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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sohaib's Kadhi Pakora (Yogurt Curry With Fritters)
Categories: Indian, Pakistani
Yield: 6 Servings
1 1/2 c Besan (gram flour)
1/2 ts Red chili powder
1/2 ts Salt; or to taste
1/2 ts Coriander seeds;
- toasted & ground
1/4 ts Baking soda
1 sm Red onion; diced
4 Green chiles; finely chopped
1/2 c Oil
2 c Plain full-fat yogurt
1/2 c Besan (gram flour)
6 c Water
1 tb Salt; or to taste
2 ts Kashmiri red chili powder;
- less if using cayenne
2 ts Turmeric powder
1/4 c Neutral oil
1 ts Fenugreek seeds
1 Yellow onion; diced
1 ts Ginger; crushed
1 ts Garlic; crushed
2 Roma tomatoes; diced
- (optional)
2 tb Neutral oil
2 ts Cumin seeds
4 Dried red chiles;
- preferably round
5 Kadi patta (curry leaves)
- (optional)
Preparation time: 30 minutes
Cooking time: 90 minutes
Kadhi pakora is a vibrant yogurt-based curry served with rice. It's a
generous vegetarian main that even veggie skeptics can get down with.
To get started on the pakoras, mix in 1-1/2 cup besan (gram flour),
1/2 ts red chili powder, salt, coriander seeds, and baking soda.
Slowly add roughly 2/3 cup water, gradually folding it in with the
dry ingredients with a spoon. You don't want the batter to get too
watery. Let it sit for 10 minutes.
Fold the chopped red onion and green chiles in with the batter. Check
to see if the batter is thick enough to hold them. If it's too
watery, add more flour.
Heat a small saucepan. Add 1/2 cup of oil. Once hot, take individual
tb of the batter and place inside the pan. Make sure you don't
overcrowd the pan, fry in batches if needed. The pakoras should float
up. If they do not, let the oil heat for a few seconds more. Move the
pakoras occasionally to make sure they are not sticking. Flip when
the side becomes golden brown. Drain on paper towel.
For the kadhi batter, add the yogurt, 1/2 cup besan (gram flour), red
chili powder, turmeric powder, and 6 cups of water to a blender.
Blend until smooth.
Heat 1/4 cup oil in a large pot. Add the fenugreek seeds.
When they start popping, add the chopped onion and fry on medium heat
until translucent, about 5 minutes.
Add crushed ginger and garlic, and fry for 30 seconds.
If using, add diced tomato. Increase heat and continue to stir until
the tomato softens. This step is optional.
Once the tomato breaks down and becomes paste-like, add in the kadhi
batter. While stirring constantly, bring the kadhi to a boil. This
prevents the yogurt from curdling. Lower heat and let the kadhi
simmer for roughly 20 minutes, uncovered.
Add salt.
Add the pakoras to the kadhi, and let it simmer for another
10 minutes. Remove from heat.
When the kadhi is about done, start getting the tadka ready. Heat 2
tb oil in a non-stick pan. Add cumin seeds and fry on medium heat
until the color darkens slightly. Add the kadi pata, stir for a few
seconds, and then add the chilies. Stir for a few seconds till they
change color slightly. Remove from heat.
Pour the tadka with the oil on top of the kadhi, and serve with rice.
Recipe by Maryam Jillani
Recipe FROM:
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