Kadhi Pakora recipe

Watch the video · 2:03

Ingredients

• For the pakoras
• 1 cup besan (gram flour)
• 1 small onion, finely chopped
• 1 green chilli, chopped
• 1/2 tsp salt
• Oil for deep frying
• For the kadhi
• 1 cup sour yogurt (250 g)
• 1/2 cup besan
• 5 cups water
• 1/2 tsp turmeric
• 1.5 tsp salt
• 1 tsp red chilli powder
• For the tarka
• 2 tbsp oil
• 1 tsp cumin seeds
• 3 dried red chillies and 6 to 8 curry leaves
• 1 tsp ginger garlic paste

Method

1. Mix the pakora ingredients with 3 to 4 tbsp water into a thick batter. Heat oil on medium; fry spoonfuls for 4 to 5 minutes until golden. Take care with hot oil. Drain and set aside.
2. Whisk the yogurt, 1/2 cup besan, turmeric, salt and chilli powder with the water until completely smooth with no lumps.
3. Pour into a pot and bring to a boil on medium heat, stirring constantly.
4. Lower the heat and simmer uncovered for 25 to 30 minutes, stirring often, until the kadhi thickens and the raw besan smell is gone.
5. Add the fried pakoras and simmer for 5 minutes so they soften.
6. For the tarka, heat the oil and fry the cumin, red chillies, curry leaves and ginger garlic paste for 30 seconds. Pour over the kadhi and serve.

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