Wednesday, 4 September 2013

Kadhi Pakora

Wow!!! Kadhi!!! This is the expression that one can generally see when a North Indian sees "kadhi" on the table. A mouth watering gravy, made with yogurt and chick pea flour. But making perfect soft pakori for kadhi is more of an art and a matter of practice.

One can observe various regional variations in this recipe. Like at some places the pakori is made with potatoes and onions. Where as at many places, a little sugar is added to give it a sweet taste. My recipe is originally coming from the state of U.P.

Besan Kadhi Kadi

  • 1 and 1/4 cup of chick pea flour / besan
  • 1 cup curd/ plain yogurt (preferrably little sour)
  • 1 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp garam masala powder
  • pinch of asafoetida
  • salt to taste
  • Oil as per needed
  • chopped coriander for garnish.

For making pakori
  1. In a bowl make a batter with chick pea flour and 1/2 cup water. 
  2. Beat it well with hand or mixer till the batter fluffs up. Fluffing of batter is very important for soft pakori. To test if the batter has fluffed up, take water in a bowl and drop a drop of batter. Well beaten batter will float on the top and won't dissolve in water as shown in pic.  
  3. For frying pakori, heat little oil in a pan. The depth of oil should be approximately 1/2 to 3/4 inch only. 
  4. When it is medium hot, reduce the heat to minimum and drop batter with spoon in oil to form pakoris. I have made approximately 20 medium sized in number. A well formed pakori will double in size and holes will appear on its top surface. 
  5. Now turn them over and fry them on medium heat till they turn golden. Take them out on a kitchen towel and keep aside. 
For making Gravy
  1. After making pakoris,  there should be approximately 1/3 cup of batter remaining in the bowl. If not, add 2 tbsp of chick pea flour to bowl.
  2. Now add the curd and whisk well.
  3. Add 3 cups of water, turmeric powder and chili powder and again mix well.
  4. Now heat a big sauce pan/ karahi and add 1 tbsp oil to it.
  5. When hot, add asafoetida, cumin and fenugreek seeds. Let them crackle.
  6. Now add the curd mixture to it and stir it on high flame till it boils. Remember, stirring is important as sometimes the curd tends to coagulate.
  7. When it starts to boil, add salt to taste and add two more cups of water. Let it boil.
  8. Now add pakoris to it, simmer the heat and let it cook for 10-15 mins.
  9. Switch off the heat and sprinkle garam masala on it.
  10. Garnish with chopped coriander and serve hot with rice or chappati. You can also add degi mirch tempering to add to its face value.

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