paste
7. Quarter teaspoon of turmeric powder
8. Half teaspoon of red chili powder
9. Half teaspoon coriander powder
10. Half teaspoon garam masala powder
11. Salt to taste
12. half to a quarter cup of water
13. Oil to deep fry
C. Tempering (Tadka)
1. Eight to nine whole red dry chilies
2. One teaspoon mustard seeds
3. Half teaspoon cumin seeds
4. Half teaspoon red chili powder
5. One tablespoon ghee
Instructions
A. Pakoras for Kadhi/Curry
1. In a bowl take gram flour (besan), potatoes, onions, spinach, and green chilies
2. Add ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala powder, salt and mix well
3. Add water in parts to form a thick batter. It should not be very runny but not super thick either. 
4. Take a pan over a medium-low flame and add oil to it
5. Once the oil is hot, take a spoon and drops the batter into the hot oil. (Do it in multiple batches)
6. Cook until they turn golden brown and then flip them over to cook the other side 
7. Once the pakoras are golden brown from both sides, drain them from oil and keep aside
B. Curry (Kadhi)
1. Take a bowl, add gram flour (besan) and yogurt and whisk to make a smooth and lump-free paste
2. Add red chili powder, turmeric powder, coriander powder, salt and mix well
3. Add water and mix well
4. Take a pan over a medium-high flame and add mustard oil to it
5. Once the oil is hot, add asafoetida and dry fenugreek leaves
6. Saute for thirty seconds
7. Add gram flour and yogurt paste and stir continuously (in one direction) until it comes to boil
8. Turn the flame to low and cook for forty to fifty minutes. Keep stirring in between
9. Add garam masala powder and pakoras and cook for five minutes
10. Turn off the flame and garnish with cilantro
C. Tempering the Kadhi Pakora (Tadka)
1. Heat ghee in a small pan on medium flame
2. Once the ghee is hot, add whole red chilies, mustard seeds, and cumin seeds
3. Once the seeds crackle, add red chili powder and immediately turn off the flame
4. Add this tempering over kadhi, and serve hot
Tips:
1. Make sure the yogurt is at room temperature.
2. You can manage spice level as per your taste
3. Make sure to cook pakoras on medium-low heat so that the pakoras are cooked from inside too.
Enjoy this Kadhi Pakora with a bowl of steaming rice!
