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Authentic Kadhi Pakora in Half the Time Recipe

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Authentic Kadhi Pakora is a traditional Indian dish consisting of a spiced yogurt-based curry (kadhi) loaded with crispy chickpea flour pakoras. This recipe halves the usual cooking time without compromising on flavor, featuring aromatic spices, tender pakoras that soak up the tangy curry, and a flavorful tempering (baghaar) to finish. Ideal for a comforting meal served with steamed rice or roti.

Ingredients

Kadhi:

  • 1/2 cup besan (chickpea or chana daal flour)
  • 1 1/2 cup yogurt (full fat or 2%)
  • 3 tbsp neutral oil
  • 1 sprig curry leaves
  • 1/2 tsp methi dana (fenugreek seeds)
  • 1/4 tsp ajwain seeds (carom seeds)
  • 2 cloves garlic (or 1 tsp garlic paste)
  • 3/4 tsp red chilli powder or cayenne pepper
  • 3/4 tsp cumin powder (zeera powder)
  • 3/4 tsp coriander powder (dhania powder)
  • 3/4 tsp turmeric powder
  • 1.5 tsp salt
  • 3 whole green chilies
  • 5 cups water (add more as needed)

Pakoras:

  • 1.5 cups besan (chickpea or chana daal flour)
  • 3/4-1 tsp salt
  • 1 tsp chili flakes
  • 1/2 tsp chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 1/3 tsp ajwain (carom seeds)
  • 1 diced onion (optional)
  • 2 diced green chilies
  • 3/4 tsp baking powder
  • 1/3 cup oil
  • 3/4 to 1 cup water (for batter mixing)

Baghaar (Tempering):

  • 1 sprig curry leaves
  • 1 tsp cumin seeds
  • 4-5 whole dried red chillies
  • Oil for tempering

Instructions

  1. Dry Roast Besan: Heat a pot on medium and add 1/2 cup besan. Dry roast it until aromatic but before the color changes significantly, then immediately remove from heat to prevent burning.
  2. Prepare Yogurt Mixture: Puree the roasted besan with 1 1/2 cups yogurt using a blender or immersion blender to get a smooth mixture ready for the kadhi base.
  3. Saute Aromatics and Spices: Add 3 tbsp oil to the same pot, then add curry leaves, 1/2 tsp methi dana, and 1/4 tsp ajwain seeds. Saute until fragrant. Add garlic and the dry spices (red chilli powder, cumin powder, coriander powder, turmeric powder, and 1.5 tsp salt), stirring carefully so the spices do not burn. Add a splash of water if needed.
  4. Add Besan-Yogurt Mixture: Pour in the prepared besan-yogurt blend and mix well. It will clump initially, but whisk in 5 cups of water gradually to create a smooth kadhi batter.
  5. Add Green Chilies and Simmer: Add 3 whole green chilies, bring the kadhi to a boil, then reduce heat to simmer. Cook uncovered for 45 minutes, stirring intermittently and scraping the pot to prevent sticking or burning. Use a heatproof utensil across the pot’s top to prevent boiling over.
  6. Prepare Pakora Batter: While kadhi simmers, combine 1.5 cups besan, salt, chili flakes, chili powder, coriander powder, cumin seeds, ajwain, diced onion (if using), diced green chilies, and baking powder in a bowl. Drizzle in 3/4 cup water slowly while mixing until thick cake-batter consistency forms.
  7. Heat Oil for Deep Frying: Heat oil in a deep pan suitable for frying pakoras. Test fry a small pakora and adjust seasoning in the batter if needed.
  8. Fry Pakoras: Drop small teaspoonfuls of the batter carefully into the hot oil, avoiding overcrowding. Fry each pakora for about 3 minutes per side, or until golden brown and puffed up. Remove and drain on paper towels.
  9. Finish Kadhi: Once kadhi simmering time is done, remove the whole green chilies (and curry leaves if preferred). Taste and adjust salt or seasoning. The kadhi will thicken as it cools, so keep it slightly runnier when cooking.
  10. Add Pakoras to Kadhi: Add the freshly fried pakoras to the hot kadhi pot, bring it briefly to a boil, then turn off the heat. Pakoras will soak and simmer in the residual heat, becoming soft and flavorful.
  11. Prepare Baghaar (Tempering): In a small frying pan, heat oil and add 1 sprig curry leaves, 1 tsp cumin seeds, and 4-5 whole dried red chilies. Cook until aromatic and sizzling, then pour this tempering over the kadhi and pakoras.

Notes

  • The recipe uses full fat yogurt for creaminess, but 2% yogurt also works well.
  • Adjust water quantity in the kadhi to achieve your preferred consistency; more water yields a thinner kadhi.
  • Pakoras are best deep-fried for puffiness but can be pan-fried if preferred, though texture will differ.
  • Tempering (baghaar) is essential for the final flavor boost and should be added hot at the end.
  • Keep an eye on the kadhi while simmering to prevent it from sticking or boiling over; use a utensil or lid partly covering the pot.

Find it online: https://marthatasty.com/authentic-kadhi-pakora-in-half-the-time-recipe/