Kadhi Pakora is a yogurt-based curry that is very popular in the Indian subcontinent.

Kadhi pakora is light but hearty blend of yogurt and rice makes the dish well-suited to subcontinent summers.

Ingredients:

Pakoras:

• 1 ½ cup besan gram flour
• ½ teaspoon red chili powder
• ½ teaspoon salt or to taste
• ½ teaspoon coriander seeds toasted and ground
• ¼ teaspoon baking soda
• 1 small red onion diced
• 4 green chilies finely chopped
• ½ cup oil canola/vegetable/sunflower

Kadhi:

• 2 cups plain full-fat yogurt
• ½ cup besan gram flour
• 6 cups water
• 1 tablespoon salt or to taste
• 2 teaspoon Kashmiri red chili powder (less if using cayenne)
• 2 teaspoon turmeric powder
• ¼ cup neutral oil canola/vegetable/sunflower
• 1 teaspoon fenugreek seeds
• 1 yellow onion diced
• 1 teaspoon crushed ginger
• 1 teaspoon crushed garlic
• 2 Roma tomatoes diced (optional)

Tadka:

• 2 tablespoon neutral oil canola/vegetable/sunflower
• 2 teaspoon cumin seeds
• 4 dried red chilies, preferably round
• 5 kadi patta curry leaves (optional)

Method:

• For pakoras, mix in 1 ½ cup besan (gram flour), ½ teaspoon red chili powder, salt, coriander seeds, and baking soda. Slowly add roughly ⅔ cup water, gradually folding it in with the dry ingredients with a spoon. Let it sit for 10 minutes.
• Fold the chopped red onion and green chilies 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 ½ cup of oil. Take individual tablespoons 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 more seconds. Flip them.
• For the kadhi batter, add the yogurt, ½ cup besan (gram flour), red chili powder, turmeric powder and 6 cups of water to a blender.
• Heat ¼ cup oil in a large pot. Now add fenugreek seeds, chopped onion and fry on medium heat, about 5 minutes.
• Add crushed ginger and garlic, and fry for 30 seconds.
• While stirring 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 pakoras in the kadhi, and let it simmer for 10 minutes. Remove from heat.
• Start getting the tadka ready. Heat 2 tablespoon oil in a non-stick pan. Add cumin seeds, kadi pata, add the chilies. Fry for a few seconds .Remove from heat.
• Pour the tadka with the oil on top of the kadhi, and serve with rice.

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