kadhi pakora

Name: kadhi pakora
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Servings
Ingredients: oil: 3 tbsp; Mustard seeds: ¾ tsp; cumin seeds: ½ tsp; fenugreek seeds: 5-6; coriander seeds - crushed: ½ tsp; dried red chili pepper: 1; cinnamon stick: 1 inch; sprigs curry leaves: 2; onion--finely chopped: ½; full-fat sour curd: 1 cup; Chickpea flour: ¼ cup; pinch of turmeric powder: 1; Kashmiri chilli powder: ¾ tsp; ginger-garlic paste: 1 tsp; water: 1 - 1½ cup; sprigs coriander leaves--finely chopped: 2; onion thinly sliced: ½; kashmiri chili powder: ½ tsp; pinch of turmeric powder: 1; green chili--chopped: 1; Chickpea flour: ¼ cup; water: 2 tbsp; Oil for deep-frying; salt to taste

Features:

Cuisine:

Indian

45 mins
Serves 4
Medium

Ingredients

Ingredients for Kadhi
3 tbsp oil
¾ tsp Mustard seeds
½ tsp cumin seeds
5-6 fenugreek seeds
½ tsp coriander seeds - crushed
1 dried red chili pepper
1 inch cinnamon stick
2 sprigs curry leaves
½ onion--finely chopped
1 cup full-fat sour curd
¼ cup Chickpea flour
1 pinch of turmeric powder
¾ tsp Kashmiri chilli powder
1 tsp ginger-garlic paste
1 - 1½ cup water
2 sprigs coriander leaves--finely chopped
Ingredients for Pakoras
½ onion thinly sliced
½ tsp kashmiri chili powder
1 pinch of turmeric powder
1 green chili--chopped
¼ cup Chickpea flour
2 tbsp water
Oil for deep-frying
salt to taste

How to make kadhi pakora

Combine sliced onions, chili powder, turmeric powder, salt and green chilli.
Add chickpea flour and water to make a thick batter.
Make small balls and deep fry them until golden brown and drain excess oil.

How to Make Kadhi:

In a large mixing bowl, combine curd and chickpea flour.
Stir in turmeric, chili powder, ginger-garlic paste, and salt
Add a cup of water and whisk to combine.
In a pan over medium flame, add oil and splutter mustard seeds, cumin seeds, fenugreek seeds, coriander seeds, cinnamon, dried red chili, and curry leaves.
Sauté onions until translucent, add ginger-garlic paste, and continue sautéing till the raw smell of garlic goes away.
Add the seasoned chickpea-curd mixture, stir until the mixture thickens, turn off the heat, and garnish with coriander leaves.
Place pakoras in the kadhi and serve with steamed rice.

Packing this for your lunch? Make sure you carry them in an insulated lunch box for office or pack this for your kids lunch in their lunch kit