kadhi pakora

This is a wonderful recipe which will awaken your taste buds. Kadhi pakora is very sweet and creamy with a good smooth taste.This yogurt based curry is prepared with chickpeas and flour,and then topped with fritters known as pakoras. The kadhi is the sauce the pakoras are covered in. This recipe attracted me to Indian food and I’ve been addicted ever since. It is still one of my favorite dishes.

Health Benefits

Kadhi is very good for the digestive system, cleansing it and promoting better health. It helps alleviate nausea and avoids constipation. Are you suffering from headaches caused by migraine? There is no need to take pills; simply eat some kadhi and find relief with no side effects.

The pakora provides calcium for bone and nervous system health. It’s also rich in magnesium which helps to relax the muscles and regulate blood pressure.It boosts collagen formation which helps in correcting skin conditions like acne and dark spots. And it’s wonderful for pregnant mothers because it enhances the growth of the baby by providing folate, Vitamin B6, and iron.

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

How To Make kadhi pakora

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

How to Make Kadhi:

1. In a large mixing bowl, combine curd and chickpea flour.
2. Stir in turmeric, chili powder, ginger-garlic paste, and salt
3. Add a cup of water and whisk to combine.
4. 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.
5. Sauté onions until translucent, add ginger-garlic paste, and continue sautéing till the raw smell of garlic goes away.
6. Add the seasoned chickpea-curd mixture, stir until the mixture thickens, turn off the heat, and garnish with coriander leaves.
7. 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