Kadhi Pakora

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Yield: 3 people
Prep Time: 10 minutes
Cook Time: 20 minutes

By YourCookingPal July 21, 2016

Kadhi ( made using curd) is very popular throughout India and every state has their own unique ways of making it. This version of Kadhi Pakora is very popular especially in the North. Spiced curd with besan and onion pakoras submerged in them. Best served along with rice. Here is my take on the famous Kadhi Pakora !!

Ingredients

For Pakoras
Onion - 2 ( sliced)
Boiled Potato - 1
Besan - 1 cup
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Cumin powder ( jeera) - 1/4 tsp
Coriander powder - 1 tsp
Dhania seeds - 1 tsp (slightly pounded)
Coriander leaves - 3-4 tsp ( finely chopped)
salt
For the Kadhi
Curd - 1 and 1/2 cup (beaten)
Gram Flour (Besan) - 3-4 tsp
Red chilli powder - 1/4 tsp
turmeric - 1/4 tsp
Cumin ( jeera) - 1/4 tsp
Onion - 1/2 sliced (optional)
Asafoetida ( hing) - a pinch
Curry leaves - 6-7
Dried red chillies - 3-4
Green chilli - 1 ( chopped)
Garlic - 4-5 cloves( chopped)
Ginger - 1/4 inch ( chopped)
salt - as per taste
Coriander - for garnish
Oil - for tadka

Instructions

For the Pakoras

Marinate the onions with salt and all the other spices except the besan and potato for 5 mins.
Then add the besan and mix well.
Add the coriander seeds( dhania) and mix.
Add very little water to make the batter sticky enough but not too runny.
Add potato and mix well and also add the coriander leaves.
Keep aside for 15 -20 mins .
Heat oil in a Kadai for deep frying and add spoonful of batter into the hot oil.
Fry the pakoras until slightly brown and crispy on a low flame.
Drain them out on a tissue paper.

For the Kadhi

Beat the curd well and add a little water until the desired consistency.
Add salt, red chilli powder and turmeric Powder.
Heat 2 tsp of oil in a saucepan.
Add zeera and once they crackle add curry leaves, hing, garlic and ginger and mix well.
Add the spiced curd and let it boil and simmer on a medium to low flame for 5-6 mins and the kadhi is ready.