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KADHI WITH 'UNCONSTRUCTED' PAKORAS

Servings: 2 people

Ingredients

For the kadhi:

  • 1 cup yogurt
  • ¼ cup gram flour (also called chickpea flour)
  • 1 small onion, finely chopped
  • ¾ tsp chilli powder
  • ¾ tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ tsp sugar
  • ¼ tsp fenugreek seeds (optional)
  • ¼ tsp turmeric powder
  • tsp asafoetida
  • 1 sprig of curry leaves
  • 2 dried red chillies
  • 1 garlic clove, minced
  • ½ in. piece of ginger, minced
  • 2 tsp oil
  • coriander leaves, chopped
  • Salt, to taste

For the ‘unconstructed’ pakoras:

  • 1 large onion, sliced into thin slivers
  • 2 tbsp gram flour
  • 1 green chilli, finely chopped
  • ½ tsp cumin seeds
  • ¼ tsp turmeric powder
  • 1 tbsp oil
  • Salt, to taste

Instructions

  • Preheat oven to 180 C.
  • Pakora: add all the ingredients listed above to a bowl. Pour in 1 tbsp of water and squeeze the onions and spices together with your fingers. You’re trying to get a thick batter consistency that coats the onions. Add more water if needed.
  • Once you get the right consistency, add the oil and toss again.
  • Place the onions on a baking tray and cook for 30 - 40 mins or until golden brown. Once cooked, cool for 10 mins, then break them up into uneven chunks.
  • Kadhi: Add yogurt, gram flour, chilli powder, turmeric powder, sugar and salt to a bowl and combine with 1 ¼ cups of water. Set aside.
  • Heat oil in a pan and add mustard seeds, cumin seeds, fenugreek seeds, dried chillies, asafoetida, and curry leaves. (Make sure not to burn the spices.)
  • Quickly add in the chopped onions. Sauté until they start to brown around the edges, about 4-5 mins. Add minced ginger and garlic and stir for a few seconds.
  • Pour in the spiced yogurt mixture into the pot. Stir frequently until it starts to thicken slightly, about 5-7 mins. Add more water if it gets too thick. You want the consistency of double cream.
  • Stir the pakora pieces and chopped coriander into the kadhi. Check for seasoning. Serve over hot rice.

Notes

I used homemade yogurt for this recipe. Depending on how thick or how watery your yogurt is, you might need to add more or less water respectively.