Pakora kadhi / Pakore wali kadhi / How to make pakora kadhi / Yoghurtand gramflour curry with gramflour and onion fried dumplings
Today's recipe is Pakora kadhi or Pakore wali kadhi. Pakore wali kadhi is very popular North Indian dish. There are so many variations in cooking kadhi and this recipe is most popular among all. Pakora kadhi goes with rice very well and taste delicious . You can have pakora kadhi with roti , naan or parathas too.
People in every state have their own kadhi recipe. I have posted some more kadhi recipe on my blog Chhattisgarhi Bhindi kadhi and kaddu kadhi .
People in every state have their own kadhi recipe. I have posted some more kadhi recipe on my blog Chhattisgarhi Bhindi kadhi and kaddu kadhi .
This pakora kadhi recipe is slightly different from the one which my mom cooks. I will definitely share my mom's recipe some other time. I usually cook kadhi in weekend because this recipe takes little time and this recipe consists of two processes.
- Making Pakore .
- Making kadhi.
Ingredients
For making pakoras
- Gram flour 1 cup
- Onion thinly chopped 1 cup
- Green chillies 2 chopped
- Little gram masala about 1/4 tsp
- Salt to taste
- Oil for deep frying
- Water as needed or around 1/2 cup
For making gramflour-yoghurt mixture
Let the kadhi cook for 10-20 min until raw smell of gram flour goes away . Stir the kadhi in between to stop the kadhi from sticking. Let the kadhi thicken. If kadhi gets too thick , add little water and mix well.
Now add pakoras in boiling kadhi , mix gently and cover the kadhai again.
Cook the kadhi again for 5 min . Pakoras should absorb the kadhi and it's flavour .
Here , your Pakore wali kadhi is ready to serve with steamed rice and rotis.
Thanks!
Share your feedback and suggestions in comment below.
- Yoghurt or curd around 400 grms or around 11/2 cup
- Gram flour 2 tbs tightly packed
- Red chilli powder 1 tsp
- Turmeric powder 1 tsp
- Garam masala 1 tsp
- Water 2 1/2 cups
- Oil preferably mustard oil 3 tbs
- Asafoetida 1 pinch
- Fenugreek seeds 1 tsp
- Onion 1 medium thinly chopped
- Tomato 1 big finely chopped
- Green chillies 2 chopped
- Garam masala 1 tsp
- Salt to taste
- Cilantro or dhaniya finely chopped
Method
Take a bowl add gram flour in it . Add salt to taste but not too much and garam masala . Mix it well .
Add thinly chopped onion and green chillies and mix well in gram flour .
Add water in gram flour little by little and make a thick batter .
Heat oil for deep frying and take a spoonful batter in a spoon and drop it in hot oil. Generally I make pakore with help of my fingers but if you are not comfortable with this method you can drop batter with spoon in hot oil.
Deep fry them until golden brown. Drain and place the pakoras on separate plate. Apply same
process on remaining batter.
Take big bowl , add yoghurt and gram flour and mix it very well till no lump should be there.
Add turmeric powder, garam masala and red chilli powder in gram flour - yoghurt batter. Mix it well. Now add around 2-3 cups of water and mix it very well and make watery batter.
Heat 3 tbs oil in a kadhai or deep sauce pan. If you have mustard oil , go with it because sharp taste of mustard oil brings amazing flavour to kadhi. My mom always use mustard oil in traditional recipes.
Add asafoetida and fenugreek seeds in kadhai and sauté for few seconds.
Add finely chopped onion and green chillies, sauté until golden . Next add chopped tomatoes and cook them for 2 mins.
Then add yoghurt - gramflour mixture and mix it well . Add garam masala and salt to taste . Give it a good mix and cover the kadhai or pan.
Add water in gram flour little by little and make a thick batter .
Heat oil for deep frying and take a spoonful batter in a spoon and drop it in hot oil. Generally I make pakore with help of my fingers but if you are not comfortable with this method you can drop batter with spoon in hot oil.
Deep fry them until golden brown. Drain and place the pakoras on separate plate. Apply same
process on remaining batter.
Take big bowl , add yoghurt and gram flour and mix it very well till no lump should be there.
Add turmeric powder, garam masala and red chilli powder in gram flour - yoghurt batter. Mix it well. Now add around 2-3 cups of water and mix it very well and make watery batter.
Heat 3 tbs oil in a kadhai or deep sauce pan. If you have mustard oil , go with it because sharp taste of mustard oil brings amazing flavour to kadhi. My mom always use mustard oil in traditional recipes.
Add asafoetida and fenugreek seeds in kadhai and sauté for few seconds.
Add finely chopped onion and green chillies, sauté until golden . Next add chopped tomatoes and cook them for 2 mins.
Then add yoghurt - gramflour mixture and mix it well . Add garam masala and salt to taste . Give it a good mix and cover the kadhai or pan.
Let the kadhi cook for 10-20 min until raw smell of gram flour goes away . Stir the kadhi in between to stop the kadhi from sticking. Let the kadhi thicken. If kadhi gets too thick , add little water and mix well.
Now add pakoras in boiling kadhi , mix gently and cover the kadhai again.
Cook the kadhi again for 5 min . Pakoras should absorb the kadhi and it's flavour .
Add finely chopped cilantro and mix well.
Here , your Pakore wali kadhi is ready to serve with steamed rice and rotis.
Thanks!
Share your feedback and suggestions in comment below.
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